Pub / Bar
Empty pubs and airplanes make no one happy
where transactions are a food or beverage purchase
Recreation-space at night: live music, stand-up, sports
While making them some money
Food? Live music? Gaming? Betting?
Minimum overnight inventory = the "pars", usually 2 weeks supply, c.f. bevspot mgmt.
Pour cost should not be above 20%, or 15% with shrinkage included
Product loss and shrinkage should be 25% max
Use jiggers to prevent over-pouring
Record spills and free drinks in the POS
Inventory at least weekly
Use security cameras
Liquor is in lockup with only managers having keys
Clean the beer tap system weekly
Buy by the case to avoid breakage fees
Reconcile invoice with order
Master your POS -- especially discounts
Use KegCheck to calc remaining beer
Employees run their own inventory daily (without seeing the POS report), managers run weekly
Employees keep empties and return to manager for new bottles
Follow average industry numbers
2. Store bottled beer in a cool, dark, and dry room. Keg beer must be refrigerated at all times, because it is not pasteurized and will start to turn sour very quickly if not refrigerated.
3. Avoid exposing beer to freezing temperatures. It will not be servable if it freezes; thawing will not return it to its original condition.
4. Store (light) beer at 38 degrees Fahrenheit and serve it at 40 degrees Fahrenheit. (heavy beer serve at 50)
5. Always serve beer in a beer-clean glass. A beer-clean glass is one that has no trace of soap, fat, or grease on it. Even a light film of those substances on an improperly washed glass can cause beer to go flat. Glasses should be washed, rinsed, sanitized, and air-dried.
6. Do not accept beer kegs with temperatures above 10C -- use an infrared thermometer gun.
"Call" Speed Rack = Absolute - Stoli, Tanqueray - Beefeater, Bacardi - Captain - Malibu, Jose Cuervo - Patron, Dewers - Cutty - J&B, Johnny Walker - Chivas, Jack Daniels - Jim Beam, VO - CC - Seagrams 7, Kahlua - Amaretto - SoCo, Rose's Lime - Grenadine (optional)
Ice Bin/Cold Well = Sweet & Sour, Orange Juice, Cranberry Juice, Grapefruit Juice, Pineapple Juice, Cream/milk, Pina Colada Mix, Bloody Mary Mix
Use diagonal seating to maximize floor use
Bathrooms cleaned by hosing down, extractor fan ventilation
Spill out of building -- needs shade
What are the neighborhood rules? i.e. in some areas many things are tolerated -- betting, whores, excessive drinking
2/3 second-timers
If you're a bar, you're ecstatic to have 120 pints accounted for in your POS (point of sale system). That is about as good as it gets in a practical environment. Even yielding this number will require a great deal of attention, training and honesty on the part of your staff with a no-budge attitude. It is hard for most people to believe this, but my experience has taught me that your average bar (not a beer haven) manages to account for 70-80 pints/keg. I usually try to encourage bars to account for 100 pints/keg number to start. Once they've successfully achieved that, 110 is attainable for most people who put some concentrated effort into optimizing their system and properly training staff.
