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READER PICKS » Pouring Profitability
Hotel food and beverage professionals have
long known F&B profitability can come down
to pennies per food item. Building profits to
contribute to the overall bottom line
is often found behind the bar. One of
the first steps is to ensure accurate
liquor pouring.
Craig Michalek, corporate food
and beverage director for Lodgian
Hotel Corporation, chose the
Precision Pours liquor pouring system
because the "technology is
more accurate." Measured liquor
pouring helps Lodgian secure margins
in their over 60 full-service
hotels. According to Michalek,
Lodgian has realized a sizable savings
in liquor cost using liquor pouring
control devices.
Many properties still use the ancient ways of jiggers.
However, many believe switching to measured
liquor pouring does not affect service and delivers a
consistent drink every time.
Precision Pours, Inc., with over 50 years of experience
in hotels, resorts, and casinos, has developed a
three-ball measured liquor pour. They offer measured
pours in various sizes, from1\4 ounce to 3 ounces.
Michalek says Lodgian Hotels have made
Precision Pours a standard in all properties based on
sound judgment and comparative analysis. In his
opinion, measured pours make sense for consistency,
accountability and profitability.--KB
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