Bartender, Bar Server, Wine Sommelier, Cocktail and Bar Service Guide
Step No. 1
Bartender Training Course
Bartender Duties and Responsilities
- Responsible for dispensing, mixing and preparing drinks promptly and accurately in accordance to the set standard and to provide courteous and efficient service of beverages to all guest/customers in any bar outlet that may be assigned.
Duties and Responsibilities
- 1) To prepare working area and all mise-en-place such as ice, glasses, and other equipment needed for smooth and efficient operations in advance before every operation time.
- 2) Displays appropriate bottles and glasses done in an artistic and accessible way in display counters to be a merchandizing tool in selling.
- 3) Must have a complete knowledge of all the beverages especially those listed in the drink/ wine list of its contents and preparations.
- 4) Must be familiar with the company's service standards and the proper equipment's to be used including garnitures of drinks all the time.
- 5) Must have complete knowledge on how to operate the cash registered.
- 6) Must be familiar on how to use the glass washing machine, the right temperature and the proper chemical to use.
- 7) Greets, receives guest/customers in the bar counters and in the outlet if so required.
- 8) Takes order, makes recommendation or suggestion and answer questions regarding food and beverages and the activities of the ship/hotel
- 9) Must make sure that what is ordered is what is served.
- 10) Serves guest/customers with proper sequence and timing anticipate guest needs and satisfy them all the time.
- 11) Set and re-set tables and bar counters in accordance to set company standard.
- 12) Must maintain a good working relation with co-workers, superior and a good public relation image with the guests or customers all the time.
- 13) Checks stock level of bar supplies and prepare necessary requisitions for approval of superior and to obtain same from provision store when necessary.
- 14) Report shortage, losses, spoilage and breakages to superior
- 15) The bar stocks are properly stored, locked and secured after every operation.
- 16) Prepare sales report in accordance to the company set standard.
- 17) To maintain the cleanliness & orderliness of all equipment used during the operations and of the whole working area all the time.
- 18) Assist co-workers, superiors in service if so required
- 19) Attend regularly to outlet/department meeting or briefings.
- 20) Performs other bar related duties that may be assigned.
Bar Outlet Opening and Closing Procedures
Opening Bar Outlet
- 1) Get the bar keys from the bar office
- 2) Check bar bulletin board and information's
- 3) Open the bar outlets
- 4) Check fridges bar stocks and refill
- 5) Prepare mise-en-place such as: Ice Cubes, Crushed Ice, Bar tools, Glasses, Garnished and Spirits
- 6) Set up tables, chairs, ashtrays and bar menus
- 7) Open the bar lights inside and outside the bar
- 8) Set up bar display and cocktail of the day
- 9) Check bar outlets curtain and promotion
- 10) Check bar utilities, waitresses reporting time
- 11) Informed all not available items to servers
- 12) Open and ready the NCR machine or Micro
- 13) Received order from waitresses serve is being followed
Closing Bar Outlet
- 1) Compile all bar check and make bar report
- 2) Segregate all charges for management, staff customers and concessionaire.
- 3) Reading the NCR machine or Micro
- 4) Ready the bar report to be check by the supervisor, head bartender or bar manager.
- 5) Conduct daily bar inventory reports
- 6) Check and make requisition for tomorrow
- 7) Refill all fridges inside and outside the bar.
- 8) General cleaning of bar outlets including fridges, coffee machine, ice machine, glass washing machine, floors, equipment's, glasses, tables and chairs.
- 9) Close the bar and check all machines
- 10) Submit bar checks and reports to accounting
- 11) Surrender bar keys to bar office and report to bar manager any problem encountered.
Solving Problem and Dealing with Guest Complaints
Procedures / Your Respònse
- 1) Maintain Eye Contact - Look at the guests eyes in an apologetic yet concerned manner.
- 2) Listen - Listen with your ears and heart, and listen with your eyes as well.
- 3) Empathize - I am terribly sorry, Mr. castro.....
- 4) Gather Facts - May I please check back with you again Sir? You would not like flowers on your table?
- 5) Explore Solutions and Take Action - "May I then remove the flowers now, Mr Castro?
- 6) Offer Assurance - " I am really sorry, Sir, and I will make sure this will not happen again"
- 7) It is equally important to thank the guest for bringing the problem to your attention. Assure the guest that it will be noted and that it will report to management.
Step No. 1
Bartender, Bar Server, Wine Sommelier, Cocktail and Bar Service Guide
Every bartender or bar server must have a sound knowledge on the different Kinds of beverages, its origin, method of preparation and alcoholic contents, to be able to recommends or sell drinks.
What is Cocktail
- Are well iced mixed drinks based with liquors, with special flavoring or coring agents. It should have a distilled alcoholic flavor, but should not over power the drink. A cocktail should stimulate the mind by inducing relaxation and providing over all comports and enjoyment to the drinker while pleasing the palate and the eye.
Classification of Drinks
- Drinks may be classified into six categories, each having a general concept associated with its preparation. A basic knowledge of these methods is helpful to understand the specific recipes used to prepare the drinks. Below shows you a simplified list of the categorized drinks, their preparation method and a some examples ready.
1) Straight Shots
- A straight shot means an ounce of liquor served as is, No ice added spirits or garnishing's. The glassware will be dependent on the type of liquor served.
Brandy & Wine....snifter
Liqueur................snifter or cordial glass
2) Rock Drinks
- A rock drink is straight liquor served with ice cubes. These drinks are served in rock glass, which is normally small since it is designed to serve only without a mix. A mix is a non-alcoholic beverage used to flavor liquors.
Scotch on the rocks or any kind of liquor & liqueur
3) Highball Drinks
- A basic mixed drink (single liquor & single mix) can be referred to as a highball drink and is served in a highball glass. This highball glass is slightly larger than the rock glass to be able to accommodate the added mix. The standard mixed are:
4) Tall Drinks
- Any drink requested “Tall “is served in a tall highball glass. This glass is slightly larger than a standard highball glass to accommodate the added mix. A guest who prefers a lighter dilution will normally order drinks tall.
Tall Scotch and Soda
Tall Bourbon and Water
Tall Gin Tonic.
5) Shake or Stirred Drinks
- These are drinks where in the ingredients are chilled and mixed by being shake or stirred with cube ice. The ingredients are then strained into the appropriate glass.
- bartender - Cocktail shaking with cube ice the minimum is 7 to 12 seconds and the maximum is 14 seconds. This is to get the equal balance of the drinks. Exceeding on the limit you may damage the texture of the cocktails,
6) Blended Drinks
- Drinks are prepared in the blenders when heavy thick texture is desired. No strainer is used with the blender because the ingredients are actually blended together with the ice to form a slushy type of cocktail.
Bar and Beverage Service Procedures
Bar outlets preparation
1) Check and refill bar fridge with adequate stocks
2) Check the fridge temperature must be 40 degrees F.
3) Clean and arrange bar glasses and bar tools
4) Clean and arrange spirits, liqueurs and mixers.
5) Prepare ice cubes, crushed ice and garnishes.
6) Check and ready all machines, coffee, blender, shaker, ice, glass, draft beer machine and other equipment's.
7) Open all lights curtains, set-up ashtray, bar menus etc.
a) Service Philosophy
- The bar and beverage outlets shall be known for its prompt courteous and professional service to any guest at all times. Use the best and correct liquors, the freshest garnishing's, and the glassware shall always be clean and appropriate. Do your best to be caring and responsive to ensure that guests experience total personalized beverage service.
b) Taking Orders
- bartender and server- When you take the guests order, you are actually initiating the beverage service. How you present yourself and the way the order is taken can make the difference in sales and their impression on your bar. The procedures listed on these apps may be used as a guide whenever you take a guests order to ensure prompt and professional service.
c) Drinks Preparation
- Bartender- Once the orders have been received, the drinks are then prepared at the bar, serving clean. Visually appealing and appetizing drinks.
1) Use appropriate glassware somehow; a guest may feel it is the wrong drink if the drink is served in a different glass.
2) Check the cleanliness of the glassware. Residual detergent and grease leaves beer and other drinks tasting flat.
3) Wipe with a clean napkin any spillage on the side of the glass.
1) Always use the correct liquor and mixes when preparing drinks
2) If you need to substitute a brand of liquor, ask the guest first.
3) Avoid unnecessary spillages by pouring carefully in the mouth of glass.
4) Replace cap of liquor bottle immediately after use.
1) Always use the best, freshest and correct garnishing's when preparing dinks.
2) Discard those that are damaged deformed, or those with spots or holes.
3) After preparing them, place in a garnish container on top of crushed ice to maintain their firmness.
4) Use appropriate garnishing's and is consistent with them. If a drinks appearance changes, have changed the ingredients
d) Serving the drinks
- Bartender and server- Serving the drink to the guest may be classified into two. Serving a drink prepared at the bar and pouring drinks in front of the guests. The following show basic method and skills in caring out these tasks.
Serving Bar-Prepared Drinks
1) When caring drinks or glasses to and from table, always use a bar tray.
2) Serve all drinks from the right or in front of the table, which is more convenient for the guest and the server.
3) Never serve across the table.
4) The bar tray should rest on one hand while drinks are served with the other, it should never rest on the table.
5) Whenever possible, serve in a clockwise direction around the table, walking forward.
6) Serve ladies first.
7) Always serve with a coaster or napkin, except when serving wine by the bottle. The bar logo should always face the guest.
8) Place the drinks on top of the coaster with the garnish to the left of the guest.
9) Handle glasses by the base or stem, not the rim.
10) Always serve carbonated beverages with drinking straws
Pouring Drinks in Front of the Guest
1) Pour drinks like beer and wine in front of the guest
2) When pouring drinks from the bottle, turn the bottle slightly towards the right to avoid spills on the table cloth or the guest.
3) When pouring liquor, never allow the lip of the bottle to touch the glass.
4) When the service calls for ingredients to be mixed in front of the guest, pour the measured liquor in the proper glass, then add the proper amount of mixers requested by the guest.
5) When" on the rocks" drinks are prepared in front of the guest pour the liquor over the ice in the glass.
Wine Sommelier Duties and Responsibilities
- Responsible for all aspects of wine which wine pairs best with the meal ordered, recommends a wine to guests and provides information about the wine's the origin and the nature of its flavor if the guests requests it, helps guests learn how to taste wine to enhance their dining experience. Serves the wine to guest. The procedures of serving wines are can include showing the cork to the guests, pouring a sample and waiting while it is tasted. When the guests are ready, pours the entire glass of wine. Return to the table to ask how diners enjoyed the wine and listen to tales of their experience.
Wine Sommelier Duties
1) Usually found in upscale restaurants or in luxury cruise ships, sommelier is a specialist in wine service, they are also expected to have extensive knowledge of cocktails, alcoholic and non-alcoholic beverages.
2) In luxury cruise ships they called " Wine steward " this professional typically manages the wine cellar at the restaurant, and acts as onboard experts on wine and food pairing.
3) Typically on land base, five star hotels, resorts, exclusive restaurants, fine dining restaurants have at least one wine sommelier or wine steward.
4) Wine Sommelier or wine steward is responsible for providing courteous and professional wine and beverage service to the guest and all aspects of wine which wine pairs best with the meal ordered.
5) recommend a wine to guests and provide information about the wine's the origin and the nature of its flavor if the guests request it,
6) Apply merchandizing and upselling techniques for maximum revenues, and must be able to attain reasonable sales target.
7) helps guests learn how to taste wine to enhance their dining experience. Serves the wine to guest.
8) The procedures of serving wines are can include showing the cork to the guests,
9) Note: showing the cork to the guest is an art of professional wine sommelier but guest don't know why you showing the cork, here the tips, by showing the cork means; if the wine as follows:
10) Pouring a sample and waiting while it is tasted, When the guests are ready, pour the entire glass of wine. Return to the table to ask how diners enjoyed the wine and listen to tales of their experience.
Serving Wine Guide
50 degrees Fahrenheit. to 55 degrees Fahrenheit - as normal storing temperature
70 degrees Fahrenheit - Wine to be stored up to 5 years
65 degrees Fahrenheit - Wine to be stored up to 15 years
60 degrees Fahrenheit - Wine to be stored exceeding 15 years
40 degrees Fahrenheit. to 50 degrees Fahrenheit - White wines and Champagne
63 degrees Fahrenheit. to 66 degrees Fahrenheit - Red wines and fortified wines
Prensenting the White Wine
1) When a guest asked for white wine, the waiter or sommelier should obtain the bottle from the service bar set it into an ice bucket, cover it with a clean folded napkin and bring service into the dining room, but wine bucket to the right of the person who ordered the wine.
2) The waiter or sommelier then takes the bottle out of the bucket and present it to the guest with the label uppermost. And the host has an opportunity to verify the correctness of his order.
3) This bottle presentation is an important part of wine service and should not be overlooked. If the sommelier misunderstood the guest and brought in the wrong wine to which the guest will later object. Furthermore this bottle--presentation ceremony shows courtesy to the guest, regardless of his knowledge about wines, and adds to the atmosphere of the dining room.
Presenting the Red Wine
Set the correct glasses on the table before opening the wine. For white wine, several types of stem glasses can be used and for the red wine must be right and exactly glasses. For elaborate service the glasses in which white wine is to be served should have been previously chilled.
Opening the Wine
1) The opening of the wine bottle begins with removal of the foil around and cork and neck of the bottle.
2) The foil should be cut with a knife well below the lip of the bottle and not ripped off with a fingernail. Older wines are often a bit moldy below the foil at the top of cork.
3) Wipe the bottle top and cork with a clean napkin. Set the corkscrew into the cork and turn it carefully straight into the cork, using only moderate pressure.
Since a cork break easily,
It is important that the corkscrew turns in straight, rather at an angle, to avoid broken cork bits failing into the bottle.
Pouring the Wine
1) Before pouring any wine, wipe the open top of the bottle with a clean napkin to remove any cork grains or other impurities.
2) The sommelier should pour about an ounce into the glass of the host (or whoever ordered the wine) so that he/she can approve the wine.
3) Hold a towel in the left hand when serving the wine and use it to wipe the bottle. Do not wrap the bottle in a towel since the passengers usually wishes to see the label of the wine they are drinking.
When the host has approved the wine, pour wine as follows:
1) For a couple, the lady
2) For the group, the person sitting to the host's right. Proceed around the table counter clockwise, filling the host's glass last.
3) Wine glasses should not be filled more than two thirds full. This gives the drinker an opportunity to savour the wine's aroma within the enclosure of the glass before sipping it.
1) Pour about one ounce of wine into a glass.Raise the glass to light: twirl it, examine it for color, clarity, and weight. Record your judgments of color, clarity, and weight.
2) Twirl the wine in the glass and sniff for scent. Record your judgments of scent.
3) Sip the wine. Slowly roll it around with the tongue to expose it to all the taste buds. Record your judgments of taste.
4) Swallow the wine and enjoy the aftertaste. Record your judgments of touch and aftertaste.
1) Reddish Brown
2) Dark Red
4) Light Red
5) Dark Pink
7) Light Pink
8) Pale White
10) Golden White
1) Clear and Glowing
2) Cloudy or Dull
1) Full Bodied
2) Medium Bodied
3) Light Bodied
Most Popular Wine Varietals
Popular White Wines
- Originate from Burgundy region of eastern France. Chardonnay is one of the most popular white wines in the world with variety of the wines of Champagne, Chablis, Burgundy, and Northern California. Chardonnay is a full-bodied wine, fruity with aroma of nut, melon, fruits and honey and with light yellow coloured. Pair well and highly recommended for white fish, grilled poultry, chicken, roast meat, cheeses and seafood.
- Originate from the Loire Valley of France. Light bodied white wine similar to pinot gris or sauvignon blanc, taste as a sweet, dry wine, fruity with aroma of lemon, apple, apricot and peach and with light yellow coloured. pairs well and highly recommended for salads, white fish and chicken.
Moscato or Muscat
- Un known where is originating some researched may be in Greece or Arabian Peninsula. Moscato or Muscat is a sweet wine with aroma of roses, honey and nutmeg and with pale green coloured. pairs well and highly recommended for desserts, white meat, veal, poultry, cheese, fois gras, nuts, pannetone and soufflés or even aperitif.
Pinot Gris or Pinot Grigio
- Originate from the Burgundy region of France. Medium dry and medium bodied wine with aroma of almond, honey, apple and nut and with yellowish coloured. pairs well and highly recommended for poultry, veal, pasta, cheeses and white meats dishes.
- Originate from Rhine Region of Germany. Riesling is a classic white wine variety well known for the light bodied, with aroma of apple, lemon, peach and with pale yellow coloured. pairs well with fish, poultry, game fowl and spicy foods.
- Originate from Loire Valley of France. Sauvignon blanc is a dry white wine, fruity, flowery with aroma of gooseberry, nutmeg, fresh grass and pale yellow coloured. pair well and highly recommended for shellfish, lobster, crab, white meats, pork and poultry.
Other Popular White Wines
- Gewurztraminer - Germany
- Prosecco - Italian
- Semillon - France
- Silvaner - Austria
- Trebbiano - Italy
- Verdejo - Spain
- Verdicchio - Italy
- Viognier - France
Popular Red Wines
- is the most popular red wine varietals, deep in red color, full-bodied wine with aromas of red currant, mocca, vanilla, cherry and blackberry. pairs well with red meats, any kind of heavier dishes, roasted or grilled steak, lamb, game and cheeses.
- Originate from France, medium to full bodied wine with aromas of berry, cherry and plum. pairs well with beef, lamb, roasted meat, spicy food, pasta and cheeses.
- Is also very popular red wine varietals, medium-bodied wine, dark blue color, fruity and full flavored. pairs well with roasted and grilled steaks, pork, duck, lamb, veal, turkey, cheeses or even pasta.
- Is a another red wine varietal full-bodied wine with aromas of raspberry, roses, herbs, and vanilla. pairs well with roasted or grilled beef, chicken, duck, lamb, pork , veal and cheeses.
Syrah or Shiraz
- Is a dark in color, full-bodied wine with aromas of spices, pepper, and dark berries. pairs well with all heavy red meats dishes, beef, lamb, game, steak, grilled meat, cheeses or even duck.
- Is a ruby red in colour with aromas and flavor of dark berries plum, tobacco, herbs and chocolate. pairs well for lamb, grilled meat and cheeses.
- Zinfandel grape originated in croatia is deep dark red wine. spicy, peppery wine, with a hint of fruit flavor: berry or dark cherries. pairs well with light foods, sweet foods and light cheeses.
Other Popular Red Wines
- Barbera - Italy
- Cabernet Franc - France
- Carignan - Spain
- Cinsault - France
- Corvina - Italy
- Dolcetto - Italy
- Gamay - France
- Grenacha - Spain
- Lambrusco - Italy
- Montepulciano - Italy
- Nebbiolo - Italy
- Negroamaro - Italy
- Nero d Avola - Italy
- Pinot Meunier - France-Germany
- Pinotage - South Africa
- Sangiovese - Italy
- St. Laurent - France
Note: Always Remember for Pairings
- 1) Heavy Food - Full Bodied of Red or White Wine
- 2) Medium Food - Medium Bodied of Red or White Wine
- 3) Light Food - Light Bodied of Red or White Wine
Cocktail Party Drinks Set Menu - Sample Party Guide
Cocktail Party - 100 pax
What is Cocktail Party
- Is an informal and semi-formal social gathering generally featuring mixed drinks, alcoholic and non-alcoholic beverage with a variety of finger foods, cheeses and light snacks.
- Type of Party : Cocktail Party
- Total Pax. 100 pax
- Venue: Cocktail Faces bar
- Dress Code: Informal
- Budget: $5 per pax
- In charge: 1 bartender and 3 bar server
- Time: 7:00 pm to 8:45 pm
- To prepare party cost, you need a budget allocated for every guest then, make a beverage requisition not exceeding on the budget. Here, some points to understand how to prepare cocktail party menu.
- a) Budget per pax is $5
- b) 10 % of $5 = $0.50
- c) $0.50 is a reserved cost for the party incase you need more drinks
How to Plan the Party
- 1) For every pax approximately minimum blood alcohol level 0.04 and maximum of 0.08, which mean, minimum of 2 drinks and maximum of 3 drinks of alcoholic beverage with minimum of 1 hour and maximum of 2 hours
- 2) 3 drinks X 100 pax = 300 drinks
- 3) 300 drinks will allocate to approximately 50% cocktails, 25% wines and 25% sodas and juices.
- 4) Total expected guests is 100 Pax
- 5) $5 per pax X 100 pax = $500
- 6) $500 budget / 300 drinks = $1.66 for every drink
- 7) 50% of 300 = 150 X $1.66 = $250 for Cocktails
- 8) 25% of 300 = 75 X $1.66 = $125 for Wines and $125 for champagne
- 9) 25% of 300 = 75 X $ 1.66 = $125 for sodas, juices, beers
- 10) Beverage requisition is $500
Budget Allocation Summary
- 1) Wines and Champagne $125
- 2) Cocktails $ 250
- 3) Sodas, Juices and Beers $125
Total Budget Allocated $500
Cocktail Party Drinks Menu
1) Wines and Champagne Budget is $125
- a) Total wines and champagne budget is $125 / 2 = $62.50 per brand
- b) 50% for champagne and 50 % for white wines, rose and red wine
- c) Champagne budget is $62.50
- d) Wine budget is $62.50
- e) Wines $62.50 / 5 brand = $12.50 budgets for every wine brand
- f) Champagne and Sparkling wine $62.50 / 2 = $31.25 for every champagne or sparkling wine
2) Cocktails Budget is $250
- Total cocktail budgets of $250 / 11 = $22.72 budget per cocktail
3) Sodas, Juices and beer budget is $125
- Total sodas, juices and beers budget is $125 / 11 = $11.36 budget per item
- Assuming every wine is $2.50, sparkling wine is $10 and champagne is 31.25
1) Champagne and Wine Purchase Requisition Summary
Item Price Qty Price
- a) White Wine 2.50 /bottle 10 25.00
- b) Red Wine 2.50 /bottle 10 25.00
- c) Rose Wine 2.50 /bottle 5 12.50
- d) Sparkling Wine 10.42 /bottle 3 31.25
- e) Champagne 31.25 /bottle 1 31.25
Total Purchase Requisition $125.00
- Assuming the price of every cocktail is $1.03
2) Cocktails Purchase Requisition Summary
Item Price Qty Price
- a)Whiskey Sour 1.03 /cocktail 22 22.73
- b)Manhattan 1.03 /cocktail 22 22.73
- c)Dry Martini 1.03 /cocktail 22 22.73
- d)Gibson 1.03 /cocktail 22 22.73
- e)Tom Collins 1.03 /cocktail 22 22.73
- f) Old Fashioned 1.03 /cocktail 22 22.73
- g)Kamikaze 1.03 /cocktail 22 22.73
- h)Gin & Tonic 1.03 /cocktail 22 22.73
- i) Vodka Tonic 1.03 /cocktail 22 22.73
- j) Screwdriver 1.03 /cocktail 22 22.73
- k)Rum Coke 1.03 /cocktail 22 22.73
Total Purchase Requisition $250.00
- Assuming all Juices and beers prices are 1.13 dollars per item
3) Sodas, Juices and Beers Purchase Requisition Summary
Item Price Qty Price
- a) Beers 1.13 /can 10 11.36
- b) Fruit Punch 1.13 /pack 10 11.36
- c) Orange Juice 1.13 /pack 10 11.36
- d) P/apple Juice 1.13 /pack 10 11.36
- e) Cranberry J 1.13 /pack 10 11.36
- f) Coca Cola 1.13 /pack 10 11.36
- g) Fanta 1.13 /pack 10 11.36
- h) Sprite 1.13 /pack 10 11.36
- i) Soda Water 1.13 /pack 10 11.36
- j) Tonic Water 1.13 /pack 10 11.36
- k) Mineral Water 1.13 /pack 10 11.36
Total Purchase Requisition $125.00
- This is only a sample, you can make your own plan.
Cocktail Party beverage approximately purchase order guide
Item Unit Qty
- 1) White wine Btl 5
- 2) Rose Wine Btl 5
- 3) Red Wine Btl 5
- 4) Sparkling Wine Btl 3
- 5) Champagne Btl 1
- 6) Whiskey Sour Gls 22
- 7) Manhattan Gls 22
- 8) Dry Martini Gls 22
- 9) Gibson Gls 22
- 10) Tom Collins Gls 22
- 11) Old Fashioned Gls 22
- 12) Kamikaze Gls 22
- 13) Gin & Tonic Gls 22
- 14) Vodka Tonic Gls 22
- 15) Screwdriver Gls 22
- 16) Rum/ Coke Gls 22
- 17) Beers Gls 10
- 18) Fruit Punch Gls 10
- 19) Orange Juice Gls 10
- 20) P/apple Juice Gls 10
- 21) Cranberry J Gls 10
- 22) Coca Cola Gls 10
- 23) Fanta Gls 10
- 24) Sprite Gls 10
- 25) Soda Water Gls 10
- 26) Tonic Water Gls 10
- 27) Mineral Water Gls 10
Bar Cost Sample
Bar Cost Sample
You can use these formulas for any bar business. when preparing the bar cost, collect all daily bar receipts
for the whole week/ month.
Bar Cost Summary Report
Figure - 1
Bar Cost Transaction Report
Description Liquor Wine Beer Total
Open. Invty 100 50 200 350
Deliveries 200 100 150 450
Consumption 200 50 100 350
Closing Invty 100 100 250 450
Bar Sales 1.000 200 450 1.650
Bar Cost 20% 25% 22% 21.21%
Figure - 2
Bar Cost Summary Report
Opening Bar Invty. in Cost Price 350
Beverage Deliveries in Cost Price 450
Bar Consumpt in Cost Price 350
Closing Bar Inventory in Cost Price 450
Total Sales in Selling Price 1,650
Bar Cost 21.21%
Figure - 3
Bar Consumption / Bar Sales = Bar Cost
Total Bar Consumpt in Cost Price 350
Total Sales in Selling Price 1,650
Bar Cost is 21.21%
Figure - 4
Bar Cost for the month is 21.21%
MENU COSTING SAMPLE
MENU COSTING SAMPLE
Note: Before you start the menu costing you must have completed information on all products generated on the menu like: measurement for every spirits/alcoholic beverages /wines/ sodas/juices/beers etc.
- 45 ml Tequila Silver 0.50
- 20 ml Triple Sec Liqueur 0.25
- 45 ml Lemon Juice 0.15
- Miscellaneous 0.10
- Total menu in cost price 1,00
Preparing menu or selling price:
- Beverage Menu in cost price 1.00
- Beverage Markup 20%
- Marketing flow 25%
- Given Percentage 100%
$1.00 X 20 X 25 / 100 = Selling Price
- $1.00 X 20 = 20
- 20 X 25 = 500
- 500 / 100 = $5.00
- Selling Price is $5.00
Gross Profit Margin Percentage
- Summary : $5 - $1 = $4
- Gross Profit $4
- Total Sales Revenue $5
- Gross Profit $4 devided by Total sales Revenue $5 = 0.80
- Gross Profit Percentage Computation 0.80 x 100 = 80%
- Gross Profit Margin Percentage is 0.80%
Bar Cost Sample Tips;
- Cocktail Cost / Selling Price = Bar Cost
- $1.00 / $5.00 = 20%
- Bar Cost is 20%
a) When you making cocktails menus you have to study the location then you can adjust your beverage mark up and your marketing flow. Marketing flow is designing for low and high price of the product in the market.
b) The Standard Markup of Beverage is 19% to 25%, and marketing flow are defending against the feasibility study of your business, The Given % of 100 percent is designed to get your selling price in the right direction. This technique was always used in the five star hotels
c) You can use the formulas for actual bar operations; just adjust what is the best for your business selling prices.
d) In actual bar operations, i am not agreeing to use direct percentages of the selling price likes times 500% or more, because, you cannot control the marketing flow of the market.
e) By using formulas you can make menu planning for every 3 month or up to 6 months without losing business.