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?
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bar only vs table service
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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!Brewmaster, Minocqua Brewing Company
tbriggs@minocquabrewingcompany.com
"Your results may vary"
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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
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