Bartending Resource Foundation

[mitsumi]

Published 12/2022
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.92 GB | Duration: 2h 12m

How to improve your bar reputation, Improving customer perception of your bar, How to handle angry guest etc.

What you'll learn
How to use social media to promote your bar
Essential elements of award winning bar
How to improve customer perception of your bar
The ultimate guide to effectively market your bar
Process of effective staff induction and training
How to run efficient bar shift
Ways to build a team culture at your bar
How to handle angry guest in your bar
How to improve productivity in your bar
Requirements
No requirement
Description
The bartender is one of the most powerful and influential components in your bar-machine. Ultimately, they are the face of your business and are the primary interfaces between your establishment and it's most important asset. There is a great responsibility on the part of the bar managers or operators to ensure that they develop effective internal culture that will guide bartenders which can lead to effective productivity to enhance customer satisfaction. In the bar the most busiest time is the time the company make money and this time need to be well planned to ensure that the company make better use of the period, this means staff will be well prepared in advance, on the part of the management all the necessary things are available such as dry stock, wet stock and disposable goods etc.Tidiness of the venue is very important, your mental approach towards your venue and team. stay positive as manager and remember to lead by example.A positive staff culture will promote efficient and reliable customer service and productivity techniques which therefore increases your establishment levels of profit, The foundational development in the hospitality industry depends on making your customer come back, so that your business can grow and build a great loyal customer based which is very important for the success of the business. Every bar owner must train their staff to ensure that not all customer are friendly, some are very in patient, and come to the bar with their own challenges, this means staff must handle all customer with care and respect, irrespective of their social status. A very good bars are able to position themselves as a place of being happy and a welcoming brand.
Overview
Section 1: Introduction
Lecture 1 Introduction
Lecture 2 Bar job interview tips
Lecture 3 How to attract influencers to your bar
Lecture 4 Promoting your bar through email marketing
Lecture 5 Improving productivity in your bar
Lecture 6 Bar financial efficiencies
Lecture 7 How to be a great bartender
Lecture 8 Ways to make better tips as bartender
Section 2: How To Use Social Media To Promote Your Bar
Lecture 9 Introduction
Lecture 10 Increasing customer service standards
Lecture 11 Educating and sharing information
Lecture 12 Overcoming objections
Lecture 13 Interacting with potential customers
Lecture 14 Informing and promoting
Lecture 15 Word-of-mouth marketing
Section 3: Elements Of An Award Winning bar
Lecture 16 Impeccable environment
Lecture 17 An experience, not just a beverage
Lecture 18 A unified, well-oiled bar machine
Lecture 19 Brilliant internal culture
Lecture 20 Brilliant external reputation
Lecture 21 Highly skilled staff
Lecture 22 The most essential elements
Section 4: How To Improve Customer Perception Of Your Bar
Lecture 23 Introduction
Lecture 24 Visual elements
Lecture 25 Aural elements
Lecture 26 Tactile elements
Section 5: The Ultimate Guide To Marketing Your Bar
Lecture 27 Introduction
Lecture 28 Ask yourself
Lecture 29 Develop a unique internal mantra
Lecture 30 Traditional marketing methods
Lecture 31 Word-of-mouth marketing
Section 6: Process For Effective Staff Induction Training
Lecture 32 Hire for attitude, train for knowledge
Lecture 33 The trial shift
Lecture 34 Induction
Lecture 35 Initial training
Lecture 36 Professional development and tiers of employment
Lecture 37 Cross-training
Lecture 38 Dismissing an employee
Section 7: How To Run An Efficient Bar Shift
Lecture 39 Introduction
Lecture 40 Before your shift starts
Lecture 41 Beginning of shift
Lecture 42 During shift
Lecture 43 After shift
Section 8: Ways To Build A Killer Team Culture At Your Bar Or Restaurant
Lecture 44 Define culture
Lecture 45 Hire well
Lecture 46 Be a driver for change
Lecture 47 Be consistent
Lecture 48 What is in it for me
Lecture 49 Reinforce
Lecture 50 Encourage enrichment
Section 9: How Bartenders Can Deal With Angry Guest
Lecture 51 Stay calm
Lecture 52 Listen
Lecture 53 Do not take it personally
Lecture 54 Notify a manager
Lecture 55 Remove if necessary
managers, bar customers, students, bartenders, food consultants, chefs, cooks, waitstaff, directors, CEO, parents, food supervisors, everybody etc.

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https://nitroflare.com/view/2D5164D81608BCF/zuudj.Bartending.Resource.Foundation.part3.rar
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