By Thomas Smith
The Spirits in Motion are experts when it comes to opening exciting new restaurants and bars, but Taffer’s Tavern was our first grand opening during the pandemic — and the opening went beautifully. Located in Alpharetta, GA, the new tavern is owned by Jon Taffer of Bar Rescue and offers familiar food with a classic tavern feel. Featuring state-of-the-art interior design and a dynamic menu that includes some of the most successful drinks form the Bar Rescue show, Taffer’s Tavern truly has something for everyone.
The hospitality-driven concept was inspired by the comfort and community of old-world taverns, and SIM worked closely with the Taffer’s Dynamics team to reduce labor costs while implementing the best sanitary practices and creating an amazing customer experience. Our team contributed to cocktail menu development, bar design and layout, systems and operations, menu selections, staff training, and putting the trademarked Taffer’s Safe Dining System approach intro effect. SIM co-founder Phil Wills said bartenders received extensive mixology training to support the innovative techniques, tools, and ingredients the franchise uses to offer guests high-end cocktails without a long wait time.
“Our goal was to have a staff that is respected within the cocktail community without being pretentious to the guest,” Wills said. “Our training was hospitality-focused with a foundation of cocktail and spirit knowledge to give the guest a top-shelf experience!”
That top-notch customer experience features a 24-seat bar in the shape of a horseshoe, which lets the bartender keep an eye on everything and encourages tavern-goers to make new friends. The bar system includes glass chillers, which use liquid CO2 to eliminate illness-causing bacteria while keeping glassware cold and refreshing. We also implemented our branded Draft Solutions program, which reduces employee touchpoints and saves on labor by putting consistently delicious, artfully crafted cocktails on tap. Additionally, Taffer’s Safe Dining System ensures the highest possible level of safety and transparency standards in the industry.
“Thankfully, the concept was designed for minimal touch points pre-COVID-19,” Wills said. “We adhere to all safety requirements and even take it a step further by having each employee temperature tested at the beginning, during, and when they clock out of their shifts. Jon installed sanitizing stations throughout the restaurant, every employee wears a mask, and we monitor the capacity within the restaurant to make sure every guest has an opportunity for safe social distancing.”