Question

some beverage managers believe the consistency and cost savings resulting from the use of automated beverage equipment justifies their high cost; other managers believe that guests prefer to see bartenders free-pour. Which approaches would be best for a restaurant that you owned and or managed? Would the volume of the restaurant influence your decision? Explain?

Answer 1

Such decisions cannot be generalized because there are various factors and details that are required to comment about the statements made and I believe that the most important aspect that needs to be discussed here is the volume of the restaurant because depending on that the cost of the expenses and business process can be made. for example if the volume is large then from a business perspective it is better to use automated beverage equipment's because that will reduce the cost and expenses of the restaurant by reducing manual effort and also will be faster in service and I believe that this is going to be the future. Again, customers and clients generally prefer the manual way of serving beverages because that is a treat for the viewers and restaurants generally try to use this option but it is time consuming and the service may get affected and if the volume is large then it is actually very much difficult to go with the manual effort because catering to the demand of huge number of customers make the process difficult to quite some extent.