1. Chapter 7 Bar and Beverages

2. Objectives After reading and studying this chapter, you should be able to: –Explain how to obtain an alcoholic beverage license –Identify factors to consider when developing the design and layout of a bar –List guidelines for suggesting wines to accompany menu items

3. Objectives (cont’d.) –Identify a restaurant’s legal liability regarding the sale of alcoholic beverages –List ways in which bartenders and others can defraud the restaurant bar and beverage operation

4. Introduction Beverages –Account for 25% to 30% of total sales Higher ratio will attract the Department of Alcoholic Beverage Control or Alcoholic Beverage and Tobacco (ABT) department –Sales yield more profit than food sales –Production cost is less than in the kitchen Margins are greater

5. Alcoholic Beverage Licenses Most common: –On-sale general Authorizes sale of all types of alcoholic beverages for consumption on the premises –Off-sale general Authorizes sale of all types of alcoholic beverages for consumption off the premises in original, sealed containers –On-sale beer and wine Authorizes sale on the premises of beer, wine, and malt liquor

6. Alcoholic Beverage Licenses (cont’d.) –Off-sale beer and wine Authorizes sale of beer, wine, and malt beverages for consumption off premises in original containers –On-sale beer Authorizes sale on the licensed premises of beer and other malt beverages with an alcoholic content of four percent or less by weight

7. How to Apply for a License Application process can be lengthy –States have jurisdiction over the sale of alcohol Regulations vary and must be met –Notices stating that a license has been applied for must be placed in the newspaper and posted in the restaurant window Minimum of 30 days

8. Bar Layout and Design A number of factors affect bar location and design: –Type of restaurant –Overall design and layout of the restaurant –Intended prominence of the bar –Number of bartenders required to operate the bar and beverage service –Volume of business expected –Degree of self-sufficiency of the bar

9. Bar Layout and Design (cont’d.) –Electric and water supply –Construction costs of providing electric and water supply –Distance to the storeroom and the dispensing system –Location of the beer kegs and cooling equipment

10. Bar Layout and Design (cont’d.) Bar setup is divided into three areas: –Front bar Where the bartender prepares drinks Workstation has storage space for equipment, beverages, speed racks, ice, and glasses –Back bar Used for aesthetics Functions as a storage and display area –Under bar Contains speed rack with common pouring brands

11. Placement of a Bar within the Restaurant Bar location –Should be in a location with easy access –To be a highlight, place near the entrance in prominent lighting Seating –Some provide comfortable seating so the customers can relax –Seats placed close together encourage conversation

12. Figure 7.1: Roy’s New York floor plan

13. Beverages Cocktails: –Style of mixed drink Mixture of distilled spirits, sugar, water, and bitters –Has come to mean almost any mixed drink containing alcohol Usually contains one or more types of liquor and one or more mixes

14. Beverages (cont’d.) Cocktail categories: –Short drinks: up to 3.5 ounces –Tall drinks: up to 8.5 ounces Factors of a good cocktail: –Balance of the ingredients –Quality of the ingredients –Skill of the bartender

15. Spirits Whiskey –Made from a liquid that has been fermented and distilled from grain –Aged, often for long periods –Whiskey from Scotland is called scotch –Most whiskey is blended Bourbon –Now produced mainly from corn –Aged up to six years in charred barrels

16. White Spirits Most common: –Gin: popular foundation of many drinks (e.g., martini, gin and tonic, etc.) –Vodka: made from several ingredients, Predominantly barley, corn, wheat, rye, sugar beet molasses, and potatoes –Rum: dark or light in color Dark: distilled from molasses Light: distilled from fermented juice of sugar cane

17. White Spirits (cont’d.) –Tequila: distilled from the agave tequilana –Cognac: distilled from wine Regarded by connoisseurs as the best brandy –Brandy: distilled from wine Comes from California and South Africa

18. Nonalcoholic Beverages Include: –Sodas and juices –Nonalcoholic beers –De-alcoholized wines –Nonalcoholic cocktails (e.g., Shirley temple) –Bottled waters –Power drinks –Coffee –Tea

19. Bartenders Top tasks: –Collect money for drinks served –Check identification of customers –Balance cash receipts –Attempt to limit problems and liabilities –Clean glasses, utensils, and bar equipment –Take beverage orders from serving staff or directly from patrons –Serve wine and bottled or draft beer

20. Bartenders (cont’d.) –Clean bars, work areas, and tables –Mix ingredients –Serve snacks or food items to customers seated at the bar

21. Bartenders (cont’d.) Top work activities: –Perform for, or work directly with, the public –Communicate with persons outside the organization –Establish and maintain interpersonal relationships –Identify objects, actions, and events –Judge the qualities of things, services, or people

22. Bartenders (cont’d.) –Communicate with supervisors, peers, or subordinates –Get information –Sell or influence others –Perform general physical activities –Monitor processes, materials, or surroundings

23. Basic Bar Inventory Selection depends on the type of restaurant –Example: a trendy upscale restaurant will carry several premium brands Sustainable bars –New concept –May include organic, “biodynamic,” and/or local alcohol

24. Wines Fermented juice of freshly gathered grapes –Produced in temperate parts of the world Soil, climate, and cultivation all have a significant impacts Too much or too little of one essential element will mean a poor tasting wine –First categorized by color: red, white or rosé Further classified as light beverage wines, still, sparkling, fortified, and aromatic

25. Wine Making Six steps: –Crushing –Fermenting –Racking –Maturing –Filtering –Bottling

26. Wine Making (cont’d.) After fermentation –Wine is transferred to racking containers After maturing –Wine is filtered Helps stabilize and removes solid particles (i.e., fining) Wine is then clarified –Adding egg white or bentonite removes impurities as it sinks to the bottom

27. Wine Making (cont’d.) Fine vintage wines –Kept for a few years to further mature in the bottle and are consumed at their peak White wines –Mature quicker than red –Often consumed within a few months of bottling Better white wines are aged a few years

28. Sparkling Wines Include: champagne, sparkling white wines, and sparkling rosé wines –Sparkling comes from addition of carbon dioxide Naturally produced or infused Champagne –Owes its sparkling quality to a second fermentation in the bottle Called method champenoise

29. Fortified Wines Include: sherries, ports, Madeiras, and marsalas –They have brandy or wine alcohol added Gives a unique taste Increases alcohol content to about 20 percent –Sweeter than regular wine –Each has several subgroups with a range of aromas and tastes

30. Aromatic Wines Fortified and flavored with herbs, roots, flowers, and barks –Can be sweet or dry Known as aperitifs –Normally enjoyed before a meal to stimulate digestive juices

31. How to Select a Wine List Wine selection should be appropriate –Naturally, an Italian restaurant will feature wines from Italy Consider varietal type of grape and, most importantly, what’s on the menu –Pairing food with wine is critical to the enjoyment of the meal Wines can either complement or detract from a dish

32. Wines with Food Guidelines: –White wine: served with white meat—pork, turkey, chicken, veal, fish, and shellfish –Red wine: served with red meat—beef, lamb, duck, and game –Champagne: served throughout the meal –Port and red wine: goes well with cheese –Dessert wines: complement desserts and fresh fruits that are not highly acidic

33. Wines with Food (cont’d.) –Dishes cooked in wine: best served with wines of that variety –Regional food: best served with wine of the same region –Wines are best not served with salads with vinegar dressings, chocolate, or strong curries Too strong or acidic

34. Responsible Alcoholic Beverage Service Guidelines: –Write a responsible alcohol-serving mission statement outlining your position on drinking and safety –Review local and state liquor laws –Assess the operation’s clientele –Make a plan for developing and maintaining relationships with law enforcement officials and transportation organizations

35. Responsible Alcoholic Beverage Service (cont’d.) –Establish a comprehensive program of ongoing staff training –Create a schedule of management audits of policy and practice –Create a system of actions that demonstrate support for responsible and enjoyable drinking

36. Responsible Alcoholic Beverage Service (cont’d.) Programs should include responsible actions –Example: a trained person at the door to: Check ID’s Discourage patrons from leaving with alcohol Prevent intoxicated patrons from driving –Encourage a “designated driver” program –Post taxi numbers –Encourage food consumption

37. Third Party Liability Owners, managers, bartenders, and servers –Liable if they serve alcohol to minors or intoxicated people Dram shop laws –Legislation that governs the sale of alcoholic beverages

38. Third Party Liability (cont’d.) Combating underage drinking –Major brewery distributed a booklet showing the authentic design and layout of each state’s driver’s license Trade associations –Have produced a number of preventive measures and programs aimed at responsible alcohol beverage service

39. Controls Liquor inventory –Not properly controlled: can seriously affect the restaurant’s bottom line –It is safe to assume, that given a chance, liquor will be stolen –Institute a weekly or biweekly audit May be done by an outside auditor Outcome is a reduction in smuggling and an increase in net savings

40. Controlling Losses Measures: –Limit bar access to bartenders and make them accountable for pouring-cost results –Give incentive bonuses for good results –Require that drink orders be rung into the register before drinks are made –Use a remote system in which servers must ring up the order before it goes to the bartender –Install a video camera

41. Controlling Losses (cont’d.) –Install an alarm on the bar door –Do not allow bags in the bar area –Provide lockers in another area –If bartenders make mistakes, have them written off and signed for by management –Cushion bar floors to reduce breakage –Set up a system that allows employees to report incidents anonymously –Be careful in hiring employees: check references and do background check

42. Ways to Steal in a Restaurant or Bar Estimates: –25 percent of employees steal regardless of controls in place –25 percent will not steal regardless of controls in place –50 percent will steal if given the opportunity Practitioners Publishing Company’s Guide to Restaurants and Bars –99 ways to steal in a restaurant or bar