On-site team training. Behind your bar.
We train the people who touch the guest. Bartenders on product and technique, floor teams on how to sell and serve, and managers on how to run the system.
Your menu, your stations, your team.
Training in a conference room falls apart the first busy Friday. We train behind your bar with your menu and your tools, then test everyone so you know who is ready. Your team keeps the manuals, specs, and video after we leave.
What you get
- Two-day on-site certification for the full bar team
- Cocktail builds, batching, and station workflow for bartenders
- Service steps for the floor: how to describe the menu, sell it, and handle a remake
- Speed and accuracy drills on your menu
- Written and practical exams
- Manager training on shifts, inventory, cost, and coaching
- Recipe books, spec guides, SOPs, and video your team keeps
How it runs
- 01
Plan
We review the menu, the team, and the schedule, and build the sessions around your service.
- 02
Train
Two days on site. Bartenders, floor staff, and managers each get their own sessions.
- 03
Test
Written and practical exams so you know who is ready.
- 04
Refresh
Coaching and refreshers after launch so the standard holds.
Questions
Straight answers about how we work.
Proof
Virgin Voyages. Beverage training on every new ship, for crews turning over every six months.
Read the case studyHow does Unfiltered train bar and floor staff?
Hands-on, behind your bar, with your menu. Bartenders get cocktail builds, batching, and station workflow. Floor staff get service and how to sell the menu. Everyone gets speed and accuracy drills plus written and practical exams. Your team keeps the recipe books, spec guides, prep sheets, SOPs, and video. We keep coaching after launch so the standard holds.
What is included in management and leadership training?
Training for the people who run the shift. We cover running shifts, prep, inventory, and standards. Coaching and developing the team. Cost (recipe costing, pour cost, SKU decisions, waste tracking). Menu knowledge and selling. And the hard conversations: conflict, motivation, and guest recovery. The goal is managers who hold the standard on their own, every night.
How do you measure training success?
We test and we track. Staff exam scores. Speed and accuracy before and after training. Pour cost, waste, and inventory accuracy. Sales (attachment rates, check average, product mix). What managers see on the floor. Reviews, remakes, and how the bar holds up at peak. If training does not show up in those numbers, it did not work, so we follow up and retrain where it is slipping.
Can Unfiltered provide on-site and virtual training?
Yes. Both, depending on your team, location, and scope. On-site is best for anything hands-on: cocktail training and execution tests, speed drills, station setup, leadership coaching, and new menu launches. Virtual works for multi-unit or spread-out teams: live video sessions, recorded modules, digital recipe books and SOPs, and follow-up coaching. Most clients do both. On-site for the key people, then virtual coaching after.
Other services
Where we work
Based in Miami. On site across the U.S., including New York and Philadelphia.
Ready to build a bar program that performs.
Tell us what you are opening or fixing. We reply with next steps for menu, systems, and training.
- Menus designed for your concept and guest
- Systems and training your team can run
- Operators who still work behind the bar
“Innovative training and new programming that revitalizes our offerings and aligns with Virgin Voyages.”