Brief History of Alcoholic Beverages There is evidence

Brief History of Alcoholic Beverages • There is evidence of more than 100 bars in the ruins of Pompeii (a community of 20, 000 people destroyed in the 1 st Century AD). • Alcoholic beverages were used for medical treatments as late as the 1800’s. • Taverns have been an integral part of society from the beginning of recorded history. • By 1900, there were numerous saloons even in very small towns throughout the United States. • Prohibition laws were passed in 1919 and lasted until 1933; it was illegal to manufacture, sell, transport and import alcoholic beverages in the United States. • Since 1933, states, counties, towns and precincts control the sale and usage of alcoholic beverages. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 1

Physiological Effects of Alcohol • After consumption, alcohol passes from the stomach to the small intestine and is then absorbed into the blood and transported throughout the body • In small amounts, alcohol reduces inhibitions. As amounts increase, speech becomes slurred and motor skills are impaired • A BAC of. 08 -. 10% (depending upon the state) meets the definition of legal intoxication • A BAC of. 30 -. 40% can cause death Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 2

Responsibilities of Those Who Hold Liquor Licenses Responsibilities relate to: • What is sold • Where it is sold • When it is sold • How it is sold • To whom it is sold • In what quantity it is sold Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 3

Principles of Wine Selection 1. 2. 3. 4. 5. 6. Select wines that complement the food served in the restaurant. Select wines that are modestly priced in relation to the menu prices, but consider some higher-priced wines for guests who prefer a higher quality. Select popular wines that can be sold by the glass. Include light and dry red wines when the menu features beef. Include full-bodied dry red wines when the menu features game and game birds. Include dry wines when the menu features poultry, pork, veal or seafood. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 4

More Principles of Wine Selection 7. Include semi-sweet or sweet wines to complement dessert and at all times in the meal for those who simply prefer them. 8. Include sweet reds and sweet whites when choosing wines for dessert. 9. Include one sparking (carbonated) wine with dessert or at any time during the meal. 10. Select wines that are available in quantities consistent with the anticipated sales volume. 11. The guest’s preference for any wine with any food at any time during the meal is a better “rule” than those dictated by a specific food/wine affinity. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 5

Common Mixers Used in Bar Operations • • • Cola, diet cola Tonic water Ginger ale Soda water Collins mix Bitter lemon mix Lemon-lime soda Bloody-Mary mix Lime juice Sour mix Light (half/half) cream Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 6

Common Garnishes Used in Bar Operations • • • Lemons Oranges Limes Cherries Cocktail onions Bloody-Mary ingredients (Tabasco sauce, Worcestershire sauce, horseradish, celery stalks, salt/pepper) Coarse salt Sugar Nutmeg Bitters Grenadine Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 7

Beverage Purchasing Questions • What bar and beverage products and supplies are needed? • In what quantities are these products needed? • What is the desired quality level of the products to be served? • Who will consistently supply this merchandise at the best possible prices and at the most favorable terms? • How frequently should orders be placed? • Who will place the orders? Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 8

Wine and Food Pairings Wine Type Serve With Red Wines Cabernets and Red Bordeaux Lamb roasts and lamb chops, all cuts of beef steak, roast duck, goose Merlot Beef and lamb roasts, venison, sirloin steaks, grilled or roast chicken Pinot Noir Roast chicken, rabbit, duck, grilled salmon, grilled tuna Shiraz Grilled or roast beef, game meats, BBQ, pizza Sangiovese Roast pork, roast chicken, pastas, grilled vegetables, Italian sausages, pizza White Zinfandel/White Merlot Seafood salads, pastas, grilled chicken, grilled pork loin, Mexican food Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 9

More Wine and Food Pairings Wine Type Serve With White Wines Chardonnay Sole, halibut, cod, scallops, lobster, roast chicken, pasta with seafood or chicken White Riesling Roasted pork, chicken, veal, smoked salmon, pate of all types, sushi Sauvignon Blanc Fish, shrimp, calamari, fresh oysters, sashimi Pinot Grigio Pastas, grilled chicken and shrimp, veal Sparkling (Champagne) Caviar, fresh oysters, sushi, sashimi, lobster Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 10

Principles for Storage of Alcoholic Beverages • Restrict access to storage areas to the fewest possible number of staff members. • Keep all beverage storage areas locked. • Minimize the quantity of products stored at the bar. (Areas should be lockable and hold the minimum number of items required for service during a shift) • Require that a manager (or second employee) be responsible for product issues to bartenders during the shift. • Utilize a perpetual inventory system that allows management to know, at any time, the quantity of product which should be and is available in the beverage inventory. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 11

Storage Principles to Maximize Quality: Beer • Store keg beer between 36 o. F and 38 o. F (2. 2 o. C – 3. 3 o. C). • Store canned and bottled beer at 70 o. F (21. 1 o. C) or lower; rotate stock as it is delivered. • Expiration (pull dates) on beer products should be carefully monitored. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 12

Storage Principles to Maximize Quality: Wine • Store bottled wine on its side. • Store red wines at temperatures between 50 o. F and 70 o. F (10 o. C – 21. 1 o. C) and, if at all possible, at cellar temperature. • Store white and sparking wines in refrigerators if they are to be used within a few months of purchase or at 50 o. F – 70 o. F (10 o. C – 21. 1 o. C) if they are to be held longer. • Avoid excessive light, humidity and heat in wine storage areas. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 13

Storage Principles to Maximize Quality: Spirits • Store spirits in clean, dry and well-ventilated storage areas. • Store sealed cases with date of receipt marked on the case to allow for easy rotation. • Store individual bottles with date of receipt upright on shelving that allows for easy rotation. • Avoid excessive heat in dry storage areas. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 14

Sample Beverage Issue Requisition Shift: Beverage Outlet: Date: Completed by: Product Number of Bottles Bottle Size Bottle Cost Total Cost (1) (2) (3) (4) (5) Bar Gin 2 750 ML 8. 75 17. 50 Bar Rum 2 750 ML 7. 75 15. 50 Jack Daniels 1 750 ML 12. 50 17 ------ 173. 50 Totals Issued by: Received by: Restaurant Operations Management: Principles and Practices Ninemeier/Hayes Authorized by: © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 15

Reasons to Maintain an Accurate Record of Beverages in Inventory • To reduce theft opportunities • To permit easy determination of product age/quality • To determine additional quantities, if any, of product to order • To quickly assess product usage rates • To supply data for accounting purposes Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 16

Sample Physical Inventory Form Date of Inventory: Taken By: Product Purchase Units in Storage Purchase Cost Total Cost (1) (2) (3) (4) (5) Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 17

Beverage Costs at Various Drink Sizes: Liter Bottle Cost of $15. 00 Drink Size (1) Number of Drinks per Liter Bottle (2) Cost of Alcohol per Drink* (3) Selling Price (4) Total Revenue** (5) Alcohol Cost Percent*** (6) 1. 0 oz. 33. 8 $0. 444 $5. 00 $169. 00 8. 88% 1 ¼ oz. 27. 0 $0. 556 $5. 00 $135. 00 11. 11% 1 ½ oz. 22. 5 $0. 667 $5. 00 $112. 50 13. 33% 1 ¾ oz. 19. 3 $0. 778 $5. 00 $ 96. 50 15. 54% 2. 0 oz. 16. 9 $0. 888 $5. 00 $ 84. 50 17. 75% * $15. 00 (Bottle cost) ÷ Number of drinks per bottle (column 2) ** Number of drinks per bottle (column 2) x selling price ($5. 00 in column 4) *** Cost of alcohol per drink (column 3) ÷ selling price ($5. 00 in column 4) Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 18

Advantages to Automated Beverage Production • Better assurance that drinks will be charged to the guest ordering them • Less opportunity for bartenders to give away drinks • Increased ability to control beverage products and associated revenues • The elimination (reduction) of over- or under- pouring • Reduced spillage • The elimination (reduction) of drink pricing errors • Accurate record keeping of all products sold Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 19

More Advantages to Automated Beverage Production • • Reduced incidence of bartender production errors Less required supervision of bartenders Lower and more consistent product costs Reduced costs per product ounce when purchasing (because liquor may be purchased in larger containers) • Reduced liability potential resulting from failure to control the amount of alcohol in each drink Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 12. 20