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Beer and wine has become more popular beverage to drink with today's generation
Simply because its simply affordable and accommodating for all generations. It's is very cost effective as it generates a ot of money on most free standing bars and restaurants
Today's generation is more casual than formal
It's consumed by a lot of young people simply because they prefer cheaper affordable things and it attracts a lot of crowd if there's maybe a special or combo and that can be very good for business
Allow water to pass through the ground coffee before serving any coffee.
Turn on the reserve burner. Move the full pot of fresh coffee O reserve burner
Tea. Ab be made with loose tea or tea bags.
When making tea, the water should be at the boiling point when is poured over the loose tea or tea bags.
The teapot or cup should be kept hot a d tea should be allowed to steep for no more than five minutes
Most guests prefer to place their own tea bags into the water.
Beverage server usually preheat a ceramic pot by filling it with boiled water and letting it stand. While setting up the beverage tray.
On the beverage tray they put cream, sugar, a spoon, a mug or cup and saucer, a teabag and a lemon wedge,
Tea drinkers like to refill but are often overlooked
Iced tea is often prepared with one ounce tea bag immersed in water that has reached boiling point, like hot tea it should steep for no more than 5minutes then poured into a glass with ice.
Beer is served from a keg. Server should hold the glasses near its base and then tilt it slightly under the tap so that he first few ounces of beer will pour down the side of the glass.
Before you begin to offer a wine service to your guests, make sure that your glassware is correctly assembled and is clean and free from marks.
Present the guest with the wine list and inform them of any wines you may not have in stock.
Take the guests wine order and repeat the wine order back to the guest to ensure the correct order has been taken.
Remove unwanted / unnecessary glasses from the table and place the correct wine glasses down on the table - a red wine glass for red wine, or a white wine glass for white wine, depending on the order. A water glass is also common practise as many dinners enjoy water and wine with their meal.
Present the bottle to the host or guest with your hand cupped under the bottle or at the base of the bottle and neck resting on your forearm with label facing out.
Announce the vintage name of the wine and varietal of wine.
Open bottle with a corkscrew and offer Cork to the host or guest.
Let host or guest to taste and refill the guest glass.
Pour champagne about one third of a glass and let foam settle
Server lift the bottle as they pour so that when they finish. The bottle is about six inches above the glass
They give the bottle a slight twist as they finish pouring as this will prevent dripping of champagne
Servers should step back as soon . As they have served everyone so that they don't interfere.
Servers should ask guests if whether they should chill another bottle and have it ready or open it to allow it to breath. AS needed the server should refill the guest champagne glasses
They should also bring fresh glasses of champagne for everyone.
The server should be able to handle the issues that might happen during the drinking of customers.
When serving alcohol with care the server should always pay attention to the alcohol consumption of the customer, make sure that they don't serve alcohol to the person who is already intoxicated because that's one risk of serving alcohol with care.
The system is based on the traffic light.
Green means that the customer is sober and the actions to take are as follows.
Encourage the customer to order something to eat while having something or before drinking.
Don't bring alcohol to them without them asking for it.
Suggest a designated driver to them if your establishment has specials offers.
Yellow means that the guest or customer is getting intoxicated actions to take include.
Take the situation seriously as it is easier to deal with them at this stage.
Strongly encourage the customer to eat something.
Red means the customer is intoxicated.
Suggest for a driver and ask permission from manager to stop alcohol service.
Knowing your food costs has a huge impact on your bottom line. Not just in tracking the expense, but also in calculating how much your food items cost, how much to charge for add-ons, what the high margin items are (that you may want to promote) and what your loss leaders are.
Confirming supply orders, restocking at the right time, planning the schedule and the menu each season is one of the most time intensive tasks a restaurant manager has on their plate. The right technology can help with that.
Attract New Customers With New mediums
Think of Generating Revenue Outside Your Restaurants doors.
Leverage on your existing customers Because they are you biggest marketers
Do combo specials, offer interesting happy hours strategies, this increases restaurant and bar profit because it attracts the crowd especially the young age group from 18-21 because they like and prefer cheaper things.
Use up selling techniques.
Keep your liquor cost under control
Host events and ask your staff for new ideas and suggestions.
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