IT Hiring an extra pair of eyes is another effective way to control profits. Spotters pose as guests. You have to teach employees to think of beverage from a control point. It has cash equivalency. Using the right glass for the specific drink also reinforces control and influences customers' perceptions, Westfield continues.
Most managers use one or two types of glasses to save money.
But the wrong glass can waste it. And a small drink poured into a large glass looks like a rip-off. Evan Goldstein, director of a service and hospitality school in Napa, Calif., says most operators get too hung up on pricing policies. You want locals and return business. This mind-set drives bean counters crazy, but it's time the COOs set policy, not the CFOs.