Lesson 1

The Development of
Bars

From the Tabernae to the

Gastro pub
Lesson 1: The Pub and Bar

Lesson Overview

1.1 Introduction
1.2 Brief history of bars and alcoholic drinks
1.3 Development of bars
1.4 Modern bar design, layout and location
1.5 Ownership types – pubs and bars
1.6 Legal aspects affecting beverage
businesses
1.7 The modern pub experience

Conclusion

References
Lesson 1: The Development of Bars
Aims and Learning Outcomes of the Lesson

On completion of this lesson the learner will

be expected to be able to;
 Explain the origin of the pub/bar and its
alcoholic beverages, from the ancient times to
the 20th century
 Explain the development and identify the types,
functions and traditions of modern bars
 Describe the modern innovative practices
which bar owners are adopting to encourage
business.
Lesson 1: The Development of Bars

1.1 Introduction
 The Pub and Bar – social gathering places, primary focal point
of most towns and cities
 All sizes, shapes and services
 Opening times can vary in certain countries
 These establishments have existed for centuries offering
customers, travellers and tourists access to the food, drinks,
music and the company of the local people
 Some countries have a high pub and bar concentration (very
social people)
 Pub’s own particular atmosphere and personality (quite,
reserved, little livelier, home from home)
 The company constantly changes
 The term ‘local’ - indicates a customer’s favourite bar
Lesson 1: The Development of Bars

1.2 A brief history of bars and alcoholic

drinks
 Alcohol in the ancient times: Neolithic period, Code of Hummurabi – oldest recorded hospitality
laws, The Egyptians, Chinese drinking traditions in ancient times, Greece – from mead to wine, The
Romans, tabernae (wine taverns), The British tavern (alehouse) emerges in 43 AD .
 Drinking in the middle ages: The monks influence, middle age pubs Jerusalem Pub (UK) - Brazen
Head (Ireland) – White Horse Tavern (USA), distillation - the wonder of the middle ages, public houses and
licenses (1552 Act & requirements).
 Early modern period: 16th Century (word ‘bar’ in common use), spirit consumption mainly for
medicinal purposes.
 17th Century, the rise of Champagne and distilled spirits in bars: Dom Perignon
(Champagne), Franciscus Sylvius (Gin), Tea and Coffee drinking preserve of rich only, 1 st distillery
established in US.
 The 18th century, the Victorian Era, class distinction and the saloon bar: availability of
cheap spirits, coaching inns established, word ‘cocktail’ in use, saloon room (higher prices, entertainment,
music hall).
 The 19th Century, industrialization and ice: ice becomes available, Jerry Thomas ’Bon Vivants’
1st cocktail book published, Snugs (private area) introduced in pubs.
 Modern period: Early 20th century, prohibition in USA (bars go underground, bootlegging, speak easy
bars), Late 20th century (tied houses, brand driven drinks, removal of snugs & saloons, importance of food)
,the rise of large car parks, super pubs and supermarkets (cheap alcohol), 21st century (gastro pubs,
premium spirits, speciality beers, freshly made cocktails)
Lesson 1: The Development of Bars

1.3 Development of bars

 Public bar: large service area, modern importance of dining and entertainment in pubs
this encourages some establishments to maintain distinct rooms or areas.
 Bar counter: move away from the table, casks kept in taproom, Isambard Kingdom
Brunel (British engineer) - circular island bar.
 Pub signs: King Richard II (England) in 1393 requires landlords to erect signs to make
alehouses easily visible to passing inspectors, borough ale tasters. Pub names derived
from illustrations on signs, earliest signs (brewing paraphernalia, religious symbols or
heraldry).
 Bar Types: cocktail, dispense, function, wine, restaurant, public, café, pool, beach, brew
pub, music, sports or dance bars. Bars categorized by patrons who frequent them: gay,
biker or student bars.
Cocktail Bar. Pub Signs. Snug area in the bar.
Lesson 1: The Development of Bars

1.4 Modern bar design, layout and location

Pub traditions and practices

 Design (holistic): aesthetic appeal, customers expectation – a total experience, individual spaces for creating business
goals and great environments. ‘The requirements of good bar design are highly specific, functionality is as important as
form’( Roberts, 2008).
 Layout (ergonomics): Good layout in F & B preparation and service areas and its relationship to overall productivity.
Ergonomic study of (a) all hospitality staff involved (b) provision of data for efficient and effective design of the bar. Ultimate task
– to develop the most comfortable conditions for customers and staff with regards to:
‘Lighting, climate, noise, physical workload (kitchens and bust bars), facilitating psycho sensorial functions in reading instruments
displays, handling of equipment and controls made easier, making better use of spontaneous and stereotypes responses’ (Murphy, -
2008)
 Location (considerations): type of clientele to attract, population size in relation to plans, flexibility
of the pub, local competition, local and town planning, visibility and positioning (prominence), foot traffic,
proximity of local facilities, condition of the pub.

Pub Traditions and Practices

 The Happy Hour: entered into civilian use in 1960s, differs each country, reduced priced drinks & free
food, illegal in some countries.
 The Lock in: age old tradition, bar owner lets drinkers stay in the pub after the legal
closing time (private party scenario), illegal in some countries, rare now due to extended
licensing hours in most countries.
 Social behaviour in bars: centres of social significance and cultural reproduction, a
nations culture merges, and where the questions of identity and identification continually
matter (Wilson, 2005). Cavan's (1966) study of American bar behaviour, ownership and
general duties are assumed by patrons, specific language deemed appropriate.
Lesson 1: The Development of Bars

1.5 Ownership types – pubs and bars

 Tied house: ‘Establishment that has an association, financial or otherwise, with a liquor
manufacturer or its agent that is likely to lead to its products being favoured’ (Trevor,
2012). Illegal in US, popular in UK. Some breweries appoint ‘salaried managers’ to run
their bars. Some bar owners finance pub purchases with brewery soft loans and are
required to their beer in return.
 Tenancy house: most established and traditional ways of running a pub. pub is owned
by brewery and the publican rents the pub. Short term agreement (1-3 years) or year to
year (referred to as ‘rolling’ or evergreen’ agreement. Exact terms differ from pub chain to
pub chain. Tenant tied or partially tied to buying certain beers/products. Tenancy is valued
also on Fix & Fit, stock etc (valuation). Pro’s – discounts on products, experience of
previous landlord, Con’s – popularity of some products tenant is tied to.
 Free House (freehold/lock up): Outright private ownership, ability to purchase
supplies from any company, bigger margins obtained sometimes. Freehold property offers
good security for loans.
 Franchise house (leasehold): Publican has right to occupy property for a fixed term
of years. Two kinds of lease – (a) Sales or assignment of lease: lessee committed to pay
rent throughout term unless they can sell the interest by assignment to another purchaser.
(b) Grant of new lease – ‘without premium’ publican only required to purchase fix & fit,
stock, glassware etc, some clause might contain barring sale or assignment of lease within
first two years. Goodwill can be sold. Tenant is obliged to comply with terms of lease (i.e.
tie – free of tie, part tie or full tie, repairing obligation, rent review, service charges,
assignment clauses, insurance premiums, decoration – internal & external.
Lesson 1: The Development of Bars

1.6 Legal aspects affecting beverage

businesses
 Bars are governed and regulated by a wide variety of legal
obligations.
 Most countries bar owners must have a license or authorisation
from a licensing authority (local council).
 In UK, most of Europe, USA – statutory requirement for anyone
selling alcohol to obtain a qualification with accreditation from
the local state agency.
 Laws on selling and buying alcohol are clear, violation can
result in arrest, prosecution and fines.
 Duty of every bar owner to make every staff member aware of
the main aspects of legal aspects affecting their business.
 Government agencies normally provide guides which help bar
businesses to understand their obligations (i.e. in the UK
http://www.homeoffice.gov.uk/drugs/alcohol , in USA legal aspects change
state to state).
Lesson 1: The Development of Bars

1.7 The modern pub experience

The challenge to bars: improve the spend per customer, creating special nights,
price sensitivity, innovative practices.
 Engagement and involvement: mix your own drinks and cocktails, cook your own food,
themed evenings.
 Game nights: video games, retro games (ping pong, foosball).
 Technology: IBar intelligent systems – drink detection, finger touch systems for music and
photos.
 Exotic and molecular cocktails: Callooh Callay (East London, England serves a Rum Punch
in a gramophone, Eden Freeman of Taylors Bar and Restaurant, New York ‘Flight of Fancies
molecular cocktails).
 Speakeasy venues: interest in nostalgia, unusual environment, classic old school drinks.
 Themed music events: have it your way (customers bring own vinyl's), themed music
evenings.
 New glass measures, portion sizes.
 Price reduction ideas: drinks prices reduced or interested depending on their popularity (stock
exchange model).
 Ladies nights: discounted cocktails, excellent food and wines.
Lesson 1: The Development of Bars

Conclusion

 Tradition of going to the pub or bar can be traced way back to ancient
times.

 The pub is often the only place neighbours, friends and family get to
meet in many towns and villages around the world.

 Pubs are constantly evolving with market demands and changing

consumer tastes.

 Sheer camaraderie and companionship which pubs and bars offer

forms an integral part of a nation’s cultural core.

 Ray Oldenburg (American sociologist) - importance within modern

societies of the third place, a location that is not work or home (i.e.
pubs, bars), Oldenburg believes they are major contributors to the
maintenance of social capital and of healthy community life.
 Lesson 1: The Development of Bars

References
 Austin, G, A. (1985) Alcohol in Western Society from Antiquity to 1800: A Chronological History, Santa Barbara, CA.:ABC Clio.
 Brandwood, G.K, Davison, A. and Slaughter M. (2004). Licensed to sell: the history and heritage of the public house. English Heritage: UK.
 Babor, T. (1986) Alcohol: Customs and Rituals, Chelsea House: New York.
 Brown, J. and Miller, A. (2009) Spirituous Journey: A History of Drink, Book Two. Mixellany Limited: USA.
 Cavan, S. (1966) Liquor License: An Ethnography of Bar Behaviour, Chicago: Aldine Publishing Co.
 Cole, S. (2007) West from Paddington. Etica Press Ltd: UK.
 Cousins, J. and Lillicrap, D. (2010) Essential Food and Beverage Service, London: Hodder Education.
 Cherrington, E. H. (1925) Standard Encyclopaedia of the Alcohol Problem, American Issue Publishing Co: Westerville, OH.
 Doxat, J. (1972) The World of Drinks and Drinking, Drake Publishers: NY.
 Granet, M. (1957) Chinese Civilization. Barnes and Noble: London.
 Haigh, T. (2007) Vintage Spirits and Forgotten Cocktails, Quarry Books, Quayside Publishing Group: USA.
 Murphy, J. (2009) Bar Design – converging form and function, Licensing World, April, Dublin: Jemma Publications Ltd.
 Murphy, J. (2013) Principles and Practices of Bar and Beverage Management, Goodfellow Publishing Ltd, Oxford: England.
 Murphy, J. (2013) Principles and Practices of Bar and Beverage Management – The Drinks Handbook, Goodfellow Publishing Ltd, Oxford:
England.
 Molloy, C. (2002) The Story of the Irish Pub, Vintners Federation of Ireland, Liffey Press: Dublin.
 Norrington-Davies, T. (2005) Is the gastropub making a meal of it?. 24th November, The Daily Telegraph (London). Retrieved [July 2008]
 Patrick, C, H. (1952) Alcohol, Culture, and Society, Duke University Press: Durham, NC.
 Porter, R. (1990) Introduction. In: Sournia, Jean-Charles. A History of Alcoholism. Trans by Hindley and Stanton, Basil Blackwell: Oxford.
 Raymond, I, W. (1927) The Teaching of the Early Church on the Use of Wine and Strong Drink, Columbia University Press: New York.
 Roberts, R. (2008) Drinks Focus bar Design, September, Hospitality Ireland, Dublin: Madison Publishing Ltd.
 Times (1928) The New York Times, January 7th Issue: USA.
 Trevor, P. (2013) Tied House Laws Revisited – Middle Ground May be the way to go Vaneast Beer Blog,
eastsidebeer.blogspot.ca/2012/05/tied-house-laws-revisited-m,iddle-ground.html [ retrieved 29/5/12].
 Wondrich, D (2007) Imbibe: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to ‘Professor’ Jerry Thomas Pioneer
of the American Bar, Perigee Trade: USA.
 Wilson, T, M. (2005) Drinking Cultures: Alcohol and Identity, Oxford: Berg.