Actress That Plays Vanessa From The Queen Of Flow Make Your Restaurant Boom – Organizational Tips For a Successful Business

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Make Your Restaurant Boom – Organizational Tips For a Successful Business

According to the most recent food expenditure data from the United States Department of Agriculture’s Economic Research Service, spending on food and alcohol in restaurants nationwide in 2008 was approximately $485 million. Spending in this way is not surprising to people who have an entrepreneurial spirit. A soul often aspires to own and operate a restaurant to reap the benefits of not just food, but beer, wine, and liquor. However, before turning a profit, a new restaurant owner must consider various factors to make a successful watering hole.

“Americans love to eat out, and the pace of development of the modern lifestyle suggests that they will continue to eat out more in the future,” said Douglas Brown, best-selling author. The Restaurant Manager’s Handbook. “…four out of five consumers agree that going to a restaurant is a better way to spend their leisure time than cooking and cleaning.”

One of the most important tasks to prepare your restaurant for success is to survey the existing bar environment where your business is located.

According to Valerie Melema, professional bartender and author The Professional Bartender’s Handbook, An effective way to research the location you need for your restaurant is to talk to others in the area to learn about their specific clientele and what types of food and alcohol are popular. For example, in Florida, Land Shark beer is a local favorite, but in Pennsylvania, Yuanling is a staple of any thriving establishment.

If a certain type of beer is popular, be sure to offer this beer by the bottle And on draft,” Mellema said. “For the big after-work martini crowd, stock the bar with a variety of vodkas and gins along with the regular spirits.”

Creating something welcoming, comfortable and entertaining is one of the first steps in any successful bar or restaurant business – a well-organized establishment with visible stock will not only attract guests, but also streamline the ordering process. Optimal bar organization can be achieved through the following steps:

1. Install proper refrigeration. Bars require refrigeration because many drinks require refrigerated mixers, garnishes, and even eggs.

2. Furnish your bar with the right amount of cabinets and sinks. Cabinets should be easily accessible and contain alcohol and additional necessities such as straws and napkins. Hygiene supplies are essential and should also include a hand wash sink, triple sink setup, and all-purpose sink.

3. Keep a variety of beverage-specific glasses in stock. Most guests will be impressed if special glasses are used. Different glass types include wine glasses, pints, beer mugs, highballs, cocktail glasses, martini and rocks glasses. Back-up glassware should also be stored in an easily accessible location.

4. Set up a convenient bar top. Bar mats are essential for jiggers and mixing glasses, as well as holders for napkins and straws. Bartenders will appreciate the mixing area with grate and drain to easily drain excess liquor and mixer.

5. Supply necessary liquors. Includes: brandy, cognac, gin, light rum, añejo rum, blended scotch, whiskey (blended or Irish), Canadian whiskey, white tequila, gold tequila, vodka, citrus vodka, bourbon.

6. Include different types of camaraderie. Cordials can be used as a mixer, after dinner or as floaters. Popular cordials include amaretto, contra or triple sec, crème de cassis, Grand Marnier, crème de cacao (white and dark), kahlua, sambuca (white), crème de menthe (white and green), Bailey’s Irish cream, B&B’s is included. , Curacao (white and blue), Chambord, Frangelico, Schnapps (peach and peppermint), Tuaca, Melon Liqueur, Southern Comfort, Tia Maria.

7. Include wells in bar construction. Wells, which allow easy access to frequently used liquors and liqueurs, are a necessity in public bars.

8. Include lots of beer. Be sure to have a variety of beers available on draft and in bottles, such as lagers, ales, porters, and stouts.

9. Make beer kegs and taps readily available to employees. Beer taps should be located in locations that allow bartenders easy access to kegs. The kegs are heavy, but the staff should be able to change them themselves. Once empty, kegs can usually be returned to the vendor for refilling.

10. Be savvy about wine storage. Reds should not be stored

They should not be stored in a refrigerator, or in a place that will expose them to light. White wine should be stored in a temperature-controlled refrigerator. Essential wines include: red wine, blush wine, sherry (creamy and dry), port (tony and ruby), vermouth (sweet and dry), rose wine.

11. Use popular brand names when setting the bar. Guests will request specific liquors and be impressed if they are available. To make ordering easier, determine how much each different type of liquor is sold for. These numbers are used so there won’t be too much inventory and everything will be fresh. Always carry at least one back-up bottle of each liquor.

12. Stock the necessary mixers, garnishes and other necessary items: Cocktails should have the right mixers and garnishes. Most guests look forward to the olives in their martinis or the cherries in their amaretto sours. Examples of garnishes needed include ginger, grenadine, various juices, lemon-lime soda, lemon and lime wedges, pineapple, cocktail onions, fresh mint, Old Bay seasoning, salt and pepper, sugar, whipped cream.

13. Determine the tools and equipment required to operate the bar. A bar requires a variety of tools. Certain tools are required to make certain types of drinks, while others are used in many drink recipes. Examples include a long bar spoon, a covered cocktail shaker, a wine key, a muddler for making drinks like a mojito, and a jigger for measuring cocktails.

14. Create an inviting environment. It is important to have a bar setup that guests will be happy with. Many small bars don’t look like much, but the servers and bartenders are friendly, so the atmosphere and bar staff make or break it. Effective ways to create a fun atmosphere include plenty of bar top space, televisions and jukeboxes, as well as games like darts or pool.

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