For bars, restaurants and hotels · 17 questions · 3 minutes · Free garnish on your first order

The bar check

is your bar ready for the christmas rush?

See where your bar stands on speed, consistency and pour cost. You get a score, a drinks menu made for your venue and a bonus at the end.

17 questions · 3 minutes take the bar check A score for your bar, a drinks menu made for your venue and free garnish as a bonus at the end. Find where your bar loses money → 10 seconds order straight away Know what you need? Open a professional account with your name, phone and email, and order right away. Start ordering now →

New customer offer: a free bag of dried citrus on your first order.* *Minimum order applies.

Super Juice and cocktail mixers ready in the fridge behind the bar
New customer offer

free garnish on your first order

Your first order gets a bag of dried citrus on us, from 2,000 kr excl. MVA in Oslo, 4,000 kr in Akershus and 3,500 kr in the rest of Norway. You choose:

Start ordering and get your garnish → Or take the bar check first

Made in Oslo.

  • Lime
  • Lemon
  • Orange
  • Grapefruit

300 g bag, keeps for 24 months

What we measure

three things that count behind the bar

  1. speed

    How much of the day goes to prep, and how fast drinks go out when the room is full.

  2. consistency

    Whether the drink tastes the same every time, whoever is behind the bar.

  3. pour cost

    Whether you know what each drink costs you, and how much ends up in the bin.

Who is behind it

built by bartenders, for bartenders

The bar check is built on what we go through when we set up a new venue: prep, specs, costing and training. Edwin and the Notorious Hospitality team wrote the questions.

The result is yours. If you want to go further, we work out the next step together.

  • 50+ bar programsBuilt over 15 years in service, with the specs, the costing and the staff training.
  • 18 to 24%pour cost, as our venues report it.

ready? it takes three minutes

Find where your bar loses money → Or start ordering now →