Now more than ever, having streamlined operations is critical to being successful in the hospitality industry. Johnny’s Hideaway Owner Chris D’Auria attributes the immense success of his iconic Atlanta nightclub to his staff and the rock solid operations they’ve put in place.
“People are looking for consistency when they go out, and our patrons know they’ll always receive the same high-quality service regardless of whether it’s a Monday afternoon or a Saturday night,” says D’Auria.
This consistency comes from the fact that Johnny’s policies and procedures—from the genres of music played to the types of drinks served—are set in stone. It is rare to find the level of structure that D’Auria has established in what he calls “this crazy setting of a bar business.”
Bartenders, cocktail servers and disc jockeys that respond well to that structure have become fixtures at the popular nightclub. While management’s rules may seem strict at first, D’Auria says most of his longtime employees actually end up thanking him for running such a tight ship.
“It’s such controlled chaos; we always say we’re the Titanic right before the iceberg at all times,” he says.
The training that goes into preparing new hires for this chaos is another method that D’Auria uses to improve operations. He puts cocktail servers through a progression of shifts that increase in intensity, often weeding out those who are unable to handle it by the third night.
“It takes about six weeks for new hires to really get their footing and form a connection with our regulars,” he explains. “Many of our longtime patrons text their favorite servers on Friday before coming in to find out what section they’re working.”
D’Auria pays special attention to staffing levels (never more than four bartenders and generally six cocktail servers) so that his employees have just as much of a chance to make money during a weekday shift as they do during a busy weekend night. This level playing field removes the often cutthroat elements of the business and instead breeds both job satisfaction and a sense of teamwork. His employees do not even have to ask each other for help when things get hectic; it’s second nature among the entire staff to anticipate one another’s needs. As a result, Johnny’s employees cite camaraderie as their favorite part of the job.
Other streamlined operations in place at Johnny’s include:
Door-to-Door Service
D’Auria’s approach starts the moment guests reach the dance club’s front door: Every person who enters must show identification, no matter how old they appear. “Even if they are over 40, we card everyone at the door no matter what. It’s just not worth the risk of serving someone who is underage,” he says.
The same no-nonsense approach applies when the clock strikes 2:30 am, and the staff at Johnny’s enforces a hard and fast last call. Additionally, the club employs a police officer on Thursday, Friday, and Saturday nights to help get guests out the door at closing time. D’Auria considers this a huge advantage that many other clubs don’t have.
Dance Floor Diagnostics
Oftentimes it’s as easy as an order of wings or a basket of chicken tenders to keep a guest from becoming belligerent, so Johnny’s DJs announce every 20 minutes that the kitchen is still open to remind guests that the beloved bar is also a restaurant.
