Designed for working bartenders, Turn up the Volume shares best practices, tips and tricks-of-the-trade for fast & efficient craft cocktail service. From organization of work-stations and batching ingredients to executing rounds and economizing movement, Meaghan Dorman (Raines Law Room), Alba Huerta (Anvil Bar & Refuge) & Eryn Reece (Death & Company, Mayahuel, Miss Speedrack 2013) will provide valuable techniques and practical concepts to put to use at your own bars.

1. DEVELOPING EFFICIENT
COCKTAIL PROGRAMS
BOBBY HEUGEL

2. 3 PRIMARY EFFICIENCY AREAS
1. MENU & DRINK DEVELOPMENT
DO YOUR DRINKS AND COCKTAIL MENU MATCH THE VOLUME
OF THE BAR AND EXPECTATIONS OF YOUR GUESTS?
2. BAR DESIGN
DOES YOUR BACKBAR LAYOUT AND BAR DESIGN ENHANCE
SERVICE?
3. STAFF TRAINING
IS THE STAFF CAPABLE OF EXECUTING YOUR BAR CONCEPT IN
AN EFFICIENT AND KNOWLEDGABLE MANNER?

3. MENU & DRINK DEVELOPMENT
DO YOUR DRINKS AND COCKTAIL MENU MATCH
THE VOLUME OF THE BAR AND EXPECTATIONS
OF YOUR GUESTS?

4. EXAMPLES OF EFFICIENT MENUS
MANIFESTO – KANSAS CITY
BOILERMAKER – NEW YORK CITY
DEATH & COMPANY – NEW YORK CITY
THREE DOTS & A DASH – CHICAGO
ANVIL BAR & REFUGE – HOUSTON
THE PASTRY WAR - HOUSTON

5. HYPOTHETICAL 6 DRINK MENU
DRINK #1: LIGHT SPIRIT, JUICE, SHAKEN, LOW COST %,
LOW PREPARATION, LOW PRICE, POPULAR WITH FUN NAME
DRINK #2: LOVEABLE DARK SPIRIT, STIRRED, LOW COST %,
LOW PREPARATION, MEDIUM PRICE, CONNECTS W BAR IDENTITY
DRINK #3: INTERESTING BUT COMPREHENDABLE INGREDIENTS,
MEDIUM-HIGH COST %, MEDIUM PREPARATION, HIGH PRICE
DRINK #4: LIGHT SPIRIT, JUICE, SHAKEN, LOW-MEDIUM COST %,
HIGH PRICE, MEDIUM PREPARATION, GREAT PRESENTATION
DRINK #5: ASSERTIVE SPIRIT, STIRRED, HIGH COST %,
MEDIUM PREPARATION, HIGH PRICE, COCKTAIL LOVERS DRINK
DRINK #6: A FLEXIBLE POINT OF PRIDE FOR THE BAR, HIGH COST
%,
DIFFICULT PRESENTATION, COMPLICATED NAME WITH A STORY

6. BAR DESIGN
DOES YOUR BACKBAR LAYOUT AND
BAR DESIGN ENHANCE SERVICE?

7. LARGEST DESIGN ERRORS COMMITTED
BY COCKTAIL BARS:
#1: POSes AND REGISTERS PLACED ON BACKBAR INSTEAD OF
BELOW BAR FACING GUESTS
#2: TOO FEW SPEED RAILS WITH TOO MANY DRINK INGREDIENTS
#3: TOO MANY PRODUCTS ON BARTOP, LIMITING GUEST
INTERACTION
#4: GUESTS HAVE LIMITED ACCESS TO DRINK MENUS
#5: RELYING TOO MUCH ON FLOOR SERVICE AS A MEANS TO SAVE
MONEY ON BACKBAR COST
#6: PLACEMENT OF SMALL BARS AT THE END OF NARROW ROOMS
#7. BARTENDERS SHOULD ONLY BE MAKING DRINKS AT PEAK
VOLUME!

8. THE PDT
COCKTAIL
BOOK

9. NOMAD

10. ANVIL BAR & REFUGE

11. JULEP

12. JULEP – SERVICE BAR

13. STAFF TRAINING
IS THE STAFF CAPABLE OF EXECUTING YOUR BAR
CONCEPT IN AN EFFICIENT AND KNOWLEDGABLE
MANNER?

14. EVOLUTION OF CRAFT COCKTAIL
TRAINING:
1. STANDARDS OF SERVICE: HOSPITALITY RULES AND CULTURE
2. COCKTAIL RECIPES: HOUSE SPECS FOR DRINK MENU
3. PRODUCT KNOWLEDGE: SPIRITS AND COCKTAIL TASTE &
HISTORY
4. SPEED & EFFICIENCY: QUICKLY MAKING *ROUNDS* (NOT
DRINKS) WITH SPEED WHILE JUGGLING MULTIPLE GUEST NEEDS
WITH FORESIGHT
5. COCKTAIL DEVELOPMENT: ADJUSTMENT OF HOUSE SPECS,
CLASSIC COCKTAIL RESSURECTION, & ORIGINAL COCKTAIL
CREATION
6. COCKTAIL FINANCIALS: CAPABLE OF CALCULATING COCKTAIL
COST AND CONSIDERING MENU DESIGN
7. MANAGEMENT TRAINING: INVENTORY PROCEDURES, PRODUCE
& SPIRIT ORDERING, SCHEDULING, LABOR ANALYSIS, SALES
FORECASTS

15. WEEK ONE: THE DEER IN THE
HEADLIGHTS
SHIFT ONE: Bar Profile & Goals
SHIFT ONE: Basic Rules of Service
SHIFT ONE: Basic Bar Tour
SHIFT TWO: Day One Test
SHIFT TWO: Rules of Cocktail Methodology
SHIFT TWO: Glossary of Bar Terms
SHIFT TWO: POS Training
SHIFT TWO: Proper Bar Maintenance & Service
Procedures
SHIFT TWO: Bar Opening Procedures
SHIFT THREE: Day Two Test
SHIFT THREE: A Basic History of Cocktails & Spirits
SHIFT THREE: 8 House Cocktail Recipes
SHIFT THREE: Bar Closing Procedures - General Bar
Cleaning
SHIFT FOUR : Day Three Test
SHIFT FOUR: Food Training
SHIFT FOUR: Bar Closing Procedures - Bottled Products
SHIFT FIVE: Week One Materials One Test

16. WEEK TWO: THE BROKEN SPIRIT
SHIFT ONE: Glossary of Bar Terms Test
SHIFT ONE: 100 List Recipes Part 1 - 50 Cocktails
SHIFT ONE: Basic Beer Knowledge
SHIFT ONE - SHIFT FOUR: Read Imbibe by David Wondrich pgs 1-97
SHIFT TWO: Basic Beer Knowledge Test
SHIFT TWO: 100 List Test Part 1

17. WEEK THREE: THE SHAKY LEGS
SHIFT ONE: 100 LIST Recipes Part 2 – 51 Cocktails
SHIFT ONE: Basic Fortified Wine Knowledge
SHIFT ONE - SHIFT FOUR: Finish Imbibe by David Wondrich
SHIFT ONE: Basic Fortified Wine Knowledge Test
SHIFT TWO: 100 List Test Part 2
SHIFT TWO: Imbibe Test 2

18. WEEK FOUR: THE TIRED SOLDIER
SHIFT ONE: The Basics of Cocktail Balance- Citrus
SHIFT TWO: The Basics of Cocktail Balance- Stirred
SHIFT THREE & FOUR: The Basics of Speed & Efficiency
SHIFT TWO - SHIFT FIVE: Create 3 Twists on 3 Primary Classics
SHIFT ONE – SHIFT FOUR: Read Harry Johnson's Bartender Manual
SHIFT FIVE: Week Four Materials Test

19. WEEK FIVE: THE SERVER
TUESDAY MEETING: 3 Twists on Classics Presentation
SHIFT ONE: The Basics of Cocktail Creation - Tiki
SHIFT ONE - SHIFT THREE: Read Setting The Table by Danny Meyer
SHIT FOUR: Setting the Table Test

20. WEEK SIX: THE BALANCING ACT
TUESDAY MEETING: Speed & Taste Test: 4 Pre-Determined Drinks
SHIFT ONE: The Basics of Spirits Tasting- Rum
SHIFT ONE - SHIFT THREE: Read Assigned Reading Material on Rum
SHIFT ONE – SHIFT FOUR: Tiki Cocktail Creation
SHIFT FOUR: Rum Test
SHIFT FOUR: Blind Taste Test- Rum

21. WEEK SEVEN: THE TRIPLE THREAT -
PART 1
TUESDAY MEETING: Present Tiki Cocktail
TUESDAY MEETING: Speed & Taste Test: 5
Random Drinks
SHIFT ONE: The Basics of Spirits Tasting- Whiskey
SHIFT TWO: The Basics of Cocktail Creation Part 1
SHIFT THREE: Advanced Speed & Efficiency Training Part
1
SHIFT ONE - SHIFT THREE: Read Assigned Reading
Material on Whiskey
SHIFT FOUR: Whiskey Test
-SHIFT FOUR: Blind Taste Test- Whiskey

22. WEEK EIGHT: THE TRIPLE THREAT –
PART 2
TUESDAY MEETING: Speed & Taste Test: 10
Random Drinks
SHIFT ONE: The Basics of Spirits Tasting Part 2
SHIFT TWO: The Basics of Cocktail Creation Part 2
SHIFT THREE: Advanced Speed & Efficiency
Training Part 2
SHIFT ONE - DAY FOUR: Read Assigned Reading
Material on Gin
SHIFT FIVE: Week Eight Materials Test
SHIFT FIVE: Speed & Taste Test: 30 Random Drinks
SHIFT FIVE: Blind Taste Taste 2

23. WEEK NINE: THE TRIPLE THREAT – PART
3
SHIFT ONE: The Basics of Spirits Tasting Part 3
SHIFT TWO: The Basics of Cocktail Creation Part 3
SHIFT THREE: Advanced Speed & Efficiency
Training Part 3
SHIFT ONE - DAY FOUR: Read Assigned Reading
Material on Agave
SHIFT FIVE: Week Nine Materials Test
SHIFT FIVE: Speed & Taste Test: 40 Random Drinks
SHIFT FIVE: Blind Taste Taste 3

24. WEEK TEN: NOVICE BARTENDER – PART
1
SHIFT ONE: Basic Inventory Procedures
SHIFT TWO: Basic Beer System Maintenance
SHIFT THREE: Sourcing & Retooling Classic
Recipes
SHIFT ONE - SHIFT FOUR: Finalize An Original
Cocktail
SHIFT ONE - SHIFT FOUR: Read Assigned
Reading Material on Brandy
SHIFT FIVE: Week Ten Materials Test
SHIFT FIVE: Speed & Taste Test: 50 Random Drinks
SHIFT FIVE: Blind Taste Taste 4
SHIFT FIVE: Original Cocktail Presentation, Recipe, and
Taste Test

25. WEEK ELEVEN: NOVICE BARTENDER –
PART 2
SHIFT ONE: Basic Cocktail & Spirits Cost & Pricing
SHIFT ONE - SHIFT FOUR: Source 5 Classics
Cocktails Not Standardized at Anvil
SHIFT ONE - SHIFT FOUR: Calculate Cost for
Original Cocktail; Finalize Recipe
SHIFT ONE - SHIFT FOUR: Read Assigned
Reading Material on Cocktail Menus
SHIFT FIVE: Week Eleven Materials Test
SHIFT FIVE: Speed & Taste Test: 50 Random Drinks
SHIFT FIVE: Blind Taste Taste 5
SHIFT FIVE: Original Cocktail Presentation, Recipe, and
Taste Test with Pricing

26. WEEK TWELVE: NOVICE BARTENDER –
PART 3
THE FINAL TEST!
SHIFT ONE: Basic Cocktail Menu Development
SHIFT TWO: Global Cocktail Bars & Cocktail Personality Profiles
SHIFT FIVE: Week Twelve Materials Test
SHIFT FIVE: The 100 List Speed & Taste Test: Serve the 100 List Publicly for $1 Each
SHIFT FIVE: The Ultimate Blind Taste Test: 50 Spirits

27. DON’T IGNORE SUPPORT STAFF!
1. PRODUCT LOCATION & NAMES: SPIRITS AND PRODUCE
2. COCKTAIL INGREDIENT PREP: HOUSE PROCEDURES FOR
INGREDIENTS: SYRUPS, INFUSIONS, SHELF LIFE, ETC.
3. YIELD ANALYSIS: JUICE YIELDS AND OTHER FRESH NETS
4. LINEN COST: CONSIDERATE USE OF LINENS AND CHEMICALS
5. GLASSWARE PROCEDURES: FORECASTING FUTURE NEEDS,
DISHWASHING PROCEDURES, STORAGE, ETC.
6. GARNISH: PREPARATION, STORAGE, ETC.
7. STAFF INCLUSIONS: MAKE THEM PART OF THE BAR TEAM, NOT
BARTENDER SERVANTS!