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The "assembly-line" bar

The original post is posted on my "more personal" blog:
What is a more efficient system – a bar with several designated cocktail stations or a bar with one improved mixing station assisted by bar stations with rather basic functions?
The answer should be a no-brainer! 80% off all people would say, that designated bar-stations is the way to go. But not so fast…
Please take one step back now and compare it with two automobile factories [both smaller scale]. One has complete workstations in which a full car is built from scratch – the other would have designated stations, where only parts of the car would be completed. Reality proofs, that the second model works better. Why – because there are very few true 100% experts, who know everything.
In a bar, it is not as obvious – but lets be honest: how many bartenders are really top notch in your team? In my experience, it takes a long time and a lot of dedication and training, until you developed one specific bartender to be quality driven, well trained and knowledgeable. Only one [or maximum two] bartender in a team would consistently meet and exceed expectations. The rest… lets not talk about it.


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