BAR

MANAGEMENT
 BAR MANAGEMENT
Agenda
o Permit Room
o Brief History of Bar
o Classification of Bar
o Difference between Bar & Pub
o Bar Design and Equipments
o Bar Hygiene and Standards
o Opening Checklist
o Closing Checklist
o Bar Inventory
o Bar Frauds
o Licenses
o IMFL
 BAR MANAGEMENT
What is a Permit
Room
A permit room in India is that section of a restaurant where it is permitted
to serve alcoholic drinks.The concept of Permit Rooms first came when
the government imposed prohibition on certain states. One of the
requirements, as a result, was that anybody who wanted to buy or
consume alcohol, had to obtain a 'permit'. 

Established for license-holding drinkers, 'permit rooms' were set up all

over the country, as stand-alone alcohol  joints or as sections in
restaurants where alcohol was served. 

A bar/permit room comes in various categories from a small dingy seedy

bar selling quarters to an upmarket bar with lounge seating, bar stools on
the counter & reasonably good ambience. It could be a cocktail bar or
simply an all round bar with soft music and more.
BAR MANAGEMENT
BAR MANAGEMENT
WHAT IS
A
 BAR MANAGEMENT
Classification of Bars
o LOUNGE BAR
o WINE BAR
o COCKTAIL BAR
o BANQUET BAR
o DISPENSE BAR
o SPORTS BAR
o CIGAR BAR
o MUSIC BAR
o POOL BAR
o MINI BAR
o PUBS OR BEER BAR
 BAR MANAGEMENT
Classification of Bars
LOUNGE BAR
o casual seating

o informal and relaxing

o spacious

o personalized service

o elite clientele

Lounge Bar is often seen in Airports, Clubs, Casinos, Luxury

Hotels, classy resorts and ships
 BAR MANAGEMENT
Classification of Bars
WINE BAR
o serves only wines

o nice collection

o tasting before purchase

o wine sommelier

o upcoming trend
 BAR MANAGEMENT
Classification of Bars
COCKTAIL BAR
o commonly located

o flair bartending

o innovative choices

o involves mixology

o service of shot drinks

o serving light snacks

Cocktail Bar are generally considered as perfect place for

couples with great ambience and attractive music
 BAR MANAGEMENT
Classification of Bars
BANQUET BAR
o flexible venue

o specific function

o temporary set up

o choice of guest liquor

o corkage charges applicable

Service at Banquet Bars are always customized as per the Function, Events or
the Client preference . The type and quantity of drinks to be served are
always pre-determined prior to the Event.
 BAR MANAGEMENT
Classification of Bars
DISPENSE BAR
o back of the house

o minimum stock

o dispense of drinks

o no guest contact

o mainly open during lunch

and dinner meal periods

 BAR MANAGEMENT
Classification of Bars
SPORTS BAR
o sports lover clientele

o giant screens

o volume footfalls

o larger seating arrangements

o casual atmosphere

o wide selection of microbrews

and traditional beverages

 BAR MANAGEMENT
Classification of Bars
BEER BAR
o breweries

o different brands

o all types of beer

o informal service

o games & amusements

o minimum display
 BAR MANAGEMENT
Classification of Bars
CIGAR BAR
o elite clientele

o caters to cigar service

o classy locations

o display of cigars

o informal ambience

o comfortable seats

o relaxing and networking

o space for privacy

 BAR MANAGEMENT
Classification of Bars
MUSIC BAR
o casual atmosphere

o PPL license

o more entertainment

o dance floors

o karaoke nights

o live bands

o DJ application

o young and vibrant crowd

 BAR MANAGEMENT
Classification of Bars
POOL BAR
o open air concept

o nice view of nature

o contemporary style

o serenity & privacy

o drinking & sun basking

o informal atmosphere

o swim & refreshments

 BAR MANAGEMENT
Classification of Bars
MINI BAR
o portable

o located in hotel room

o smaller volume or miniatures

o daily replenishment

o consumption sheet

o inventory on departure

o choice of soft & hard beverages along with

chocolates and munches

 BAR MANAGEMENT
Classification of Bars
PUB
o derived from Public House

o specialized in beer service

o live band musical aid

o service of fresh brews

o informal service

o casual ambience

o British or Irish culture

o caters to patrons of all ages

 BAR MANAGEMENT
Difference
BAR
o minimal menu
o restricted food service
o wide selection of liquor
o easily located
o fresh brews are not mandatory
o busy ambience with loud music
o caters to vibrant & younger crowd
o name derived from the serving counter o name derived from the public house
PUB
o elaborate menu
o variety of food service
o mostly large selection of beers
o strategically located
o brewery is mandatory
o casual atmosphere & soothing music
o open to any kind of patrons
 BAR MANAGEMENT
Bar Design
FRONT BAR
o meeting point of customers

o bartender serve drinks

o fresh brews dispensers

o adequate space for pouring drinks

o height of Bar counter – ( 42-48 inches )

o bar surface polished or laminated

o mixers pouring in glass through soda gun

o height of Bar stool – ( 25-30 inches )

o munches and snacks kept on bar counter to be served along with the drinks
 BAR MANAGEMENT
Bar Design
BACK
BAR
o located at the back of the front counter

o display rack placed for visual aid

o refrigerated cabinet for storage of bottles

o extra bar accessories are stored

o Back design compliments the décor of Bar

o sufficient space for storage of glass wares

o only authorized persons are allowed to enter the Bar

 BAR MANAGEMENT
Bar Design
UNDER
BAR
o located under the bar counter

o working station for bartender

o cabinets for different purpose

o ice machine & ice crusher

o speed rack bottle holders

o wash basin and drainage system

o mixers dispensers

o BOT collection

o Point of Sale
 BAR MANAGEMENT
Bar Design
OTHER
AREAS
o electrical
o plumbing
o flooring
o lighting
 BAR MANAGEMENT
Major Bar Operating Equipments
o Dispensing equipment
o Pouring systems
o Mixers and blenders
o Washing equipments
o Ice machines
o Storage equipment
o Glassware
 BAR MANAGEMENT
General Bar Operating Equipments / Accessories
 BAR MANAGEMENT
General Bar Operating Equipments / Accessories

oAssorted glasses oLemon squeezer

oJigger oStraws

oWine cradle, wine chiller and stands oSwizzle sticks

oSmall ice buckets and tongs oCocktail umbrella

oWine vacuumer oStrainer and funnel

oSoda siphons oBar spoon

oWater jugs oGarnish box

oLemon zester oBlender

o Cutting board and knife oCocktail shaker

oBottle openers oHawthorne strainer

oWine openers oBoston shaker

 BAR MANAGEMENT
General Bar Operating Equipments / Accessories

oBar caddie oIce crushing machine

oRefrigerator oIce pick
oSmall sink unit oIce machine
oBar glass washing machine oChampagne stopper
oBar menu oCocktail napkin
oWine dossier oCoasters
oCigar cutter oSalvers
oHumidor with cigar menu oRimmer
oCarafes oBar towel
 BAR MANAGEMENT
Bar Food items for Mise en
oOlives place oCoconut cream
oCherries oPineapple
oWorcestershire sauce oSweet lime
oTabasco sauce oLime cordial
oSalt and pepper oFruit crushes
oCinnamon oFlavored syrups
oCloves oCanned fruit juices
oNutmeg oLime juice
oAssorted bitters- angostura, orange etc. oAerated drinks and mixers
oSugar- castor, demerrara or syrup Cream
oEggs Mint
oMelons Cucumber
olemon Orange
 BAR MANAGEMENT
Bar Hygiene and Standards
o Cleanliness with proper sanitation
oChecking possible food contamination
oAdequate training
oProper support system of equipments
oStrict inventory control
oTagging and labeling with date
oPest control
 BAR MANAGEMENT
Opening Checklist
oChecking & completing bar requisition
oEnsuring that HK & ENG jobs are done
oCleaning bar shelves, showcase and working area
oWiping & polishing bar and table tops
oChecking for mixers, syrups, food items, garnish etc
oStore pick up with proper stacking and chilling (LIFO)
oChecking with adequate supple of ice
oChecking with proper functioning of equipments
oChecking the bar menu and marking non availabilities
oSetting up all bar accessories including glassware
oFinishing with the garnishes and arranging linen
 BAR MANAGEMENT
Closing Checklist
oStoring all perishables properly
oChecking the revenue and closing bar book
oClearing and vacating empty bottles from bar
oCalling HK to get the floor and bar area cleaned
oCollecting soiled glasses from the tables and cleaning
oVacuuming the left over wine bottles and sealing
oSetting up and re arranging the chairs and tables
oWashing all the used glassware and cocktail equipments
oDisconnect all electrical equipment except refrigerator
oPrepare the necessary requisition for the next day
oLocking the liquor in bar area and depositing the keys
 BAR MANAGEMENT
CONTROLLING MEASURE
for running a successful Bar Operation
oTRAINING OF STAFF
oMONITORING ON THEFT
oKNOWING ACTIVITIES BEHIND THE BAR
oKEEPING THINGS ORGANIZED
oKEEPING ALL EQUIPMENTS FUNCTIONAL
oMAINTAINING BAR CLEAN AND TIDY
oESTABLISHING GOOD RELATION WITH SUPPLIERS
oBUILDING GOOD RAPPORT WITH CUSTOMERS
oLEARNING THE ART OF UPSELLING TECHNIQUES
oMAINTAINING DAILY INVENTORY
oMONITORING POURING LEVELS
oKEEPING WELL STOCKED
 BAR MANAGEMENT
Bar Inventory
The main purpose of Bar Inventory in a Liquor store is to ensure that the
existing stock matches with the invoice and sale records keeping in mind the
liquor issued on books on a given date. It clearly indicates product variance
which may be a result of either short pouring, over poring, pilferages or
breakages.

However, liquor inventory for bars and restaurants is a bit more tricky, simply

because liquor is sold by the shot rather than by the bottle.
 BAR MANAGEMENT
How to do a Bar
1.
a.
Inventory
Taking a spreadsheet which should have 3 columns:
Starting inventory
b. Received inventory
c. Ending inventory
starting inventory + received inventory – ending inventory = usage
2. Categorising the liquor bottles as per:
a. Alcohol type
b. Brand
c. Name
d. Bottle size
3. Taking count in the same sequence every time
4. Keeping inventory periods consistent
5. Taking inventory while bar is closed
6. Properly training staff on how to do inventory
7. Starting with the Front Bar and finishing with Back Bar
8. Closing the spreadsheet and finding the variance, if any
9. Spectrometer is used in case of any alcohol adulteration
BAR MANAGEMENT
What is Bar
Frauds
Wrongful act carried out or deceiving intended to
result in financial or personal gain.

Why are Bar Frauds

widespread
oPersonnel handling cash
oBusy environment
oLimited employees
oService tasks provides the opportunity
oDelegated work force everywhere
oSeeking personal interest
 BAR MANAGEMENT
Bar
LIQUOR RELATED THEFT
Frauds
BILLING RELATED THEFT

oUnder pouring oAccumulating the individual drink sales

oOver pouring oPre-recording and registering the sale of
oDilution drinks during the happy hours
oSubstitution oReusing paid guest checks
oBringing in personal bottles oDestroying a check
 BAR MANAGEMENT
Liquor License
A liquor license is a state issued-license that lets you
sell alcohol in your business. Different states may
have laws that are specific to them. 

How to get a Liquor License:

oUnderstanding state’s liquor laws
oTo get in touch with state’s excise control board
oIdentifying On-license vs. Off-license
oUnderstanding Occasional license and occasional permit
oIdentifying different classes for obtaining liquor license
oShowing Company constitution
oEmployee identification number with photo ID
oPartnership agreement or Sole entrepreneurship
oLayout of the premises
oA proposed Menu
oClassification of the property or the establishment
 BAR MANAGEMENT
Licensing
Procedure
oThe L-1 licenses are given to a company, society, or manufacturing firm:
partnership or proprietorship firm provided the applicant owns a distillery

oL-2 licenses are given to only select Individuals wanting to rent out their
premises for Off-wine shops

oL-3, L-5 licenses are given to hotels, which are approved by the Department
of Tourism and are categorized as Budget hotels.

oAn L-4 license is given to an independent restaurant which must be located

in a commercial area with adequate parking space which is approved by the
Department of Tourism
 BAR MANAGEMENT
WHAT IS IMFL
IMFL actually means Indian-Made-Foreign-Liquor  which is the official
term used by governments, businesses and media in India to refer to all
types of hard liquor manufactured in the country other than indigenous
alcoholic beverages such as fenny, toddy, arrack and others.

A common characteristic of many IMFLs, distinct from spirits

elsewhere in the world, is that irrespective of the final product the
starting ingredient is a neutral spirit distilled from molasses, a
by-product of the sugar industry. For example, whereas a whisky in
most countries would be distilled from grain, Indian whisky is made by
adding whisky-like flavouring and colouring to neutral spirit obtained
from molasses. The same applies to other IMFL spirits, like rum or
vodka.
 BAR MANAGEMENT
Few examples of IMFL
BLACK DOG
SMIRNOFF Brands
MCDOWELLS
J&B RARE
BLENDERS PRIDE
BUDWEISER
BACARDI GILBEYS CARLBERG
ROMANOV BAILEYS IRISH CREAM FRATELLI
JOHNNY WALKER SIGNATURE TUBORG
BLACK AND WHITE CUTTY SARK HEINEKEN
ANTIQUITY 100 PIPERS TEACHERS
VAT 69 SEAGRAMS
BAR MANAGEMENT