Operating systems. The work behind every shift.
Order guides, prep sheets, par sheets, recipe books, scorecards, and training manuals, written for your bar so every shift runs the same way.
Pour cost is a guess until the systems are in.
Without specs, pars, and accurate counts, nobody knows what the bar is really doing. We write the documents and routines that keep the bar running the same way every shift, then put them in place on your floor with your team.
What you get
- Recipe books, spec sheets, and costing sheets
- Prep and batching: yields, shelf life, and production schedules
- Pars, order guides, and stockroom setup
- Station layouts so every bartender reaches for the same bottle in the same place
- Opening, closing, and service checklists with a name on every task
- Pour cost tracking, product mix review, and cutting SKUs you do not need
- Training manuals new hires learn from
How it runs
For groups, the same systems go to every location, so a guest gets the same drink at every bar.
- 01
Audit
We spend time behind your bar and in the numbers to see where the shift breaks.
- 02
Build
We write the specs, prep, pars, checklists, and layouts for your bar and your volume.
- 03
Install
We set it up on your floor and train managers and bartenders to run it.
- 04
Hold
Quarterly reviews and audits catch drift after launch.
Questions
Straight answers about how we work.
What systems do you build for bar operations?
Prep and batching (yields, SOPs, shelf life, production schedules). Inventory and ordering (pars, order guides, stockroom setup). Recipe documentation (recipe books, spec sheets, costing sheets). Service (station setup, service flow, opening and closing checklists). Cost control (pour cost tracking, product mix, cutting SKUs you do not need). Training (manuals, exams, video, on-site coaching). This is what keeps the bar running the same way every shift, long after we hand it over.
How do systems impact beverage cost control?
Without specs, pars, and accurate counts, pour cost is a guess. Standard specs mean every pour is the same. Prep yields and pars cut waste. Accurate inventory means your COGS number is real. Fewer SKUs and smarter purchasing lower what you pay. Menu engineering and pricing push the sales mix toward drinks that make money. When all of that runs together, pour cost stops swinging month to month.
How can Unfiltered improve speed and consistency across multiple bars?
Same spec, same station, same training at every location. We write standard recipes and specs, set up station layouts so every bartender reaches for the same bottle in the same place, build batching and prep so the slow work happens before service, train and test every team to the same standard, and audit after launch to catch drift. A guest should get the same drink at every bar, and your team should get it out just as fast.
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.”