Successful Beverage Management
Proven Strategies for the On-Premise Operator
Paperback: 281 pages
Author: Robert Plotkin with Steve Goumas
Publisher: BarMedia
ISBN: 0-945562-27-6
Product Dimensions: 6 in. x 9 in.
Item Number: SBM52

Price: $49.95
Shipped in the US only

"Any bar operator who hasn't heard about Robert Plotkin must live on Mars. Now the author of several books and columnist in the nation's leading trade magazines has written 24 chapters on Successful Beverage Management: Proven Strategies for the On-Premise Operator.The book covers virtually every aspect of a beverage operation from analyzing productivity to explaining how to use pour cost formulas in order to increase profits."

Harry Luntz, Editor, Beverage Alcohol Market Report

"This is the sort of nuts and bolts, count your pennies textbook that is essential to support the glamorous cocktail program or innovative wine program in any operation."
Cheers Magazine

"The man to know in the food and beverage business is bar-operations guru Robert Plotkin."
Inc Magazine

"An exceptional how-to book by the Robin Hood of beverage managers, Robert Plotkin takes the strategies of the richly profitable establishments and puts it into plain English so all bars can succeed. And he makes it so simple too."
Cocktail.com

"An exceptional how-to book and management guide for both pros and newcomers to the beverage business, Plotkin and Goumas organize proven money-saving management techniques and systems into 24 bite-sized capsules. Clearly and simply designed with bullets and graphs, it's easy to absorb the important points."
Hotel F&B Executive

This may be the best resource guide ever written for controlling, managing and operating a beverage operation profitably. Covering virtually every aspect of a beverage operation, Robert Plotkin has left no stone unturned. From analyzing bartender and server productivity to explaining how to use pour cost formulas to increase profits, it is a guide that anyone can use to increase their profits, reduce their costs and understand how to do it in a step-by-step format.

Inside the book

Section One: Establishing the Foundation

Chapter 1: Conducting Your Own Market Research

Shopping Your Competition

Shopping Your Clientele

Chapter 2: Facility Design, Beverage Equipment and Smallwares

Design and Layout of the Facility

Bar Specifications

Bartender's Workstations and Ensuring Peak Productivity

Service Bars

Beverage Equipment Purchasing and Placement Criteria

Bar Supplies and Smallwares

Chapter 3: Well Liquor: The Most Important Bottles in the House

Pouring Brands in the Well

Semi-Premium Brands in the Well

Premium Brands in the Well

Parting Shot

Chapter 4: Selecting Your Top-Shelf Products

Setting Inventory Levels

Selecting a Liqueur Inventory

Chapter 5: The Profit Potential of Glassware

Glassware Selection Process

Glassware Selection Criteria

Selecting Specialty Glassware

Establishing Glassware Par Levels

Controlling Glassware Breakage

Proper Glass Handling Procedures

Chapter 6: The Mathematics of Profit

Cost Per Ounce

Portion Cost

Cost Percentage

Gross Profit

Gross Profit Margin

Cost Multipliers

Prime Ingredient Cost Method

Percentage of Profit on Sales

Beverage Cost Method

Section Two: Developing a Profitable Beverage Operation

Chapter 7: Drink Recipes: Establishing Your Profit Margins

Establishing Serving Portions

Creating Signature Drinks

Using Alcohol-Free Liqueurs

A Word of Caution About Serving Doubles

Chapter 8: Portion Control: Protecting Your Profit Margins

Implementing a Portion Control Program

Free Pouring vs. Hand-Held Measuring

Bottle-Attached Control Devices

Liquor Control Systems (LCS)

Do Guests Object to Liquor Control Systems?

Chapter 9: Drink Pricing for Optimum Profits

Establishing Pricing Structures

Structuring a Drink Price List

Analyzing Pricing Structures

Upselling Call Brands

Establishing a Plan

Chapter 10: Cash Control Procedures

On-Hand Cash Requirements

Creating Opening Banks

Daily Cash Procedures

Reconciling Cash Drawers

Deposit and Banking Procedures

Policies Covering Cash or Credit Transactions

Chapter 11: Marketing Non-Alcoholic Beverages

Selecting Your Non-Alcoholic Beverage Line-up

Marketing Alcohol-Free Specialties

Marketing Specialty Drinks for Kids

Chapter 12: Maintaining Health Standards Behind the Bar

Food-Borne Illnesses

Health Inspections

Opening and Closing Shift Bar Procedures

Weekly Cleaning Schedules

Glass Washing Procedures

Four-Compartment Sinks

Automatic Glass Washing Machines

Chapter 13: Getting the Most Out of Drink Mixes

Prepared vs. Scratch - Bloody Marys

Prepared vs. Scratch - Margaritas

Prepared vs. Scratch - Piña Coladas

Fresh Juice vs. Fruit Juice Concentrates

How to Reduce Garnish Waste

Chapter 14: Pouring Practices and Procedures

Using a Written Call Order

Using Drink Checks

Standardized Drink and Product Abbreviations

International Call Order

Chapter 15: Developing a Successful Beer Program

Pricing American and Imported Draft Beer

Draft Beer Control Systems

Reducing Draft Beer Costs

Pricing American and Imported Bottled Beer

Reducing Bottled Beer Costs Checklist

Chapter 16: Developing a Successful Wine Program

Pricing House Wines By-the-Glass

Wine Drinking Patterns and Profit

Glass Size and Portioning

Reducing Wine Costs

Implementing a Bottled Wine Program

Professional Wine Service

Section Three: Professional Beverage Management

Chapter 17: Inventory Control: Implementing Safeguards

Liquor, Beer and Wine Purchasing Guidelines

Liquor, Beer and Wine Ordering Procedures

Implementing a Perpetual Inventory System

Requistioning and Issuing Liquor, Beer and Wine

Establishing Inventory Par Levels

Tracking Transfers, Spillage and Complimentary Drinks

The Inventory Auditing Process

Auditing Food and Dry Goods

Bevinco Auditing Services

A Unique Operational Benefit of Bevinco

Chapter 18: Beverage Operations Analysis

Pour Cost Analysis

Troubleshooting a Rising Pour Cost

Beverage Operation Cost Breakdown

Bar Productivity

Analyzing Productivity

Bar Productivity as an Anti-Theft Device

Labor Cost Percentage

Liquor Requistion Tracking

Sales Mix Percentages

Potentializing Gross Sales

ABC Audit Method

Chapter 19: Point of Sale Systems

Choosing a Point of Sales System

How to Purchase a Point of Sale System

Reaching Your Objectives

The Ten Commandments of System Selection

Section Four: Managing Human Resources

Chapter 20: Hiring Exceptional Employees

Reruiting Qualified Applicants

Effective Screening Procedures

Successful Interviewing Techniques

Checking Employee References

The Two-Interview Process

Avoiding Federal Discrimination Charges

Developing an Employee Manual

Hiring and Orientation

Chapter 21: Maintaining a Positive Work Environment

Avoiding the High Cost of Bartender Turnover

Implementing a Bartender Training Program

The Line on Touting Bartenders

Employee Scheduling Considerations

Reasonable Expectations of Your Bartending Staff

Effectively Handling Customer Complaints

How to Criticize Employees Effectively

Periodic Employee Evaluations

Warnings, Terminations and Resignations

Chapter 22: Preventing Internal Theft

Theft Reduction Policies and Procedures

Internal Operating Procedures

Theft Prevention Through Proactive Management

Chapter 23: The Legal Aspects of Serving Alcohol

The Theory of Alcohol Equivalency

The Absorption Rate of Alcohol

Factors Affecting Blood Alcohol Concentration

The Detoxification Process

The Physiological Effects of Alcohol

Guidelines for Serving Alcohol

Age Idenification and Requesting Proper ID

How to Request Proper Identification

Spotting Fake IDs

Chapter 24: Protecting Customer and Employee Safety

On-Premise Security

Establishing Armed Robbery Procedures

Developing After-The-Event Procedures

Security Precautions

Safety Procedures