Turnover among the 20 bartenders is minimal. Our food and beverage sales' mix is 50-50. Job confidence comes from good systems and training, according to Brian Harron, president of Phoenix-based Premier Crew Restaurant Services. When operating systems are in order, rules are laid down and the staff is trained and held accountable, good results are inevitable. Once you get beyond personality, they're a salesperson and part of the whole team.
People sell better when they know, like and respect something.
Bob Kirkham thinks of himself as an entertainer, not a salesperson. I especially like guests who eat at the bar. It gives me a chance to use food knowledge, sell the menu and provide extra service.