1. BEVERAGE PROCEDURES, FROM START TO FINISH.

2. PURCHASING With Beverages, You are likely to have several quality levels in a single establishment - a number of different vodkas,rums,gins and other beverges type at different levels of quality and price..

3. Customers expect this kinds of choices when they buy beverages selecting many varietes that correspond with your customers wishes at the most advantageous prices is an angoing purchasing challenge.. In addition, you will have to familiarize yourself with your state and countly laws and codes regarding beverages purchase.

4. “2 BASIC FACTORS DECIDING WHAT TO BUY”  The quality of beverages you will pour  The variety of items you will have available.

5. PRACTICES IN PURCHASING BEVERAGES

6.  Bear in mind the quality of your “WELL BRANDS”. Well brands- are spirits served to guest who do not requesta particular brand.

7.  Ask yourself what level of quality your customer will expect and be willing to pay.  You must know and understand your clients base establish consisteny in drink presentation.

8.  Many managers cut costs by using the least-expensive brands and they assume that the guest cannot tell the difference.  Other managers may use a premium brands as the will liquor.

9.  Limiting your selection in this way can cast you sales and even customers.  You should target an averages or middle ground based on what your establishments clientele will perceive as averages quality.

10.  Avoid using very inexpensive liquors while charging premium prices.  Once you decide what to buy, you will have to decide how much to purchase, based on your current and projected sales volume.

11.  You must also consider how much liquor to specify in your recipes and to pour in your drinks.  You may need to set your recipes at a higher amount and adjust the price accordingly.

12. TWO PRICING STRATEGIES We compare two sets decision on quality,quantity and the variety served to show your decisions will affect your cost.

13. A B C D E F G H I J K L Liquor Size FZCost per btl Sale price # sold mo. Yield % Cost per FZ Pour amou nt in FZ Pour cost Total cost Total sales Pour cost % Formul a C/BGXHIXEDXEJXK Well liter 33.8$12.00$2.50200100%$0.361.25$0.45$90.00$50018% call liter 33.8$12.00$5.00120100%$0.621.25$0.78$93.60$60015.6% prem liter 33.8$30.00$8.00280100&$0.891.75$1.56$436.80$224019.5% total 600$620.40$334018.6% Purchase data Sales Data Recipe Cost Information

14. scenario 1  1 represents greater vales but it also results in a greater cost percentage. Scenario 2  Looks better in terms of cost percentages, guests may complain that the drinks they purchased didnt contain a fair amount of alcohol for the price.

15. Therefore, the trick in pricing strategy and pour sizes is to balance a higher price and a lower price.

16. Beverage Product Request Log DATEITEM REQUESTEDSTAFF MEMBER 6-20-05Coors LightNancy M. 6-20-05Louis XIIIDavid K. 6-21-05Coors LightHenry W. 6-21-05Absolut VodkaJackie S. 6-21-05Coors LightNancy M. 6-22-05Coors LightElaine Y. 6-22-05Southern ComfortDavid K.

17. Purchasing wine Is somewhat more complicated than buying spirits. For house wines you can often buy jug wines if your clients will drink them; they are generally cheaper, and the wine will be consistent from one bottle to the next.

18. However, ost operators stay away from jug or galon wines for serving customers. Including: Weight, storage, and negative visual impact.

19.  Wines served by the bottle are another matter. They are usually much more expensive.  Remember too that wines are very prishable, and if you do not use them quickly they may spoil.

20. Thank you,,,,,,,for listening, understanding and cooperating…

21. “IF YOU DON’T ASK YOU DON’T GET”