Training
Speed & Efficiency
More speed. More control. More results.
At busy moments the capacity of a bar becomes really visible. How fast does a bartender work? How well does the team work together? And how many drinks can the bar actually produce?
Our approach focuses on three parts.
Menu
What is on the menu, and how efficiently can it be made?
Team
How fast, accurately and consistently do the bartenders perform?
Bar operation
How well are the workstation, the preparation and the workflow set up?
We offer two tracks for this. The Speed & Efficiency Training is an intensive one-day training focused on the bartender’s performance. The consultancy track takes a broader look at the entire bar operation and brings menu, team and bar together.
01 - Speed & Efficiency Training
One day. Full focus on bartender performance.
This training is about the performance of the bartender and the team. We measure how fast and accurately bartenders work, and coach them directly on technique, working pace, preparation and efficiency. By practising, giving feedback and measuring again, we make the improvement visible.
What we train on
- Speed and accuracy — working faster without losing quality and control.
- Pouring — pouring efficiently and consistently.
- Preparation and workstation — fewer movements and a logical layout.
- Roundbuilding — building multiple orders smartly and efficiently.
- Teamwork — working together better during busy moments.
You can only improve what you measure
We start with a baseline measurement and finish with a final measurement. That way bartender and management see straight away where the improvement was made.
The result: bartenders who work faster, more consistently and with more confidence.
1 day · 2 × 3 hours · maximum 8 participants
For bartenders and bar management.
From €200 per bartender, with a minimum of 4 bartenders.
02 - Speed & Efficiency Consultancy
From isolated improvements to a better-performing bar.
Where the training looks mainly at the bartender, the consultancy track examines the whole operation. Over six to twelve weeks we analyse and improve the three parts that together determine a bar’s performance.
Menu
We look at the structure, complexity, preparation time and commercial performance of the menu.
Team
We analyse the team’s performance, train where needed and work on speed, quality and consistency.
Bar operation
We look at the layout of the bar, the preparation, the workflow, the working agreements and the collaboration.
From analysis to result
We start with a baseline measurement, set concrete goals and then work in a focused way on improvement. During the track we measure, coach and adjust. Among other things we look at:
- Cocktails per hour
- Ticket time
- Revenue
- Margins
- Team performance
- Quality
The goal is not just to work faster, but to get more out of every shift.
Who it is for
For bar teams and hospitality outlets where the bar or F&B manager plays an important role. Management is decisive in introducing this system and keeping it up.
That is why we deliberately kept the management tools clear and simple: practical and accessible, while the programme itself offers enough depth.
What it delivers
- More output — more drinks per hour with the same team.
- Shorter ticket times — guests wait less.
- Better quality — a more consistent result, even at peak times.
- Stronger teams — better teamwork and more confidence.
- A more efficient bar — fewer wasted movements and less wasted time.
- More revenue and profit — from the same hours and the same staffing.
6 to 12 weeks · bespoke track
Curious how much uplift we could achieve for your business?
Frequently asked questions
What exactly does the Speed Training involve?
Efficiency means making as many cocktails and long drinks as possible with as few actions as possible, without compromising on quality.
During the Speed Training we teach your team to work smarter. We look at the right sequence of actions, the layout of the station, teamwork within the team and smart bartending techniques.
We also integrate a simple dashboard to measure speed and output. That shows you where the gains are and lets us steer precisely.
The result: more output, fewer unnecessary movements and consistent quality — even at the busiest moments of the service.
Why training if we already have a good station?
Speed comes from three things that have to fit together: your menu, your workstation and your team. A well-arranged station is the foundation, but it only comes into its own when the layout matches your menu and your team knows how to use it to the full.
During the training your bartenders learn the workflow and actions that suit your menu and way of working. That way you get the most out of the investment in your bar.
A good station makes faster work possible; a well-trained team is what actually delivers that speed.
Who is the training for?
For bartender teams that want to learn to work more efficiently and faster, whatever the type of bar. Whether you work in a cocktail bar, club, restaurant or hotel: the principles apply broadly.
The training is especially interesting for teams that want more output during peak hours without giving up quality or service — making more drinks with the same people and within the same hours.
Do we need a Collins station to take part?
No. The principles behind speed, efficiency and workflow apply behind any bar. We look at your menu, your workstation and your way of working, and determine where the biggest gains are.
If you do work with a Collins station, we tailor the training specifically to its layout and possibilities.
The training is not about having a particular station, but about using the workstation you have more intelligently.
What does it deliver?
More drinks per hour with the same team. In practice we often see an uplift of 20–40% in drink volume, depending on the bar, the menu, the staffing and the current workflow.
That is particularly interesting during peak hours: your fixed staff costs have already been covered, so extra output contributes directly to your bottom line.
Do the maths: ten extra drinks per hour at €12 quickly adds up to more than €69,000 in extra annual revenue.