STAFF TRAINING
Turning bar and service teams into high-performance mixology units. We provide structured, on-site training sessions that enhance speed, precision, and hospitality.
What We Do
- Creating structured induction programs that cover workplace introductions, health and safety protocols, and core operational duties.
- Instilling the core "Bedrock" service values of delivering great drinks, great service, and a great atmosphere, which includes specific guest interaction standards like handshakes or high-fives.
- Training staff on strict till handling and cash security to prevent discrepancies and ensure all orders are processed correctly.
- Implementing action-based, modular training frameworks where trainers demonstrate a task, trainees perform it, and competencies are immediately signed off on formal checklists.
- Conducting targeted upselling training focused on high-margin items, such as offering double shots or premium large glasses of wine.
- Implementing the "Bar Service Cycle" to reduce waste and correct till misuse, ensuring staff always ring in orders before making drinks.
- Training floor staff on "vertical service," actively walking the floor to interact with guests and offer second or third rounds.
- Facilitating specific product knowledge sessions, such as wine or premium spirits training, to boost staff confidence and improve Net Promoter Scores (NPS).
- Establishing daily pre-shift briefings to set expectations and post-shift de-briefings to review financial targets and give individual feedback.
- Teaching standardized cocktail specifications, requiring 98% pass marks on menu tests, and conducting daily free-pour tests to guarantee consistency.
- Training staff on bar ergonomics, specifically the "zero-step" ideology, to maximize service speed and minimize physical strain.
- Instructing teams on essential preparation protocols, including batching rules, fruit cutting procedures, and strict day-dotting for shelf life.
- Designing transparent career pathways, mapping the journey from Trainee to Master Bartender, and eventually up to management roles.
- Training "In-Store Trainers" (ISTs) or Training Coordinators to oversee local development plans and ensure standards are maintained without your constant presence.
- Teaching managers how to conduct succession planning meetings and quarterly employee reviews based on structured competency frameworks.
- Coaching leadership on how to correctly track and investigate stock variances, distinguishing between theoretical and actual usage, to identify specific staff training gaps.
Technique. Speed. Hospitality.
Build your dream team.
Transitioning from operational strategy to hands-on staff development is where a consulting business truly adds value. Whether you are building a team from scratch for a new opening or stepping into an existing venue to fix bad habits and drive sales, your training services need to be structured, measurable, and engaging.
Our curriculum balances technical mixology skills with guest interaction. We don't just teach bartenders how to mix a drink; we teach them how to handle double-pours, memorize menu matrices, and upsell premium brands naturally during high-volume service.
We track progress with individual speed metrics and scorecards, ensuring measurable improvements. After our intensive sessions, your team will work with greater confidence, maintain consistency under pressure, and create the welcoming lounge atmosphere that keeps guests returning.
Staff Training Questions
The Bar Academy offers consumer workshops and public mixology masterclasses for individuals. Our Staff Training is a professional, business-to-business consulting service designed to coach commercial venue teams in speed, margin optimization, sales growth, and leadership inside their active workspace.
We strongly recommend conducting training sessions when the venue is closed to customers (during morning or afternoon prep hours). This ensures your team can focus completely on speed drills, pour tests, and service cycle training without service interruptions.
To maintain a high quality of instruction, we suggest a group size of up to 15 staff members per class. For larger venues, we can structure split sessions over multiple days to guarantee individual coaching and mock service evaluations.
Yes, we recommend using your venue's own inventory and ingredients. This ensures that staff gain experience pouring and mixing using the exact menu recipes, glassware, and backbar layout they use during live service.
Absolutely. Before commencing training, we review your current beverage lists and customize our speed worksheets, pour testing criteria, and menu matrix guides to align perfectly with your signature specifications.
Yes. We run specific sessions for floor staff covering vertical service techniques, upselling high-margin items (like double shots or premium large glasses), product confidence, table clearing cycles, and customer interaction values.
Speed and ergonomic throughput gains are visible from day one of implementation. Sales improvements from upselling, correct till ringing, and reduced waste are measurable in your weekly sales and inventory reports within 14 days.
We help management build transparent, structured training matrices. We design clear competency checklists mapping the journey from Trainee Bartender to Master Bartender, and teach managers how to conduct succession reviews to promote from within.
Yes. We can train In-Store Trainers (ISTs) to oversee ongoing local development plans, and we offer independent mystery audits to evaluate staff consistency, speed, and upselling performance during live peak service.
Use our "Get in Touch" form. We will arrange a consultation to assess your team's current performance, identify key skill gaps, and build a bespoke training curriculum that matches your business objectives.