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CHAPTER EIGHT: BAR AND BEVERAGE

CHAPTER EIGHT: BAR AND BEVERAGE. Obtaining a Beverage License Factors in Developing a design Wines Legal Liability Regarding the Sale of Alcohol Controlling Loses. BEVERAGE. 25 – 30 % of total sales A ratio higher than this range will attract the Department of Alcoholic Beverage Control

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CHAPTER EIGHT: BAR AND BEVERAGE

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  1. CHAPTER EIGHT: BAR AND BEVERAGE • Obtaining a Beverage License • Factors in Developing a design • Wines • Legal Liability Regarding the Sale of Alcohol • Controlling Loses

  2. 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

  3. TYPES OF RETAIL LICENSES • On-sale general • Off-sale general • On-sale beer and wine • Off-sale beer and wine • On-sale beer

  4. 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

  5. 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

  6. 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

  7. 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.

  8. The Bar Set Up- Three Areas: • FRONT BAR • BACK BAR • UNDER BAR

  9. EQUIPMENT NEEDED • Ice machine • Sanitary ice bin • Kegs of draft beer • Speed gun

  10. 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

  11. 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

  12. 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.

  13. 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.

  14. 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

  15. 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.

  16. 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

  17. 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.

  18. 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

  19. The End

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