Speed Is a Revenue Tool

When drinks take too long, guests don’t order less because they’re unhappy.
They order less because the rhythm is broken.

Slow first drinks =

• fewer second rounds

• fewer cocktails

• earlier tap-out

This isn’t a bar problem.
It’s a floor decision problem.

So this is what you coach in pre-shift:

Not every drink deserves theatre.

Some drinks exist to:

• start momentum

• anchor the check

• buy time for the bar

Teach your team to separate:

• fast drinks (highball, house cocktails, BTG wine)

• show drinks (complex builds, stirred classics, signatures)

First round should bias toward speed.

Language to give them:

“If you want something quick and refreshing, I’d start with the X — it comes straight out.”

Why this matters:

• Faster first round → faster second round

• Bar stays ahead instead of catching up

• Guests stay in buying mode

What to watch on the floor tonight:

• Time from order to first sip

• What’s being sold when the bar is under pressure

• Who is adjusting recommendations mid-service

Send this into pre-shift.
Correct it in the moment.
Debrief what slowed you down.

Speed isn’t rushing.
It’s control.