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 IDs, 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