In recent times, due to a shortage of both skilled and unskilled labor, 85% of hospitality operators are contemplating the transition to automated beverage dispensing processes. Some clients have invested in automation equipment at all possible levels; however, the majority still hesitate for various reasons, the most significant being the initial investment cost in equipment, along with employee resistance stemming from factors such as:

• Fear of job loss
  instead of enhancing their roles by not wasting time on unnecessary tasks
• Reluctance to be monitored
  often because they are adept at minimizing profits for the owner
• The belief that human touch and manual skills are superior in pouring
  which is often contrary to reality, as standards and quality depend on their mood – and that human touch and skills are ignored in front of customer!

Although the initial investment may seem substantial, it is frequently much lower than the cost of hiring professional bartenders and use him 80% of time for pouring, and in the long run, it generates returns by increasing profits for owners.

What is a intention to employ a professional bartender?

It is often stated that the introduction of professional systems detracts from the “charm” of hospitality. In every establishment, we aim for guests to feel like royalty, both in terms of offerings and service. Today, very few guests leave a venue completely satisfied, often due to slow service or the perception that cocktails did not meet their expectations, leading them to believe that the bartender diluted their drinks. Numerous examples of guest experiences from our clients prior to implementing our solutions could be cited.

If the primary focus of hiring a professional bartender is to allocate 80% of their time to pouring drinks, then the essential purpose is being overlooked. The bartender should be responsible for signing the cocktail menu, serving with a welcoming demeanor and presentation, engaging with guests at their tables like a sommelier, and enhancing the atmosphere by promoting cocktail sales. The emphasis on speed and pouring should be minimized, relegating those tasks to automated dispensers.

So, is this truly the essence of hospitality?

The automation of bar services has not emerged overnight. For the past 40 years, individuals have been seriously considering how to simplify and expedite the beverage dispensing process. This has resulted in the development of various systems available in the market today, some faster and some slower, all designed to enhance or maintain the guest experience rather than diminish it due to trivial details. Professional systems relieve bartenders of these minor concerns, allowing them to concentrate on the presentation and overall experience of the guest.

How to Increase Profit?

The owner has made significant efforts to position their establishment as a “must-visit” on social media, and the offerings are exceptional. However, by the end of the season, it becomes evident that cocktails account for only 10% of the total beverage sales.

What is the reason for this? Outdoor servers often do not offer guests cocktails due to the high volume of customers; instead, they provide drinks that can be served quickly to avoid keeping guests waiting. There is an inherent desire to prevent customer dissatisfaction, leading to a subconscious reluctance to promote cocktails, which could slow down service at the bar. Cocktails are only served when specifically requested.

In the case of automation, we effectively address the psychological barriers faced by both bartenders and outdoor servers. The preparation time for cocktails is significantly reduced, allowing them to be ready for sale in just four seconds (faster than making an espresso). This enables outdoor servers to increase their sales by up to 40%. Once they realize that the bar can produce an almost unlimited quantity of cocktails, they will begin to promote them, as these drinks are now consistently high-quality and appealing (prepared according to the bartender’s recipes utilizing automation), served quickly, and consumed rapidly. Guests leave satisfied, often providing better tips than they would for beer, resulting in happiness throughout the entire service chain.

Bartender Barrier

Bartenders, who are trained and experienced, often hesitate more than the owners to acknowledge that a cocktail machine is merely a tool that allows them to serve cocktails more quickly and accurately, benefiting everyone in the hospitality chain (owners, staff, and guests).

While it is true that there is a distinct difference between preparing a cocktail attractively in front of a guest and using a system, one rule prevails—sales. When bartenders are not present, sales diminish, and even when they are, the revenue is often far below its potential.

Automation resolves these issues while ensuring that cocktails are always available, even as signature drinks crafted from the bartender’s recipes. When a bartender is on duty, they also have more time to engage and entertain guests.

In conclusion, automated cocktail systems along with a professional barmen are a valuable asset for restaurants and bars.