Most managers in the hospitality industry have experienced a diamond in the rough. By this I mean a staff member who just seems to get service, and has that “X factor” we can never seem to put our finger on. Having thought about it a fair amount, I have come to the conclusion that the aforementioned “X factor” is passion. And while many of our staff members are admittedly on a career stopover, I believe that you can ignite this passion. How? By simply articulating the “What’s In It for Me?”
Archive for September, 2010
Does Passion Equal Profit?
Wednesday, September 29th, 2010Tags: Bartender, Bartender One, Bartender Training, Bartenderone, Bartending, Bartending Competition, bartending school, Bartending School Toronto, Cocktails, Fresh Cocktails, Mixologist, Mixology, Money Drinks, toronto bartending school, Toronto Bartending Schools
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The Bitter Truth – Elevating Customers’ Taste Experiences.
Wednesday, September 8th, 2010I’ve been bartending for longer than I can remember and, to be honest, it was years before I ever opened a bottle of bitters.
While working in Australia I was introduced to bitters as one of the ingredients in the hangover cure trifecta — lemon, lime and bitters. Made with lemonade (or 7Up to those of us who live in North America), lime cordial and the magic “bitters,” this elixir is used to settle the stomach.
Tags: Bartender, Bartender One, Bartender Training, Bartenderone, Bartending School Toronto, Bitters, Cocktail Bitters, Cocktails, garnish, Gavin MacMillan, Learn to Bartend, Mixologist, Mixology, Molecular Mixology, Whisky Sour
Posted in Mixology, Proper Service, Raising the Bar | 2 Comments »
Turning Your Bar Green.
Wednesday, September 1st, 2010While the environmental movement is at the forefront of public conscience, more and more bars are making an effort to go green with their daily business practices. I’m sure you’ve heard all the popular catch phases: renewable energy, carbon neutral footprint and the uber-popular green is the new black.
What does this have to do with operating my restaurant or bar you ask?
First of all, it’s important to identify the difference between a green cocktail and the absurdity of the healthy cocktail. Ordering up a martini made with pomegranate liqueur is not going to earn you any points in the antioxidant cup. Cocktails are supposed to be a little bit naughty anyways…
It starts with the understanding that operating a sustainable bar or restaurant is easier than you think, not to mention the opportunities to save money and increase margins. Making each business decision with the environment in mind is rewarding in many ways: socially, economically and environmentally.
Tags: Bartender, Bartender Training, Bartenderone, Bartending, Cocktails, Fresh Cocktails, Go Green, Learn to Bartend, Mixologist, Mixology, Molecular Mixology, toronto bartending school, Toronto Bartending Schools, Whisky Sour
Posted in Mixology, Raising the Bar | Comments Off on Turning Your Bar Green.
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