BAR AND BAR MANAGEMENT

1 Elements of Layout, Types of Bars, Parts of Bar and Design Consideration &equipment

 1.1 Elements of Layout
Layout has four fundamental elements:

  i.  Space Planning Units (SPUs, Activity Areas)

  ii.  Affinities (Relationships)

  iii.  Space

  iv. Constraints

Bar layout composition

Components are combined or Composition is the manner pieces and arranged visually to tell a story. Proper composition considers grouping, space, alignment, placement, and visual flow within a layout. This layout can be any medium. Once a proper audience and purpose have been determined then composition, concept, and components can encompass that recognized purpose allowing a successful design.

Though there are others, 6 design components of good composition are
Alignment,
Balance,
Contrast,
Proximity,
Repetition, And
White Space.

A brief description of these composition and layout ideologies follow:

·Balance – The location of elements on the page such that graphic and text elements are evenly distributed.
· There are 3 basic ways to attain balance:

i.   Symmetrical: Balance is attained by making all elements visually equal on all sides.
ii.  Asymmetrical: Balance is done by creating an odd number of elements or where the elements are off-center.
iii. Radial: Balance is accomplished by making the elements radiate from a central point.

Proximity – Proximity denotes to how items are spaced and grouped on a page. When talking about proximity, it needs to be group like items together.

Gestalt theory (a psychological framework which stresses the relationship between the parts and the whole of a composition) that the law of proximity is among the design principles that are vital to understanding good composition and layout concepts.

Alignment – Alignment denotes to lining up the bottom, top, middle, or sides of text or graphic elements on a page. Horizontal alignment includes flush-left (also called left-justified or ragged right), flush-right (also called ragged left or right-justified), centered, and fully justified. 

Repetition – Use of the same styles, shapes, colors, or other elements and principles during a document.
Contrast – Differences between items on the page.

1.2 Types of bars
There are numerous types of bars and they can be categorized based on:

1. architectural concerts, themes, interiors and ambiance
2. patronizing clientele
3. key product (beverage) served
4. payment of consumed drinks
5. location   of   Bars   in   Hotels   and   other Establishments
6. in-situ entertainment offered
7. function

Bar is defined as a counter where products and services of a specified kind are sold and dispensed. Specifically, in hospitality industry, it is defined as a stand where food and/or beverages are sold and provided. Thus, there are food bars as well as beverage bars. Food bars include Snack bars, Sandwich bars, Oyster bars etc. However, in food and beverage business, the term 'bar' perpetually mean the beverage bars - particularly the ones that serve alcoholic beverages.

Bars can be categorized in various ways. It may be classified on the basis of its architectural concepts, function; themes, interiors and ambience: patronizing clientele: key beverage (product) served; location; payment of drinks; in-situ (on-premises) entertainment offered, etc. However, important point is that a few types of bars may fit more than one classification.

1)  On the basis of function

On the basis of function bars may be classified into:

i. Front Bars:
Front Bar are also called as public bars. This is located in front of the house and are characterized by barman-guest contact, facilitating maximum interaction. Here, bartenders serve the public eye to eye. A few visitors are situated and served at the bar counter itself while others buy drinks at the bar counter and polish off standing or convey them to the tables given. Essential front bars offer satisfactory bar abilities, refreshment records, solace, stylistic theme, and mood. It gets upmarket, classy, and more sumptuous, centered (particular), and more costly as it develops into relaxing bars and mixed drink bars. Front bars could possibly give amusement.

ii. Service Bars:

Service Bar are also called as dispense bars. Bartenders don't serve people in general straightforwardly however pour drinks that are gotten by waiters and conveyed to clients at various areas like the guestroom, a table in the eatery or a poolside patio seat. In short, it fills drink orders brought by service associate only. Usually, in such bars, a single pouring station is sufficient to handle the volume. Also, guests have no access to service bars and hence are characterized by absence of barman-guest interface. Nonetheless, administration bars need similar thinking ahead in their preparation, have similar capabilities. Utilizes similar types of gear and plays out similar undertakings of recording and controlling the pouring and selling of beverages as some other bar.

Service bar has two basic types:

a)  Back-of-the-house service bars:
As the name directs these are located behind the scenes and hence hidden from guest view. They are smaller and simpler in design. Backbar of such bars have a room for wholesale supplies of beer, mixes, liquor stock, etc. and has no display. Backbars do not require hiding of unpleasant and loud equipments and mechanical dispensing systems are often used to increase speed and reduce liquor loss. Back bars act as centralized bar dispensing drinks in many guest service areas like various kinds of outlets, guest- rooms, poolside etc. and thus centrally located in a hotel. It does away with the problem of having separate bars thus make the most of the service area of various outlets.

b)  Front-of-the-house service bars:
The name proposes these bars are in full view of the guests but used only for dispensing beverages to the servers against guest's orders. These bars are less normal, are generally found in conjunction with food service and are a part of the dining room. These bars must harmonize well with the overall ambience and due thought should be given to its layout, design and decor for effectiveness and economy of service. The emphasis is more on functional ambience and is not extravagantly equipped as a full- scale public or cocktail bar.

iii. Special Function Bars:
These bars are used for beverage sales and service at functions like banquets, receptions, meetings, conferences or conventions. It can also be used in recreational areas like tennis course and golf courts, open gardens & pools side or anywhere else in the hotel. It is of two basic types:

a)  Portable bars: It takes the form of mobile trolleys (on castors/wheels) built to specifications. These mobile trolleys are placed in a suitable area when not in use.

b)  Crash bars: Crash bars are a make-shift plan of beam tables (even tables held by 2 sets of folding legs that save space when put away) settled together and spruced up to make a low and free drinks counter. Crash bars are more flexible as they can be set up into any shape or size required and can likewise be made to fit with the style and feel of the capability. After the capability is finished, these tables are destroyed and stacked away.

iv.     Minibars:
This type of bar is are also called as in-house bars or honour bars It is a moderately new idea and comprises of a refrigerated bureau put in a visitor room alongside the menu cum rate-list, for utilization by room-visitor. Hence, these bars are method for visual promoting to support drink deals. By this choice, the guest can have the drink in the privacy of the room. Usually, miniature single serve bottles of liquor, pints of beer and cans of soft drinks are stocked in such bars due to space constraints. Though, the exact contents are a matter of hotel policy. Assorted snacks like nuts, crisps and so on are additionally kept to make the experience more complete. The visitor's record is charged in light of utilization - physically or electronically. Refilling and Billing is usually done once a day for a stay-over guest and on check-out for a departing guest. Refilling, charging and inventory of Minibar lies with a separate F & B team responsibility or is appended to the Room Service Department and work 24 hours.

2)  On The basis of architectural concerts, themes, interiors and ambience

On the basis of architectural concepts, themes, interiors and ambience, bars can be classified into:

i.  Cocktail Lounges:  Cocktail lounges are all the more serenely outfitted, more lavish in the atmosphere, and more costly than public bars. In this manner, it is an upgraded form of the public bar. Seating incorporates seats with armrests or couches/sofas and footstools are largely spread out. The vibe is especially unwinding with improved tastefulness and style.

Entertainment might be in the type of unrecorded music (like Guitarist, Piano player, and so on) and some mixed drink parlors might be themed. Such bars have a complete refreshment list and furthermore serve free light snacks with beverages. Visitors utilize these parlors for a 'sundowner' at night or for an aperitif prior to continuing to an in-house café for supper.

Stuffing, stand­up consumption, and exceptionally high turnovers are not empowered in bars. Some of the time, there might be a mixed drink relaxation on special floors for the selective utilization of visitors remaining on these floors.

ii.   Sunken Bars: As the name suggests, these bars are sunk and surrounded by water on all sides i.e. it is inherent in the center of a pool. These bars are normally found in resort hotels where visitors invest a ton of energy in and around the pool. Here, visitors swim to the bar to gather the beverages and consume it seating at Inundated bar stools or live floats.

iii.  Tiki Bars: The name refers, these bars are themed on the tiki culture i.e., a South Seas-inspired pop culture in United States. This culture was at its height in the 1950s and 60s, and is enjoying a revival now-a-day. Tiki bars are for the most part made of bamboo, sticks, straw mats, and so on, and are designed with tropical blossoms including orchids, natural products, and so on. They apportion rum-based mixed drinks and blended beverages, for example, zombie, grower punch, and so on.

iv. Pubs: The name is a contracted form of 'Public House' - a licensed house for the sale and consumption of alcoholic drinks on or of the premises. These are small outlets - pretty much like local places at the comers; very basic, nothing fantastic or special and generally run of the mill bars. Pub dispense regular beers, spirits and wines.

3.  On the basis of patronizing clientele

On the basis of patronizing clientele, bars can be classified into:

i. Meet Bars: Also called as "singles bars", they are patronized by individuals looking for a new friend of the opposite sex for a date to a complete relationship. These individuals stay long enough to meet someone they did like to spend the evening with, and then move on to a suitable place for food, entertainment and leisurely evening together.

ii. Ladies (Only) Bars: These bars are disparaged by individuals from the female sex only (for all time rather than bars having a periodic girls' night out) and will generally be mentally more secure. In these bars, Men are completely not permitted. They for the most part apportion women's beverages like mixed drinks, gin, vodka, wines, and so on. They are famous as the females feel got rather than a normal male-overwhelmed bar Nonetheless, such a large number of women's bars are not prone to prevail in a solitary region.

4.  On the basis of key product (beverage) served

On the basis of principal beverage sold, bars can be classified into:

i. Wine Bars:

As the name proposes, such bars serve a great many wines by glass/carafe/container and wine-based blended drinks. Food served incorporate cheddar plate, organic product platters and hors d'oeuvre fortes. The wine list comprises of a wide assortment of wines going from modest not too fancy wines to quality wines at woozy costs for obliging various preferences and spending plans. Wine bars are declining as serving just wine restricts the customer base to wine-darlings as it were. Additionally, buying proper wines requires skill and enormous speculation. Consequently, such bars highlight a restricted scope of lager and spirits to keep an expansive allure and acknowledge great overall revenue. In unmistakable reality, presently a-days these are basically bars that have a wine-situated feeling and frequently expand their contributions by serving feasts. Wine bars may likewise be effectively joined with a shrewd easygoing eatery. Additionally, it requires proficient, learned staff that comes costly.

ii. Beer Bars:

These bars stock and serve just/overwhelmingly lager and beer-based blended drinks. They typically convey and sell a wide range of styles and brands of brew like strong, watchman, lagers, pilsners, draft, and so on by bottle/glass/can/pitcher/half a quart. Numerous multiple times, such bars are claimed/diversified by distillery organizations as a feature of their upward showcasing reconciliation technique.

ii. Cocktail Bars:
Mixed drink bars are full-administration bars serving total scope of alcoholic and non-cocktails however gaining practical experience an extensive variety of mixed drinks and blended drinks - both traditional and creative. Here, the emphasis is on the mixed drink range remembered for the menu and the abilities and capability of the barkeep. Mixed drink bars are upmarket refreshment outlets, ordinarily tracked down in lavish lodgings and are extravagantly outfitted and richly prepared. It conveys a total scope of mixers, enhancement, hardware and China to get ready and serve various mixed drinks and different beverages. Such bars can be topical and once in a while open just in the nights offering proficient and exquisite plate and bar administration. Being a fashionable and refined bar, standing groups and clogged designs are impossible.

iv. Tequila   bars:
Tequila bars   stock   and   serve predominantly various styles and brands of tequila and tequila based mixed drinks.

v. Bloody Mary bars:
These bars serve various variations and styles of the famous cocktail named Bloody Mary - a unique mixture of Vodka & tomato juice. It also stocks all the items and Ingredients going into its making.

5.  On the basis of payment of consumed drinks

On the basis of payment of consumed drinks (particularly at bars in banquets/catered events), bars can be classified into:

i.  Host Bars:
Likewise called a Supported bars, a host bar is a sort of unique capability bar where the complete utilization of refreshments of any kind (based on what is accessible) and in any amount by the Welcomed visitors at the capability, is charged to and paid for by the host toward the end. Utilization might be recorded and charged on a. a beverage count premise, b. bottle count premise c. each hour premise.

On a beverage count premise of Host Bar, a framework is kept to follow the quantity of each kind of drink served through tickets went over to the barkeep by visitors, exchanges recorded by an of offer framework, or imprints on a count sheet. The utilization is then accused by and large Of decreased rates (when contrasted with ordinary rates) to get the host's business. On a jug count premise of Host Bar, the whole quantities of containers utilized or open are charged upon a concurred cost. This is the only contrast between the starting stock and finishing Stock of each kind of soul, brew, or wine bottle.

On each hour premise of Host Bar, the valuing plan charges a decent refreshment expense for every individual each hour. This plan includes assessing the quantity of beverages visitors will consume every hour. While gauges are difficult to make, a guideline utilized is three beverages/individual during the principal hour, two per second, and one-and-a a portion of the third. It is then duplicated by a laid-out drink charge to show up as the hourly beverage charge per individual. A highlight note here is that measurements ought to be kept up with on utilization, which can aid in precisely setting hourly charges on later occasions. One more type of host bar is Skipper's bar, which is stacked with full jugs of alcohol and blends expected to make all the essential bar drinks. It is a self-administration or make-your-own-drink bar and isn't gone to by a barman.

ii. Cash Bars:
These are likewise called No-have bars, Money down (COD) bars, or A-Ia-carte bars. Some help clubs, some show capabilities, and gatherings; such bars are set up. Here, the host might pay for the food and setting while the individual participants pay for drinks polished off. Installment might be affected by cash assortment or a comparable sum (number) of coupons that is offered preceding the occasion by either the capability coordinator or the lodging. The costs might be something similar or unique in relation to typical selling costs. Nonetheless, the costs are for the most part decreased to draw in a bunch of business.

iii. Open Bars:
In these sorts of bars, the visitor gets any sort and any amount of drink wanted (restricted exclusively by brands and kinds of product conveyed) as he has currently paid ahead of time for them as a ticket or pass bought for the occasion, which incorporates food, diversion as well as refreshments. All in all, the bar is 'available' to the visitor to consume any alcohol accessible and in any amount wanted. Consequently, free drinks are like a 'drinks buffet' during the time the bar is inactivity. Here, the cost of a ticket/pass depends on the number of visitors, the length of mixed drink hour (some run longer and others less), the kind of visitor (men versus ladies), and other verifiable variables. 

6.  On   the   basis   of   location   of   bars   in   hotels   and   other establishments

On the basis of location of bars in hotels and other establishments, bars can be classified into:

i. Foyer Bars: As the name proposes, such bars are arranged in the hall (entryway region) of a few prevalent private lodgings and serve drinks in a similar region. However, even if there is no such bar, most of the hotels serve drinks to seated guests in the foyer.

ii. Nightclub & Discotheque Bars: As the name recommends, these bars are tracked down in clubs (An outlet that is chiefly open around evening time for supper, dance, and nightclubs. Style is sumptuous while the administration is intricate. A live band is consistently there and most foundations demand formal wear in order to improve the climate) and discotheques (An outlet which is basically implied for moving to recorded music. A live band may likewise perform. Food offered fundamentally comprises of bites). They serve blended drinks including mixed drinks along with nearby and imported alcohol. These bars metal open till the early long stretches of the morning and give plate and bar administration.

iii.   Airport Bars: Name derives the type pf bar, these bars are found on international airports.

They are characterized by offering quick service to transit passengers. They are often economically priced because of access to duty-free liquor. It is posh.

iv.  Casino Bars: As the name indicates, these bars are located in casinos. They offer gambling and gaming services as well.

7.  On the basis of in-situ entertainment offered

On the basis of in-situ (on-premise) entertainment offered bars can be classified into various types. A few of them include:

i.   Jazz Bars: These are bars providing entertainment in form of jazz music on the premises. It is the bar's main focal attraction apart from the bar itself.

ii.  Sport  Bars:  These are bars that give sports diversion on large TV screens, with unique projections and so forth. It might have a progression of screens and the stylistic layout may likewise be outfitted on the topic of sports. By and large, they are found in clubs and spring up all through the city during Soccer season, Cricket World Cup, the Wimbledon Tennis competition, and so forth.

iii. Piano Bars: As the name recommends, these are bars with a piano and a musician. They give superb in-situ amusement to conservatives who love piano tunes.

8.  Other bars

i.     Stand-Up Bars:  These bars don't, give guests a plan. Clients gather their beverages from the bar counter in the wake of paying for something very similar and consume standing or while circling in the room. Such bars advance social association, are profoundly Casual, and are found in midtown business regions where the turnover is high. Individuals who like to have a fast beverage following a difficult day's worth of effort prior to heading home are their customer base. Stand-up bar climate is generally found at occasions/capabilities where an extraordinary capability bar has been set up temporarily. Stand-up bars expect undeniably less space for their tasks than their partners that deal plunk down offices. Given a similar space, a stand-up bar can deal with a higher turnover than a bar with plunk-down offices.

ii.     Wet Bars: As the name Proposes, wet bars are one that has washed-up offices worked in their design. In this manner, public bars are wet bars as they have sinks incorporated into the under-bar for washing up while an accident/scaled-down bar can't be called a wet bar because of the shortfall of in-developed wash offices.

1.3 PARTS OF THE BAR

Typical bar is made up of three parts: The Front Bar, the Back-bar and the Under-bar Often it may have a fourth part - the Overbar. Each part has its special functions The figure shows all these three parts in profile with its standard dimensions. The length of the bar will vary according to need.

The Front Bar
The Back Bar
The Under Bar
Over bar

i.      The Front Bar:

Clients request their beverages and these beverages are served at the Front Bar. Subsequently, the front bar is likewise called the Clients' region. It is regularly 16 to 18 inches wide with a liquor-resistant and waterproof top surface, generally made of covered plastic. A frequently cushioned armrest runs along the front edge. It is generally 13 inches wide. Subsequently, the complete width of the front bar is 24-26 inches, the last not many crawls of the back edge of the front bar are generally recessed, and the barkeep pours the beverages here, to exhibit alcohol (well or call) brand and pouring ability. This recessed region is realized by different names like rail, glass rail, dribble rail, or spill box.

The perpendicular structure supporting the front bar is known as the bar die, It is like a wall splitting the customer from the working area. It forms a 'T' with the bar, making a kind of table on the guest side, with the other side shielding the underbar from public view. There is typically a footrest running the length of the die on the customer side, about a foot off the ground. This footrest is made of brass rail, which has brass spittoons every few feet.

The height of the front bar, typically 42 to 48 inches, is a good working height for the bartender. It also makes the front bar just right for leaning against, with one foot on the footrest. All under bar equipments are designed to fit under this 42-inch high front bar.

If it is a sit-down bar, it will have stools tall enough (usually seat rung 30" high) to turn the front-bar into a table. Each stool is allotted a 2-feet length of bar. The stools should look & feel comfortable and should have upholstered backs and seats. Since the seats are high off the ground, the stools have rungs for footrests, or else the footrest of the bar is within easy reach, Even numbers of stools make it convenient for couples.

Where drinks are served from tile main public bar for table service, the front bar must always have a pickup station-set off from the customers' bar area with the help of a railing, where serving personnel turn in, receive orders and return empty glasses.

ii.     The Back-bar:

The back-bar (usually 24" In depth) has a double function' the decorative function of display and the work function of storage. It is the area where bottles of liquor and rows of sparkling glassware are habitually displayed. There is a mirror behind them. This mirror has two-fold purpose or function.

One: it duplicates the magnificence of the containers because of reflection and other: it gives the individual sitting at the bar - a full perspective on what's going on behind him.

A present bar still follows the same tradition of bottles, glassware, and mirror. People feel it is just not a bar without them. There are practical reasons too: the liquor and glassware are part of the bartender's working supplies, and the back- bar is a good place to display call brands as a subtle form of merchandising. The mirror adds depth to the room; it also gives guest a view of others at the bar and of the action going on behind them. Bartenders sometimes use it to observe guest without being noticed. New fashions in back-bar decor are branching out to include stained glass, paneled or textured walls, murals, posters, wine racks, mood pieces, and conversation starters. Stemware hanging from slotted racks overhead is popular as a design element as well as for operational glass storage.

The base of the back-bar (usually 42" in height) is likely to be storage space, refrigerated or otherwise. It might house exceptional supplies, for example, a glass foster, an ice machine, or a mechanical dishwasher. If specialty drinks are featured, the frozen-drink or espresso machine will probably be on top of the back-bar. The cash register is usually on the bac-kbar, in a recessed space. Whatever be its uses, since customers look at the back-bar, it should not only be visually pleasing but coordinate with the decor of the room also.

iii.     The Under-bar

Under-bar is the heart of the entire beverage operation. Extreme attention to detail and consideration is Expected to plan it so every one of the types of gear (pouring stations, washing sinks, and so forth) and supplies are organized minimally and effectively.

Undoubtedly, the speed of producing different mixed drinks should be the overriding concern. Work surfaces of under-bar equipment are 30 inches high with a depth of 16 inches to the backsplash at the rear. Units fit side by side and give the appearance of being continuous. Each piece of equipment is on legs 6 or more inches high for access to plumbing and ease of cleaning or flush with the floor. The legs have bullet feet that are adjustable to accommodate uneven flooring. Each bartender should have an individual supply of pouring liquor, ice, mixes, glasses, mixer, blender, and garnishes, all within arm's reach in the pouring station, in the under-bar. Each pouring station has an ice bin and one or more bottle racks for the most used liquors and mixes. The stock of glasses may be upside down on the glass rail, on drain boards near the ice bin, on special glass shelves, in glass racks stacked besides the station, on the back-bar, in overhead racks or in all these places, grouped according to their type and size. The blender and mixer is on a lower shelf beside the ice bin, while the garnishes are on the bar top in a special condiment tray. The under-bar also' contains equipment for washing glasses - a 3 or 4 compartment sinks with drainboards 'on both sides, or in some cases a mechanical dishwasher. The under-bar must also have provision for waste disposal and a hand sink.

iv.     Over-bar:

As the name proposes, it is a fitting or apparatus (a piece of the bar itself) tracked down over the front bar (Note: not all bars highlight an overbar), Indeed, it settles two purposes: one the capability of plan I stylistic layout and two the capability of capacity as the glasses (stemware) are dangled from openings (in the overbar). Likewise, the latter capability is tackled when the overbar may highlight a pantry-type plan that gives the extra capacity to excess bar supplies and supplies that might be for the most part gotten to in non-functional hours. Care should anyway be taken to see that it is fitted at a helpful and satisfactory level in order to not block proficiency. It shouldn't hinder the show and scene of the back bar. Down-lighters might be fitted in the overbar, which should be task situated and stylish, similar to each and every piece of the bar, the overbar ought to likewise mix into the general arrangement and stylistic layout of the bar.

1.4 Design Consideration
Most important commercial bar design concepts to consider when strategizing how to improve the guest experience are as follows:

i. Include Multiple Drink Stations

ii. Consider Bar Top Material Carefully

iii.  Leave Enough Space for Bartenders

i.     Include Multiple Drink Stations

Counting numerous beverage stations, such as dispensing adequate room behind the counter, is one more plan rule intended to make your barman’s' positions simpler, which thusly prompts a excellent administration experience for supporters.

If bar is going to have multiple bartenders working at once, each should have their own drink preparation stations with everything they need within arm’s reach. These stations should include usually used soda guns, glasses, ice bins, garnish centers, and other necessary tools.

ii.   Consider Bar Top Material Carefully

Bar top material might appear to be harmless, however, it's really a vital figure in making a positive encounter. The Bar top ought to match the general style of your bar, however, that doesn't imply that its appearance is the possible element to consider while settling on this significant choice. Pursuing some unacceptable decisions will have negative ramifications on your visitors' encounters, and, surprisingly, your bar's general efficiency.

Stone bar tops, while offering a lot of variety in color and pattern, are disreputably unforgiving to glasses. Using them for your bar could result in more frequent breakage, which means added work for staff, added expenses, and added frustration for the guests.

Stone bar tops do not retain heat well, either, leaving the surface cold and unpleasant to the touch. When the goal is to make guests feel welcome and comfortable, even a small detail such as a cold bar top can impact their overall perception of bar.

Rounded edges might seem like a better choice, depending on the style of bar. A rounded edge might only affect the last inch or so of bar top, but it can lead to more dropped glasses as guests unintentionally set their drinks down onto the uneven edge, again adding more work, expenses, and frustration

iii. Leave Enough Space for Bartenders

It may be alluring to make the space behind your bar as narrow as legally possible to increase the guest spaces in front, but this might indirectly lead to a worse experience for your guests.

Barman need to have enough space to move openly while making drinks. Make that space too tight, and your staff will move slowly and be bumping into each other, growing the risk of accidents and the time it takes to serve the guests. For the best assistance, your bar ought to leave something like 3 feet between the counter and the jug show.

1.5 Bar Equipments

1)  Equipments for Mixing Drinks

The main equipment for mixing drinks is the pouring station. It is known by various names such as cocktail unit, cocktail station, beverage center or jockey box. It is outfitted with the following equipments:

a) Bottle Rails or Speed Rails: The front of the station comprises of a 3.5 feet bottle rail (speed rail) with a more limited hold-tight rail on the front. Some of the time, there is a twofold rail on the hand sink too. Speed rail contains the most often utilized (poured) mixers. Normally, well brands (marks the house pours when a beverage is requested by type as opposed to by name) and famous call brands (brands clients request by name) are arranged inside simple arrive at in the speed rails. Added call brand alcohols are shown on the back bar. Both, the good brands and the call marks, all in all, make a well - the alcohol supply at a barkeep's station.

b) Ice chest (ice bin): Pondered as the focal point of any pouring station, it is normally 30 inches long with sliding or removable entryways. In some cases, it accompanies a divider; empowering 2 sorts of ice to be put away, for example, 3D shapes ice and squashed ice.

c) Mixer and Blender: Mixer and Blender are put on a lower rack on the right-hand side of the mixed drink unit. The shake blender (shaft blender) has a shaft descending from the top that disturbs the items in its cup. It is a mechanical substitute for a hand shaker.

e) Blender makes the blending system one stride further. It can crush, puree, and refine fixings and is utilized in making drinks like Blue Hawaiin, Melon Daiquiri, or Frozen Margarita. The present bars have both the blender and the blender.

g) Bars making an especially frozen drink might have a frozen beverage gadget. It delicate freezes an enormous amount of a premixed drink to a slush. To serve a singular piece of drink, the glass is set under the tap and the switch is moved. Toward the day's end, channel off what is left and store it in a fridge.

f) Condiment cups or Bottle wells: Condiment cups are used to hold garnishes and are located in double rows on the left of the ice chest, to keep them chilled. Sometimes, bottle wells replace these condiment cups and keep juices and prepared mixes cold Handgun for dispensing soft-drink mixes:

Automated liquor pouring system:
Dump sink, glass shelf and a towel rack:

2)  Equipments for washing and waste disposal

It includes the following items:

a)  Hand sink with towel rack (connected to blender station): Generally, the hand sink used for washing hands is a different one however more frequently the fourth sink in a four-compartment sink goes about as a hand sink.

b)  Special glass-washing brushes: Glass brushes stand up in the foamy water of the wash sink. In programmed models, the barkeep puts a glass over the middle brush and presses a button to make the fibers turn. With hand models, the barkeep contorts the glass and between the brushes to clean within an edge. Then, the glass goes into the wash sink, then, at that point, the cleaning arrangement, and lastly onto the channel board, topsy turvy to air-dry.

c)  A three or four-compartment sink with drain boards: It is typically a solitary piece of hardware set close to a barkeep station or between two stations. One compartment is for washing, one for flushing, and one for disinfecting (killing microbes with a synthetic arrangement). In a four-compartment sink, the fourth compartment is generally utilized as a waste dump (by setting netting in the base) to get the flotsam and jetsam.

  3) Motorized Glass Brushes

a)  Bottle chute: Void alcohol bottles are collected at the bar to restore m to the storeroom to trade it for full containers. In a bar with a storeroom beneath it, a container chute can pass these discharges straightforwardly onto the storeroom. Likewise, a jug chute passes void lager and soft drink bottles onto the storm cellar beneath the bar for removal.

b)  Waste dump: Every pickup station has a waste dump on the server's side of the bar. Mixed drink servers getting back with filthy glasses dump the trash here. Behind the bar are removable garbage bins.

4) Other large equipment

  It includes the following items:

a)    Frozen Drink Dispenser: Bars making a specialty frozen drink may have a frozen drink dispenser. It soft-freezes a large quantity of a premixed drink (like a Margarita Or Daiquiri) to a slush. To serve an single portion of drink, the glass is kept under the tap and the lever moved. At the end of the shift, whatever is left is drained off and stored in a refrigerator.

b)    Glass Froster: Usually, a glass froster is used to chill glasses for straight-up cocktails, frozen drinks and ice cream drinks. It is a top-opening freezer that chills glasses at O˚F temperature Continuously dry glasses and mugs ought to be put in the froster, generally, a slight layer of ice will frame the glass and the glass might adhere to the lip of the consumer. Alternatively, a refrigerator will frost a wet glass without making ice. Other alternative is to ice the glass by hand with ice cubes just before the drink is poured.

c)    Automatic Glass-Washer: For better cleanliness, stricter sanitation laws and labor savings, automatic glass-washers are used now-a-days. It is an alternative to washing glasses by hand. An under-bar or back-bar rotary glass-washer easily washes up to 500 glasses per hour, giving bartenders more time to prepare drinks. It washes and rinses glasses with tap water, provides a final high temperature rinse (120˚F to 160˚F) with good chemicals to sanitize them and blow dries them without water-spots.

d)    Dry (unrefrigerated) Storage Cabinets: This storage forms the major part of the back-bar. The day's reserve supplies of liquor - all the unopened bottles as back- ups are stored here with locks. Also in dry storage cabinets are stored red house wines for pouring by glass or carafe, reserve supply of napkins, bar towels, matches, picks, straws, stir-sticks, and other non-food, non-beverage items.

e)    Refrigerators: Undercounter and back-bar fridges, which closely resemble dry capacity cupboards from outside, hold supplies of exceptional blends and squeezes, packaged brew, packaged blends whenever utilized, white wines, products of the soil for decorating, cream, eggs and different perishables at 40' Fahrenheit.

f)     Ice (making) Machines: Almost all cocktail bar operation has an ice-maker, as it cannot operate at all without ice. It is at under-bar or back-bar in case of a large bar and elsewhere if it is a small bar.

g)    Cash Registers: From its slow, noisy, hand-operated first version machine with a pot-belly and a bell to today's slim, quiet and lightning fast computerized register (known as ECRs or Electronic Cash registers), it has been a rock of Gibraltar at the bar. Cash registers are core of a system of controls by which management ensures that its liquor is sold to the customer with little or no "evaporation" en route. It generally records each bar-sale no matter how or where payment is made. Thus, it keeps records of the drinks poured, their sales value and hence the records of stock in hand, the costs etc., as It should be The sales record is checked against money received at the end of every period, to verify that one equals the other.

5) Small bar tools and Equipments

All little bar devices and supplies are typically made of hardened steel as it looks great, is enduring, tough and can be cleaned without any problem. Little bar devices and types of gear are utilized for blending and pouring, getting ready sauces to embellish drinks, and for serving.

A)  Small wares for mixing and pouring

The indispensable tools for mixing and pouring by hand include:

Jiggers A jigger is a proportion of ounces or parts of ounces. Estimating alcohols for straight beverages and mixed drinks, highballs and other blended drinks is utilized. There are two kinds of jigger.

Mixing glass: It is a weighty glass holder having a limit of 16 to 17 ounces, wherein drink fixings are mixed along with ice. Its capability is to make Martinis and Manhattans and different beverages whose fixings mix together promptly. It is washed after each utilization. Blending glasses ought to be heat-treated and evidence,

Hand shaker: It is a mix of a blending glass and a treated steel compartment that fits on top, on a point so one edge is flush with the side of the glass. It is additionally called as Boston's Shaker. Typically, it has its own sifter. The tempered steel compartment is realized by differed names like blending cup, blending steel, the blend can, and so forth. It is utilized for shaking drink fixings with ice and is utilized in making of mixed drinks with natural product juices, egg, sugar, cream, or whatever another fixing that doesn't blend promptly with spirits. It is flushed after each utilization.

Shake mixer: it is a programmed option of a hand shaker and is quicker and more proficient. it might make frozen yogurt drinks, which the hand shakers can't do•, The blending holder of the shake blender is likewise called a blending cup, steel, or can.

Bar strainer: This is a round wire spring on a handle. It accompanies ears that fit over the edge of a shaker or blending glass and keeps ice and natural product mash from going into the glass when the beverage is poured. The most widely recognized one is the Hawthorn Sifter

Barspoon: This is a round wire spring on a handle. It accompanies ears that fit over the edge of a shaker or blending glass and keeps ice and natural product mash from going into the glass when the beverage is poured. The most well-known one is the Hawthorn Sifter.

Ice scoop: It is used for scooping ice from the ice bin. It comes with a capacity of 6 - 8 ounces. It makes easy to get the right amount of ice with one swoop of the scoop.

Ice tongs: They are made to handle one cube of ice at a time. They serve unusual function of hygiene, as hands should never touch the ice that goes into a drink.

Muddler: Also known as muddling stick: This is a wooden tool that looks like a little baseball bat.

One end is flat for crushing one substance into another. For example: sugar crushed into bitters in an Old-Fashioned. The other end is rounded and can be used to crack ice.

Funnels: They are required in several sizes for pouring from large containers into small ones. For example: transferring special mixes from bulk containers into plastic bottles for bar use. Some funnels have a screen at the wide end to strain out pulp and pips.

Fruit Squeezer: A bar-type fruit squeezer is a hand-size gadget that squeezes half a lemon or lime for a single drink, straining out pits and pulp,

Glass Rimmer: It is a tool used to rim a glass with salt or sugar, It is made up of 3 trays. One contains a sponge that is saturated with lemon or lime Juice, the 2nd contains a layer of salt, and the 3rd a layer of sugar. The glass rim is pressed on the sponge, and then dipped in salt for a Margarita or a Salty Dog or sugar for a Side Car cocktail.

B) Small bar tools and equipments for garnishing

Vegetables, fruits and other foods used to garnish a drink go in a multi-compartment condiment tray, which is mounted on some part of the under-bar at the pouring station. It should not be directly above the ice bin, as it can become a safety hazard because of the likelihood of dropping foods into the ice. One more method for keeping trims is in a plastic plate on the bar top. This plate can be moved helpfully and cleaned without any problem. On the off chance that the servers decorate the actual beverages, the trimmings should be on the bar top at the pickup station.

The tools for preparing condiments are as follows:

Bar knife: It is small to medium-size stainless steel knife such as a paring or utility knife. The blade should be kept sharp, as it is safer than a blunt knife and the handles should be made of heavy-duty rubber or plastic for sanitary reasons. Carbon steel should not be used as it discolors and passes on the color to the fruit being cut.

Cutting Board: It is a small board having surface that will not dull the knife. Wood is the best surface to work on. But it is a health hazard. Rubber or plastic is the material to prefer.

Relish fork: It is a long (10-inch), thin, two-tined stainless-steel fork designed for reaching into narrow-necked bottles for onions and olives. Usually, it has a spring device that helps to secure the olive or onion firmly.

Zester, router and stripper: Zester or router are special cutting tools which peel away the yellow part of the lemon skin without including the white under skin. A stripper is similar but cuts a broader, shallower swath.

C) Small tools and equipment used in serving no bar can do without these items. They include:

Beverage trays: Usually round beverage trays of 14-inch and 16-inch are used in bar operations. They should have a cork surface to keep the glasses from slipping.

Bottle and can openers: These openers should be made of stainless steel, as it is rust-free and easily cleaned.

Corkscrews: There are many different kinds of corkscrews available to extract corks from wine bottles. The screw or worm should be 2 inches long and about3/8 inch in diameter with a hollow core in the middle. A solid core chews up the cork. There should be enough spirals to extract the cork smoothly. Edges should be rounded, not sharp. It should be made of stainless steel.

For instance: The waiter's corkscrew Is designed for opening wines tableside. It includes the corkscrew itself, 'a small knife for cutting the seal of the bottle and a lever for easing out the cork. It folds like a jackknife. The butterfly corkscrew is efficient. It is fine at the bar but too bulky for the table server's pocket. There are many more types available.

Folio: It is used to present a check to the customer.

2. Bar opening duties, Preparing workstation (SOP), Checking of bar equipment, Inventory, Supply and Cleaning Procedures

2.1 Bar opening Duties (checklist)

This must be completed prior to opening to ensure a smooth shift and don’t need to be done in this specific order.

Clock In

Check

o   Ice

 Melt any remaining ice from the prior night with hot water

 Wipe out sinks/bins/wells that contained old ice

 Fully stock your ice bins with fresh ice

o   Fruit & Garnishes

 Cut all fresh fruit needed for garnishes and making drinks (limes, lemons, etc.) and display in clean containers
 Check dates on remaining fresh-squeezed citrus juices If older than two days, discard 

 Squeeze fresh citrus juices (if needed) 

 Based on current cocktail menu, stock any other necessary garnishes (fruits, herbs, cherries, olives, etc.) in clean containers

o   Stocking Up

Take note of what you’ll need for back stock of liquor, wine, beer, and mixers

Stock your shelves, fridges, and wells behind the bar

Check on keg levels and make note of what might ‘kick’ during the shift

If necessary, have a backup keg ready to go and inform management and the rest of the staff about the possible change

o   Cleaning & Setup

Set up any service bars for drink service with bar mats, speed trays, straws, picks, stirs, bar tools, etc

Wipe down the bar top and stools with sanitizer and let air dry

Polish silverware for service

Fold napkins or create roll-ups with polished silverware and make sure you have enough for each bar seat for opening, plus two full turns of your bar seats

Get into uniform and make sure you have a speed opener, wine key, pens, and a lighter on hand

2.2 Preparing Workstation (SOP)

Opening Routine in Hotel Bar:

Switch on the Bar lights, display lights, glass wash machine and plug in all bar electronic equipment i.e. (Blender, Swirl Machine etc.)

Read and check the Log book hand over notes and requisition book.

Check the Bar counter, sink, utensils and fridge.

Clean up spills with the damp cloth, followed by a dry cloth. Do not user a linen napkin to clean up spills. Use only designated cloths or cleaning towels.

Report stained or damaged upholstery or carpeting to Housekeeping / Maintenance department.

Move and adjust tables and chairs as needed.

Request the housekeeping department to vacuum the Bar area meticulously.
Wipe all tabletops with a damp cloth and sanitizing with solution followed by a dry cloth.

If the Bar uses table top candle lamps:

· Place a new candle in each candle lamp as needed, or refill lamps using liquid fuel. Make sure that wicks are in good condition.

· If the lamp uses gas, then make sure there are no open flames near you while you are filling lamps.

· Brass and silver rims of the lamps has to be polished if necessary.

· Check flower arrangements and make sure the vases are clean and flowers and greenery are fresh and neatly arranged.

· If the hotel uses artificial flower arrangements then, make sure that they are free from dust.

· Adjust the drapes and blinds. Make sure that they are hanging neatly. If required adjust them to get the best appearance.

· If there is any food residue or stains on the drapes and inform Housekeeping immediately so they can do the required cleaning

/ replacements.

· Place clean ashtrays on tables in the smoking section. Place a fresh, closed book of matches in each ashtray.

· Check all billing stationary, equipment, POS terminals and printers are in place and working properly.

· Set up the Bar counter, displays, tent cards, tissues, Bar table mats, display and pouring bottles, speed rail.

· Pick up all stocks that had been requested day before.

· Clean and wipe all the new stocks and replenished the fridge, store cabinet. Always follow F.I.F.O. Standards.

·Clean and wipe all the glasses “No water spot should be visible”.

·Re wipe all the bottle displays, wine rack, draught taps etc.

·Prepare your garnishes, fruits and refill your Bar organizer.

·Make the opening inventory so you can double check the availability of your stocks and expiration.

·Re check all your routine/checklist and you’re ready for operation.

2.3 - Checking for Bar Equipments & Inventory

In hotel management, the efficient operation of a bar is crucial for guest satisfaction and revenue generation. A key aspect of managing a bar is ensuring that all equipment is properly maintained and inventory is well-stocked. This involves regular checks and monitoring to prevent shortages, maintain quality standards, and optimize operational efficiency.

I. Importance of Equipment Check:

A. Basic Bar Tools: 1. Shakers, strainers, jiggers, and mixing spoons. 2. Ensure cleanliness and functionality. B. Refrigeration Equipment: 1. Refrigerators, freezers, and ice machines. 2. Verify temperature control and cleanliness. C. Dispensing Systems: 1. Draft beer systems, soda guns, and wine dispensers. 2. Check for leaks, proper pouring, and functionality. D. Glassware and Utensils: 1. Glasses, mugs, and bar utensils. 2. Inspect for chips, cracks, and cleanliness.

III. Inventory Management:
A. Stock Levels: 1. Maintain optimal stock levels based on demand and sales patterns. 2. Avoid overstocking or understocking to minimize wastage and revenue loss. B. FIFO (First In, First Out) Method: 1. Ensure older stock is used first to prevent spoilage and maintain freshness. 2. Rotate inventory regularly to avoid expired or stale products. C. Reordering Process: 1. Implement a systematic approach for reordering inventory. 2. Utilize technology such as inventory management software for efficient tracking. D. Supplier Relationships: 1. Maintain good relationships with suppliers to ensure timely deliveries and competitive pricing. 2. Negotiate contracts and terms to optimize cost-effectiveness.

IV. Documentation and Record-Keeping:
A. Maintenance Logs: 1. Maintain detailed records of equipment inspections and repairs. 2. Document any issues or maintenance tasks performed. B. Inventory Logs: 1. Keep accurate records of inventory levels, purchases, and usage. 2. Use standardized forms or digital systems for consistency and ease of tracking.

V. Training and Staff Responsibilities:
A. Staff Training: 1. Provide training on equipment operation, maintenance, and safety protocols. 2. Regularly update staff on inventory management procedures and best practices. B. Assigned Responsibilities: 1. Designate specific staff members responsible for equipment checks and inventory management. 2. Clearly outline roles and expectations to ensure accountability and efficiency.

Effective management of bar equipment and inventory is essential for the smooth operation of a hotel bar. Regular checks, proper maintenance, efficient inventory management, and well-trained staff contribute to guest satisfaction, safety, and profitability. By implementing systematic procedures and maintaining detailed records, hotel managers can ensure the bar functions optimally and delivers a high-quality experience to customers.

2.4 Bar Supply & Cleaning Procedures

Any establishment serving beverages and food must comply with local health codes and follow proper sanitation procedures. When creating a bar cleaning checklist these items are extremely important. From the correct way to store sanitized glassware to the proper cleaning of the tables and bar top, these tasks are critical for maintaining a healthy environment for both customers and staff.

Categories to Include in a Bar Cleaning Checklist

Instead of creating one long list of must-do tasks, divide the cleaning chores into categories. This makes it easier to assign specific areas to different employees. Include the following categories in your checklist or use our bar cleaning checklist template:

·       Glassware

·       Bottles, taps and soda dispensers

·       Drains

·       Equipment: blenders, coffee pot, shakers, etc.

·       Mixers and garnishes

·       Table tops and counter

·       Back bar display

·       Floors

Glassware

All dirty glassware needs to be washed following sanitation guidelines from the local health department. Dispose of any broken glassware and restock the shelves/hangers with clean glassware. Air dry all glassware by hanging and sanitize the wash area when done.

Bottles, Taps and Soda Dispensers

Dispose of empty bottles and restock the wells nightly. Wipe down all bottles with a sanitized rag and follow any other local health requirements. Taps must be properly cleaned and sanitized as well. Clean, soak and sanitize the soda dispenser nozzles. These are a breeding ground for bacteria and must be kept clean.

Drains

Floor drains also are a breeding ground for bacteria, which can result in offensive odors. Clean daily or nightly.

Equipment

Equipment like blenders and shakers are cleaned as used throughout the shifts, but also need a thorough cleaning before closing. All equipment from the coffee pot to stirrers should be cleaned and stored properly at the end of the night.

Mixers and Garnishes

Fresh mixers are disposed of at the end of the night. Premade mixers need to be wiped down with a sanitized rag before placing in the refrigerator to ensure freshness. All garnishes should be disposed or refrigerated according to local health department codes.

Table Tops and Counter

Wipe down and sanitize all table tops and the bar counter at the end nightly. During business hours, keep these surfaces clean; every table wiped down with a sanitized rag after the customer leaves or as needed. Restock table items such as napkins, condiments and wipe down all menus and table signage with a sanitized rag.

Back Bar Display

Wipe down back bar display with a sanitized rag daily. Restock as needed.

Floors

Floors quickly become dirty, sticky and even smelly from beverage spills during business hours. Remove all rubber mats from behind the bar to an outdoor area where they can be rinsed off with a hose or pressure washer each night. Air-dry the mats overnight and put back into place by the opening shift. The bar/restaurant floor should be washed and sanitized nightly with all excess water directed down the floor drains.

Maintaining a regular daily/nightly cleaning routine will help keep your bar clean and sanitary. If you need help with specialty cleaning jobs such as tile and grout cleaning or upholstery care for your chairs and booths, look to ServiceMaster Clean®. We also can provide regular janitorial cleaning for your business as well.

3. Standard Recipe, Bar Menu Engineering and Menu Matrix

3.1 Standard Recipe

Standardized recipes are a significant piece of a very much oversaw food administration program. A Standardized recipe explicitly portrays the specific, quantifiable measure of fixings and the technique for planning expected to deliver a great item reliably.

A Standardized recipe is a recipe that has been attempted, tried, assessed, and adjusted for use by a drink administration. It delivers a steady quality and yields each time when the specific strategies, gear, and fixings are followed.

Advantages of Standardized Recipes:

•   Product Quality – Provide consistent high– quality food items that have been thoroughly tested and evaluated.

•   Projected Portions and Yield - Accurately predict the number of portions from each recipe and clearly define serving size or scoop. Eliminates excessive amounts of left overs or substitutions because too little was prepared.

•   Cost Control – Better management of purchasing and storage due to exact amount of ingredients specified.

•   Creativity - Using standardized recipes supports creativity in cooking. Employees should be encouraged to continuously improve recipes. All changes need to be recorded so they can be repeated the next time the recipe is used.

   A standardized recipe includes:

i)      Recipe Name/Recipe Card Number/Section / Meal Pattern Contribution–Include the name of the recipe, the recipe card number, the section that the recipe should be classified under (breads/grains, entrée, etc.) and the contribution that one serving makes toward the child nutrition meal pattern.

     Example: Pizzeria Pizza Crust, B-48, Grains, 2.5 servings grain per portion.

ii)    Ingredients-Listed in order of preparation and specifies the type of the food used, such as fresh apples; Canned corn; macaroni (uncooked); ground beef (raw).

iii)  Weight and Measures–The weight and measures of each ingredient used in both weight and volume measure. Note: weighing ingredients is faster, easier and more accurate.

iv)   Procedure –Directions on how to prepare the recipe. Incorporate bearings for blending, number and size of container, cooking temperature and time, and the headings for serving.

v)    Yield–The yield of a recipe should be recorded as the total weight or volume produced per 50or 100 servings (or other specified number of servings).

Example: 50 servings: 23 pounds four ounces or 100 servings: 46 pounds eight ounces or 50 servings: one quart 2¼ cups.

vi)   Serving Size–List the number of servings that the recipe yields and the portion size to be served.

Example:50–½cup servings. Consider including the suggested portioning tools to use. Example:50– ½ cup servings (No.8 scoop).

vii) Cost per serving (optional)- Determine the total cost to prepare the recipe and divide by the number of servings prepared to equal the cost of one serving.

3.2 Bar Menu Engineering & Menu Matrix

Menu engineering Menu engineering is the investigation of the popularity and profitability of a menu particular and how these two elements impact the situation of these things on a menu.What is Bar Menu Engineering?

Bar Menu engineering is the study of the profitability and popularity of menu items and how these two factors influence the placement of these items on a menu. The objective is straightforward: to increment productivity per visitor.

While menu engineering is most frequently referenced with regard to conventional paper restaurant menus, the ideas are similarly relevant to menus posted on the web, drink menus, specials composed on table tents, and things composed on menu sheets.

The Bar Menu-Engineering Process

Menu engineering classifies into four steps:

1.    Costing Menu

2.    Classify menu items according to profit and popularity levels.

3.    Design the menu.

4.    Test new menu design.

1. Costing a menu
“Costing a menu” denotes to the process of breaking down every item on the menu to its individual ingredients and defining exactly how much it costs to create each of these items. Establishments absolutely must cost their menu to the penny for food (not labor) costs because the engineering process depends heavily on the profitability level of each menu item.

It is important to note that the person who does the menu costing is generally the best person to be put in charge of the menu-engineering process, as that person will be highly educated about the food costs of each menu item. For this reason, it is always suggested that someone in charge at the restaurant perform the costing process.

Tragically, perhaps of the most serious issue in the eatery business is that generally 80% of cafés don't cost their menu, and another 5% expense their menus erroneously ("right" menu costing implies that everything is cost reliably by a solitary individual, as various individuals will cost things in an unexpected way). The purpose for the 80% figure is basic: costing a menu is very tedious. Unfortunately, there is no way around that fact, and   have to put in the work if   want to reap the benefits of a more profitable menu.

2. Classify menu items according to profit and popularity levels

The procedure of classifying each of the menu items will permit to regulate how to apply the menu-engineering efforts.

This process can be broken into 3 parts:

i)      Split the menu into “categories” and “sections”

The expression "class" alludes to the manner in which break the menu out at the broadest level. The rundown of what is viewed as a classification isn't firmly established, yet for some direction, the following are the names of a few normal classes: Hors d'oeuvres, Courses, Sweets, and Beverages. The key is that there is no overlap between the menu items in the various categories and that the list makes sense for the particular menu.

For this step   may want to create a simple spreadsheet displaying each of the menu items beneath its category and section heading.

ii) Place each of the menu items into one of four quadrants
Go through each of the menu items, and using data for a present time period (perhaps the most recent month), place each menu item into one of the following four quadrants:

·            Stars— indicates high profitability and high popularity

·            Plow-horses—shows low profitability and high popularity

·            Puzzles— indicates high profitability and low popularity

·            Dogs—shows low profitability and low popularity

Kasavana and Smith (1982) used the Boston Consulting Group Portfolio Analysis as the basis for the Menu engineering matrix approach to menu analysis. They incorporated contribution margin defined as the difference between the sales price of an item and the cost of food product to produce that item.

ii)    Determine the fate of menu items in each of the four quadrants

Use the profit/popularity information from part (b) to help determine how bar manager want to deal with each of the menu items.  He will need to look at the menu items graded by profitability and popularity at the category level first and then at the section level. Observing the data at the category level can help   decide where to place the various sections of the menu (for example, if steak items are Stars, he / she may want to work hardest to promote the Meat Entrees section). Observing the data at the section level will then enable him / her to determine how to place and promote menu items within each section of the menu.

The decisions taken will result from a combination of art and common sense. And while every situation is different, here is some guidance for how to act on the data   have generated:

1.    Stars: This is easy.  The menu should highlight the Stars.

2.    Plow-horses: To create more profitable types of these menu items. For example, soup-and-salad specials often fall into this category, and manager might try turning such a special into a more profitable three-salad sampler.

3.    Puzzles: Make sure servers are selling these items and investigate whether customers like the taste of the items in question. Sometimes merely lowering prices will increase sales volume enough to produce higher overall profits, and   also may want to consider reinventing items in this category.

4.    Dogs: While neglecting such items may be an option, one can’t necessarily omit everything in this category. The best option may sometimes be to deemphasize these items by simply listing their title and prices on the menu and not putting any further effort into their promotion.

When process goes through this step, the menu-engineering goals are in place and are ready to begin the menu design phase.

3. Design the menu

Act of the design process involves highlighting the items   want to sell the most (the Stars), but it goes outside this and can’t be accomplished with a simple checklist. When designing the menu, it pays to consider the customer base: what types of customers’ order which items, what drives them to the establishment (a certain dish, atmosphere, cheap drinks), do the customers read the menu carefully, and other factors. Menu design does not exist in a vacuum, and having such information informs how and when   should apply certain menu design techniques.

When it comes to menu-engineering techniques, there are indeed best practices.

The following guidelines include adequate of them to turn the menu into a profit center.

Use visual cues to highlight the items want to sell most

Use various types of graphs to highlight an item, such as putting a box around it, placing a photograph or drawing near it, or placing a symbol next to it.

Followings are the techniques to follow:

Space requirements—Highlighting items mostly takes up additional menu space, don’t make the mistake which have seen many times when restaurant operators choose a menu cover that doesn’t provide adequate room to effectively promote their items.

Frequency—As increase the number of items that are highlighted with visual cues, the influence that these cues have on the bottom line will decline and the menu may begin to look cluttered.

Photographs—Using a photograph can increase sales of an item by as much as 30% when there is just one photograph on the page (again, the more visual cues   add, the lower their impact). All things considered, photos on a menu likewise will generally corrupt the whole menu idea, so don't utilize this strategy at a very good quality diner.

Points to observe while writing descriptions:

·       Mention brand names: if the ingredients include items (such as sauces, spices) that are made by well-known and valued brand names, include these brand names in the description; they improve the perception of the item’s quality.

·       All things considered, photos on a menu likewise will generally corrupt the whole menu idea, so don't utilize this strategy at a very good quality diner. Also, may want to express customers why the item is on the menu: Did the grandmother use this recipe? Was it the favorite dessert as a child? Humanizing a dish takes it out of the realm of being a commodity.

Below is a list of some common menu cover formations and their impact on the engineering efforts:One-panel menu:
Diner make decisions faster with these menus, but they won’t order as much, thus leading to lower profitability per customer. The reason for this phenomenon is that this menu cover configuration doesn’t evoke a full dining experience; it indicates somewhat more light and casual.

Two-panel menu:
This is generally the best arrangement to utilise. It is simple to read and gives off a strong impression of a satisfying meal.

Three-panel menu:
This is a valid choice if bar  have many items to sell and need the space, but the two-panel version is easier to read.

Many-panel menu:
The more panels menu covers the less control bar manager have over the menu.

4 Closing duties of bar, records maintained

4.1 Bar closing duties include:

Bar closing checklist

These don’t need to be done in this specific order, but all must be completed prior to opening to ensure a smooth open for the next day.

·           Cleaning & Breakdown

·           Use a fresh, warm towel to wipe any bottles you have used during the shift.

·           Any leftover fresh fruit or juice should be put in to-go containers marked with the day's date.

·           Draught beer towers should be cleaned with a clean, warm towel, and the tap ends should be cleaned with a keg-line brush.

·           The bar top and stools should be sanitised and left to air dry. Each tap should have a rubber faucet cap on it to protect it overnight.

·           For storage until the following day, place any leftover garnish in their original containers or clean to-go containers marked with that day's date.

·           Napkins, rags, and any other remaining dirty linen should be gathered and disposed of in the linen bucket.

·           Remove all of the garbage and recyclables, leaving the bins bare.

Stocking Up & Resetting

·       Stock your fridges with any spirits, beer, or wine that would need to be chilled before the next service

·       Place all unused linens and/or silverware roll-ups into a bin or cabinet to be used again

·       Stock the walk-in with any kegs that may need to be chilled before the next service

·       Clock out - deposit keys to security and log in to key register book.

 4.2 Bar Record Maintained
It is very important for any food service outlet to set up best administrative planning and manage operations through systematic documentation of overall record maintaining.

There is various record maintained, such as:

Purchase record: Purchase order, quotation, dealer record sheet
Receiving Record: Receiving Performa,
Storage Record: Inventory Record, Store room issue record, Perpetual Inventory, Physical Inventory, store room requisition form, store room requisition,
Production Record: Requisition record, Inventory record
Service Record: Monthly census report, cash register,  cash disbursement record, daily food cost report, profit and loss statement, log book,
Financial Record: Plan of expenditure, Budgetary Records

 Forms and documents maintained at bar

§   Daily Bar Sales Report

§   Food Waste Record Sheet

§   K.O.T / B.O.T. - Kitchen Order Ticket / Bar Order Ticket

§   Bar Purchase Requisition

§   Employee Shift Preference Log

§   Guest Feedback Card

§   Reservation Form

§   Reservation Sheet

§   Bar Sales Report

§   Work Order Form

§   Daily Log Book

5. Billing and cash handling, Introduction to Bar licenses and FLR

5.1 Billing and cash handling

Introduction

The bar industry is one of the last remaining industries where the predominant method of payment is still by cash. Although in recent years we have noticed the rise of credit and debit cards as the new methods of payments, cash still remains the preferred method of payment. Owners, managers, and bartenders all face unique difficulties in controlling and managing all forms and ways of payment.

Systems of payment in the bar

The cash register

Typically used as the primary point of payment in most bars, the rear bar's center location makes it convenient for all members of the food and beverage staff to access.

The number of cash registers kept at any one site typically varies according to how much business is conducted there. Some large bars will assign one cash register per employee who is in charge of the cash drawer's contents and the float.

Cash register functions

Handling Cash and Payments in Bars

The principle functions which cash registers are required to perform are:

·      For the business: they record the sales and total them on a report printout that becomes a master record. They record every transaction producing a printout of the price of food and drinks ordered by customers and the total amount due for the food and beverage orders.

·      For the manager: who can operate defined keys to extract totals for all transactions during particular trading sessions (for example the lunchtime period). This is useful for checking cash totals and accounting information for the business.

·      For the customer: who can receive a receipt for their food and beverage order. They can witness their order recorded and totaled on the ECR display, which can be projected onto larger screens positioned at good customer viewing vantage points for price, product and transaction transparency.

Electronic Cash Register (ECR)Most bar owners who need a more specialized machine place their orders for registers through a distributor, who will collaborate with the owner and management group to comprehend the precise duties the register must carry out. The distributor will design the software for these special functions or have it designed at a software company. The distributor then approaches the manufacturer with the list of needed features. In some cases, the new features can be made to fit in a pre- existing model or the manufacturer’s engineers may have to redesign parts and processes. Despite the fact that bars pick particularly unique ECRs, the greater part of these ECR frameworks will contain comparable capability buttons and offices.

ECR operation instructions for bar staff

1.    Turn the register to the appropriate mode or setting for accepting cash sales.

2.    2. Enter the number, or agent code, that you have been relegated as a representative. This code allows the owner to see who processed what cash transactions and how much he is responsible for in the drawer.

3.    Enter in the price of the first item you are ringing up, using the numeric keypad. Some electronic cash registers also allow you to enter a department code or item number. Press Enter. Repeat the process for each item.

4.    When finished, press Subtotal to get the final amount of the sale including tax.

5.    Type in the amount of cash received from the customer and press the Change or Cash button. The electronic register should open to allow staff to give change and print a receipt for the customer.

Electronic Point of Sale (EPOS)

There are EPOS systems, also known as management control payment systems,which are designed specifically for the hospitality and bar industry.

Touch screen EPOS systems

These systems are designed specifically for point of sale. Operators are led through transactions, prompting them to select options such as cooking instructions or side orders. Screens can be configured to encourage staff to up-sell or promote sales of high margin products. These systems promote good customer service and significantly reduce transaction times. Multiple operators can concurrently use the system. Simply touch the screen to select any course and you will instantly be presented with a new keyboard containing only those items. The system is ideal for extensive or complicated menus that have a variety of choices and options.

Screen based EPOS systems

Use for administrators with enormous menus, individual buttons (going up to 165 buttons) can be gotten up positioned show a rundown of things for choice. Buttons could be set up for any products, food and bever- ages. These EPOS systems are a good alternative to touch screen EPOS systems where budgetary constraints exist, with virtually identical features to the touch screen systems at lower prices

Principle features of EPOS systems include: accurate customer billing, reliable order printing, hand held ordering, tighter cash control, customer accounts, detailed management information, improved promotion control, back-office software, real time alerts and third-party integration.

7.5.2 Introduction to Bar licenses and FLR

To open a bar one need to take as many as thirty-three Licenses/Certificate from various government authorities, for a Permit room another nine licenses are required. Following are listed below, various licenses required to open and operate a Restaurant and/or Permit room.

Types of Liquor Licenses

L1

The holder of this permit is allowed the grant for the discount supply of Indian alcohol to other permit holders.

L3

Hotels that have the star classification and have obtained the necessary approval of the Tourism Department will be granted the L3 license. The L3 permit allows the holder to serve unfamiliar alcohol to the occupants who consume the lodgings.

The L5 permit, then again, grants the holder to serve alcohol in the selective bars and the eateries that are inside the premises of the lodging.

L19

Clubs that are registered with the Registrar of Firms or with the Registrar of cooperative societies are allowed to serve unfamiliar alcohol to its individuals with the award of this permit.

L49

This is the easiest license to obtain, in comparison with all the rest. The award of this permit permits the holder to serve alcohol at any party or capability, be it a marriage gathering or whatever other occasion that is held at explicit premises any place in the state.

The above list isn't comprehensive. There are a lot more licenses, however out of all, these are the most famous ones.

List of Licenses and documents required for Bar Operation
The document requirements is as per type of bar, location, government rules and regulation.

ü   Bank Guarantee Certificate for opening new Permit Room in said Hotel, equivalent to the existing license fee on the date of

issue.

ü   Health License (to serve food)

ü   Health Madira License (to serve Liquor)

ü   Pollution Clearance Certificate-from Environment Department

ü   Rationing Permission to obtain food grains like Semolina, Flour, Rice, Sugar etc.,

ü   Sales Tax Act.

ü   Department of Education Form II

ü   Drainage Inspection Certificate once in two years

ü   ESIC Registration for the shop employing more than ten staffs under Govt. of

ü   Grading Certificate namely, I, II or III

ü   India ESIC Rule 50.51 and 1952.

ü   Insurance of entire shop (Hotel) against natural calamities, fire, theft, robbery or any other damages (Not mandatory but

advisable to do).

ü   License to keep place of Public Entertainment-by Bombay Police Act, 1951

ü   License under Food and Drug Control Act, Govt. of India

ü   State’s Weights & Measurement Department Certificate and its approval every year as per the M.W. & M Act, 1976, 1977,

1985 Amendment Act, 1987 and MRP.

ü   Maintenance of Payment Register as per Bonus Act a & B 1965 (Annual Returns in Form-D)

ü   Maintenance of Register of working staff on daily basis and temporary basis for the inspection.

ü   Neon-Sign Board or Glow Sign Board License-provided it carries any advertisement

ü   Nokarnama of each Employee’s Certificate with photograph. Form F.L.XIV Rule 22 (2) 49 40 (2)

ü   Permission & Certificate from CFO from fire department to operate more than two gas cylinders in hotel premises.

ü   Permission from Electric Supply Companies to operate heavy machine-like Air- Conditioners, Cooling Plant, M/C, Grinding

M/C etc., (Department PWP)

ü   Permission to operate more than two cylinders of gas at a time from BMC, Health

ü   PNR for the said Hotel or Restaurant Business from Income Tax Department

ü   Police Registration Certificate

ü   PPL (Phonographic Performance License) for sound recorded music, Royalty to the singer etc., u/s. 33 (B) of CRA 1957

ü   Professional Tax Registration for Employer. Certificate of Registration under Sub

ü   Professional Tax Registration of Employees.

ü   Provident Fund Registration, if number of employees is more than twenty.

ü   Sales Tax Registration Certificate for Permit Room on Monthly Return basis

ü   Sales Tax Registration Certificate under Bombay Sales Tax under Sec. 22/22A-

ü   Sec. 1 of Sec 5 MAH/L Tax on Profession, Trade and Employment Act, 1975.

ü   Shops & Establishment Certificate

ü   The Indian Performing Rights Society Ltd., Govt. of India. Copy Right Office

ü   Water Connection Certificate as per Grade.

ü   Weather Frame / Sign Board License under License Departmen

Permit rooms documents required

ü   Customer’s Drinking Permit-As per Rule (FLX-C) Rule 70-D.

ü   Entertainment Tax Certificate and approval from Collector’s Department,

ü   Excise Account Register Brand wise: FLR 1/A Register Book FLR3/A

ü   Excise Beer Register-Form BEER-A

ü   Excise Officer’s Visit Book to be endorsed on monthly basis.

ü   Excise Register: FLR 6-Rule 15 (b) Individual Permit No Register Book

ü   Excise Total Account Register on FLR-3

ü   Monthly Statement of Excise Log Book-Form FLR-4

ü   State Excise and Prohibition License for Permit Room Renewal every year.

Specialised F & B Service Management

Beverages Service
Paperback
January 2020 Edition
Author:
Dr. Deepa Prasad Venkatraman
Ulhas Chaudhari

Food & Beverage Services Practical & Techniques
Paperback
January 2020 Edition
Author:
Dr. Deepa Prasad Venkatraman
Ulhas Chaudhari