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Thread: bar only vs table service

  1. #1
    Join Date
    May 2007
    Posts
    41

    bar only vs table service

    What are peoples opinion on bar only ordering or full table service (waitresses) in tasting rooms. We will have our beer and a very limited food menu of wood fired pizza, cheese trays and pretzels trays. Love the simplicity of counter only service (no seats at bar, just and order area, beer pickup area, and food pickup area). But with a total of 80+ seats inside and a large beer garden (several thousand sq ft) I fear the lines at a bar only operation could get out of hand. Thought?
    Jacob Simmons
    Backpocket Brewing
    www.backpocketbrewing.com

  2. #2
    Join Date
    Jun 2011
    Location
    Woodland Park, CO.
    Posts
    334
    well i would have a line like a cafeteria. order the food then get the food then order your beer and pay for it all. that is how they server the food and beer in the beer gardens in munich and it never get crazy there. give it a shot and see how it goes.

  3. #3
    Join Date
    Mar 2003
    Location
    Baton Rouge, LA
    Posts
    618
    Or there is a compromise- the bar next door has you order up front but then they deliver to your table. And to avoid the shouting for order dlivery "got a pizza for Bill..?" use table tent numbers like Taco Johns!
    Operations Director, Tin Roof BC
    ted@tinroofbeer.com
    "Your results may vary"

  4. #4
    Join Date
    Oct 2009
    Location
    Carbondale, CO
    Posts
    78
    Ted, thats pretty much what we do at CBW. About 50 seats inside, and about the same outside. People order at the bar or a dedicated Order Station. We give them the drinks right away, and a number to find them when the food is up.

    Up-side is that we keep out costs lower by having fewer staff. Down-side is that when it gets crazy busy, people have to stand in a line to get anything, and will sometimes get annoyed.

    When we know we are going to have a busy night, we will open a bar outside with a couple kegs on the jockey box and run a cash drawer. Definitely helps take pressure off the Bar inside.
    Cheers!

    Jeff
    Carbondale Beer Works

  5. #5
    Join Date
    May 2007
    Posts
    41
    So at 50 seats inside and 50 out, how many "ordering stations" do you have?
    Jacob Simmons
    Backpocket Brewing
    www.backpocketbrewing.com

  6. #6
    Join Date
    Oct 2009
    Location
    Carbondale, CO
    Posts
    78
    We have 2 POS stations, one at each end of the bar. When we open the Outside bar, we use an iPad to remote access the server and can access open tabs and a cash drawer.
    Cheers!

    Jeff
    Carbondale Beer Works

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