Focussing on a venue’s back-of-house management systems and processes, set-up, prep and breakdown, overall efficiency, environmental considerations, hygiene and cleanliness.
We do not and could not expect any bar to receive a perfect score in their submission form, but by asking a wide variety of questions we hope that any bar that applies for a PIN has the chance to show where consideration has been made for well-designed back of house systems as well as overall cleanliness of the space as a whole. Venues who also show care for the environment in regards to the bar’s own output will result in the highest scores.
Not all questions are evenly weighted, and some are simply there for reference when the reviewers visit – and so do not have points attributed.
If you feel any of these questions are inappropriate, unnecessary or not in-depth enough, we would love to hear that and will take all feedback into careful consideration.
BAR BASICS
1. What is the number of bathrooms within your venue? (Unisex / Male / Female)
2. Is your venue accessible to those with physical disabilities, including bathroom access?
SYSTEMS AND PROCESSES
3. Is there anything about your pre-service set up that you are proud of?
4. Are there any processes behind your drinks service set-up that you are proud of (e.g. ingredient preparation, batching, ice production etc)?
5. Is there any specialist back-of-house equipment that you are proud of?
6. Do you have a separate prep area and if so is there anything you are proud of with regards to this?
7. Is any of your prep done off-site and if so is there anything you are proud of with regards to this?
8. Is there anything about your post-service breakdown that you are proud of?
HYGIENE & CLEANLINESS
9. How often is the bar deep cleaned?
10. Is there a food hygiene standard in your market that you must abide by?
If YES, what is your current food hygiene rating?
If YES, what was the date of your last visit from a hygiene standards officer?
If NO, are there targets in place to ensure the hygiene and cleanliness of the venue is kept to a high standard?
11. How often throughout service are the bathrooms checked?
12. Do the locks work on all toilet cubicle doors?
ENVIRONMENTAL CONSIDERATIONS
13. What environmental considerations are you making with regards to your ops? (eco-friendly cleaning products / monitoring ingredient waste (and setting reduction targets) / monitoring energy and water consumption (and setting reduction targets) / separation and appropriate disposal of food waste / 100% reusable or compostable plastic / use of green energy / use of green banking / other)
14. Is there a recycling facility available to you in your local market for glass, plastic and/or paper/cardboard?
If YES, which of the following do you recycle? (Glass / Plastic / Paper & Cardboard)
If NO, is there anything you do to recycle glass, plastic and/or paper & cardboard?
IN-VENUE ANONYMOUS REVIEW : 22%
The only element of this section a reviewer can have an input on is the overall cleanliness of the venue during their visit. They will be checking the hygiene within the bathrooms most specifically though there will be a chance to give feedback on the venue as a whole, including wear and tear of furnishings, menus, glassware etc.
You are invited to contact us via hello@thepinnacleguide.com – feedback closes on 14 June 2023.
