Beverage trends and Beverage Operations

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  • BEVERAGE DEVELOPMENTPolicies & Procedures


  • **

  • EquipmentBar Operation & Service (barman)Essential Spirits, Liqueurs and MixersCustomer RelationsBeverage Service Basics


  • EquipmentEquipment requirements for mixing cocktails will vary from one establishment to another depending on the type of beverages and service offered. Some tools and equipments are essential to most common beverage operations:


  • Beverage MeasurementTo enable poper costing of beverages accurate beverage pour in our Outlets by continuous maintenance of the jigger.

    Jigger regulated measure of 30ml/15mlConduct spot-checks that the jigger is in proper condition, not dented or out of shapeTake extreme care of it by handling properly. Wash after use every timeDented or out of shape jigger should be reported to the Managerand be replaced

    **Ensure accurate beverage measurement by continuous maintenance.

  • **

  • Dress & AppearanceAll Food & Beverage service associates must maintain an attractive and well-groomed appearance.

    It is essentially important for bartenders as they represent the hotels standards of quality in service to many guests.

    **An attractive and well-groomed appearance is essential because it represents the hotels standards of quality in service to many guests.

  • Interaction between customers and the Bartenders is a common element and the extent of which depends on the style and class of the bar / lounge

    Warm and courteous attention must be afforded to each guest while maintaining a professional attitude and manner.Customer Relations

  • SmileResponsiveDont argueCall by nameStay alertNever mention guests last visitHelpfulEqual courtesy to all guestsService regardless of how much they spendLadies first


  • orBar ChefAlcohol is an important part of the F&B experience, and some of the hottest restaurant trends in 2010 is the surge in the creativity level for mixed drinks and the trend to pair food and alcohol drinks other than wine. The art of tending bar is coming back with a whole new generation of bartenders that call themselves Bar Chefs or Mixologist.

  • Mixologist is the bar equivalent of a culinary chef. A Mixologist not just pours the drink; he creates new ideas and signature cocktails by utilizing new culinary and savory concepts and knowing how to use ingredients.

    A Mixologists objective is to showcase the versatility of beverage alcohol and enhance the guest experience by creating Sophistication.

  • Beverage Service Basics To ensure that all the beverage will be served in a timely manner and with attention to details and specific procedures.

    Guide the guests in drink choice.Sell drinks by proper explanation and pronunciation.Every guest is offered an aperitif. Every guest must receive his first drink within 5 minutes of ordering time.Service of the drink is carried out smoothly, elegantly and accurately. All glasses used are cleaned and polished.

    **Standard procedures help serve beverages in timely manner and with attention to details.

  • Essential Spirits, Liqueurs and Mixers to Stock in theBarSpirits:BourbonBrandy/CognacWhisky: Blended Scotch, single malt, Canadian, Rye, Bourbon, IrishDark RumLight rumGinTequilaVodka


  • Essential Liqueurs andCordials Liqueurs are used in addition to the base spirits as flavoring agents that contain. These are the most common liqueurs that you should stock in the bar. AmarettoIrish Cream (i.e. Bailey's) Crme de Cacao Coffee Liqueur (i.e. Kahlua) Dry VermouthSweet VermouthExtra Dry Vermouth (i.e. Noilly Prat)Orange Liqueur (i.e. Triple Sec, Cointreau, Curacao)

  • EssentialMixers Mixers are the non-alcoholic liquids that add flavor and volume to cocktails. Many mixers will keep in your bar for a long period of time, but do remember to keep checking their freshness and pay attention to expiration dates. Juices:Orange, Cranberry, Pineapple, Grapefruit And Tomato Juice Sour MixBittersLimeGrenadineSimple SyrupWorcestershire Sauce Tabasco Sauce Sodas: Club soda, Tonic Cola and Diet Cola Ginger Ale

  • EssentialGarnishesEssentialGarnishesUse fresh fruit for your garnishes. This will prepare you for most cocktails.

    Lemons LimesOranges Celery Maraschino Cherries Olives Cocktail Onions Whipped Cream Salt Sugar Nutmeg

  • CleanlinessThe bar and its equipments should be kept in a clean and hygienic condition to ensure top quality standard is delivered.

    There are different cleaning schedules for different tools or equipments. For example, beer coolers and refrigerators are wiped and cleaned twice monthly, while sinks are scoured daily.


  • Know the Beverages

    Know the name of every beverage offered by the Restaurant.Know the basic ingredients of each drink.Know menu terminology and words that accurately describe the drink.Know the drink prices.Know the standard for drink preparation.Know the standard of glassware used for each typeof drink.Know the question to ask guest, when the order istaken.

    **Standard procedures help serve beverages in timely manner and with attention to details. (cont)

  • The Beverage MenuA good beverage menu can help an operations profits considerably if: Service personnel are suffiently knowlegable about the menu content and can promote the sales of drinks that suit the food menu choices

    Procedures are established to control costs andproper inventory levels are maintained

    The menu includes choices that complement thefood menu, the venue ambience and meetpatron expectations Competitive pricing is applied

    Menus can and should change seasonally andaccording to market trends

  • Pricing ProceduresThere are four key elements involved in the price setting of a menu.

    Menu PlanningRecipesCostingPOS System

    **4 key elements involved in the price setting of a menu are Menu, Recipes, Costing and POS System.

  • The same princible regarding the planning, pricing, and analysis of food menusis also applied to beverage menus, with some differences.

    Alcoholic beverage prices are based on a higher markup than food prices.

    Alcoholic beverages are often an accompaniment to food, and so more emphasis must be given to merchandising and selling.

    Control procedures must be tighter in the handling of alcoholic beverage and income obtained from it.


  • RecipesRecipes will be created for each mixed beverage. These recipes will be compiled and recorded by the Beverage Manager/Assistant Food & Beverage Manager after product tasting is approved. Then costed and inputted into the POS system with cost and selling price

    **4 key elements involved in the price setting of a menu are Menu, Recipes, Costing and POS System. (cont)

  • CostingMaster wine list, promotional wine list and all Beverage lists with their product details, cost, selling price, margin % and suppliers namesKept up-to-date at all timesEach recipe will be costed properly and recorded in the above master listAll recipes costing must be reviewed at least twice a year, in April and SeptemberBeverage cost will be charged on a pro-rata basis to beverage revenue for each Outlet

    **4 key elements involved in the price setting of a menu are Menu, Recipes, Costing and POS System. (cont)

  • POS SystemAll POS system is handled by Beverage Manager/Assistant Food & Beverage Manager onlyNew products or prices must be issued by memo at least one week prior launchOpen beverage can only be used for special beverage request and must be approved by the Director of Food & BeverageFor promotions, all prices need to be inserted in MicrosOutlet Manager/Beverage Manager will review which items should be changed/increased/decreased. The report will be sent to Director of Food & BeverageOnce the competitor survey and menu engineering are done, the Director of Food & Beverage will agree on new prices before sending for approval to General Manager

    **4 key elements involved in the price setting of a menu are Menu, Recipes, Costing and POS System. (cont)

  • Receiving, storing, issuing and ordering of winesThere is a set of procedures to be followed by all beverage staff, to enable an efficient flow of receiving, storing, issuing and ordering of wines.

    All wines received will be directed to the store where the Storekeeper will check on the vintage or any variances and inform the Beverage department immediatelyStoring of white wines in the chiller (1013C) and red wines (16-18C) in the store. Wine will be arranged according to the daily inventory of the Outlet Bars while the store will follow the month end inventory

    **There is a set of procedures to be followed by all beverage staff, to enable an efficient flow of receiving, storing, issuing and ordering of wines.

  • Selling and Serving WineEach Restaurant should have a complete wine program involving both Management and the Service Associates, predicted upon the proper selection of wine for the restaurant. It should present:

    The collectionCorrect storage proceduresThe necessary and appropriatee glasswareThe merchandising and presentation of wine atthe table by Waiter/Waitress


  • Selling and Serving WineProduct knowledge plays an important part not only in the merchandising of wine, but in wine service as well. To more readily sell and suggest wines to our guests, a few important considerations must be taken in account:

    Type of clienteleConcept and design of the restaurantThe cuisine featuredWine list


  • We serve a wide variety of beveragesAperitifIced water/Mineral waterFresh fruit juicesSoft drinkBeerBrandyCogna