There’s more profit poured at the bar than cooked in the kitchen. That’s what Perlick Regional Sales Manager Corrinne Ward said on a recent episode of Foodable’s Rock My Restaurant. The episode was filmed at the FCSI The Americas Biennial Conference and was focused on key trends that are helping drive profits in the food and beverage industry.
“There [are] a couple of key trends out there,” Ward said. “First and foremost [are] cocktails. Cocktails, hard liquors are absolutely on the rise. In particular, using really fresh ingredients to make cocktails. And so it’s really important, just like a chef needs to have the mise-en-place station, a bartender actually needs the same thing.”
One way to do this is to create a workspace where zero-step bartending is actually possible. A “bartender’s cockpit” provides space for all of these essential ingredients to be in close proximity. At the same time, a well-designed underbar unit will keep ingredients in their ideal storage conditions and ensure proper sanitation of all equipment.
“[Bartenders] need to have all their tools lined up and organized, they need to have all their ingredients right there in arm’s length, and they need to have everything they need right in front of them so that they’re able to make their cocktails not only correctly, but quickly because time is money,” Ward said.
This is especially true in high volume, cocktail-centric establishments like nightclubs, hotel lobby bars, or even airports. Making cocktails as efficiently as possible with as much quality possible can be the difference between hundreds if not thousands of dollars per night. And there’s equipment that can help make this a reality.
Introducing the Tobin Ellis Signature Cocktail Station
The Tobin Ellis Signature Cocktail Station is designed by a bartender for bartenders. It allows for zero-step bartending, a comfortable workspace, and is a profit-making machine for high volume operations.