Bar Team Training & Hospitality SOPs
Help your team deliver the same standard on every shift. Work with Riccardo Grechi on practical bar training, menu execution and operating procedures built around your venue, equipment and staff experience.
Team skills, menu execution and SOPs tailored to your bar or hotel.
Live online coaching worldwide; on-site or hybrid delivery by agreement.
Receive a written programme, agreed materials and a clear project fee before booking.
Training adapted to your team, menu and service standards
WHAT'S INCLUDED
How We Work
Review your menu, team and service challenges → agree priorities → demonstrate and practise → document the standards → support manager-led implementation.
What You Receive
Your agreed pack can include measured recipes, preparation and batching guides, practice exercises, station checklists, service standards, onboarding references and role-based SOPs. Materials are built around your menu and operation.
Experience in Practice
Hotel opening experience at Hotel Indigo Bandung: two bar identities, beverage development and opening-team preparation.
Andaz Prague: seasonal menu support, classic specifications, storytelling and team training. These professional experiences inform the programme tailored to your venue.
Before We Start
Tell us who is taking part, their experience, what needs to improve and which equipment is available. Choose online, on-site or hybrid delivery; receive a programme covering topics, hours, materials and fee.
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BUILT BY INDUSTRY EXPERIENCE
Created by Riccardo Grechi, working beverage manager, bar consultant & trainer.
The Double Strainer is built by Riccardo Grechi, an Italian head mixologist, bar consultant and trainer with 10+ years of hands-on experience across Europe and Southeast Asia. His work combines cocktail R&D, menu engineering, cost control, SOP development, training and beverage-program design, with a focus on practical systems that can be used in real service, not just theory.
10+ years of bar and hospitality experience
Award-winning head mixologist
Menu development, training & operations systems
Luxury hotel, cocktail bar & multi-venue experience
Founder of The Double Strainer, read by 100,000+ people yearly
A tailored training and operating-standards service for bars, restaurants, hotels and hospitality teams. Work directly with Riccardo Grechi, a beverage manager, consultant and trainer with more than 10 years of hospitality experience across Europe and Southeast Asia.
Combine practical team coaching with the working references your operation needs: recipe standards, preparation guides, station routines and role-based SOPs. Sessions connect the reasons behind each technique with your actual menu and service setup.TEAM FOUNDATIONS & ONBOARDING
Give new staff a shared starting point in measuring, ice, glassware, shaking, stirring, dilution and classic drink structures. Use your recipes and station setup to turn explanations into practical exercises.
ADVANCED SKILLS & MENU EXECUTION
Help experienced staff apply preparation techniques consistently. Selected modules can cover syrups, cordials, clarification, fat washing, batching, texture and alcohol-free drinks, with specifications and practice references suited to your equipment.
SERVICE & MANAGER COACHING
Align mise en place, station organisation, handovers, guest recommendations and menu storytelling. Agree a practice and feedback routine that supervisors can continue after the sessions.
HOSPITALITY SOP PACK
Select the operating documents your venue needs: opening and closing, prep and PAR levels, recipe control, stock and waste recording, service sequences, onboarding and quality checks. Define the outlets, roles and rollout support in the proposal.
Your written programme confirms participants, session hours, delivery format, materials, review rounds, follow-up and fee. Travel, accommodation, ingredients and equipment are separate unless included explicitly.FOUNDATIONS & PRODUCT KNOWLEDGE
Tools, measuring, ice and dilution, glassware, core spirit categories, classic drink families, balance and preparation methods.
CREATIVE & ADVANCED TECHNIQUES
Recipe development, flavour pairing, syrups and cordials, infusions, clarification, fat washing, batching, texture and alcohol-free drink design. Topics are selected for your equipment and level.
SERVICE & TEAM PERFORMANCE
Station setup, mise en place, repeatable builds, prep planning, handovers, menu explanation, guest recommendations and coaching staff through a menu launch.
OPERATING STANDARDS & COMMERCIAL AWARENESS
Recipe and portion control, yields, cost-per-serve fundamentals, waste recording, stock routines, opening and closing checklists, onboarding and manager review habits. Local compliance and formal licensing or safety certification remain separate.When every bartender makes a recipe differently, prep depends on memory and new staff learn by guessing, service becomes difficult to manage. Training and clear working documents give the team a shared reference.
The aim is practical: more consistent drinks, clearer responsibilities, smoother onboarding and stronger menu execution. Agree a baseline and suitable checks, such as recipe accuracy, prep completion or service timing, so progress can be reviewed. Results depend on implementation and ongoing management.1. Share your venue, menu, team size, staff experience and the service issues you want to address.
2. Agree the priorities, participants, session hours, delivery format, materials and fee with Riccardo.
3. Prepare the menu references, equipment and ingredients needed for the agreed sessions.
4. Work through practical coaching and the selected SOPs, then collect consolidated team feedback.
5. Hand the working references to your managers, with implementation checks and any follow-up defined in the programme.Bar and restaurant owners aligning a team; hotel, resort and multi-outlet managers building consistent beverage standards; and opening teams preparing for their first service.
Online delivery suits programme planning, recipe reviews, document development and guided practice. On-site workshops support observation and hands-on implementation; hybrid projects combine both.
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AT A GLANCE
Coaching
Practical training for your team
Format
Online or on-site by arrangement
Price
Tailored proposal before booking
Materials
Supporting notes and SOPs as agreed
For
Bar, restaurant and hotel teams
Turn Your Menu into a Shared Team Standard
THE TEAM CHALLENGE
A recipe can be understood differently from one shift to the next. New staff need foundations; experienced staff need a shared approach to preparation, presentation and troubleshooting.
THE TRAINING APPROACH
Use your menu to practise measuring, balance, dilution and repeatable builds. Select advanced preparation modules where they support the drinks you serve. Connect each exercise with a clear recipe or preparation reference.
THE HANDOVER
The agreed programme can include practice exercises, recipe standards and manager review points. This is an example of how a team programme can be structured; your proposal defines the actual sessions and materials.
Give Your Hotel or Bar Team a Shared Standard
TEAM TRAINING & HOSPITALITY SOPS
For an opening, a new menu or a growing team, connect the standards on paper with what people actually do behind the bar. Riccardo brings experience from hotel openings and seasonal menu and training work, including Hotel Indigo Bandung and Andaz Prague.
BUILD THE OPERATING PLAYBOOK
Select the procedures your venue needs: station setup, prep and batching, recipe and portion control, service sequence, opening and closing, stock and waste recording, handovers and onboarding. Training explains the purpose of each routine and gives the team a shared reference for applying it.
MAKE THE HANDOVER PRACTICAL
Agree the participants, session hours, document pack and manager review process before booking. The handover can include recipe standards, role-based checklists and a rollout plan, helping supervisors coach new staff and check consistency after the programme.
BEFORE YOU BOOK
Choose a focused skills programme or a complete team-and-SOP project. Topics, session hours, materials, responsibilities and fee are confirmed in writing before you book.
A tailored proposal
Clear scope · Practical goals · Agreed fee