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© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Main Ideas
Serving Alcoholic Beverages
Forecasting Beverage Sales
Standardized Drink Recipes and Portions
Purchasing Beverage Products
Receiving Beverage Products
Storing Beverage Products
Bar Transfers
Computing Cost of Beverages
Special Features of Liquor Inventory
Sales Mix
Technology Tools
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Serving Alcoholic Beverages
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Serving Alcoholic Beverages
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Serving Alcoholic Beverages
These products will be specified, ordered,
received, and stored much like food products.
However, there are control issues that are much
more difficult to handle.
Such controls must be modified to meet the
characteristic and inherent increased responsibility
created by the sale of alcoholic beverages.
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Serving Alcoholic Beverages
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Forecasting Beverage Sales
BEER
Forecasting beer sales is basically the same as
forecasting any regular menu item - use sales
histories.
Keg beer is also known as draft beer, or beer in
a form of packaging in which the beer is shipped
to you in multi-gallon units for bulk sale.
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.1 LeRae's Bar Beer Sales
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Forecasting Beverage Sales
WINE
Forecasting wine sales is divided into two parts:
1. bottled-wine sales
2. wine-by-the-glass sales.
When forecasting sales by the bottle or glass -
use sales histories.
House Wines – wine served to a guest who does
not stipulate a specific brand when ordering.
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.2 LeRae's Bar Wine-by-the-Glass Sales
Product:
Wine by-the-Glass Number Sold Percentage Sold
Fabiano Chardonnay 30 18.75%
House Merlot 16 10.00
Bolla Soave 62 38.75
House Zinfandel 52 32.50
Total 160 100.00
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Forecasting Beverage Sales
SPIRITS
While the number of people who order a mixed
drink can be tracked, the exact item the guests
request is very difficult to determine.
One method categorizes all drinks based on the
spirit that forms the base of the drink.
Spirit sales can also be tracked by generic
product name, specific product name, or
specific drink requested.
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.3 LeRae's Bar Spirit Sales
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Standardized Drink Recipes and Portions
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Standardized Drink Recipes and Portions
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Standardized Drink Recipes and Portions
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.4 Beverage Cost Competition
Number Total
Portion of Liter Portion Selling Beverage Beverage
Size Portions Cost Cost Price Sales Cost %
1.00 oz. 33 $24.80 $ 0.75 $8.50 $280.50 8.8%
1.25 oz. 26 24.80 0.95 8.50 221.00 11.2
1.50 oz. 22 24.80 1.13 8.50 187.00 13.3
1.75 oz. 19 24.80 1.31 8.50 161.50 15.4
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Purchasing Beverage Products
Beer product request log should be maintained so that guest
requests that cannot be filled are noted and monitored by
management.
Beer is typically sold in cans, bottles or kegs.
Draft beer (beer from kegs) is often the preferred choice and
cheaper for operators to serve. However, special equipment
and serving techniques are required.
The shelf life of keg beer is the shortest of all packaging types,
ranging from 30 to 45 days for an untapped keg and even
fewer days for a tapped (opened) keg.
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.5 Beverage Product Request Log
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Purchasing Beverage Products
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.6 Draft Beer Containers
140 -
15.5 58.7 165 124 99 Half Barrel / Full Keg
170 lbs.
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Purchasing Beverage Products
As a good manager, you will build a wine list
that fits your own particular operation and guest
expectations.
In developing a wine list, operators must offer
choices for guests who want to spend a lot or a
little.
A vintner is a wine producer.
Wines should either complement the food or, in
the case of a bar, are popular with the guests.
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.7 Wine Bottle Sizes
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.8 Sample Wine List
Toliver’s Terrace
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Purchasing Beverage Products
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Purchasing Beverage Products
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.9 Spirit Bottle Sizes and Capacities
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Purchasing Beverage Products
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.10 Spirit Cost Percentage
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Purchasing Beverage Products
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Purchasing Beverage Products
Depending on the state and county, special laws
may influence how beverage purchases are to be
made or paid for.
The goal in purchasing beverages is to have an
adequate, but not excessive amount of product on
hand at all times.
Organic spirits available include Vodka, Gin,
Tequila, Scotch and Rum. While more expensive
than non-organic versions of the same product,
these items are increasingly available for
purchase.
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Purchasing Beverage Products
Concerns about costs can plague green beverage
initiatives because organic product costs are
historically higher. Today, however, using seasonal
and local produce and juices for drink production can
help moderate every operation’s costs while
increasing quality.
A broken case occurs when several different brands
or products are used to completely fill the case.
As a general rule, wine, beer, and spirits are
purchased by the case.
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Receiving Beverage Products
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Receiving Beverage Products
If beer is fresh dated, that is, a date is stamped on the
product to indicate its freshness, very little inspection
is required.
Key beverage receiving checkpoints are: correct
brand, correct bottle size, no broken bottles, freshness
dates (beer), correct vintage (wine), correct unit price,
correct price extension, and correct invoice total.
If errors are detected, a credit memo should be filled
out and signed by both the delivery person and the
receiving clerk.
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Storing Beverage Products
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Storing Beverage Products
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Storing Beverage Products
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Storing Beverage Products
When storing wine, it should be exposed only to the
minimum amount of light necessary.
The cork protects wine from its greatest enemy,
oxygen. Oxidation occurs when oxygen comes in
contact with bottled wine – it smells somewhat like
vinegar.
Wine should always be stored in such a way that the
cork remains in contact with the wine to stay moist,
usually on its side.
Storage should keep the cork, and thus the wine, cool,
dark, and moist.
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Bar Transfers
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Computing Cost of Beverages
Beginning Inventory
PLUS
Purchases
=Goods Available for Sale
Less
no “employee meals”
Ending Inventory
Less
Transfers from Bar
Plus
Transfers to Bar
= Cost of Beverage Sold
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.13 Cost of Beverage Sold
PLUS
Transfers to Bar 2,140.00
Cost of Beverages Sold $28,218.15
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Special Features of
Liquor Inventory
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.14 Specific Gravity of Selected Liqueurs
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Sales Mix
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.15 Raider Resort
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Sales Mix
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.16 Raider Beverage Outlets
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Figure 4.17 Raider Resort
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Technology Tools
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Technology Tools
Programs available in the beverage area
include those that can help you:
1. Monitor product sales.
2. Monitor product (inventory) usage.
3. Calculate actual and targeted pour percentages.
4. Adjust product costs for happy hours and
specials, as well as product transfers to and from
the kitchen.
5. Maintain adequate levels of product inventory.
6. Establish par stock quantities and values.
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Technology Tools
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller
Summary
Serving Alcoholic Beverages
Forecasting Beverage Sales
Standardized Drink Recipes and Portions
Purchasing Beverage Products
Receiving Beverage Products
Storing Beverage Products
Bar Transfers
Computing Cost of Beverages
Special Features of Liquor Inventory
Sales Mix
Technology Tools
© 2011 John Wiley & Sons Food and Beverage Cost Control, 5th
Edition
Dopson, Hayes, & Miller