We all know the flavour and difference a zesty salsa makes to a meal.
Hot, textured, nuanced and delicious are some of the superlatives used to describe salsa.
Except not all SALSA leaves a pleasant taste in the mouth, particularly when we talk about hospitality personnel.
SALSA stands for:
If there was a $ for every time an operator moaned about staff attrition rates, one could retire rich, right? The time invested, wasted and then re-invested to begin again and again is par for the course when staffing one’s business.
Some of the more obvious reasons why people leave are:
Ironically, it’s common for good staff to leave and bad ones to stick like dirt. If you’re in the unfortunate camp where you’re regularly losing good staff, consider a terrific Überbartools™ ninja technique for hiring the right staff straight up, rather than making distasteful discoveries down the track.
We call the technique the 4 C’s:
Thinking about your new hires using the 4 C’s process will go a long way towards making the right hires more often than not.
For bakers, measuring is imperative when it comes to baking the perfect cake. And the requirements for a bartender to make a top-notch cocktail are just the same. Read our blog to find out why measuring is a must.
Speed is what the customer sees, whereas efficiency is what the bar owner measures in dollars. Efficiency is a behind the scenes measure of doing things in the easiest cost-effective manner, resulting in a more enjoyable working environment for bartenders so they can serve more customers at a high level of quality.
Überbartools™ is for bartenders, hospitality brands and prosumers that love high-quality equipment. We design innovative, visually stunning, easy to use bar tools that elevate the experience of mixing cocktails.