rescue my bar manual

INTELLIGENT SOLUTIONS that include Operation, Management, Marketing, Training

1000pagesPROFIT MARGINS

Per Ounce!

EMPLOYEE HANDBOOK50 Pages of 49 Policies & Procedures!

FINICIAL REPORTSDaily, Weekly, Quarterly, Annually!

HUNDREADS Of Operational DocumentsBEOs. Check Samples, Incdent Reports, Etc!

Of Fully Editable

Manuals, Reports, Guides & Procedures!

Technical and Other Solutions for Bar, Restaurant and Nightclub owners!

over

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2 – Limit the products you carry.

3 - Control your unit cost by controlling your free products.

•Liquor distributors always have free product promotions and usually give you whatever they want to see on your back bar.

•Always request free products only of those products you are currently ordering.

Example: If Bacardi is running a promotion where for every case of Bacardi you order, they give you a free bottle of a flavored Bacardi. I would only accept the flavors that I was currently stocking. This kept my back bar clean from having 12 different Bacardi flavors and more importantly this lowered my bottle unit cost for that product.

4 - Perpetual “Detailed” Inventory Tracking

(Your weekly inventory tracking should include.

•Case Cost

•Unit Cost

•Cost per Serving

•Beginning Inventory Units

•Beginning Inventory $ Value

•Weekly Purchase Units

•Weekly Purchase $ Value

•Weekly Received Units

•Weekly Received $ Value

•Total On Hand Units

•Total On Hand $ Value

•Consumed Units

•Consumed $ Value

•Comps

•Discounts

•Spill Rate

•Ending Inventory Units

•Ending Inventory $ Value

•Total Usage

•POS Tracking

•Variance

5 - Order based on “Usage” (Not based on Par)

Most operators place their orders based on a Par guide. Leaving you with broken case orders and unnecessary stock sitting in your liquor room. (Unnecessary unused stock raises your risk of employee theft as well as breakage and an inflated pouring cost)

I placed my orders every week based on what I sold and my upcoming projections, not what my par stock was.

These steps will help you order more precisely, clean up you back bar, limit your risk of theft and help control your pour costs to assure your venue is Pouring at a Profit. We’ve given you the tricks – now go work your magic!

Ryan DahlstromRescue My Bar Owner Founder Provides 5 Steps for Bars, Restaurants and Nightclubs to control their Pour Cost and Invetory SEE FULL ARTICLE AND OTHER INDUSTRY TIPS ON WWW.RESCUEMYBAR.COM/NEWS

5 steps along with details and examples to assure “Pouring at a Profit”.

You’ve probably read article after article of people preaching about how to control your pouring costs. They claim you can fix it by watching your bartender’s pours, changing your pricing and following a simple math formula.

Actually it’s not that simple. In this article, I will outline 5 steps I have used over the years in retaining some of the industry’s lowest pour costs.

•Control your bartender’s pours

•Limit the products you carry

•Control your unit cost by controlling your free products

•Perpetual “Detailed” Inventory Tracking

•Order based on “Usage” (Not based on Par)

Industry experts have said, time and time again, the average Combined Pour Cost is somewhere between 18% to 28% They get these figures by using the following formulas… Cost of Goods divided by Retail Sale Price equals the Pour Cost.

Example:

•11% for liquor ($0.40 cost / $3.50 sale = 11% pour cost)

•25% for bottled beer ($0.63 cost / $2.50 sale = 25% pour cost)

•33% for wine ($1.68 cost / $5.00 sale = 33% pour cost)

However, Bars and Pubs operating with lower drink prices will have a higher CPC where as Nightclubs and Adult Clubs operating with higher drink prices and bottle service will have a lower CPC.

The first thing you have to do is decide what’s a profitable CPC for your type of business, operating in the market that you’re in. That part I’ll leave up to you.

I was recently operating a 1500 occupancy Nightclub in Las Vegas with an average CPC of 6.5% (That’s 50% lower then the industry average). 10% of our sales came from bottle service, the average drink price was $10.00, and the nightclub was open 7 days a week. That being said, operating at a 6.5% CPC with those variables, is truly considered Pouring at a Profit…

Below you will find the 5 steps along with details and examples that I would take each and every week to assure that my property was indeed “Pouring at a Profit”.

5 Steps Towards “Pouring at a Profit”

1 – Control your bartenders pours

•Pour test your bartenders prior to each and every shift

•Change your pour test periodically

•Change your pour size

•Change the flow of your pour spout

•Change the bottle you use for testing

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profit analysis per ounce Over pouring and not pricing accordingly to your pours is like

dumping profits down your drain

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profit Margin By Product

Policy 13:

MINORS

Policy 14:

CO-WORKER RELATIONS

Policy 15:

TIPS

Policy 16:

TIP REPORTING

Policy 17:

SCHEDULES AND STATIONS

Policy 18:

EXTRA BOARD

Policy 19:

SERVING OF ALCOHOL AND OTHER BEVERAGES

Policy 20:

LIQUOR INVENTORY

Policy 21:

HEALTH INSPECTION

Policy 22:

EMPLOYEE PARKING

Policy 23:

TELEPHONE USE

Policy 24:

EVACUATION POLICY

Policy 25:

GENERAL REGISTER PROCEDURE

Policy 26:

OVERAGES AND SHORTAGES

Policy 27:

GENERAL COMP PROCEDURES

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Table of Contents

Welcome to RESCUE MY BAR Policy Introduction and Customer Service

Policy 1:

GENERAL RULES

Policy 2:

RULES AND REGULATIONS

Policy 3:

GENERAL SAFETY RULES FOR ALL EMPLOYEES

Policy 4:

APPEARANCE

Policy 5:

ATTENDANCE AND PUNCTUALITY

Policy 6:

TARDINESS

Policy 7:

CLOCKING IN/OUT AND SIGNING IN/OUT

Policy 8:

REPORTING FOR WORK

Policy 9:

BREAKS

Policy 10:

TIME OFF REQUESTS / EXTRA DAYS OFF

Policy 11:

EMPLOYEE MEALS

Policy 12:

GUEST COMPLAINT PROCEDURE

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Policy 42:

PERSONAL, MILITARY & FUNERAL LEAVES OF ABSENCE

Policy 43:

EMPLOYEE RELATIONSHIPS

Policy 44:

GAMBLING

Policy 45:

MOONLIGHTING

Policy 46:

BAGS, BACKPACKS

Customer Service

What is service? It’s a smile…It’s making the guest feel wel-come…It is sympathetic understanding to the individual…It is an art…It’s a “thank you”…It’s a contribution…

The secret to success lies in the execution of operations. In your new position, we expect you to exceed our guest’s expec-tations every time. We believe that the guest’s experience is the most important. Strive to turn every negative situation into a positive one. Never argue with a guest. Always let your Manager know about any guest complaint no matter how small. Smile, have fun, and keep that energy high.

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Policy 28:

GENERAL POLICIES

Policy 29:

GUEST SERVICE

Policy 30:

OPENING PROCEDURES

Policy 31:

CLOSING PROCEDURES

Policy 32:

EQUAL EMPLOYMENT OPPORTUNITIES

Policy 33:

DRUE FREE WORKPLACE

Policy 34:

SEXUAL HARASSMENT

Policy 35:

EQUAL OPPORTUNITIES FOR AMERICANS WITH DISABILITIES

Policy 36:

JURY DUTY OR COURT APPEARANCE

Policy 37:

BACKGROUND INVESTIGATIONS

Policy 38:

OVERTIME COMPENSATION

Policy 39:

STAFF REDUCTION

Policy 40:

EMPLOYMENT VERIFICATION

Policy 41:

HOLIDAY AND HOLIDAY PAY

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INVENTORY analysis

Weekly Perpetual Detailed Inventory Tracking

BANQUET EVENT ORDERS (BEO)Detailed Banquet Event Orders and Contracts for any size event, available in Fully Editable Word Documents.

Account: Panasonic

Booking: Panasonic

Main Contact: Ryan Dahlstrom

Post As: Reception

Address: One Panasonic Way. 3E-6

Secaucus, NJ 07094

Event Date: Monday, April 14, 2014

Phone: (222) 222-2222

Fax: (222) 222-2222

On-Site: Ryan Dahlstrom

Email: [email protected]

Booked By: Catering Service Manager:

******All food and beverage prices are subject to 7.75% tax plus 21% service charge*******

NOTE: Guarantee is due: Wednesday, April 9, 2014 if greater than that indicated

Address: One Panasonic Way. 3E-6

Menu

Reception MenuServe Time: 6:30 PM – 8:30 PM

RECEPTION MENU 2

Hot Hors D’oeuvres(Displayed in Chafing Dishes)(Based on 4 Total Pieces Per person)

Butterfly Beer Battered Shrimp, Bloody Mary Dipping Sauce

Philippine Chicken Adobo Skewer with Peanut Sauce

Thai Vegetable Spring Roll, Sweet Chili Sauce

Italian Station3 Chef ’s Required @ $175.00 eachPenne PastaBaby Buffalo Mozzarella, Fresh Basil, Plum Tomato Sauce

Mezzalune CiprianiHalf Moon Pasta filled with Chicken and Cheese in a Light Tomato Cream and Cognac Sauce

Caribbean Station1 per person of Grilled Vegetable Terrine on Flat Bread with

Salad in a Passion Fruit Dressing

1 per person of Caribbean Jerk Rubbed Flat Iron Steak Skewers with Sweet and Sour Shallots

0.60 per person of Guava BBQ Pork Loin Kabobs with Plantains

1 per person of Chicken and Andouille Brochettes with Cumin Aioli

Desserts(Based on 2 Pieces Per Person)

Assorted Miniature French & Italian PastriesMini Assorted Cheese Cakes

600 Guests @ $65.00 per person ++

Each Additional Guest Over 600@$65.00 per person ++

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BANQUET EVENT ORDERS (BEO)Detailed Banquet Event Orders and Contracts or any size event, available in Fully Editable Word Documents.

Bar Arrangements

Bar MenuServe Time: 6:30 PM – 9:00 PMDeluxe Brands, Mixed Cocktails (1.5 oz) also Includes Pre-mium and House Brands + Specialty Drinks

Vodka:Belvedere, Chopin, Grey Goose, (Original, Le Citron, L’Orange), Level, Efen

Whiskey:Crown Royal Reserve

Scotch:Johnnie Walker Black Label, Chivas Regal 12 yr, Glenlivit 12 yr

Rum:MonteCristo, Ten CaneDark Rum:Myers, Pyrat XO

Tequila:Patron (Silver, Anejo), Herradura Anejo, Don Julio (Silver, Anejo)

Bourbon:Knob Creek, Makers Mark

Gin:Tanqueray No. Ten, Bombay Sapphire

Wine Selections:ChardonnayCabernetMerlot Pinot Grigio

Premium & Imported Beer:Amstel Light, Heineken, Corona, St. Pauli Girl (Non-Alcoholic)Domestic BeerMiller Lite

Brandy/Cognac:Hennessy VSOP, Remy VSOP

Cordials & Liqueurs:Amaretto Di Saronno, Bailey’s Irish Cream, Cham-bord, Sambuca White, Drambuie, Frangelico, Grand Marnier, Kahula, Midori, Godiva

Mineral Water:Voss 11.2 oz

Non-Alcoholic Beverages:Assorted Soft Drinks & Assorted Fruit JuicesSpecialty Drinks To Include:Premium and House Brand Martini’s, Margaritas, Tropical Favorites, Mojitos and all other Varieties of Specialty Drinks

600 Guests @ $63.00 per person ++

Each Additional Guest Over 600@$63.00 per person ++

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BANQUET EVENT ORDERS (BEO)Detailed Banquet Event Orders for any size event, available in Fully Editable Word Documents.

Banquet Service Notes

***Non-Smoking Event***

Staffing Guidelines:

Rescue My Bar:7 - Bartenders @ 5:30 PM2 - Bar Backs @ 4:30 PM5 - Cocktail Server @ 5:30 PM5 - Banquet Servers @ 4:00 PM 5 - EVS/Porters @ 5:30 PM

***Pre-Shift at 6:00 PM***

Audio Visual

1– Event Sound Tech, 4 hour call @ $360.001- Wireless mic @ $125.00

Existing Video Projection:Prive on Video Wall @ $375.005 Plasmas at Entrance to Prive @ $225.00

Additional Branding Per Neu Visions Design:Entrance Corridor $950.00[1] Programmer (Prior to Show) to Program cues for White Panels for Static Clings and Blue for Rest

Entry Corridor Branding Package $100.00[5] 15” LCD’s driven from Axon Media Server or DVD[1] Video Upload and Content Fees Apply

Power Distribution Package $650.00[1] Power Distro (3ph)[1] 3 Circuit Cable Package with Doghouses

Labor Package[1] Master Electrician $950.00[1] Programmer $950.00

Rescue My Bar Design Branding $3,600.00

Rescue My Bar Management Reserves all Rights to Control Sound Levels within the Facility for all Live Performances and/or Recorded Track Performances as set forth by OSHA.

Room Setup

Main Entrance: Existing

1- Topped & Skirted 6’ Table with 2 Chairs Bottom of Escalator @ $125.00 each

See Floor Plan for Additional Details

Floral / Décor: Existing

Entertainment:1 – Resident DJ, Rescue My Bar, 3 hour call @ $700.00(Corporate Top 40 Dance Music)

Miscellaneous

Registration/Check In Table1-Topped & Skirted 6’ Table with 2 Chairsat Bottom of Escalator

Coat CheckNot Required/Requested

SecurityHouse & Door Security Provided by Rescue My Bar

Staffing Guidelines:11-Total Officers Required @ 5:30 PM:3 – ID Checkers2 – Re-entry1 – Back Entrance5 - Rescue My Bar Ops Limitations: Due to Applicable State and Local Laws, Statues, Rules and Regulations, Prive requires all Guests to be at Least 21 years of Age to Enter The Facility. Proof of Age for all Attending Guests is Required. Passports Required for International Guests. DRESS CODE: Rescue My Bar reserves the right at all times to refuse entrance to the facility by any guests regardless of the attendee’s celebrity, personal or professional stature or position in connection to the Group or the Event.

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BANQUET EVENT ORDERS (BEO)Detailed Banquet Event Orders for any size event, available in Fully Editable Word Documents.

Billing Information

Prepaid By Check: 50% in the amount of $0.00

Incidentals to Credit Card on File

Approved Authorizer(s) for the Group is Ryan Dahsltrom

3- Chef ’s @ $175.00 each

All Food & Beverage will be charged based on the minimum guarantee of 400 guests or the actual number of guests in attendance, which ever is greater.

All Food & Beverage Prices are Subject to Applicable 7.75% Sales Tax and 21% Service Charge

I, ______________________________, hereby give approval to the above and will provide a final guarantee three (3) business days prior to our function(s). For functions which are scheduled on Monday, my guarantee is due on the Wednesday prior, and for functions scheduled on Tuesday, my guarantee is due the Thursday prior. If a guarantee is not received by this deadline, the number of guests listed on this BEO will become the guarantee. I am aware that the Catering/Banquet office will charge me for the guarantee or actual attendance, whichever is greater.

______________________________________________ _______________________________________Organization Authorized Signature Representative Signature

Date________________________ Date_______________________

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rescue my bar manual

Documents

bottle unit cost

average combined pour

free bottle

case of bacardi

bar clean

pouring costs

free product promotions

unnecessary stock