Beverage Production Control

1
Beverage Production Control

• HRT 276 Chapter 15
• Part III Beverage Control

2
Thanks to

• The information in this presentation comes from
  Chapter 15
• Principles of Food, Beverage, and Labor Cost
  Controls
• By Paul R. Dittmer
• 7th Edition. 2003. New York John Wiley Sons

3
Introduction

• Standards for beverage production
• Maintain appropriate beverage cost
• Maintain quality and consistency for the guest
• Maximize revenue
• Manage expenses

4
Standard Procedures

• Quantity Standards
• Methods for measuring (usually ounces)
• Shot glass (plain and lined various sizes)
• Jigger (double-ended stainless device)
• Pourer (pouring spot on the bottle)
• Automated dispensers
• Free pour (bartender judgment)
• Glassware (see figure 15.1 15.2)
• Shape
• Size

5
Standard Procedures

• Standard Drink Recipes
• Allows for determination of portion cost
• Used to determine pricing
• Goal is consistency for all
• Identifies the proper procedures, quantities, and
  equipment to be used
• Identifies the standard for glassware per drink
• Identifies the standard for garnish, unless the
  guest chooses
• May identify the number of ice cubes

6
Determining Drink Cost

• Convert bottle cost to ounces
• 1 liter 33.8 ounces
• 750 ml 25.4 ounces
• Example
• If 1 liter bottle is 18.26, then 18.26/33.8 oz
  0.54/oz
• How much does the liquor cost per drink?
• Example if liquor from the bottle above is used
  in an amount of 1.5 ounces per drink
• 0.54 x 1.5 oz 0.81/drink

7
Determining Drink Cost

• How many drinks per bottle?
• Example if liquor from a 750 ml bottle is 1.5
  ounces per drink
• 25.4 oz / 1.5 oz 16.9 drinks
• Due to slight spillage and evaporation, figure
  16.5 drinks per bottle
• With complex recipes, consider all costs
• See figure 15.7

8
Determining Drink Selling Price

• Things to consider
• Overall Beverage Cost Goal of the operation
• Sales Mix of food to beverage
• Sales Mix of beer to wine to liquor
• Beer bottle vs. tap pricing
• Wine bottle vs. wine-by-glass pricing house vs.
  premium
• Spirits well vs. call vs. premium vs. mixed
• Determining selling price
• May be based on category cost goals
• May consider the competition
• May be based on price-value perceptions of the
  guest
• Recipe Cost / Selling Price Cost of Drink