The bar itself. Alcoholic beverages are often displayed behind the bar where patrons can see the items offered. Extra supplies are often kept under the bar while glasses are often kept above or behind the bar for a nice effect. In general, everything that is stored where customers will be able to see it should be made to look as attractive as possible. Labels should be facing the customer, and the bottles should be clean and dusted frequently. It is also important that the temperature where the alcoholic beverages are stored behind the bar is not too hot and is not exposed to strong sun (which can spoil the drinks).
The back rooms. Most bars have storage rooms to store items such as glassware, flatware, alcoholic beverages that do not need to be cooled, and other items. It is important that the storage room be kept very clean and maintained at a constant temperature. A cool, dry place is needed to store most items. It is also important that food items be stored separately (away from cleaning products, for example). You may wish to create two separate rooms for food and non-food supplies.
The refrigerator and freezer. Items such as dairy products and some food products (cut fruit, opened cans of olives and pickles) need to be stored in the refrigerator, and a walk-in refrigerator can be handy for keeping beverages such as beer cool. Ice and frozen food can be stored in the freezer.
Wine cellar. Many bars do not have one, but if you have the space and the money, a wine cellar can be a great way to offer your customers a wider selection of quality wines. Wine cellars are specially designed to
keep wine at the perfect temperature and in ideal condition. They also help keep your stock perfectly organized so that you can easily find the bottle that a customer has requested. If you do not have a wine cellar, it is important to keep your wine stored in a dark, cool, dry place. Wine should always be stored on its side or at an angle that allows the cork to stay wet; this helps keep wine from spoiling.
It is important to teach your staff to store things in proper places. This not only makes it easier for your staff to find what they need, but in some cases (such as food), proper storage can prevent spoiling. You need to make sure that if refrigerated food products including milk and cream are left out of the refrigerator for an entire night, they are thrown out rather than being placed in the refrigerator later. Thawed meat or meat that has been left standing at room temperature should be discarded rather than used. It is also important to keep expiration dates on all perishable products and discard any spoiled products or any products past their expiration date. Serving stale or spoiled products creates a terrible impression on customers and can lead to cases of food poisoning.
COMBINING HIS PASSION FOR IRISH PUBSAND LITERATURE, OWNER/PROPRIETOR DREW DVORKIN OPENED THE DEAD POET ON SEPTEMBER 1, 2000. DREW, A FORMER HIGH SCHOOL ENGLISH TEACHER, DESIGNED THE BAR TO CELEBRATE THE LIVES AND SPIRITS OF FAMOUS WRITERS AND POETS. DREW FEELS THAT
MAKINGTHE CUSTOMER ATHOMEISA VERYIMPORTANT ASPECT OFHIS BAR.
“We only sell a new product if the customer is asking for it. If they aren’t asking for it, they are not going to buy it, so don’t invest any time or money into it. One customer requested that we buy a frozen margarita machine and we did. The customer appreciated it but he was the only one! A good way to keep a customer coming back is to show them that you care about the business as well as them. Show them that every comment is appreciated and acknowledged and not just thrown in the garbage.
The employees are the biggest factor. I personally show them how to do everything so that they know what to do. I make sure that my employees sign all memos so that they can never say ‘I didn’t know…’ The staff is the #1 selling tool. The customers will buy whatever the you tell them to.”
Food Rotation and Labeling
All food items need to be rotated to ensure that the oldest items in inventory are used first. The first in, first out (FIFO) method of rotation is used to ensure that all food products are properly rotated in storage. Label all boxes, cans, containers, bags, and shelves. It is a good idea to enforce these procedures with your employees by displaying posters. Atlantic Publishing offers a “First In, First Out” reminder poster for $8.95 (Item # FSP10-PS). Available at www.atlantic-pub.com or by calling 1-800-814-1132.
The FIFO method uses these principles: 1. New items go to the back and on the
bottom.
2. Older items move to the front and to the left.
3. In any part of the bar/restaurant, the first item used should always be the oldest.
4. Date and mark everything.
Any food operator using the FIFO method of food rotation and operators who are following a Hazard Analysis of Critical Control Points (HACCP) program need to use labels. Labeling reduces spoilage and food costs when products are dated correctly and staff becomes accountable for managing food storage and preparation. Labeling also ensures product freshness and flavor. Properly documenting prep dates and use-by dates allows an operator to identify which foods need to be consumed by a specified date, thus eliminating the discard of food.
DayMark (www.daymark.biz) offers a variety of labels to be used in food rotation that comply with the FDA’s storage requirements:
Dissolve-A-Way (DissolveMark™) Removable (MoveMark™)
Freezable (CoolMark™) Permanent (DuraMark™) Repositionable (ReMark™)
Storing Other Items
The storing, receiving, and rotating procedures of food items also pertains to liquor and all other items delivered to the bar. The manager and the person who placed the order should always be present when a delivery is received.
Immediately after the order is checked for accuracy, it must be locked and secured in its separate room. The manager must be the only individual who has the key to the liquor storage room. Liquor may be stored at room temperature as long as the temperature remains relatively constant.
Train all staff members to look for the quality of a product. If they notice a poor quality product (strange smell, separated dairy products), they should return the product to the kitchen area rather than serve it. The bar manager should check all the expiration dates of perishables each day and discard those that are spoiled.