What is the optimum servery space required per staff member to provide optimal service to customers?
What is the optimum servery space required per staff member to provide optimal service to customers?
In general a section of bar servery between 1.2 and 1.5m L per staff member is the optimal amount of space required to ensure efficiency of service. Each section should be set up with dedicated speed rails, ice bucket, sinks, glassware and till, as well as a properly stocked bottle cooler behind, in order to minimise the travel time required for a staff member to serve a customer. There will always be a certain amount of “travel” required in order to serve premium products from the back fitting but in general dedicated serving stations should see an increase in efficiency and speed of delivery to the customer resulting in higher service turnover.