Restaurant Equipment Supplier Helped Reduce Loss Liters

I was out with friends for dinner on one of the rare nights I give myself off, talking about the restaurant business. We had a wonderful evening and as the night wore on, decided to stay and close down the bar. At his bar, we met some interesting ladies and quickly struck up a repoire with them. In the course of the usual banter, we all identified ourselves by what we do professionally. When the name of my establishment came up, one of the ladies exclaimed, "I went there once, and the drinks were too strong".

I never really gave it too much thought, until a few nights later when I was at work and had a customer complain directly to me about a drink being too strong. Of course, I pulled my bar staff aside and let them know that not everyone appreciates a stiff View the rest of this article