1. Not having support staff
It's very common for all staff to be extremely busy taking and serving
orders to customers. This quickly becomes a logistics problem, for
instance, if one of the beer taps needs a new keg.
Assign some of your staff to support roles and make it their job to
keep coolers stocked, exchange empty kegs for full ones, and ensure
there is always ice on hand.
2. Having a messy bar
It might strike as evident but keeping your bars organized can greatly
improve your staff's efficiency and happiness.
Make sure you have at least some of every product in every cooler and
distribute the coolers evenly along the bar. In this way you'll
prevent bartenders from having to run around the bar to get drinks.
Organize spirit bottles in tables behind the bar, organized by kind of
spirit and brand, and remove lids so that the staff can pour drinks with
only one hand.
Most importantly, make sure you hav enough trash cans to avoid
accumulating waste in tables and fridges.
3. Running out of drinks
Make an agreement with your drinks provider to have extra bottles and
kegs that you can return and get a refund as long as they are not
opened. The single biggest problem you can face is having to close
early because you ran out of stock.
Use software to forecast how much stock you'll need depending on the
size and type of the audience, like FesteaPay.
4. Running out of ice
Following up on the previous point, while it might seem obvious, most
drinks other than beer are prepared with ice (think spirits, sodas,
sangría...). Make sure to rent enough freezers and fill them up with
all the ice you'll need, because if you run out you won't be able to
serve the majority of your products.
5. Not having proper lighting when it gets dark
If your event extends after sundown, visibility at the bars will be
reduced significantly. Try to set up enough lighting fixtures on the
bars so that your staff doesn't have to waste time looking for what
6. Coolers that don't get cold enough
Not managing what's in your coolers correctly can lead to not having
enough cold drinks. The standard technique is to use the middle
separator in coolers to keep at least half of your stock cold and
ready to be served. It works like this:
- Take drinks from just one side of the separator.
- When that side is about to run out, restock it and switch to the
other side for taking out drinks.
- This will ensure cold does not escape through the side you want to
cool down, speeding up the cooling process.
7. Using low-quality equipment
A typical example of this is the tongs used to pick up ice cubes for
mixed drinks. Has we've mentioned in the 4th common error, ice is a
fundamental part for most drinks and these tongs will be used very
frequently. Purchase decent quality tongs that are resistant and easy to
use so that you waste no time when preparing drinks.
It's always better to invest a bit more in the quality of equipment
that your staff will use. Low-quality equipment will be very
frustrating to use in high-pressure periods apart from breaking more
8. Not using a cashless payment method
Having bartenders collect payment and serving orders increases waiting
times enormously, since collecting payment is the bottleneck at drink
bars. Therefore, we suggest you use a cashless payment method like
payments with phones or with a cashless wristband.
Unlike wristband systems, mobile cashless systems have the added benefit
of also freeing bartenders from having to input orders in a system since
payment has already been collected and they just need to scan the order
and serve it, thereby reducing waiting times for customers.
Moreover, you'll enjoy fine-grained data about consumption and billing
through a management interface, so that you can better estimate how much
stock you need and complete accounting much more easily.
FesteaPay provides a payment method that's easy to use for
attendees. They scan a QR code, make their order and pay with Google
Pay, Apple Pay, Bizum PayPal or credit or debit card in under 30s. If
you want to learn more about this payment method contact us and we'll
be happy to answer any questions.