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20 places for guacamole in metro Phoenix

March 24, 2015 20:48 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

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Barbara Yost and Georgann Yara, Special for The Republic

PNI 0917 Otro

Whether served with tortilla chips or atop a quesadilla, guacamole is the chunky, creamy avocado-based mixture we've come to love. Here are 20 places in the Valley where you can find the dip that makes all other dips green with envy.

Phoenix

Barrio Cafe

Watch your Guacamole del Barrio made with flair, prepared right at your table after dinner service commences, with creamy avocados, tomatoes, red onion, jalapenos, cilantro, lime juice and a dollop of pomegranate seeds for color and crunch ($11.50).

Details: 2814 N. 16th St., Phoenix. 602-636-0240, barriocafe.com.

Otro Cafe

Share the guacamole or pig out all by yourself with this dip made from avocados, Serrano chiles, onions, tomatillos, orange and cotija cheese, served with tortilla chips ($4.50 for a single, $7 to share, add $1 to substitute raw veggies for chips).

Details: 6035 N. Seventh St., Phoenix. 602-266-0831, otrocafe.com.

Taco Guild

Choose your flavor profile. Fresh guac is prepared with minced jalapeno, cilantro, fresh-squeezed lime, red onion and tomatoes, and then you add the rest by choosing house ($7.95) , grilled Serrano ($7.95) , caramelized pineapple-mint ($8.95) or jalapeño-bacon ($8.95) .

Details: 546 E. Osborn Road, Phoenix. 602-264-4143, tacoguild.com.

America's Taco Shop

Get four times the fun with the Cuatro, one bowl of chips served with three dips: salsa, bean dip and guacamole ($4.99 and $7.99).

Details: 1615 E. Camelback Road, Phoenix. 602-264-4229, other locations at americastacoshop.com.

Modern Margarita

You can make a meal of the guacamole and chips ($6) , a chunky mound of avocado mash sprinkled with white cheese and diced tomatoes — simply indulgent.

Details: 5410 E. High St. (near 56th Street and Loop 101), Phoenix. 602-795-8111, modernmargarita.com.

West Valley


The green chile burrito, chimichanga style, at Rito's

Rito's Burritos

For a lighter fare, the tostada with guacamole ($3.25) is the way to go. An amazingly light and crispy tortilla is sprinkled with beans, cheese and lettuce, then topped with a smear of guac.

Details: 7416 N. 51st Ave., Glendale. 623-939-3001.

Ayala's AZ Kitchen

Smash up some avocados, add onion, jalapeno and green chiles, serve it with chips and you've got Ayala's satisfying appetizer ($6.50).

Details: 8427 W. Peoria Ave., Peoria. 623-979-1121, search "AZ Kitchen" on Facebook.

Nino's Mexican Restaurant

The chefs make it simply: avocados with sour cream, salt and garlic. Have it with the chips that come free for the table (small $4.25, large $6.75).

Details: 10659 W. Grand Ave., Sun City. 623-931-3572, search "Nino's Mexican Restaurant" on Facebook.

Marley's Restaurant & Bar

Have your guac on a big, fat burger. The Guacamole Burger comes with a half-pound beef patty covered in guacamole, melted Swiss cheese, red onions, lettuce, tomatoes and mayonnaise. It's served with choice of fries, sweet-potato fries, kettle chips or a cup of soup ($10.49).

Details: 15226 W. Bell Road, Surprise. 623-251-4854, marleysrestaurantandbar.com.

Old Pueblo Cafe and Pub

How about some nachos with your guacamole? Old Pueblo's signature guacamole is the star of the Old Pueblo Nachos, a pile of chips with beans and cheese, lettuce, sour cream and choice of chicken, green-chile beef or red-chile beef ($9.95).

Details: 102 N. Old Litchfield Road, Litchfield Park. 623-935-5059, oldpueblocafe.com.

Northeast Valley

Dried fruit and pomegranate guacamole from SumoMaya.

The Blind Pig

Have your guacamole with greens in the House Guacamole Salad, made with spring greens, tomatoes, cucumbers and croutons topped with a mound of guacamole drizzled with a vinaigrette ($4).

Details: 3370 N. Hayden Road, Scottsdale. 480-994-1055, blindpigaz.com.

Los Sombreros Cafe & Cantina

The guacamole is a chunky-creamy mix of white onion, tomato, jalapeno and cilantro piled high in a stone molcajete and topped with cotija cheese (small $6.95, large $10.95).

Details: 2534 N. Scottsdale Road, Scottsdale, 480-994-1799. Also, 14795 N. Northsight Blvd., Scottsdale, 480-991-1799, lossombreros.com.

SumoMaya

It's all about fusion here and the guac is no exception. Go with the dried apricots and cranberries and pomegranate ($11) concoction, or explore the savory side with the bacon version, made with chicharrones and queso cojita ($11).

Details: 6560 N. Scottsdale Road, Scottsdale. 480-397-9520, sumomaya.com.

Distrito

At Iron Chef Jose Garces' restaurant, the regular guacamole is prepared with avocado, roasted jalapenos and cojita cheese ($10), but you can make it extra special with the addition of real crabmeat ($5 extra).

Details: The Saguaro, 4000 N. Drinkwater Blvd., Scottsdale. 480-970-4444, scottsdale.distritorestaurant.com.

La Hacienda

Choose one of four varieties: regular, made with avocados, onions, cilantro and Serrano peppers ($15) ; pomegranate, made with pomegranate seeds, mango, apples, pistachios and balsamic vinegar ($17); spicy crab, with blue lump crab, chile arbol and heirloom tomato ($18); and pepita, with roasted pumpkin seeds, queso fresco and salsa morito ($16). Can't decide? The combo gets you the pepita, crab and pomegranate varieties ($20) . Serves four to six people.

Details: Fairmont Scottsdale Princess, 7575 E. Princess Drive. 480-585-4848, scottsdaleprincess.com.

Southeast Valley

Guacamole side dish at TQLA in Mesa.

Joyride Taco House

There's crunchy jicama in the guacamole here, along with tomatillos, roasted garlic, Serrano chiles, cilantro and onion. Served with chips ($8).

Details: 302 N. Gilbert Road, Gilbert. 480-632-8226. Also, 5202 N. Central Ave., Phoenix. 602-274-8226.

Z'Tejas Southwestern Grill

Prepared table-side and served with warm chips, this guac has tomatoes, red onions, cilantro, jalapenos, pepitas (pumpkin seeds) and cotija cheese ($10.75).

Details: 7221 W. Ray Road, Chandler. 480-893-7550, other locations at ztejas.com.

TQLA

Served with chips, this guac is a mound of avocado, diced onion, tomatoes, cilantro, peppers, pumpkin seeds and lime juice ($8.75).

Details: 1840 S. Val Vista Drive, Mesa. 480-813-8752, tqla.com.

Restaurant Mexico

Simple and classic, this rendition is a favorite of native Phoenician, longtime Tempean and former U.S Representative Harry Mitchell. Fresh avocado is tossed with tomatoes, onion and just enough cilantro for a citrus bite ($3.50, $5, $6.20).

Details: 423 S. Mill Ave., Tempe. 480-967-3280, restaurantmexico.menutoeat.com.

Original Burrito Company

The taco salad is a fried tortilla shell filled with lettuce, tomatoes, onions, cilantro, cheese, chicken or shredded beef and a crown of guacamole or sour cream ($6.89).

Details: 4949 E. Elliot Road, Phoenix. 480-893-3857, burritocompany.com.

Michael Zenner - CEO      
Hospitality Checkpoint LLC
hospitalitycheckpoint.com

bartheft.com  (blog)
PO BOX 995 Gilbert AZ 85299
Office: 480-777-1919
Toll Free: 800-880-0811


Taking Care of your "regulars" - Should you “comp” them or give them “a little extra?”

March 13, 2015 18:14 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

http://www.hospitalitycheckpoint.com/

By Ian Foster of Sculpture Hospitality

Your ‘regulars’ are critically important to the health of your business. Unless you operate an airport bar or a tourist-focused establishment, the regular guests who visit week in and week out are the backbone of your business.

So, how are you “looking after them?” How are you making sure that they feel appreciated and valued?

Many bar and restaurant operators have not really given this question much thought. But your bartenders probably have. If you don’t have a policy to acknowledge your regulars, your bartenders are almost certainly trying to do that by giving your regular customers heavily over–poured drinks.

And the odds are that this is benefiting your bartenders more than it’s benefiting your business.

Of course we need to look after our regulars. But letting our bartenders over-pour is ineffective – and far too costly. Here’s why:

  • Over-pouring becomes the new normal

Once you allow the bartenders to over-pour when they think it is warranted, the inevitable result is that almost everyone will get an over-poured drink. Maybe at first over-pours will just be for the regulars; but then the bartender's friends will benefit too; then employees from other bars; anyone who throws a buck into their tip jar; and, eventually, over-pouring just becomes habitual and almost every drink is routintely over-poured

  • It is impossible to manage

There is no way to track or control which guests are getting “a little extra.” Without this most basic information, your management team won't be able to see what is and isn't beneficial for your business.

  • It is too expensive

 

Every industry study has discovered that the average bar is losing 25% of their alcohol to over-pouring and lost sales. The Glenfiddich example (above) fits this pattern. Our client had priced his drinks based on a 1-1/2 ounce portion but the bartender poured over 2 ounces, representing a 26.8% over-pour. This level of over-pouring has the exact same effect as giving away one drink for every four sold. And no owner or general manager would comp at that rate to anyone.

  • Your regulars don't appreciate it

After awhile, this generosity is taken for granted or simply goes unnoticed. And even when they do notice, your guests don’t value it very highly, thinking only about the cost of the extra liquor, not your labor costs, rent, overhead, taxes and other costs: "they can afford it - a bottle of Jack Daniels only costs $25 and they're only giving me an extra 1/2 ounce".

So letting your bartenders over-pour your regulars is a poor policy. What should a bar operator do to make sure the regulars are happy? More on this next week.

 

-----------------------------------------------------------------

Great Read … I loved it!

I had some comments about this too.

“And the odds are that this is benefiting your bartenders more than it’s benefiting your business.”

The bartenders aren’t benefiting that much either because when they give away drinks gratis they are losing actual sales which in turn decreases gratuities - well honest gratuities. Secondly, overpouring drinks a customer will reach an alcohol threshold quicker and thus not purchase as many full priced drinks which again reduces their gratuities. Lastly, overpouring drinks can develop dram shop liquor liability issues.

“After a while, this generosity is taken for granted or simply goes unnoticed.”

I really like this statement because it is so true. Giving somebody their first drink becomes the new normal to them and therefore it is taken for granted and if they ever are not given this "normal" gratis drink then they become disgruntled with the establishment. It's been over a decade since I owned a nightclub but what I did was tell our bartenders if they need to give a drink anyway give away something like a kamikaze shot with well liquor that cost less than a quarter. That way the guest feels like they still got the freebie drink but then ponies up for the five dollar beer.

Most importantly, in my opinion, any alcohol that is given away gratis should be directed to the hospitality of the owner and not used as a tool for a bartender to increase gratuities and/or social status. It's not his or her booze inventory - it's the owners. And they should be the ones to benefit.

 

 

Michael Zenner - CEO      
Hospitality Checkpoint LLC
hospitalitycheckpoint.com

bartheft.com  (blog)
PO BOX 995 Gilbert AZ 85299
Office: 480-777-1919
Toll Free: 800-880-0811


Better to hear about atrocious service from us than on a Yelp! posting.

March 13, 2015 03:42 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

http://www.hospitalitycheckpoint.com/

Server:  Xxxxxx male, about xxxx, xxxxxxx light facial hair, wearing all black clothing, light brown hair, longer than traditional male cut, towel hanging on back of pants

The Agent and Associate seated themselves as was directed by the Host.  About 3 minutes afterwards the Agent and Associate were greeted by the Server.  The server did not provide his name nor did he ask if this was the Agent and Associate’s first time visiting the restaurant.  According to the receipt, the Server’s name was listed as “xxxx xxxxxx.”

The Server asked for the Agent and Associate’s drink order.  The Agent stated that the Agent was considering a specific specialty cocktail.  The Server quickly said “it’s horrible!” The Agent asked why he thought so and the Server responded “look at the ingredients.”

A drink order was placed.  The Server returned with the beverages shortly after.  Coasters were not used for any of the beverages.

The Server returned several times to ask if the Agent and Associate were ready to place a food order.  The Agent and Associate were not ready to place a food order.  The Server did not attempt to suggest any specific entrées or appetizers.

The Agent and Associate placed a food order.  The Agent and Associate also asked what time the kitchen would close as the Agent and Associate wished to order a dessert.  The Server stated that even after the kitchen closed he could still serve dessert.  He explained that the dessert that the Agent and Associate wanted was “just microwaved” and that he could do that.

The salad to one of the entrées was served about 5 minutes after that.

The Server did not provide any utensils or napkins before the salad was served.  The Agent and Associate attempted to request utensils but did not see the Server for several minutes.

A few minutes later the Busser brought out the entrées and the Agent and Associate requested utensils.  Entrées were brought out 13 minutes after the order was placed.

Shortly after that the Server returned with utensils.

 
At this time there was something found to be wrong with one of the dishes (see Food and Beverage section).  The Agent and Associate informed the Busser as he was walking by the area.  The Busser informed the Server and the Server returned to address the problem.

The Server later returned with the Manager and he addressed the problem as well.

The Server checked back during the meal a couple of times.

The Server asked the Agent and Associate if they still wanted to order dessert.  The Agent and Associate placed a dessert order. 

No coffee or after dinner drinks were offered.

Dessert was served about 4 minutes after ordering.  About 5 minutes after, the server returned to check on the Agent and Associate.

The server was friendly but really lacked professionalism.

At the end of the visit the Server personally shared that he was “normally not scheduled to work and that he would rather not be here today.”

The check was requested and processed in a timely manner.  The dish with the problem was comped.

The dessert was not included in the bill.

Michael Zenner - CEO      
Hospitality Checkpoint LLC
hospitalitycheckpoint.com

bartheft.com  (blog)
PO BOX 995 Gilbert AZ 85299
Office: 480-777-7056
Toll Free: 800-880-0811


Bill amended to allow craft brewers to increase beer production

March 11, 2015 21:18 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

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Bill amended to allow craft brewers to increase beer production

Ryan Randazzo, The Republic | azcentral.com

With dozens of microbreweries in the Valley, there's

Arizona's craft breweries have compromised on a bill that will allow them to produce more beer than currently allowed in the state while maintaining their restaurants and bars.

The Arizona Craft Brewers Guild is pushing for a change in state law this year that would clarify that the nearly 60 microbreweries could maintain restaurants and bars after exceeding a certain amount of production. Senate Bill 1030 was held up last month in a committee when the bill's opponents raised questions about its legality.

The Guild then compromised on an amendment, which passed its first test Monday while advancing unanimously through the Senate committee where it had been held up. The bill's sponsor is Sen. Kelli Ward, R-Lake Havasu City.

The new bill language will allow microbreweries to produce as much as 200,000 barrels of beer annually among multiple locations. The cap is 40,000 barrels today. A barrel is 31 gallons, or two full-size kegs.

"This is exactly what we asked for," said Rob Fullmer, executive director of the Arizona Craft Brewers Guild.

Breweries need to know there is a path for them to continue growing if they are to continue investing in Arizona, he said.

Under the current law, brewers who make more than 40,000 barrels of beer a year are not allowed to run restaurants. That means the bigger breweries in the state, such as Four Peaks Brewing Co., can't keep expanding without selling or closing their restaurants, or changing the law.

Supporters hope the amended SB 1030 moves through a full vote of the Senate this week.

Under a three-tier system that dates back to the end of Prohibition, a company only can be a producer, distributor, or retailer of beer in the state, and can't do business as more than one of those.

In 1987, Arizona passed special rules to allow small brewers to make and sell beer at their restaurants and bars. That allows them to act as a producer and retailer, with no distributor.

Arizona brewers making less than 40,000 barrels of beer a year get special privileges, such as being allowed to "self-distribute" beer to a second location themselves without a distributor. Current law also allows them to self-distribute 3,000 barrels of beer a year to other retailers.

Under the amended bill, a brewer would have to give up those self-distribution rights once it exceeds 40,000 barrels, except for its on-site retail sales. Brewers also could not expand to any new retail locations once exceeding 40,000 barrels.

"We don't know of any opposition at all," Fullmer said of the amended bill.

The three companies that originally opposed SB 1030 approve of the amendments, Fullmer said. Those companies were Alliance Beverage Distributing, Southern Wine and Spirits and Young's Market. Collectively, the opponents refer to themselves as the Arizona Wine and Spirits Association.

Michael Zenner - CEO      
Hospitality Checkpoint LLC
hospitalitycheckpoint.com

bartheft.com  (blog)
PO BOX 995 Gilbert AZ 85299
Office: 480-777-7056
Toll Free: 800-880-0811

 


12 Southeast Phoenix Valley restaurants near ballparks

March 10, 2015 23:53 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

http://www.hospitalitycheckpoint.com/

Tempe Diablo Stadium, the spring training home of the

Georgann Yara, Special for The Republic

 

After a few days, even spring-training enthusiasts may tire of the game-day hot dog and soda ritual. If this applies to you, there are nearby ballpark options beyond the drive-through joints and convenience-store sandwiches.

Here are 12 restaurants located within 3 miles of a southeast Valley ballpark to consider for pre- and post-game drinks and eats.

Near Tempe Diablo Stadium

Where: 2200 W. Alameda Drive, Tempe.

Market Cafe at the Buttes

Get up a little early and fill up on the breakfast buffet or grab a casual sit-down lunch in the shadow of the ballpark at the Buttes, a Marriott Resort. Its proximity to the stadium has earned the resort the unofficial designation of Angels nation East.

Details: 2000 Westcourt Way, Tempe, 602-431-2367, marriott.com/hotels/travel/phxtm-the-buttes-a-marriott-resort.

Related: Cactus League 2015 preview

Detroit Coney Grill

This hole-in-the-wall offers authentic Coney dogs — the distinct snap with each bite resulting from the all-natural casing is proof — slathered with chili, onions and mustard. Angus beef patties will satiate burger lovers and Better Made Chips and Fagyo Pop offer a taste of home for natives.

Details: 930 W. Broadway Road, Tempe. 480-219-7430, detroitconeygrill.com.

Little Miss BBQ

Skip breakfast and head to this popular barbecue joint that has made a big splash with its Central Texas-style brisket and sausage. Round out your plate with a side of coleslaw or jalapeño Cheddar grits and save room for the Bekke's Secret Pecan Pie. Closing time is 4 p.m., but they tend to sell out before then, so it's best to get there when the doors open at 11 a.m.

Details: 4301 E. University Drive, Phoenix. 602-437-1177, littlemissbbq.com.

Boulders on Broadway Bar and Grill

Celebrate a win over a pizza or drown your sorrows of defeat over happy-hour pints at this neighborhood hangout. Choose from dozens of beers on tap and hearty pub-food plates like the Big Freaking Nacho, an intimidating mound of light-fried chips covered with mozzarella, pepperoni and sausage. Or the Moose Drool Burger topped with jalapeño cream cheese and crispy onion rings.

Details: 530 W. Broadway Road, Tempe. 480-921-9431, bouldersonbroadway.com.

Near Hohokam Stadium

Where: 1235 N. Center St., Mesa.

Native Grill and Wings — Mesa Drive

Pick wings or tenders and go sweet and savory with the honey BBQ sauce, lose a dare and take your chances with the scorching ghost pepper-based bath. Or skip the mess and choose from the half-dozen dry rubs. On weekdays, seven dishes are available for $7 each.

Details: 318 E. Brown Road, Mesa. 480-464-4383, nativegrillandwings.com.

Blue Adobe Grille

Heed a craving for diverse comfort food at this nostalgic eatery, which features daily specials, breakfast on Sundays and hearty plates that range from carne adovada and chimichangas to spicy chicken pizza and green-chile lobster dip. Wash it all down with one of the specialty margaritas or sipping tequilas.

Details: 144 N. Country Club Drive, Mesa. 480-962-1000, originalblueadobe.com.

Diamond's Sports Grille

Cubs fans unite here for eats, drinks and general camaraderie — win or lose. For the spring-training season, breakfast is served at 9 a.m. and a free shuttle takes fans to and from Sloan Park. However, its proximity to Hohokam makes Diamond's an easy stop for Oakland A's fans as well; and the happy hour from 1-7 p.m. daily can be enjoyed by all.

Details: 161 N. Centennial Way, Mesa. 480-844-3888, diamondssportsgrille.com.

Barro's Pizza

Bring the gang to this family-owned pizzeria, which uses an original recipe that dates to the 1930s to craft a flaky crust and tangy sauce as the base for its pies. Lunch-combo specials, pasta and sandwiches are also on the versatile menu.

Details: 1925 E. Brown Road, Mesa. 480-834-1541, barrospizza.com.

Near Sloan Park

Where: 2330 W. Rio Salado Parkway, Mesa.

Spinato's Pizzeria

This is the original location of the Arizona pizza chain that prides itself on Chicago-style pizzas and calzones. The Super Six aims to please a crowd with Italian sausage, pepperoni, ham, red and green bell peppers and mozzarella. Throughout March, guests who bring in a ticket stub from any March spring-training game will receive a free appetizer (one per party).

Details: 227 S. Smith Road, Tempe. 480-967-0020, spinatospizzeria.com.

Chompie's

You don't have to be a Yankees or Mets fan to appreciate the nearly never-ending options at this New York-style delicatessen, restaurant and bakery. A buy-one-burger, get-one-free special runs March 3-31 (except March 17). That means diners can buy one 1/2-pound premium Angus beef burger and get one of equal or lesser value free with the purchase of two beverages. There are six burger styles to choose from, and burgers can be customized with other toppings at an additional cost.

Details: 1160 E. University Drive, Tempe. 480-557-0700, chompies.com.

Thirsty Lion Gastropub and Grill

Located minutes away in the Tempe Marketplace, Thirsty Lion has a wrap-around patio that takes advantage of ideal temps and provides people-watching prospects. Grab a quick bite before the game or unwind with a meal and happy-hour drinks, including $4 featured pints, house margaritas, well drinks and select wine. Pair these with menu items such as crab and seafood cakes, pulled pork sliders and grilled pear and prosciutto flatbread, ranging from $3.95-$5.95.

Details: 2000 E. Rio Salado Parkway, Tempe. 480-968-2920, thirstyliongastropub.com/tempe.

iCream Cafe

Create a from-scratch treat at this inventive DIY dessert shop. Thanks to a state-of-the-art liquid nitrogen machine, hundreds of ice cream, yogurt and sorbet flavor combinations are possible and frozen while you wait and watch. From March 1-April 1, a buy-one- dessert, get-one-free deal is offered to customers who show a spring-training ticket stub from any game. Ticket stub must be from the current spring-training season and is good for a one-time use. Limit one per customer per visit.

Details: 929 N. Dobson Road, Mesa. 480-610-6345, icreamcafe.com.

Michael Zenner - CEO      
Hospitality Checkpoint LLC
hospitalitycheckpoint.com

bartheft.com  (blog)
PO BOX 995 Gilbert AZ 85299
Office: 480-777-7056
Toll Free: 800-880-0811


Bartender Theft Detection Agent (Chicago, Los Angeles, New Your City, Dallas, Phoenix)

March 5, 2015 18:16 by administrator

Bartender Theft Detection Agent
HOSPITALITY CHECKPOINT LLC


• Do you have bartending experience
• Server or bar/restaurant manager experience
• Comfortable playing a role
• Non-judgmental observer
• Fair and objective
• Excellent communicator with fluid writing skills
• Good memory for details
• Reliable meeting deadlines
• Follows specific direction
• Thorough and accurate with detailed paperwork
• Computer literate with Word, Excel, e-mail and attachments

 

Hospitality Checkpoint is a bartender theft detection spotter service company specializing in bartender theft detection and deterrents for the hospitality industry. Hospitality Checkpoint spots for bartender theft and evaluates service staff standards. We have performed integrity reports for restaurants, bars, clubs, and resorts throughout the country. Hospitality Checkpoint is in touch with the trends and norms of the vibrant dining, bar and hospitality industry. We expect quality reports and compensate accordingly. Good writing skills are a must at Hospitality Checkpoint.

Hospitality Checkpoint Agents are very carefully selected and chosen for the unique skills necessary to evaluate at the level expected. Meticulous screening and training are the norm, and they are professionals who understand the importance of integrity and what proper customer service means to the success of a bar or restaurant. Moreover, all of our agents must possess knowledge and years of experience in restaurants, bars, nightclubs, and resorts customer service industries in order to properly evaluate for theft and service concerns.

Please take a moment to view sample reports at our Hospitality Checkpoint BARTENDER SPOTTER SERVICES website www.HospitalityCheckpoint.com and see if you have what it takes to be a Hospitality Checkpoint Bar Spotter Service Agent. These are part time contracted positions and you can apply on-line at the website hyperlink APPLY NOW . Our Bartender Theft Blog can be viewed at: BARTHEFT.com Please follow the on-line process described -- No inquiry telephone calls please.


Three Key Ingredients to a Succesful Restaurant By Michael Zenner

March 4, 2015 18:48 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

http://www.hospitalitycheckpoint.com/

By Michael Zenner

It’s always been my contention that three aspects are essential for a successful restaurant operation 1. Great food & beverage offerings 2. Ambiance & setting 3. Service What I have found in my business of Hospitality Evaluating is that many new operators have great ideas, concepts and food. They fuel that with optimism and gumption. However, many fail to recognize the all-important service aspect being an essential catalyst to either success or failure. The staff is the representative of the concept and if the delivery is faulty then the vision is marred. I have discovered a propensity for many chef driven concepts, because their focus on the artisan part of their concept, fail to adequately address honing the front of house staff and even though their product may be flawless if it’s delivery isn’t, then that’s what many will strike as its label can be negative. In my opinion, it’s extremely important to have the service aspect down from the launch as you only get a first impression once. And if flawed Yelp! service reviews begin popping up, the up-hill battle to establish a granite foundation and a positive quality brand just get that much steeper.

BARTENDER THEFT:

Michael Zenner - CEO      
Hospitality Checkpoint LLC
hospitalitycheckpoint.com

bartheft.com  (blog)
PO BOX 995 Gilbert AZ 85299
Office: 480-777-7056
Toll Free: 800-880-0811

© Hospitality Checkpoint LLC 2015

 

 

 


Resort Lobby Bar

January 9, 2015 03:06 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

http://www.hospitalitycheckpoint.com/

BARTENDER THEFT:                                                                                                                                                                  

Bartender Summary                                                                                                                                 

·        Bartender 1- Xxxxx; Caucasian female, slim build, blond hair worn back, wearing a light blue uniform button down top.

·        Bartender 2- Xxxxx; Caucasian female, medium build, blond and brown hair worn back, wearing a light blue uniform button down top.

·        Bartender 3- Xxxxx; Caucasian female, slim build, short blond and brown hair, wearing a light blue uniform button down top.

She asked the Agent if they were ready to place their order and the Agent placed one with her.

She did not make any suggestions or mention any menu items by name.

The Agent asked her opinion about some of the menu items but she seemed to be quite picky saying that she had not tried many items since she did not like them.

The Agent’s food was delivered by Theron and Xxxxx did not check back for quite some time. The Agent informed Theron of an issue with their food which he fixed promptly. Xxxxx did not even seem to notice or say anything about the issue.

She seemed to be very overwhelmed and not to be smiling or very friendly.

She did not give the Agent any silverware and they had to flag her down to ask for some.  She appeared to forget and the Agent had to flag her down and ask again.

She took a short while to come clear once the Agent was done and she did not offer refills for a very long time despite the Agent’s glass being empty.

She did not offer dessert and came to offer the Agent the bill a very long time after they were done eating and drinking.

Once the bill was served payment was processed quickly.

The Agent would like to note that they were only charged for 2 of the 3 drinks they had ordered.

Xxxxx was observed to be pouring a 5 count White Russian with a 3 count of vanilla vodka and a 2 count of Kahlua.

On one occasion the Agent overheard a patron asking Xxxxx if their drink was a double. She said she had made the drink a double and put an extra shot in the extra blended drink portion. She told the patron that their drink in fact had 3 shots in it and he seemed happy.

Xxxxx was observed to be texting on her phone behind the bar.

Xxxxx was observed to be bringing glassware to the bar and holding the glasses with her fingers in the cup.

She was observed to be doing dishes.

On one occasion she was observed to be pouring a 3 count.

Xxxxx was observed to be doing dishes.

All of the bartenders were observed to be using an ice scoop.

The Agent observed Xxxxx to be working alone behind the bar for the majority of their stay and they wonder if Xxxxx and Xxxxx were actually servers.

A receipt was not observed to be placed in front of bar patrons after each round.

The Agent did not observe any patrons being ID’d.

The Agent observed multiple patrons to be ordering drinks and taking them away from the bar.

The Agent did not observe any children consuming alcohol but it would have been very easy for a patron to buy a minor a drink and give it to them outside of the bar..

Michael Zenner - CEO      

Hospitality Checkpoint LLC

hospitalitycheckpoint.com

bartheft.com  (blog)

liquorassessment.com

PO BOX 995 Gilbert AZ 85299

Office: 480-777-1919

Toll Free: 800-880-0811

© Hospitality Checkpoint LLC 2015

 


Delayed drink rings

January 9, 2015 02:56 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

BARTENDER THEFT:

Bartender Summary            

  • Bartender – “Xxxxxx” on receipt, female, late 20’s, slender, highlighted blond hair pulled back and up wearing a turquoise logo tank top and denim shorts.

   The agent took a seat at the bar and was greeted promptly by the  

   bartender who placed down menus and cocktail napkins while

   asking “do you know what you’re drinking”? The agent asked a few questions and placed a beverage order. She seemed personable and friendly; however, she did not introduce herself by name or ask the agents name to associate a tab within the POS.

The beverage order was prepared right away and served. She did not

   immediately move to the POS. The agent also observed throughout

   the evaluation that drink orders were not rang up immediately and

   at times up to 15 minutes later and in a group fashion therefore the

   agent is not able to tell if all patron’s drinks were accounted for.

   The agents tab was itemized and correct.

She checked back several minutes later and asked if the agent was hungry at all; although, she did not make any suggestions or recommendations and left the menu on the bar the entire visit.

During the evaluation the bartender checked back often and when appropriate offered additional drinks. She seemed to be aware of drink levels for all patrons at the bar and was attentive and friendly with the regulars.

As far as drink preparation goes, she was observed using an ice scoop to fill glasses with ice, glassware used was clean, beer glasses were rotated and kept cold, wine glasses were polished and spot free and empty glasses were cleared from the bar in a timely manner.

The agent observed several mixed drinks prepared at the bar. All were at a minimum of a five count pour which is heavier than the allotted amount. The agent observed an 8 count Jack Daniels honey for the service well; however, the agent is not able to tell  whether or not it was supposed to be a double. She filled the glass with a 7 count pour and topped it off with a clearer colored mixer  from the soda gun and then poured another 1+ count on top.

On another couple of occasions the agent was able to observe the bartender pour a mixed drink that did not have a pour spout. The drink was prepared in a tall glass filled with ice with the amount of liquor filling the glass about two thirds of the way full. It was obviously far more than the standard 4 count measure. The agent recommends that all bottles be fitted with a pour spout and that the bar staff adhere to the standard 4 count measure outlined by the company to ensure consistent drinks and maintain cost controls.

Wine was poured in an eyeball fashion of measurement. The agent recommends using the carafe for measurement every time also for consistency and maintaining cost controls.

The agent made a few other observations such as the bartender drinking beer, making change out of the tip jar, texting on her phone, drinking from an open glass, and eating soup.

The MOD and the bartender were observed drinking draft beer from small rocks glasses behind the bar. While it appeared that this was a “sampling” it is certainly a violation of the Arizona liquor laws.

TITLE 4, CHAPTER 3

4-244. Unlawful acts

12. For a licensee, when engaged in waiting on or serving customers, to consume spirituous liquor or for a licensee or on-duty employee to be on or about the licensed premises while in an intoxicated or disorderly condition.

 

Michael Zenner - CEO      

Hospitality Checkpoint LLC

hospitalitycheckpoint.com

bartheft.com  (blog)

liquorassessment.com

PO BOX 995 Gilbert AZ 85299

Office: 480-777-1919

Toll Free: 800-880-0811

© Hospitality Checkpoint LLC 2015


BARTENDER THEFT: Bartender adds double tip to bill. Credit Card Fraud.

December 4, 2014 22:09 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

BARTENDER THEFT:

Ohhhh lovely December. The season of thieving dishonest bartenders and restaurant servers comes to its peak. The amount of theft happening in the hospitality industry soars 400% late November and December. Friends, watch your credit card statements as bartenders and servers do this all the time when they feel pressured to make holiday money. Greedy jerks weren’t happy with a big 25% holiday tip and had to add another unauthorized 20% tip on top. Friggin’ thieves.

“Agent paid the bill with a credit card, left the slip blank except for Agent’s signature, and placed a $10 bill down with the credit receipt. On 12/3, Agent confirmed that the total charged was $48.61. Obviously, someone behind the bar had added an $8 tip on to the bill without authorization.

On 12/3, the POS transaction cleared Agent’s bank account. An unauthorized additional $8 tip had been added to the credit card charge by the bartenders. This also constitutes credit card fraud. These bartenders received a total of $18 in gratuity on a $40 bill. This is a blatant theft integrity issue that should be addressed immediately as one can interpolate that if they are stealing from a bar theft agent, then they most likely are doing it quite often with other guests.”

Michael Zenner - CEO      

Hospitality Checkpoint LLC

hospitalitycheckpoint.com

bartheft.com  (blog)

liquorassessment.com

PO BOX 995 Gilbert AZ 85299

Office: 480-777-1919

Toll Free: 800-880-0811

© Hospitality Checkpoint LLC 2014