Client Onboarding:

Beverage Questionnaire

Short answers. If standards do not exist, mark “Not established” and estimate real-world times during peak.

Concept and volume

1) Describe the bar concept in one sentence (value, vibe, speed, signature):

2) Peak bar volume estimate (drinks per hour) and primary bottleneck:

3) Current build complexity (touches per cocktail, garnish burden):

4) Constraints limiting speed (ice, glassware, wash capacity, rail layout, batching space, storage, POS flow):

5) Do you track drink ticket times? If yes, list your standard times by category:

Wells:

Beer:

Wine:

Classic cocktails:

Signature cocktails:

6) Which categories miss standards and why (prep, specs, layout, training, batching discipline)?

7) Current batching (if any): what is batched, how is it labeled, and how are pars set?

8) Spec discipline (measured pours, jiggers, recipe adherence):

9) Pricing posture today (value, mid, premium). Notes:

10) Training gaps (technique, speed systems, prep discipline, service cadence, quality control):