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

• Cost of production is less than in the kitchen

• Contribution margin

TYPES OF RETAIL LICENSES

• On-sale general• Off-sale general• On-sale beer

and wine• Off-sale beer

and wine• On-sale beer

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

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

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

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.

The Bar Set Up- Three Areas:•FRONT BAR

•BACK BAR

•UNDER BAR

EQUIPMENT NEEDED

• Ice machine•Sanitary ice

bin•Kegs of

draft beer•Speed gun

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

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

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.

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.

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

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.

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

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.

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

The End