Promote Quality over Quantity at Your Bar

Here at One Fat Frog, I’m kind of the resident wine expert. Okay, that’s not even close to true, but I have done at least one class in my day about wine tasting. I took that class during my college days, and that really opened my eyes to a whole new way of drinking, and not just drinking wine. In college days, the approach to drinking is all about the quantity consumed (not that I partook of doing such a thing), but I learned all about drinking quality products, which, for my money, is far more interesting. Of course, with any bar or restaurant that sells alcohol, the business must be wary of the customer who chooses to imbibe more than recommended or desirable, so here’s a quick list of why it’s better to promote quality versus quantity drinking.

1) The most obvious point: IT’S DANGEROUS! I don’t even want to quote the number of deaths that occur because of drunk driving every year, so I won’t. We all know the dangers, and every good business is well aware of them as well. Now I know most bars may not cater to the “quality” crowd when it comes to drinks, like offering fancy wines or premium beers, but there is also the option of offering a quality experience. What makes your bar stand out from every other bar? Maybe it’s a great live music venue, or you have the best game night, or perhaps you have a few bartenders that juggle liquor bottles with ease. Whatever it may be, a quality experience is worth the trouble to offer.

2) The other major point here is it’s costly. Bars often lose their product due to over-pouring of their liquor. Here’s a simple way of looking at it: let’s say you charge five bucks for a decent mixed drink that has one and half ounces of liquor in it. If your bartenders pour three ounces instead and not charge for the extra, it’s the same as throwing money away. Those costs can add up over a long period of time, sometimes into the tens of thousands of dollars if not watched. And on top of that, you’re getting people drunk, which, as previously mentioned, is bad. Invest in some jiggers or pour spouts and have your bartenders stick to them.

3) Intoxication can also lead to problems inside the bar. Probably the most observable reaction is when a patron gets a little aggressive and tries to start a fight. This is a worst-case scenario, but there are other less thought-of but also prevalent problems that could arise, such as a customer getting sick (sorry for the image) or an overly “affectionate” customer making others feel uncomfortable. These can all be avoided with proper drink management and promoting other ways to enjoy their time other than just drinking a lot.

I go to a bar because I want to have a good time, and I’m sure that other Frog employees feel the same way. If a bar is about having a good time, drinking excessively is not and should not be the focus of it. Of course, you may have that customer who does it anyway; remember you have the right to refuse service, especially if he or she is intoxicated; start giving them water and call them a cab. In the mean time, find other great ways to encourage having fun in your bar. Perhaps some of us at the Frog will stop by to check it out!

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