This author has yet to write their bio.Meanwhile lets just say that we are proud John Green contributed a whooping 2 entries.
1 Quick Step to Finding a Bar Consultant in Vancouver You’re done! Congratulations, you’ve found me! 😀 All jokes aside, here are a few things you should look for if we can’t get our schedules to align working together. Depth, Not Breadth Look out for anyone who claims to have a fix for every […]
Staffing Your Bar: How To Recruit Effectively (And When To Ask For Help) By the time you’re actively recruiting your bar staff, you’ve spent hundreds of hours creating a business plan, purchasing equipment, and marketing your bar. You’re ready to open, and you think you’ve got a decent strategy for selecting your staff—hire experienced bartenders […]
The pillars on which successful hospitality businesses are built are its team members. This business is all about the people and training is the key to success. John has created and trained some of the best teams the world has seen including world champion bartenders, and team members that went on to become opening trainers for large chains and owner operators.
John has solved massive stock control issues for large brands like Bass Pubs and Restaurants and implemented controls for a host of clients.
John has performed turnkey services around the globe. If you are opening a new business or 2nd+ location John can provide full turnkey service.
Tzar Bar Design
Market research
Detailed Review of all aspects of your business. Let’s take a look and see how your operations really are!
Includes an analysis of what your competition are doing and your Industry & Market Landscape John takes a close look at all aspects of your operation including, Operational Systems, Service, Food & Beverage, Training Methods, Management Performance, Marketing, Money Management, Profit Maximization and The Guest Journey.
AKA The 3 S’s – Service Sales & Satisfaction
Whether a new design or a design update, the layout and design of your operations will affect your bottom line.
Bar design, floor plan, kitchen layout combines with operational systems. Whatever you do DO NOT let an architect do your operational design, they simply don’t know the business well enough!
Review/Creation of menus with detailed food and beverage cost analysis.
Lunch | Dinner | Wine | Mixology | Happy Hours/Specials
