BAR AND BEVERAGE MANAGEMENT

PRELIM
TOPIC 1: OPENING A BAR
Successful bar owners and managers require the following:
1. Are you personable?
2. Can you get the startup money?
3. Do you know what it will take to set up a bar in your area?
4. Can you take care of the legal and business aspects of running a bar?

Market Research
Ways to Conduct Market Research
• Hire a Market Research Company
• Do Your Own Customer Market Research

Do Your Own Customer Market Research

• When traveling, what was the best bar you visited like? • When do you go to bars and pubs?
• How often do you go to bars and pubs?
• What do you like about bars and pubs?
• What types of bars or pubs do you visit?
• Name your three favorite bars.

Do Your Own Customer Market Research

• What do you wish were different about bars and pubs? • What sort of bar would you like to see
open in the city?
• What is the best drink you ever had at a bar?
• Describe your best customer service experience at a bar.
• How much do you usually spend per drink and what sorts of drinks do you order on a night
out?
• Tell me a few things about you.

Questions for your Existing Customers

• Demographic Information
• What was your server like?
• Where did you first hear about us?
• Would you come to this bar again?

Questions for your Existing Customers

• How often do you come to this bar?
• How often do you visit establishments like this one?
• What would you like to see changed at this bar?
• Are the hours of business convenient?

Other factors to consider

• What is around your bar?
• What other establishments are in your area?
• How many bars are in the city and what are they like?
• What was in your previous location and who frequented it?
• What isn’t in your area?
• Try asking people for recommendations to bars.
• Don’t be afraid to ask people you know.

Look for Patterns in Market Research

• Who are your customers?
• What do your customers want?
• What small changes could meet the most customers’ demands?

Competition
Things to consider:
• Who are they?
• What are they like?
• Who visits them?
• How do they advertise?
• What do they offer?

Competition
• What are they doing right?
• What are they doing wrong?
• What are their busy nights?
• What are the prices?

Competition
Ways to learn more about your competition:
• Visit them
• Talk to their customers
• Read their ads and press
• Read guidebooks and reviews

Your Business Plan and Financing

Things to consider:
• Keep your plan under 50 pages
• Make it clear and logical
• Make it well organized
• Make it professional
• Make it appealing
• Make it current

Cost Implications
• Costs of renting or owning the establishment
• Costs of hiring employees
• Starting costs—including costs of decorating and buying equipment
• Costs of licensing and services (such as consulting services, legal services, cleaning services,
contractors, etc.)
• Costs of special events
• Utilities
• Insurance costs
• Prices and profits from drinks and food

Financing Options
• Loans
• Partners or Investors
• Small business grants and programs
• Savings and assets/personal finances

Your Bar’s Location

• Pedestrian traffic
• Near other businesses and places of work • Near other entertainment
• Visible
• Evening traffic
• Parking
• Affordable
• Available

The Cost of Each Drink

• Calculate the Cost per Ounce
• Calculate the Total Beverage Cost
• Calculate the cost percentage for each drink you sell
• Calculate the gross profit margin

Develop a Price List

• Market Research
• Don’t make it too complicated
• Include tax in your prices
• Tweak your prices before you open

Protect Your Profits Before Your Bar Opens

• Control pours
• Reduce spills and waste
• Computer liquor-control systems

Budgeting
• Sets up a long-term plan that lets you see how much money the bar will be earning and when.
This lets you plan ahead financially.
• Tells you what your operating costs actually are and lets you control these costs.
• Lets you solve cost and financing problems before they occur by letting you spot potential
problems on paper.
• Lets you notice any discrepancies or mistakes before your next audit—so that you have time
to fix them.
• Allows you to control costs.
• Allows you to account for sales.
• Lets you see how effectively your bar is working and lets you pinpoint areas that need
improvement.
• Lets you maximize profits by letting you see where you are making your profits and where your
money is going.”

Things to Account in Budgeting

• Total Sales
• Material Costs
• Salaries
• Overtime

Fixed Operating Costs Budgeting

• Rent
• Taxes
• Insurance
• Entertainment
• Equipment Rental
• Marketing and Advertising
• Uniforms
• Linens

Variable Operating Costs Budgeting

• Supplies (Smallwares)
• Security
• Laundry
• Legal
• Freight
• Accounting Services
• Payroll
• Maintenance

Variable Operating Costs Budgeting

• Water
• Gas
• Telephone
• Heat
• Electricity

Preparing to Open
Arrange the following:
• Space for the bar
• Inventory
• Alcoholic Drinks
• Nonalcoholic Drinks
• Food and food products
• Miscellaneous bar supplies

The Opening
• Note the opening date in the window in advance. This costs nothing and lets curious
passersby know when to come back.
• Offer a special deal or extended “happy hour” (be sure to check your state laws regarding
happy hours) on the first few nights and display a sign outside the bar to advertise the special.
• Generate some free advertising by sending out a press release about your new bar. A new bar
opening is news, especially in smaller towns. Some newspapers may want to run a story on
your new establishment (especially if there is something unique about your bar), which will give
you invaluable free advertising.
• Consider small ads in newspapers or local magazines. These can be inexpensive and quite
handy in letting potential customers know that your establishment exists.
The Opening
• Invite friends and family (and their guests) to the grand opening. People passing by your bar
will see a new establishment and their curiosity will be aroused. Plus, word-of-mouth
advertising will circulate about your bar immediately.
• Consider hiring a local band to perform at your bar on opening night. This will help bring in at
least some people without requiring a huge advertising budget.
• Set up a large sign outside so that passersby will see that you are open for business.

Topic 2: equipment familiarization

BAR BASICS
Equipment
THE RIGHT TOOLS make mixing drinks easier, but some tasks simply can't be done without
the right gizmo.
● BOSTON SHAKER: Two-piece set composed of a mixing glass and a slightly larger
metal container that acts as a cover tor the mixing glass for shaking cocktails. The
mixing glass can be used alone for stirring drinks that aren't shaken.
● BARSPOON: Long-handled, shallow spoon with a twisted handle, used for stirring
drinks.
● HAWTHORNE STRAINER: Perforated metal top for the metal half of a Boston shaker,
held in place by a wire coil. Serves as a strainer.
JULEP STRAINER: Perforated, spoon-shaped strainer used in conjunction with a mixing
glass.
● COCKTAIL SHAKER: Metal pitcher with a tight-fitting lid, under which sits a strainer.
While styles vary widely, the popular retro style pitcher has a handle as well as a spout
that's sealed with a twist-off cap.
● ELECTRIC BLENDER: Absolutely necessary to make frozen drinks, puree fruit, and
even crush ice for certain recipes.
● CUTTING BOARD: Either wood or plastic, it is used to cut fruit upon for garnishes.
● PARING KNIFE: Small, sharp knife to prepare fruit for garnishes.
● MUDDLER: Looks like a wooden pestle, the flat end of which is used to crush and
combine ingredients in a serving glass or mixing glass.
● GRATER: Useful for zesting fruit or grating nutmeg.
● BOTTLE OPENER: Essential for opening bottles that aren't twist-oft.
 ● CHURCH KEY: Usually metal, it is pointed at one end to punch holes in the tops of
cans, while the other end is used to open bottles.
● CORKSCREW: There are a myriad of styles from which to choose. Professionals use
the "waiter's corkscrew," which looks like a pen-knife, the "screw-pull," or the "rabbit
corkscrew." The "winged corkscrew," found in most homes, is considered easiest to use
but often destroys the cork.
● CITRUS REAMER: Essential for juicing fruit, it comes in two styles. The strainer bowl
style has the pointed cone on top, or there is the wooden handle style with the cone
attached, which must be used with a strainer.
● JIGGER: Essential for precise measuring, it typically has two cone-shaped metal cups
conjoined at the narrow end each side representing a quantity of ounces (quarter, half,
whole, etc.), fractionalized by lines etched in the metal.
● ICE BUCKET WITH SCOOP AND TONGS: A bar without ice is like a car without gas.
Use the scoop never the glass-to gather ice in a mixing glass or shaker and tongs to add
single cubes to a prepared drink.
● MISCELLANEOUS ACCOUTERMENTS: Sipsticks or stirrers, straws, cocktail napkins,
coasters, and cocktail picks.

Glassware
CLEAN, POLISHED GLASSES show off good drinks to great advantage. The best glasses
should be thin-lipped, transparent, and sound off in high registers when "pinged." In practice,
these five glasses could be used to make most of the mixed drinks and cocktails found in this
book:
 ● COCKTAIL GLASS (also known as martini glass): Typically 4 to 8 ounces, but lately
much larger.
● COLLINS GLASS: Tall and narrow, typically 8 to 12 ounces.
● HIGHBALL GLASS: Shorter Collins glass, typically 8 to 10 Ounces.
● HURRICANE GLASS: Short-stem, hourglass-shaped, typically 14 to 20 ounces.
● OLD-FASHIONED GLASS: Wide and squat, typically 6 to 8 Ounces.

Taking Stock
NOBODY EVER SAID stocking a home bar is easy or inexpensive, which is probably why so
few people bother to do it. However, it you're above the fray, feeling inspired by this book, and
make the reasonable rationalization about the money you'll spend stocking your bar versus the
money you'll save on buying drinks at bars, here's what you'll need to do it right:

BITTERS
● Angostura Bitters
● Peychaud's Bitters
● Orange Bitters
FRUIT JUICES
● Lime Juice
● Lemon Juice
● Cranberry Juice
● Pineapple Juice
● Other Juices and Nectars
SAVORY INGREDIENTS
● Tomato Juice
● Clam Juice
● Horseradish
● Hot Sauces
● Worcestershire Sauce
SWEETENING INGREDIENTS
● Simple Syrup (Equal parts water and granulated sugar, heated over a flame, and then
cooled and stored in refrigera-
● tor until needed. Keeps indefinitely refrigerated in a scrupulously clean container.)
● Superfine Sugar
● Granulated Sugar
● Coconut Cream
● Various Fruit Syrups
● (Orgeat, Elderflower)
● Grenadine
DAIRY/EGG INGREDIENTS
● Milk
● Cream (Heavy, Half-and- Half)
● Butter
● Eggs
SODAS
● Seltzer/Club Soda
● Quinine/Tonic Water
● Various: Cola, Lemon-lime, etc.
GARNISHES
● Lemon Wedges
● Lime Wedges
● Assorted Fruit Wheels
● Pineapple Chunks
● Maraschino Cherries
● Olives
● Celery
● Fresh Herbs (Mint, Basil, etc.)

TYPES OF GLASSES

1. Cocktail

● Used to serve drinks without any ice, this classic glass has a cone bowl that has been
inverted. They usually hold up to 6 ounces, although it is possible to buy smaller ones.
Because the mouth of the glass is so large, you can easily get your nose and face close
to your drink, which will allow you to breathe in the aromas of your beverage and fully
enjoy it.

2. Highball
 ● Wider and shorter than a Collins glass but taller than an Old fashioned glass, Highball
glasses are perfect for most mixed drinks and cocktails. They hold 8-12 ounces of liquid
and are generally used for drinks that have more mixer in them than alcohol.

3. Zombie

● Originally used to serve a drink called the Zombie, these glasses are still very popular
due to how straight the lines are and how stylish they appear. This glass is generally
taller than other glass options and can actually be around 7 inches tall.
● They are frosted or clear, and both will showcase the beauty of the drink and its unique
colors. Due to their taller size, they generally hold about 13.5 ounces of liquid.

4. Collins

● These glasses average about 12 ounces in capacity, but some will easily hold 14. They
are tall, cylindrical, and normally made of regular or frosted glass. While you can use a
Highball glass in a pinch, it is nice to be able to serve your beverages in the correct
glass.

5. Sling

● This tall and thin glass is perfect for a lot of drinks but most notably used for Long Island
Ice Teas. They have a small foot at the base, which makes them perfect for parties, as
they are much more difficult to knock over than other glasses are.
● Due to how slim they are, they are easy and comfortable to hold and while they are
designed for a certain beverage, they will hold any drink that you want to enjoy in style.

6. Irish Coffee
 ● If you are going to be enjoying a warm alcoholic beverage then you will want this type of
glass, as they have small handles and are heat-resistant. This ensures that you can
easily drink your beverage without burning your hands. The flared opening of these
glasses allows there to be some foam on top of the drink.

7. Old Fashioned

● Also called a ‘lowball glass’, these glasses have a solid base that are perfect for
muddling drinks in them. They are squatter and more solid to hold than a Highball glass.
Some people also use these glasses when they are going to be drinking their liquor neat
and enjoy that the glass can easily be held in a number of ways without worrying about
dropping or spilling their drink.

8. Rocks

● This glass is ideal for any kind of cocktail that you want to enjoy as well as having liquor
straight up on some ice. While they are shorter glasses, there is plenty to hold on to so
that there is no risk of accidentally dropping the drink. In addition, they are wide enough
to easily hold plenty of ice to keep the drink nice and cold and still accommodate a
stirrer. The wide opening at the top ensures that the drinker will be able to smell and
really enjoy their beverage.

9. Tumbler

● This is a great glass that can be used in a number of ways. While there is no stem,
which means that the drink will heat up more in the hand, the curve of the glass ensures
 that the beverage smells and tastes great. This is a flat-bottomed glass that is perfect for
most uses, and although it’s possible to buy ones that have smaller openings on the top,
opting for one that is nice and wide will ensure that the drinker can really enjoy their
beverage.

10. Martini

● Serving sizes have gotten larger and martini glasses have grown with them. They are
similar to a basic cocktail glass but the bowl is usually larger and completely conical at
the bottom. Again, like margarita glasses, you can have stems in a number of designs.
From classic to funky, there’s something for everyone.

11. Margarita

● This is a variant of a cocktail glass and is traditionally only used to serve margaritas.
They come in all sizes, from small to fishbowl, and can have different types of stems,
depending on your preference.
● From straight to curvy to zigzag, you can pick a stem that will match the rest of your
glasses and décor. Margaritas are often served for parties, and having a set of fun
glasses makes this drink even more enjoyable.

12. Hurricane

● This is a very familiar-shaped glass and is so named after the drink being poured into
hurricane-shaped glasses. A staple in New Orleans, this glass adds a lot of flair to any
bar.

13. Poco Grande

 ● Similar to a hurricane glass, the poco grande has a longer stem that makes the drink sit
up a little higher. It’s a very attractive glass to showcase beautiful beverages and perfect
for cold or blended drinks as the warmth from the person’s hand will not negatively affect
the quality of the drink. With a rounder bottom and a smaller mouth, it’s a much daintier
glass than some of the other bar glasses available and is a nice addition to any home
bar.

14. Sour

● Some people know this glass better as a Delmonico glass. It has a stem, a wide opening
and almost looks like a smaller champagne flute. Generally used to serve whiskey sours
and other sour drinks, it holds about 5 ounces. The opening directs the smell and flavor
of the drink directly to the nose of the person enjoying the beverage. They can be
difficult to find, so in a pinch a smaller champagne glass is a great replacement.

15. Milkshake

● These glasses look retro in the best way possible. Anyone who has ever been to a soda
fountain before will remember drinking a milkshake out of one of these glasses. They
have a very distinctive shape, with a wide opening for the mouth and gently curving
sides that end in a large, heavy foot. This is to be sure that the drink does not spill and
allows the person enjoying it to stir it with a straw.

16. Coupe

● This long-stemmed glass has a very wide and shallow bowl that brings a certain retro
quality to the drinks that you’re serving. They are often used to serve drinks such as the
Side Car, Martinez and Aviation. They can be a little tricky to drink out of because of how
 shallow and top heavy they are, but they add a lot of glamour to your drink and many
people think that they are worth the extra fuss and effort.

17. Snifter

● Brandy snifters have been perfectly designed to improve the drinking experience of any
brandy. With their classic shape that is easily recognizable, nothing will stand in as a
good substitute. It’s important to have quality brandy snifters to ensure that you have the
best experience when drinking. The right shape and size mouth will greatly improve the
drinking experience.

18. Wobble

● This glass is great to use if you want an updated version of a brandy snifter or brandy
glass. They are contemporary and look great at any home bar and rely on their wide
mouth to help intensify the flavor of the beverage. It can be tricky to keep the glass from
falling over if you aren’t careful, but correctly designed wobble glasses generally are
sturdy enough to prevent this from happening. They are a fun way to serve a drink and
are sure to invite conversation when you have people over for a beverage.

19. Nosing

● These glasses are specifically made to help capture the aroma and the flavor of the
drink. Because of this, they are generally used when drinking straight whiskey. The
wider bottom narrows to the top, and this top can sometimes flare out a little so that the
aroma is allowed to waft out of the glass. They are heavy enough and have enough
weight to them that they are not as fragile as some other available glasses. Because of
this there is not as big of a risk of them being knocked over as there is with some other
types of glasses.

20. Pousse Café

 ● This glass was created to serve beautifully layered drinks. The gentle curve in from the
wider bottom makes it very easy to layer drinks without worrying about the layers
blending in together. They are rather small and generally hold less than four ounces.
● In addition to being ideal for layered drinks, these glasses work very well for serving
liqueur. Again, because of the longer stem, these glasses ensure that the drink will not
get warm.
● The attractive design and shape of the glass only serve to enhance the attractiveness of
the drink, especially when it is layered. Careful pouring ensures that the layers stay
separate and are able to be clearly seen.

21. Cordial

● Holding only 2 ounces, this is a very small glass but still a great one to have in any bar.
Just like the pousse café, it does a great job holding and displaying layered drinks and is
often used for an after dinner aperitif or for liqueur.
● It is perfect for this because most people will not want a lot of a sweet drink after they
have eaten a large meal. While some people will serve cordials in other glasses,
especially brandy snifters, these glasses have been perfectly made to ensure that they
offer the best flavor possible from the beverage.

22. Grappa

● Grappa glasses are named after the drink that they were created to hold. Grappa is a
very fragrant beverage and is sensitive to temperature changes, hence the long stem on
the glasses. The very narrow and small bowl curves in sharply before opening in a
dramatic flair.
● Not only does this look very attractive, but it ensures that the drinker is able to enjoy the
full aroma of their beverage. If you enjoy drinking grappa then you know that there is
really no good substitute for this glass.
 ● Due to its unique shape, it has been perfectly made to capture the flavor and aroma of
the beverage and ensure that the drinker is able to fully enjoy it. Using a different glass
will decrease the enjoyment of drinking grappa.

23. Liqueur

● These smaller glasses are ideal for holding and serving sweet liqueur. In general, most
people will not want to drink a lot of liqueur at one time, so these small glasses are a
great portion.
● They offer a very flared opening that allows the drinker to bring their nose close to the
surface of their beverage, intensifying the smell. Some liqueur glasses are very dainty
and can be easily broken, so it’s important to make sure that the ones you have are
strong enough to stand up to use. Of course, thinner glass will make for a more
attractive drink and glass.

24. Shot Glasses

● Used primarily to take shots of liquor, these glasses are shorter than all of the others and
generally fairly skinny. You can buy ones that are a bit more conical in shape, although
some are just straight-sided cylinders.
● They come in all kinds of styles and appearances and are often picked up as a souvenir
when people are traveling. The design of the shot glass does not at all affect the
function, and plain ones can easily be stacked in a cupboard or on the bar until they are
needed. Since they are used so quickly, there is no need for a long stem to protect the
flavor and aroma of the drink.

25. Shooter

● Shooter glasses are taller than shot glasses and may flare out slightly at the top. While
shot glasses are generally used to serve a single serving of alcohol, shooter glasses are
large enough to hold a mixture. This makes them ideal for serving custom mixed drinks
that need to be drunk quickly as a shot.
 ● In addition, for people who want to take a double or triple shot, these glasses can be
used in a pinch. Of course, this makes it more difficult to drink all of the liquid at once,
but can make for an enjoyable drink.

Cocktail Shakers
● Mainly made of metal, cocktail shakers are cylinder-shaped containers used to mix
alcoholic beverages with other drinks and ice. The primary purpose of a cocktail shaker
is to make the beverage cold as it is being shaken. Here are the four types of shakers to
choose from:

1. Boston Shaker

● Mostly used by professionals, the Boston shaker comes in two parts: a mixing glass and
a larger tin container. The two glasses perfectly fit to have an airtight seal when mixing,
preventing your cocktail from spilling. As practical and durable as this shaker is, it also
requires great skill, especially when separating the two glasses.

2. Tin on tin

● This is very similar to the Boston shaker because it also comes with two glass-like
containers, only that they both are made of tin, hence the name. The tin on tin is easier
to use than a glass on tin shaker because the container won’t crack when you separate
them. This shaker is advised to be used when mixing egg whites in your cocktail.
● And because both containers are made of tin, the drink will cool much faster, providing a
better seal. The only downside is that you won’t have a visual of the drinks that you’re
mixing as a Boston shaker would.

3. Cobbler

● The cobbler contains three parts: a large shaking tin, a tightly fitted top with a built-in
strainer, and a cap to cover the top. It may be less noisy, but it still has cons.
● For instance, when a cocktail is shaken, the lid can contract, making it sticky and difficult
to remove. And while it already has a strainer, it is not adjustable and not very fine, so
your cocktail can still have pulp or ice traces.
● But still, it is an excellent shaker to use, especially when you’re a beginner and want to
practice your mixing skills. As a treat, the cap measures exactly 1 ounce, so when you
misplace your jigger, you can use this handy feature instead.
4. Parisian

● Also called the French shaker, this one also has two compartments: a metal bottom
container and a metal cap. The Parisian shaker has the most appealing design, and it
even comes in sophisticated colors. However, it doesn’t have a built-in strainer like the
cobbler so you need to have a separate strainer around your kitchen.
● It also has excellent thermal conductivity as it is made of metal. However, despite its
design and other pros, it is not as effective as the Boston shaker.

Cocktail Strainers
● Strainers are used to pour over the drinks into the glass to catch any unwanted particles
such as pulp or tiny ice pieces. It ensures that the cocktail is smooth all the time. Like the
shaker, strainers also come in different types.
● Most cocktail shakers don’t have built-in strainers, so they have to be purchased
separately.
5. Hawthorne Strainer

● Perhaps the most widely-used strainer, the Hawthorne strainer is also the most
complicated looking. It contains a metal disc with perforated holes and an attached
handle, stabilizing prongs to keep it in place on top of a shaker tin or glass, and a metal
spring aligned on the disc that catches any solid particles when pouring a drink.
● This strainer complements the Boston shaker because the metal spring perfectly fits the
rim of the tin or glass due to its adjustable feature. It comes in different styles, but they
all have the necessary parts.
● However, this strainer can be challenging to clean because of the spring and is easily
damaged when not used or stored correctly.

6. Julep Strainer

● A julep strainer looks like a slotted spoon but not as shallow and has a shorter handle. It
has a round and shallow container with tiny holes that catches the solids. It’s not as
effective as the Hawthorne and the fine mesh strainer because the only factor that
prevents unwanted particles from your drink is the holes.
● This is typically used with a mixing glass and for straining stirred drinks. It is used by
placing it over the glass’s mouth with the shallow part facing down and held with your
fingers’ pressure. It is durable and easy to clean but can’t strain very tiny particles.
7. Fine Mesh Strainer
 ● Among the other two, the fine mesh strainer is the most effective when filtering your
drink. It’s like the strainer that you see in the kitchen, only smaller.
● It helps the other strainers catch all the tiny bits of fruit or ice that you don’t want in your
drink. It comes in different sizes, and they’re relatively cheap. When you use it, hold it
beneath the first strainer to thoroughly filter the liquid.

Jiggers

● Cocktail jiggers are small hourglass-like devices made from stainless steel used for
measuring purposes in mixology—the standard jigger measures 1 oz. on one side and 2
oz. on the other.

8. Single Jigger

● A single jigger is a simple measuring tool that has a single bowl used to hold the liquor. It
looks simpler than the double jigger, which has two sides.

9. Double Jigger

● A double jigger looks like an hourglass with both of its sides having two different bowls.
Each side can hold 1 oz. and 2 oz. respectively. This is the type of jigger that is used in
most bars.

10. Japanese Jigger

● A Japanese jigger has an angular design compared to a double jigger. The design
makes it easier to have a precise measurement. Because of its sleek style, it is easier to
pour.

Bar Spoons
● Bar spoons are what you use to stir your drinks. They are like regular spoons but have
longer and slimmer bodies, and the end has a variety of styles.
11. European Bar Spoon
 ● The European is long, fully twisted with its end looking like a disc. It can be a substitute
to a muddler and can also be used as a drink layering tool. It is sturdier because it is
designed to muddle ingredients with its unique feature. Moreover, it is excellent to use
when you’re working with tall glasses.

12. American Bar Spoon

Dubbed as the basic bar spoon, the American has a simple but functional design. Its stem is
also twisted but only in the middle part and it is instantly recognizable because of its iconic red
rubber tip, which is to provide comfort to the bartender’s hand when stirring.

13. Japanese Bar Spoon

This one has a longer and slimmer stem and has the most elegant look. The end can either be a
teardrop-shaped tip that provides more weight for better stirring or a fork that can be used to
pick up fruits for muddling.

Garnishing Tools
14. Paring Knife

A small knife with a short blade is used to cut fruits for garnishes.

15. Cutting Board

A durable board made of either wood or plastic. Its surface is used to cut fruits and other
ingredients.

16. Zester
A tool used for extracting the zest of citrus fruit to be used as additional aroma, flavor, or
garnish. It is also helpful when grating spices like nutmeg or cinnamon. There is a variant called
the channel zester, which is used to zest twisty peels of fruits.

17. Peeler

Featuring a sharp and stainless steel blade, a peeler is an essential bar tool designed to remove
fruit skins.

18. Toothpick

Toothpicks are either made of bamboo or other types of wood. They are used to stick fruits or
olives placed on top of some cocktails.

19. Whipped Cream Dispenser

● Some drinks are more on the sweet side and require whipped cream. You can always
use a store-bought whipped cream bottle, but a dispenser looks more professional and
allows you to make your own cream mix.
● It’s one of the complicated tools used in bars, and it works by using small chargers filled
with compressed nitrous oxide to aerate the cream and will eventually create a foam.

Other Bar Tools

20. Mixing Glass

A glass that is usually patterned and sturdy and has a spout that allows better pouring of drinks
and prevents spilling them. It is used as a vessel when you’re muddling ingredients and mixing
in some liquor or spirits.
21. Wine Key

A wine key is a three-in-one tool based on a German innovation in the 1880s. It consists of a
knife to cut the foil of a wine bottle, a corkscrew to remove the cork, and a bottle opener.
Sommeliers prefer it because it is easy to use, convenient, and effective.

22. Speed Opener

A speed opener is a flat stainless steel bar tool with two holes on each end. It is intended to
open beer bottles and allow the bartender to perform tricks and showcase his skills. It is small
enough to be put in your pocket or even on a belt magnet.

23. Foil Cutter

When you’re opening a bottle of wine, you’ll get the job done easier and faster with a foil cutter.
It has a blade that runs around the foil creating a slit when you rotate it.

24. Ice Tongs/ Scoop and Bucket

Ice is crucial in drinks because they provide a refreshing factor. To keep everything clean and
safe, you must use an ice scoop or tongs to pick up ice from the bucket and transfer them to the
glass or shaker.

25. Muddler

Some drinks are better off with fresh ingredients. And you can do this by extracting the flavors
and aroma of mint leaves or citrus with a muddler. These look like pestles and are intended for
mashing.
They vary in materials such as wood, plastic, or stainless steel. Some also have a rounded tip,
while others have ridges or teeth that better extraction.
26. Citrus Squeezers

Sure, you can squeeze a lemon with your bare hands, but it wouldn’t be so sanitary, and your
customers don’t want to see that. Using a lime squeezer allows efficiency and cleanliness that
extracts juice to the last drop.

27. Absinthe Spoon

An absinthe spoon is a perforated spoon with unique and attractive designs intended for
dissolving sugar in a glass to counteract its bitterness. The spoon is flat, and it is rested
horizontally on the rim of the glass, with a sugar cube placed on top of the spoon’s slotted part.
Absinthe is then poured over the sugar cube, followed by iced water that will eventually dissolve
the sugar.

28. Butler’s Friend Corkscrew

We’ve already discussed the wine key that features a corkscrew. So, what is this butler’s friend
corkscrew used for? It is actually for removing fragile vintage corks, and its prongs ensure that
no fragments of the cork will mix with the wine.
You use it by inserting the prongs in between the cork and pull it with a twisting motion, and the
cork should be out smoothly.

29. Champagne / Wine Stopper

There will be an instance that a bottle of wine or champagne won’t be finished. To preserve its
flavor and aroma, there is a need for wine stoppers attached to the bottle’s opening and tightly
seal it.

30. Bar Towels

No one likes to see a messy counter, and even if you have bar mats, there would still be traces
of little spillings on your surface. To keep your area clean, you’ll need to wipe any unwanted
liquids with bar towels. These are also helpful in wiping your glasses to keep them shiny and
dry.

31. Bar Mats

Bar mats are necessary in bars since these protect your bar surface from spills and keep
glasses and other tools in place. They are mainly made of rubber or silicone, making them slip-
resistant. They also help in maintaining cleanliness on your counter by containing spilled liquids.

32. Can Opener

Some ingredients are stored in cans, such as cream of coconut or pineapple slices. So
naturally, you’ll be needing a can opener to open the cans safely and efficiently.

33. Funnel

A familiar kitchen tool that is also helpful in the bar, the funnel is a cone-shaped
bar tool with a narrow stem at the cone’s tip to channel liquids like syrup into bottles. They can
be of plastic or stainless steel and prevent you from creating a mess when transferring liquids.

34. Glass Racks

Where else would you store your glasses other than racks, right? These can be considered a
piece of furniture in your bar to store and organize bar glasses neatly.
They can vary in size and material, but most are made from durable wood. Most glasses with
stems and bases like wine glasses or flute glasses are hung from the racks to save space and
easy access.
35. Glass Washer

If it’s a busy day at the bar, you would typically clean up simultaneously while preparing drinks,
but you don’t want to get stuck washing the glasses, right? This is where the glass washer
comes in handy.
The glass washer is a piece of electrical equipment with multiple brush heads or bristles that
rotate when turned on. The bristles ensure that even the glasses’ toughest stains are removed
and reach the glass’s bottom.

36. Ice Maker

Drinks are so much better when they’re cold, and one way to make this happen fast is by mixing
them with ice.
An ice maker is a reliable machine that produces ice in no time, so you’ll have an endless
supply, and so your operation won’t be interrupted because you ran out of ice. It is one of the
larger investments, but it is worth it.
37. Juicer

We’ve already established the citrus squeezers, but other fruits are not compatible with them,
such as mango or pineapple.
Some customers prefer to have fresh fruit juice in their drinks and to save time and effort. A
juicer extracts fresh juice from large fruits, especially beneficial when you need a big batch.
38. Blender

The best blenders incorporate all the ingredients better into one drink than just mixing them with
a shaker. If you want to save some money, a blender can also double as a juicer, but the juice
will be chunkier, so you need to strain it first.
39. Liquor Shelves
If you have frequented a bar, you may notice that the liquors, spirits, and mixers are displayed
neatly stacked on shelves. This is another bar furniture that helps organize your drinks and for
easy access and keeping the area clean at all times. Sometimes, shelves are adorned with LED
lights to accentuate the precious alcohols.
40. Ice Molds

These are containers made of silicone used to make ice with unique shapes like the spherical
ice for whiskey.
41. Napkin and Straw Caddy

When a drink is ready to be served, it usually comes with a napkin and sometimes a straw or a
stirrer. Having a caddy keeps these items organized and gives you easy access.
42. Matches

Flaming drinks provide theatrics, so you need matches or a lighter to pull it off. One example
would be a scorpion bowl in which the middle is filled with alcohol, mostly rum, and is lit on fire.
43. Clothespins

One of the trends in the cocktail world is having clothespins clip garnishes like mint leaves,
blossoms, or lemon peels in the rim of the glass.
It doesn’t add any flavor to the drink because the garnishes are more likely hung out, but it’s
undeniable that they make the beverage look aesthetically pleasing.
44. Fruit Tray
Don’t leave your fruits hanging around anywhere. After all, they’re one of the crucial ingredients
in drinks, so store them in a lovely fruit tray to secure and keep them in place.
45. Glass Rimmer

Ideas for glass rims are sprouting, and you’ll need to keep up with them. To help you execute it
quickly, you can use a glass rimmer. They are multiple shallow plates with the ideal glass size
that allows you to have your rimming ingredients ready beforehand.
Standard rims are used to apply salt and sugar. The rimmer saves you time without having to
get a plate and lay out sugar or salt every time someone orders a margarita.

COMPARING THE BOSTON VS COBBLER SHAKER

The Boston is a 2-piece shaker consisting of one smaller and one larger metal cup that you put
together to create a vacuum seal while shaking your cocktail. It’s pretty straightforward to use
and really easy to clean, making it the common type of shaker for bars, but it does require
additional tools.

The average cobbler shaker is a 3-piece cocktail shaker consisting of a tumbler portion, a lid
with built-in strainer holes, and a small cap. It’s meant to be a one-stop shop for cocktail lovers
since you can theoretically strain directly from it (more on that below) and is the more classic,
vintage design.

Although you can use the cobbler without other bar tools, you may still want separate strainers
and jiggers anyway because the included strainer usually isn’t so great, and the cap isn’t always
1 ounce.

BOSTON SHAKER
This heavyweight two-piece shaker has a greater drink capacity than its rival, making it the ideal
size for shaking two cocktails at once or creating a cocktail with egg whites, like a Whiskey
Sour. (More space in the shaker tin allows for more air, creating fluffier egg white foam.)

PROS
● They create an easy-to-form, airtight seal.
● This beverage shaker has a larger capacity for mixing two cocktails.
● A two-piece cocktail shaker means you have fewer parts to lose or have pop off.
● In our shop, we have two versions: Weighted/weighted shaker tins and
weighted/unweighted so that you can choose the weight that is right for you.
● You can easily use them with one hand.
 ● The basic, two-tin design is extremely easy to clean, especially if you make sure yours is
dishwasher safe. (FYI, our stainless steel Boston shaker is just that, even for commercial
dishwashers!)
● They pair perfectly with a Hawthorne strainer– but ours also fits a Julep strainer (typically
used with a mixing glass) for versatility.
CONS
● Two-piece Boston shakers require a separate strainer and jigger— although you may
want these additional tools anyway, even with a cobbler.
● It takes a little training to figure out how to break the tight seal of this closed container–
although once you get it, you can really show off your cocktail shaker skills!

COBBLER SHAKER
Meant to be an all-in-one shaker, these three-piece shakers boast a classic design and are
easy-to-use for beginners. They are also popular for the Japanese bartender, who often makes
one cocktail at a time.

PROS
● The sleek, attractive, all-in-one design make the cobbler a good-looking shaker for a bar
cart and a decent option for someone with minimal space.
● The built-in strainer makes this an all-in-one tool in theory, meaning you don’t have to
have a separate Hawthorne strainer if you don’t want to. (However, the integrated
strainer is also a con for many professional bartenders– See below for more info.) If it
works, then this is great for the amateur home bartender who hasn’t stocked up on
cocktail strainers and other equipment yet.
● Depending on the size and style, the cap is often 1 oz, serving as a built-in jigger and
eliminating the need for additional tools (such as a traditional 2-ounce jigger). This isn’t
always the case, though, so buy accordingly if that’s important to you!
● It’s useful for more advanced techniques like the Japanese shake, making it a standard
for Japanese bartenders.
CONS
● The included strainer has bigger holes, letting pieces of ice and ingredients slip into your
mixed drink– and any ingredient you muddle will get stuck in that cap!
● The strainer of the cobbler-style shaker can also be messy and less precise than a
Hawthorne strainer or fine strainer, causing spills.
● This 3-piece shaker relies on the cap, which is small and easy to lose.
● The cap can also fly off due to pressure when shaking your cocktail.
● The natural seal of the metal tin is sometimes nearly impossible to break, causing a
need to run them under warm water (which can heat up your drink!).
● The cobbler typically has a smaller capacity, meaning less space to build multiple
cocktails or shake egg whites.
● There is a wider variation in quality and design, which means that parts are basically
impossible to replace without buying a whole new set.
● With the strainer cap, they’re more difficult to clean than a 2-piece shaker, making them
less ideal for a bar setting.
Inventory
Consists of those things that you will be buying in order to sell drinks at your bar
Inventory Items:
● Glassware
● Utensils
● Bar Equipment
● Garnishes
● Liquors
● Stocks

Vendors
People you deal with in order to buý wine, beverages, supplies, and even vending machines for
your bar

Good Vendor Qualities:

● Services offered
● Range of products offered
● Incentives and perks
● Willingness to meet your needs
● Affordable
● Prompt and reliable
● Convenient
● Look into ready-made bar mixers

Sources of Vendors:
● Trade Publications
● Trade Groups
● Yellow Pages
● Other Bars
● Trade Shows

Common Inventory Items

Juices
● Orange Juice
● Cranberry Juice
● Pineapple Juice
● Grapefruit Juice
● Lime Juice
● Lemon Juice
● Tomato Juice
Fresh Fruit
● Oranges
● Limes
 ● Bananas
● Strawberries
● Lemon Peels
● Lemons
● Pineapple
● Cherries
Mixers
● Sweet-and-Sour Bar Mix
● Coconut Cream Concentrate
● Grenadine
● Bitters
● Orgeat Syrup
● Worcestershire Sauce
● Tabasco Sauce
● Sugar-Saturated Water
Garnishes
● Stuffed Olives
● Cocktail Onions
● Kosher Salt
● Celery Salt
● Super-Fine Bar Sugar
● Celery Salt
Soda/Water
● Coke or Pepsi
● Tonic Water
● Diet Coke or Diet Pepsi
● Soda Water
● Sprite or 7-Up
● Sparkling or Mineral Water
● Ginger Ale
● Purified Water
Storage
● The Bar Itself
● The Back Rooms
● The Refrigerator and Freezer
● Wine Cellar

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

The FIFO Method

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.

Supplies
Besides the items that you will be selling to customers, however, there are a number of items
that every well-stocked bar needs

Recommended Supplies:
● Ashtrays
● Paper Products
● Brushes
● Matches or Matchbooks
● Bottle and Can Openers
● Knives
● Bar Spoons
● Napkins
● Coasterss
● Cutlery
● Blender
● First-Aid Kit
● Muddler
● Cleaning Equipment
● Stoppers
● Standpipes
● Gloves and Hairnets
● Bathroom Supplies
● Stirrers
● Cigarettes
● Tongs
● Clock
● Straws
● Glassware
● Large Frozen Drink Machine
● Mixing Equipment
● Ice and lce Supplies

Topic: Brandy
● Distilled spirit produced from fermented fruit
● Also derived from apples, apricots, peaches, and other fruits
● Derives its name from the Dutch word brandewijn, meaning burned wine
● Distilled from fermented fruit juice, pulp, or pomace
● Traditional is made from grapes
 ● Other fruits fall into two categories: pome brandy comes from fruits like apples and
pears, while stone fruit brandies use apricots, cherries, peaches, and plums

Fast Facts
Ingredients: Grapes or other fruit
Proof: 80-100
ABV: 40-50%
Calories in a 11/2-ounce shot: 97
Origin: France, Spain, Italy, U.., South America
Taste: Fruity, semi-sweet
Aged: Unaged or from 2 to 30 years
Serve: Straight, on the rocks, cocktails, shots

Producing Brandy
1. The fruit is fermented into wine by introducing yeast to the fruit mash, which converts the
natural sugars into alcohol.
2. The wine is distilled into a strong, concentrated alcohol. Copper pot stills are traditional and
very common, though some distillers use continuous column stills.
3. Brandy's often aged in wood barrels (French and American oak are typical) for at least a few
years or up to 30 years. In the barrels, the clear distillate mellows, picks up oak flavors, and
develops an amber color. Unaged brandies are typically classified as eau-de-vie; some may
rest in stainless steel tanks or a similar vessel for a short time to mellow.
4. The final step is to blend several barrels of brandy and water to reach the desired taste and
bottling strength.

The majority of brandies are bottled at 40 percent alcohol by volume or 80

proof

Taste
● Generally sweet and fruity
● Has the alcohol punch and oak nuances of whiskey mixed with the softness of sweet
wine
● The longer a brandy is aged, the more mellow and oaky its flavor becomes

Types of Brandy
Cognac
Among the finest brandies, cognac is protected by the Cognac AOC (appellation d'origine
contrôlée, or appellation of origin). By law, it can only be produced in the Cognac region of
France from particular grape varietals, 90 percent of which must be ugni blanc, folle blanche,
and/or colombard grapes. Among other standards, cognac is distilled twice in small copper pots
and aged in wood barrels for at least two years, with designations (e.g., VS, VSOP, etc.)
indicating a particular cognac's age.

Armagnac
The other high-end French brandy, Armagnac is also protected by an AOC that limits
production to the Armagnac region of Gascony in southwest France. The guidelines restrict it to
10 grape varietals from Vineyards in three terroirs. It is distilled at a low strength that produces
rich flavor compounds, most often in a continuous alambic Armagnacais still, though some are
distilled twice in pot stills. Like cognac, an Armagnac's label has ratings that denote its age.

Brandy de Jerez
This particular style of Spanish brandy can be distilled anywhere in Spain but must be aged in
the southern Jerez region. Most use the solera system during aging; younger spirits are added
to older barrels, and a portion is drained off before more brandy is added. This process results
in sweeter brandy with a more complex flavor.

Pisco
A style of South American brandy, pisco is primarily made in Peru and Chile. There are four
styles of pisco, determined by the grapes used. Peruvian pisco is unaged, and Chilean pisco is
often aged. It also tends to be stronger than other brandies, ranging from 30 percent to 50
percent ABV (60 to 100 proof).

American Brandy
Often simply called"brandy," the United States has no special brandy designations or
regulations. It's common for American brandy to be made by wineries or in winemaking regions.
For years, production was centered on the West Coast, though more craft distillers throughout
the country are also taking on brandy, quite often from locally grown grapes.

Eau-de-vie
This French term for fruit brandy translates to "water of life." The fruit flavor is typically very light,
and the spirit is clear and unaged. It's often compared to traditional German schnappsand can
be made from a variety of fruit. The most common are apple (de pomme), pear (de poire),
peach (de peche), pomace (de marc), and yellow plum (de mirabelle). It is also used as a base
spirit to create sweet, flavored liqueurs.

Grappa
Similar to the French eau-de-vie de marc, Italy's grappa (literally "grape stalk") originated as a
way to reduce the waste produced when making wine. Grappa is made by fermenting and
distilling the pomace (left-over grape skins, stems and seeds) and is typically clear and unaged.
Some distillers will age it, which gives it a yellow or red hue, depending on the type of barrel
used.

Reading Brandy Labels

Traditional brandy has a rating system to describe its quality and age
● VS: 'Very Special or 3-star. For cognac, the youngest brandy in the blend must be aged
at least 3 years in wood; for Armagnac, the minimum is 1 year.
● VSOP: "Very Superior Old Pale" or 5-star. Cognac, Armagnac, and Calvados must be
aged at least four years in oak.
 ● Napoleon: Used for some French brandies aged in wood for at least six years.
● XO: "Extra Old." Cognac, Armagnac, and Calvados must be aged at least ten years.
● Hors d'age: Traditionally used for brandy too old to determine the age. Today, it's used
for cognac and Calvados at least six years old, and Armagnac that's 10 years old.
Brandies with this label typically exceed the minimum by several years.
● Vintage: Designates brandy stored in the cask until it is bottled with the label showing
the vintage date.

TOPIC 3: GIN
● Distilled spirit that is made from grain and flavored with botanicals
● Most noted for its pine flavor due to its main ingredient, juniper berries
● Is a Dutch creation and the English made it popular worldwide

Fast Facts
● Ingredients: Juniper berries and other botanicals
● Proof:80-100
● ABV: 40-50%
● Calories in a shot: 64
● Origin: Netherlands, England
● Taste: Herbal. piney
● Serve: Cocktails

Origin of Gin
● Created by Dr. Franciscus Sylvus, a Dutch chemist, during the 16th century
● Original intention was to make an elixir that would cleanse the blood of those suffering
from kidney disorders
● A light-bodied distilled spirit that is made of a mash of cereal grains Usually corn, rye,
barley, and wheat
● Dominant flavor and aroma come from juniper berries
● The juniper is responsible for that "pine" flavor that makes gin unique
● Every distiller of gin uses its own botanical recipe, comprised of various herbs, spices,
flowers, and fruits
● The strength of qin ranges between 40 percent and 47 percent alcohol by volume or 80
to 94 proof; the majority is bottled at 80 proof. Navy- strength gin is the strongest at
around 14 proof
Botanicals
● Almond
● Angelica
● Anise
● Cassia
● Coriander
● Fennel
● Citrus Peels
Taste
● An herbal flavor marked with citrus and spices
● Most gin is dry with a noticeable pine flavor because juniper dominates traditional
recipes
● The oldest styles tend to be sweeter
● Modern styles put less emphasis on the juniper and may focus on another herb, fruit, or
spice flavor

Types of Gin
Genever (or Schiedam gin)
The Dutch and Belgian version and the original style of gin. It was first distilled for medicinal
purposes and was the original gin used in many of the classic American cocktails of the 19th
century, rivaling Old Tom as the star of the bar. Genever is distilled from malted grain mash in a
manner similar to whiskey. It tends to be lower proof (70 to 80 proof) than its English
counterparts. Genever is often aged in oak casks for one to three years and comes in two
styles. Oude (old) genever is the original style with a straw color; it is relatively sweet and
aromatic. Jonge (young) genever has a drier palate and lighter body.

London dry gin

The best-known and most widely produced style of gin in the world
today. It's often considered the benchmark that defines gin. This is a juniper-forward, very dry
gin. Its flowery and aromatic characteristics are a result of adding the botanicals during the
second or third distillation. The vapors from these flavoring agents reach the alcohol as they
pass through a specialized still with an attachment called a gin head. London dry gin is often
preferred for making martinis and the most versatile for cocktails.

Plymouth Gin
A clear, slightly fruity, full-bodied gin that is very aromatic. This style originated in the port of
Plymouth on the English Channel. Only one distillery, Plymouth, Coates & Co., has the right to
produce it today, so it is both a style and a brand name. It is typically a good choice for cocktails
that include fruits.

"New Western Dry"

gin (or "New American" gin) Names adopted by the international bartending Community to
describe a number of modern gins released in the early 2000s. These brands downplay juniper
and were so different from the standard gins that there was much debate as to whether they
could be classified as gin. Many were produced with modern cocktails and vodka drinkers in
mind. They have a great appeal to consumers who are not fond of a heavy pine taste.

Midterm topics:

Topic : bar layout

Typical Bar Layout
● Avoid tight corners
 ● Make it a habit to line all ice sinks with a plastic trash bag

Seating
Restaurant seating
Commercial restaurant and hospitality quality seating, durably constructed and offered in
hardwood, bistro style, metal stackable, and youth chairs.

Bar stools
Metal bar stools in both standard and bucket seat models

Table tops and bases

With heavy- duty reversible table tops, cast iron table bases, and spiders, this table is a gery
durable product

The Front Bar

● Make sure that your front bar is not too wide
● Be sure that the space above the bar is not Ignored
● Menu boards or artwork better and less expensive options
● Keep a selection of inventory attractively displayed behind the front bar this not Only
adds interest but can inspire Customers to buy
● Keeping menus or products before Customers eyes can not only tempt patrons and
allow them to order easily

Streamlining Service
● Consider the necessary steps to prepare a drink and then make these steps as few as
possible
● The service area should be large enough to handle more than one bartender
comfortably
● It should have everything needed to prepare drinks within easy reach
● The floor of your bar should be uncluttered and contain no portable steps so that
movement is not encumbered by anything
● Consider keeping bucket of ice under the bar with the most popular bottled beers in
them

The under bar

 ● Should have everything your staff needs to prepare most (about 80%) of their orders
without walking away from the bar
● This ensures fast service for the customers and even allows the bartender to strike up a
quick conversation with the customers as the drink is being prepared

Flooring
● The customer area of the bar should be designed to be attractive and safe
● Add anti-slip and anti-fatigue floor mats behind the bar area
● These mats will help keep your staff comfortable during shifts and will help prevent slips
and glass breakage

Climate control
● A fresh air exchange system
● Fresh air ducts
● A smoke extraction system
● Heating
● Air conditioning

Customer comfort
● Make chairs comfortable
● Make sure that tables are not wobbly
● Lighting is comfortable
● Music is at a good level
● If possible, install booths, which tend to make customers linger longer
● Allow your customers 5o lean comfortably on bar without getting cold elbows
● Don't overlook the bathroom
● Keep nice smelling soap
● Easy to access paper towels or dryers
● Extra toyches in the bathrooms such as sofa

Color schemes
● Red and yellow may prompt a person who is already hungry to order more than they
would if those colors were not present
● Red and yellow are also likely to make a customer move on quickly once their money is
spent, which is also ideal doe the fast food business
● Blues and greens, on the other hands are likely to make customers settle down
● Plants can help your customers relax and want to stay awhile

Bar recipe and procedure manual

● To ensure that the methods of preparing all cocktails are consistent among your
bartenders
● All recipes and procedures for preparing drinks should be written down and given to all
staff
 ● All recipes and procedures are standardized to ensure that both thr final product and
cost is consistent
● Should've kept under the bar so that it can easily be referred to

Topic: advertising and marketing advertising

Advertising
● You pay to have an ad placed in a newspaper or magazine or on a television or radio
show in order to bring in customers
● Can simply be used to tell potential customers about yóur bar or it can be used to let
customers know about special ofters or promotions
Places to buy ads:
● On the sides of buses or taxi cabs
● In newspapers or magazines
● On television
● On the radio
● On the Internet
● On billboards

Targeted advertising
● Have a clearly defined target market and advertise specifically to that market
● Presenting a very young looking ad in the local paper will draw a very different crowd
than a quiet ad in the mall flyers
● Advertise in the college newspaper if you want to attract a college crowd
● Advertise in the local literary journal if you are looking for an artsy crowd
Target specific customers
● VIP status
● Special mugs/ glassware

Marketing and public relation

● Open bar. Offer local companies an open bar for an hour and/ or a free buffet if they
bring more than 25 people on a friday night after work
● TGIF promotion. for ex, anyone wearing a tie receives a discount on a friday afternoon.
Workplace get togethers are a great source of large group
● Live streaming video. offering live streaming video via a web cam from your bar to your
web site of a popular local web site can draw in customers
● Large industry group. Contact any representatives body in your area see if they'd be
interested in hosting an event at your venue

Word of mouth advertising

Hire a public relations officer
● Hiring people to loudly talk about a bar in a place where people can hear them
 ● Placing the bar name on products such as bottles of water, CDs, or other giveaway
items to promote the establishment
● Arranging for product placement spots. This means that someone on the radio, on
television, or in film will mention the name of a product, seemingly naturally

Self-Advertising
● Get your friends involved. If you know someone who works in radio, television, or Some
other media, consider getting them involved
● Get published. Write an online article or two and mention your bar, or contact local
media outlets (weekly newspapers and small publications) that may need material
● Go online. Keep it local, as that is where your potential customers are
● Create a buzz. The sense that something new is going on will always draw the curious
● Contact the media. Local radio, television, and newspapers often like to cover new
businesses in the area, especially if there is something newsworthy about

Press Releases
Are sent to the media and tell newspapers, radio, and other media the latest news about your
bar or about your bars promotions or upgrades
Are written in a concise style and contain everything that a reporter needs to write about your
bar
Functions:
● It provides full contact information for you so that the media can contact you fora follow-
up or interview
● it has an effective title that will catch the attention of those looking for stories among
press releases
● lt gives a date for the press release and notes when the press release can be used by
the media
● It opens with the bare facts
● "It provides quotes from you that can be used in news

Topic:Types of Beverages

Well and Call Items

● Well Items- House Brands
● Call Items- Specific Brands that a customer requests

Whiskey
Made from fermented grains such as wheat, con, rye, and barley
Aged in oak barrels to give the liquor its taste, smell, and color
Types of Whiskey
● Straight Whiskey
● Blended Whiskey
Straight Whiskey- Unmixed with any other type of whiskey or liquor. Often drunk alone or with
ice

Bourbon Whiskey
● Made from 51 percent corn mash
● Aged from 2 to 6 years in barrels of charred oak, it has a deep color and rather sweetish
taste

Tennessee Whiskey
● Similar to bourbon whiskey
● Has a more refined taste since it is filtered through maple charcoal

Rye or American Rye Whiskey

● Made from blend of grains

Bottled-in-bond Whiskey
● Made under the supervision of the United States government to fit a number of
standards
The whiskey is ages at least four years.
● It is bottled at 100 proof.
● It Is produced in one distilling
● It is produced and stored under government supervision.

Blended Whiskey
Canadian Whisky
● Made under the supervision of the Canadian government
● Made from a blend of wheat, barley, malt, rye, and corn and is aged 3 years.
● Considered mellow and light
Scotch Whisky
● Made in Scotland
● Prized for its slightly smoky taste, which comes from the blend of the malt and grain
whiskies which that comprise it
● Made by drying malted barley over open peat fires
Light Scotch Whisky
● Lighter version of Scotch
Single-malt Scotch Whisky
● Made at a single distillery.
● It has not been blended With any other whiskies.
● Only local water and peat, making it quite strong tasting
Irish Whiskey
● Made in Ireland
● Only distilled 3 times
● Not treated With peat smoke
Brandy
● From distilled fermented grapes
● By law, if brandy, is made from another fruit the labels needs to clearly reflect this
● Is generally 80 proof
Kirsch
● Also called kirschwasser
● Made in the rhine valley from whole black cherries
Silvovitz brandy
● Made from plums and is distilled in central europe
Pear william
● Also called poire william
● A pear brandy made in france and switzerland
Cognac
● Produced only in the cognac region of france and is considered the very height of
brandy.
Armagnac
● Drier in taste than cognac and can only be made in the armagnac region of france
Spanish brandy
● Also called spanish cognac is made in spain using the same distilling process as brandy.
Marc
● A french brandy that made from the husk of grapes or the pulps of apples that are left
over from cider or wine making
Applejacks
● Made from the cider of crushed apples.
Metaxa
● A sweetened greek brandy with a wine like flavor
Grappa
● An italian brandy that is more of a grape spirit and is not truly a brandy

Other liquors
Vodka
● Originally produced only in russia
Gin
● Distilled from a variety of grains and gains its unique flavor and aroma from juniper
berries
● Bottled at 80 proof
Beefeater
● Only premium dry gin distilled in london.
● Made by heating the prime grain spirit for a long time in a still with a mix of good
ingredients or herbs.
holland or geneva
● A high quality gin that has a very strong juniper berry flavor
Cold compounded
 ● A less expensive (and lesser quality) gin made by mixing the botanicals and prime grain
spirits without heating at all
Rum
● Made from fermented sugarcane juice and molasses that has been aged for at least a
year
● Clear white rum, which is usually made in puerto rico
● Dark rums are white rums to which caramel has been added to change the taste and
color
● Some dark rum are made in jamaica or martinique
Aquavit
● A scandinavian version of gin in which caraway seeds add flavor
Tequila
● Usually produced in mexico of the american southwest
● It is distilled from the fermented mash of the aqua or century plants, which are cacti
Sherry
● A fortified wine from spain
● Sherry gets its unique flavor from a special yeast that forms on top of white wine
Port
● A sweet fortified wine is made in portugal
● Comes in three types
○ Ruby
○ Vintage
○ Tawny
Marsala
● A dark fortified wine that is often drunk after dinner
Madeira and muscat
● Also fortified wines
● They are imported from portugal, france, australia, and spain

Cordials and liqueurs

● Are created by the mixing or pre distilling of neutral grain spirits with fruits, flowers, or
plants to which sweeteners have been added
● Cordials and liqueurs are colorful and very sweet in taste, which is why they are usually
served as after dinner drinks
● Bailey's irish cream- made from irish whiskey and cream
● Orange liqueurs- used in many martinis
● Benedictine- a neutral spirits liqueurs, contains 27 herbs and spices and is dark amber in
color
● Chambord- a raspberry liqueur that is used in many mixed drinks that call for
champagne
● Chartreuse- brand name liqueur that combines brandt, spirits and herbs and spices
● Creme de cacao- taste like chocolate and is key to many mixed drinks
● Creme de cassis- a blackberry liqueur often mixed with white wine or nonalcoholic
beverage
 ● Creme de menthe- a mint tasting liqueur that comes in green and white and is key for
many mixed drinks
● Drambuie- a brand name liqueur made of herbs and scotch whisky
● Creme de noyau- an almond liqueur
● Galliano- made from anise, vanilla and licorice liqueurs
● Jagermeister- a sweet liqueur often served with ice or straight, often just before a beer
● Kummel- a caraway- flavored liqueurs that is clear
● Midori- a brand name liqueur baes on melon
● Sambuca- an italian liqueur that tasted like licorice
● Sloe gin- a liqueur based in the sloe plum and has a deep taste
● Southern comfort- a brand name bourdon that has a slight -peach accent
● Pernod, ricard, and ouzo- brand names that are all weaker version of a strong
wormwood- flavored liquor
● Kahlua- a brand name coffee liqueur
● Vermouth- a wine flavored with roots, berries, or various types of plants

Wines
Red wine
● Light bodied is often served with red meat, roasted poultry, and oily fish (suggested; 4)
● Medium bodied is often served with game, veal, pork, and other red meats (suggested;
4)
● Full bodied is served with all red meats, lamb, and duck (suggested; 4)
● Semi sweet are served with dessert or after dinner, alon, as they suppress appetite
(suggested; 2-3)
White wine
● Dry light bodied is often served with shellfish and seafood (suggested; 2-4)
● Semi- sweet often accompanies a seafood meal (suggested; 4)
● Full bodied is often served with white meats and seafood (suggested; 4)
● Medium bodied is generally served with steak, roasted poultry, and fish such as salmon
(suggested; 2-4)
Rose
● Dry light bodied is generally served in place of either dry white or red wines
(suggested; 1)
Sparkling
● Dry is served in place of dry white wines (suggested; 1)
● Semi sweet tends to be served in place of semi sweet whites (suggested; 1)

TOPIC: PREPARING AND SERVING BEVERAGES

Customer Expectations
● Good Service
● Presentation
● Atmosphere
● New Experiences
Serving Wine
1. If serving red wine, uncork the bottle soon as it is at the table so that it can “breathe”
2. Place a napkin behind the bottle, with the label of the bottle facing the customer. Ensure
that you have a good grip on the bottle.
3. Approach the person who ordered the wine and present the bottle to him or her so that
the label can be displayed. Wait until the person has read the label to ensure that you
have the bottle they requested
4. Using the knife blade of a corkscrew, cut around the foil and remove the foil and
capsule.
5. Use the napkin to gently clean the bottle and the bottle neck
6. Hold the bottle and insert the corkscrew about two-thirds into the cork. Place the bottles
on the table and pull carefully on the cork
7. Once the bottle is open, make sure that the cork is not dry (which indicates the bottle
was stored improperly Place the cork on the table (wet side up so as not to stain the
linen. This allows the customer to see that the wine was stored Correctly and that the
bottle was
8. Pour a small amount of wine into the customers glass. o prevent drips, use the napkin at
the neck of the bottle and give the bottle a slight twist as yOu finish pouring
9. Only once the customer has approved the wine should the others in the party be served
Serve women first and then the men, always ending with the customers who ordered the
wine. Fill each glass only two-thirds full so that wine can be slightly swirled in the glass
to release full aroma and flavor.
10. When a new bottle is ordered new glasses should be brought and the process gone
through again

Serving Sparkling Wine

1. Bring the bottle to the table in an ice bucket.
2. Place a napkin behind the bottle as with wine. Show the bottle to the customer.
3. Using the knife implement, remove the foil from the bottle. Carefully remove the wire
muzzle using your fingers.
4. Point the bottle away from the table, and turn the bottle carefully and slowly. The bottle
should steam,"but no champagne should spill at all. The cork should be placed on the
table-it should not fly across the room.
5. Carefully pour champagne into champagne flutes, using the same care as with wine in
order not to spill any.

Using Decanters

1. Place a candle on the table alongside the bottle and decanter.

2. As you pour, watch through the lit bottle for sediment to appear in the neck; when it
does, stop pouring.
3. The remainder of the wine may be discarded or strained through cheese cloth in the
kitchen.
Measurements
Unit to conversion
● 1 tsp= ⅛ ounce
● 1tbsp= 0.5 ounce
● 1 pony= 1 ounce
● 1 jigger= 1. 5 ounces
● 1 wineglass= 4 ounces
● 1 split= 6 ounces
● 1 cup= 8 ounces

English to metrics
● ⅕ gal= 25.6 ounce
● 750 ml= 25.36 fluid ounces
● pint= 0.5 quart= 16 fluid ounces
● 500 ml= 17 flu oun
● Half pint= 0.5 pint= 8 flu oun
● 200 ml= 6.8 flu oun
● Half gallon= 64 flu oun
● 1750 ml= 59.7b flui oun
● 1 quart= 32 flu oun
● 1000 ml= 33.814 flu oun

Metric conversion
● 1 flu oun= 29.573 ml
● 1 quart= 9.4635 deciliters
● 1 gal= 3.7854L
● 0.0338 flu oun= 1ml
● 1.0567 quarts= 1L
● 1000ml= 1L
● 10 centiliters= 1 deciliter
● 10 deciliters= 1L

Mixology Considerations
● Manage Waste
● Improvise
● Make the most of citrus fruits.
● Teach your staff to never shake mixed drinks that contain clear liquids or carbonated
beverages.
● Tell your staff that mixed drinks that contain ingredients such as juices, Sugar, eggs,
cream, milk should be shaken ( never stirred) thoroughly.
● Any drink that contains eggs should have an ice cube added to the
● shaker to help blend the egg.
● Keep drips to a minimum.
 ● Ensure that drinks are placed in clean glasses and presented properly

Garnishes and Other Special Touches

● Real Whipped Cream- Using real, fresh whipped cream made with a small amount of
sugar and real vanilla can improve the quality of a drink
● Freshly Squeezed Juices- Freshly squeezed lemon, lime, and orange juices are more
fragrant and flavorful
● Novelty Garnishes- Novelty items or unusual garnishes are excellent attention- getters

Garnish Guidelines
● For alcoholic beverages, one straw should be used for every drink with ice.
● For kiddie cocktails, an orange flag or two cherries for every drink
● For drinks with miniature swords, use one onion per sword and submerge the garnish
in the drink.
● For drinks with miniature swords, two olives per sword can be use in lieu of onions. The
garnish should be in the drink.
● Cherries should not be served in drinks with a miniature sword
● For drinks calling for lemon peel, the lemon peel is used to flavor the rim of glass, then
dropped in the drink.

Special Glasses for Special Drinks

● Snifter glasses. You can warm these before serving brandy. This gives a nicer aroma
to the drink that is preferred by many customers.
● Mugs. You should heat these as described above to keep coffee, hot chocolate, or tea
warm in the mug.
● Beer mugs. Frosting beer mugs helps keep beer cool and also makes the mugs look
great.
● Cocktail glasses. For mixed drinks that call for no ice, chill the glasses well before
serving.
● Flaming Liquor glasses. If you are serving any drinks that need to be set on fire before
being served, yoU will need to warm the glass before igniting to ensure that the glass
does not break and cause injuries.

Non alcoholic Drinks

● Virgin drinks non alcoholic versions of alcoholic drinks) should be served exactly as
their alcoholic counterparts.
● Offer hot coffee in a mug. Always ask the customer whether he or she takes sugar, milk,
or cream, or present all these choices with the coffee.
● Serve tea piping hot in a mug. It can be served one of three ways:
○ an empty mug can be served with a small tea kettle full of tea:
○ A mug of hot water can be served alongside a tea bag
○ Or the tea bag can be placed In a mug of hot water and served to the customer.
● Serve colas, sodas, juices, and waters in simple glasses with a straw and ice. All are
usually served ice cold.
Servers: The Key to Serving Great Drinks
● Make sure that you treat your serving staff well.
● Be sure to add incentives to keep your servers and staff happy.
● Make your bar a pleasant place to work as well as a pleasant place to drink.
● Make your bar staff visible.

SEMINAR TOPIC
What is wine?
Oldest Alcoholic drink in the world:
● During the time of the Pharaohs over 6,000 years old.
● Mentioned 231 times in the Bible
● Jesus Christ-Major miracles included wine

Definition of wine:
● A form of Alcoholic beverage made by fermenting the juice in fresh or Concentrated form
of fruits or berries
● Most commercial wines however are made by fermenting the juice of grapes. Grapes
have better structure allowing them to age/keep longer.

Key Differences betweens spirit and wine

Spirits
Distilled Alcohol.
● Derived from many different Fermented drinks/liquids.
White, and Brown Spirits and other liquors
● Brown spirits are aged in barrels
● White spirits are not aged.
"Aged' only in barrels
"Dead'" Liquid
● Will not age in the bottle.
● Not majorly affected by environment/storage like wine.

Wine
● Fermented from the juice of fruits-Grapes.
● Aged-Either in barrels or stainless tanks
Living Liquid
● Will continue to age in the bottle
● Affected by the

Two key words when defining wine

● Fermentation- process of breaking down a substance by micro- organisms such as
yeast and bacteria, usually of sugar to alcohol
 ● Aging- the act of storing the wine for a period of time to bring out the flavor the
winemakers is looking for. Done either with oak (french or american) barrels or stainless
steel tanks.

How wine is made

● Grapes
● Harvesting
● Pressing
● Releasing a juice called must. High in sugar content.
● Add yeast to start fermentation. Transform sugar to alcohol and C02
● Aged in barrels or tanks

Technical and legal definition of wine:

● Alcohol strength varies from about 5 % alcohol by volume (ABV) to about 16 % ABV;
most wines are bottled between 10% ABV to 14% ABV
● Fortified wines range from 15% to 22% ABV

Wines by grape types

There are at least 10,000 different kinds of grapes. Of the 10,000 kinds of grapes only 1,000 will
make wine. And of this only a little over 100 types will make great wine.

TYPES OF WINE
RED WINE
● Color is Red
● Produced when Red grapes are quickly pressed after harvest and the juice is left to soak
with the skins to allow Tannins and color to transfer to the juice
WHITE WINE
● Color is white
● Produced when grapes (Red or White) are quickly pressed after harvest and the juice
separated from the grape skins before fermentation.
ROSE WINE
● Color is Pink/Rose/Blush
● Produced when Red grapes are quickly pressed after harvest and the juice is left to soak
with the skins but separated soon after.
FORTIFIED WINES
● Produced similar to red wine but is of a higher alcohol content. Normally above 15%
abx. In order to get the higher alcohol content the wine is either infused with stronger
alcohol (brandy) and normally has a higher sugar content.
● The resulting wine in general is sweet.

WINES BY COUNTRY OR REGION

Old World
● France
● Spain
 ● Germany
● Portugal
● Italy
New World
● Australia
● America
● South Africa
● New Zealand
● Chile

WINES BY GRAPE TYPE

Red Grapes
● Merlot (Mer-low)- Soft ripe red fruits, Plums, Jam, Sweet
● Cabernet Sauvignon(Cab-er-nay/ Sow-vee-nyon)- Black and red currants, Duhat, Oak,
leather, chocolate.
● Shiraz/Syrah (Sher-as/Sea-ra)- Spice, smoke, herbs
● Pinot Noir (Pea-no Nwah)- Soft, Light, Strawberries

White Grapes
● Chardonnay (Shar-dun-nay)- Pineapple, butter, cream, vanilla, honey
● Sauvignon Blanc (Sow-vee-nyon Blonk)- Crisp green apple, gooseberry/ guava, crisp
but can be sweet.
● Semillon (Sem-me-yon)- Light, crisp, citrus
● Pinot Grigio (Pea-no Grij-eo)- Honeydew, melon, cut grass and soft citrus.

WINE SERVICE
Proper Wine Serving
● Always present the wine like vou are presenting a gift
● Pick up the wine from the cellar.
● Carry it properly to the table of the guest
● Present the wine properly to the guest
● Confirm with the guest that you have the correct bottle
● Remove the tax stamp
● For screw caps twist the bottle from the bottom
● For corks use a corkScrew
● Always keep trash in your pocket
● Never invade the space of the guest when opening a bottle of wine
● Hold bottle properly
● Serve a tasting portion
● Serve guests in proper order
● Always have some wine left in the bottle for the host.