Ways to Streamline Bar Operations to Offset Labor Shortages

Labor pressures and supply chain challenges have been forcing bars to rethink their traditional operating models. 

The hospitality industry has been hit hard, and many bars and nightclubs have struggled to hire enough employees to operate at full capacity. Although the leisure and hospitality industry added 2.6 million jobs in 2021, employment at year-end was still 1.2 million below pre-pandemic levels, according to the U.S. Bureau of Labor Statistics.

Bar operators need to consider ways to make their operations more efficient without sacrificing service levels.

Strategies for streamlining bar operations

Make batched cocktails

Pre-mixing popular drinks in large batches ahead of time can be an effective strategy to minimize labor during busy periods, but this requires some careful planning to ensure that these pre-mixed drinks provide consistent quality and taste. This might also not be the best option for your specific business. For example, if you specialize in craft cocktails, pre-mixed drinks detract from the “craft” cocktail ambiance and not be aligned with your brand and customer base — or require some creativity.

There are several ways that these pre-mixed cocktails can be prepared and dispensed, and bar operators need to consider the properties of the ingredients used in the drinks. For example, fresh-squeezed fruit juices may need to be clarified before they are added to batched drinks so that particulates in the juice don’t settle the bottom of the mixture. Another consideration is the use of carbonated ingredients such as club soda or sparkling wine. These beverages will go flat over time in a batched mixture, so consider mixing them into drinks individually at the time of serving.Batched drinks can be stored in bottles or pitchers, or can be rigged to specially designed kegs or taps powered by nitrogen or CO2.

Cross-train staff

Training employees across multiple positions can help alleviate staff shortages when workers call in sick, for example, and staff who are cross-trained might also find work more rewarding and see it as an opportunity to advance their own careersCross-training employees comes with its advantages:

Design more efficient layouts for bartenders

Investing in equipment and bar design that puts everything within arm’s reach saves steps and allows for more productivity

It’s also important to design bar areas with both ergonomics and efficiency in mind. Bartenders are often on their feet for their entire shift, and forcing them to take too many steps not only saps their productivity but also their physical energy. Bar layouts that minimize steps are sometimes called “zero-step” or “pivot” designs.


One of the best ways to design a bar is to seek input from the people working behind it. Check in with your staff on the efficiency of their workspace and work with them to make improvements that help them work faster and easier.

Streamline the drinks menu

Amid the current staffing and supply chain challenges, scaling back the drinks menu can provide both labor efficiencies and ingredient rationalization.

Analyzing sales data through your POS and inventory tracking tools is one way to evaluate a drink menu and identify weak sellers. When evaluating drink performance based on sales, however, it’s important to consider the profit margin, including accounting for the prep time involved in making certain drinks. Obviously the least popular drinks that also generate poor margins should be considered for elimination, but top-selling drinks could also be sapping profits, and may need to be repriced or reformulatedOne way to maintain variety while streamlining the menu is to feature seasonal, locally sourced fruits, as these are likely to be easier to procure than items that are imported or tucked across the country.

As operators seek to adapt to a “new normal” that includes a tighter labor market and potential ongoing supply chain shortages, they need to focus on retaining high levels of service. This requires careful planning so that new operating procedures don’t impact the customer experience.


George Lee
George Lee has been writing about food-related topics, mostly in the B2B environment, for more than 20 years. He has written extensively about product development, marketing, distribution and other areas of the industry from farm to fork.


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