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Measured Pourers For Liquor Bottles


Portion Control Liquor - Advantages - Disadvantages

Portion control liquor and portion control food may achieve the same purpose, profit for the restaurateur, but portion control liquor always has a bad stigma attached to it, from the customer's point of view. The advantage for the owner is profit for every drink, but the disadvantage is that the customer looks at it as being shorted out of a decent drink. A properly measured shot of an ounce and half is maybe two sips out of the glass. At today's prices of -7 for a drink, most patrons cringe at pulling out their wallets.

Many places, such as convention centers, have this type of automatic dispensing, whether it's in the form of metered pourers on top of the liquor bottles, or an automatic dispensing machine where the bartender places the glass full with ice, under a spout, presses a button on the register that coincides with the drink the customer ordered, and the machine does it's job dispensing the metered amount of liquor with mix, such as 7 crown and 7 up.

As mentioned above, this type of liquor control is fine for profit motivation but the customer looks at it as a waste of money. The bartender, in this scenario, is actually not a bartender but a server or cashier. He shows no flair in making a drink, as seen in the movie "cocktail," where Tom Cruise shows his juggling expertise with the bottles while he is in the process of making a drink. Although his performance in this movie is not indicative of all bartenders today, a good bartender must have good knowledge of an ongoing variety of drinks that are invented every day. Like a good cook or chef, a bartender must have the same expertise in his craft. The chef is a creator of his menu and a bartender is a creator of his drinks. After all, a bartender is a mixologist.

About the author: My name is Nick Boodris and I was in the foodservice industry for over 30 years. I had 2 successful restaurants and worked as a banquet bartender for a well known banquet/restaurant facility in a Chicago suburb near O'Hare airport. Please visit my blog at http://www.myfoodserviceblog.com and leave a comment. Thank you.
Source: http://www.articlesbase.com/drinks-articles/portion-control-liquor-advantages-disadvantages-3442750.html

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