CHAPTER EIGHT: BAR AND BEVERAGE
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Transcript of CHAPTER EIGHT: BAR AND BEVERAGE
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CHAPTER EIGHT: BAR AND BEVERAGE
• Obtaining a Beverage License
• Factors in Developing a design
• Wines• Legal Liability Regarding
the Sale of Alcohol• Controlling Loses
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BEVERAGE
• 25 – 30 % of total sales• A ratio higher than this
range will attract the Department of Alcoholic Beverage Control
• Cost of production is less than in the kitchen
• Contribution margin
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TYPES OF RETAIL LICENSES
• On-sale general• Off-sale general• On-sale beer
and wine• Off-sale beer
and wine• On-sale beer
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Applying for a License• Application process can be
lengthy• States have jurisdiction over the
sale of alcohol• State regulations must be met to
be granted a license• Types of alcoholic beverage
licenses: – general liquor license– beer and wine license
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FACTORS AFFECTING THE BAR LAYOUT & DESIGN• Type of restaurant• Overall design and layout of
restaurant• Location of the bar• How prominent is the bar to
be?• How many bartenders will be
required?• Volume of business expected
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FACTORS AFFECTING THE BAR
LAYOUT & DESIGN• Distance to the storeroom
and dispensing • Location of the beer kegs
and cooling equipment• Degree of self-sufficiency of
the bar• Electric and water supply• Construction costs of
providing electric and water supply
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Placement of a Bar Within a Restaurant
• A location that has easy access.• If you want the bar a highlight of
the restaurant place it near the entrance in prominent lighting.
• Some bars provide comfortable seating so the customers can relax.
• Seats placed close together encourage conversation.
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The Bar Set Up- Three Areas:•FRONT BAR
•BACK BAR
•UNDER BAR
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EQUIPMENT NEEDED
• Ice machine•Sanitary ice
bin•Kegs of
draft beer•Speed gun
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BARTENDERS ARE RESPONSIBLE FOR
• Abiding by State laws• Properly handling
guests problems• Maintaining an
established liquor cost• Controlling the liquor
inventory• Operating a cash
register
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FOOD AND WINE• They are described by
flavor and texture• Richness and lightness
are important qualities when choosing the appropriate wine
• Light food and light wine is a good combination
• A dish cooked in wine, is best served with that wine
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Responsible Alcoholic Beverage Service:
1. Write a mission statement outlining your position on drinking safety.
2. Review local and state liquor laws.
3. Assess the operations clientele.4. Develop and maintain
relationships with law enforcement and transportation officials.
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Responsible Alcoholic Beverage Service:
5. Establish a comprehensive program of ongoing staff training.
6. Create a schedule of management audits of policy and practice.
7. Create a system of auctions that demonstrates support for responsible and enjoyable drinking.
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ALCOHOLIC BEVERAGE SERVICE• A trained person at the
door to check ID’s, to discourage patrons from leaving with alcohol
• Encourage “designated driver” program
• Post taxi numbers next to pay phone
• Encourage food consumption
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3rd PARTY LIABILITY• Owners, managers,
bartenders, and servers are liable if they serve alcohol to minors or to persons who are intoxicated.
• Dram Shop Legislation: Governs the sale of alcoholic beverages.
• TIPS: Training for Intervention Procedures by Servers.
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Controls• Liquor inventory that is not
properly controlled can seriously affect the restaurant.
• It is safe to assume that given chance, liquor will be stolen (Review 99 ways to steal in a restaurant or bar).
• Institute a biweekly audit:– Internally– Externally
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Controlling Loses• Limit bar access to bartenders and make
them accountable for the pouring cost results.
• Give incentive bonuses for good results.• Require drink orders to be rung into the
register before the drinks are made.• Use a remote system.• Install a video system and alarm on the
back door.• Do not allow bags in the bar area.
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Controlling Losses
• Provide lockers in another area• If mistakes are made have them have them
written off and signed for by management• Cushion bar floors to reduce breakage• Set up a system that allows employees to
anonymously report incidents• Be careful in hiring employees for the
beverage operation; check references and do background checks
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The End