Controlling Liquor, Wine, & Beverage Costs (The Food Service Professional Guide To Series #8)

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This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.

These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the ...

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Controlling Liquor, Wine, & Beverage Costs (The Food Service Professional Guide To Series #8)

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This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.

These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information.

The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory.

Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice.  Every book has resources, contact information, and web sites of the products or companies discussed.

This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 144 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.

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Product Details

  • ISBN-13: 9780910627184
  • Publisher: Atlantic Publishing Group Inc.
  • Publication date: 3/2/2003
  • Series: The Food Service Professional Guide To Series, #8
  • Pages: 144
  • Sales rank: 1,167,280
  • Product dimensions: 5.30 (w) x 8.00 (h) x 0.50 (d)

Table of Contents

1. Budgeting & Forecasting
Grasp the Basics about Budgeting 9
Choose the Right Budget Plan for Your Business 10
Adapt Your Chosen Budget Plan to Suit Your Establishment 11
Budget Control--Introduce Cost-Effective Initiatives 12
Develop a Forecasting Strategy That is Relevant and Realistic 13
Make Forecasting Work for Your Establishment 15
Budgeting and Beyond--Look to the Future 16
Computerized Budgeting and Forecasting 17
Cost-Volume-Profit (CVP) Analysis--The Key to Budgetary Success 18
Monitoring Your Budget Plan 19
2. Costing, Margins & Cash Control
The Basic Mathematics of Profitability 21
Measuring Bottle Yield 22
Drink Pricing for Optimum Profits 23
Take a Fresh Look at How You Apply Your Pricing Strategy 24
Markups--Where to Pitch It 25
Bar Cash-Control Procedures 27
Tighten Up Daily Cash Procedures 28
Take the Hassle out of Cash Reconciliation 29
Gross Profits--The Lowdown 30
Common Cash-Control Problems--Troubleshooting 31
3. Purchasing
Customize a Buying Strategy That Reduces Costs 33
Tighten Up Your Purchasing Procedures 34
Buy Quality 35
A Good Purchasing Security System Can Save You Big Bucks 37
Keep Purchasing Procedures Simple 38
Define Your Purchasing Duties 40
Streamline Your Receiving Procedures 41
Define Your Purchase Specifications--Define Your Standards 42
Reduce Purchasing Costs 43
Legal and Ethical Issues--Avoid Expensive Mistakes 45
4. Inventory Control
General Inventory Procedures 47
Make the Most of Your Storage Areas 48
Track Inventory--Track Costs 50
Monthly and Annual Inventory Control 51
Inventory Levels Affect Cash Flow 52
Manage Your Stock Wisely and Maximize Profits 53
Reduce Inventory Pilferage 54
Reduce Costs--Streamline Issuing Procedures 55
Inventory Valuation Made Easy 57
Bar Inventory 58
5. Portion Control
Portion Standardization--Putting It Into Practice 61
Precision Portioning Boosts Profits 62
Control Portions and Meet Customer Expectations 63
Monitor Portions Effectively 64
Improve Portion Control in the Restaurant 65
Reduce Wastage--Reduce Portion Costs 67
Mixed Drinks--Get the Proportions Right! 68
Serve Drinks in the Correct Glassware 69
Pouring Beers and Ales in the Correct Portions 70
Alcoholic Beverages and the Law--Strict Portion Control 71
6. Theft
Insider Theft 73
Bartender Theft--Top-Ten Common Ploys 74
Less Common (But Equally Damaging) Employee Theft 76
Explore the Underlying "Excuses" for Theft 77
Introduce Theft-Reduction Procedures That Are Easy to Enforce 78
Reduce Opportunities for Thieving 80
Identify and Prevent Bookkeeper Theft 81
Minimize Inventory Theft 82
Manager Theft--The Danger Areas 83
Customers Can Also Be Thieves--Common Scams 85
7. Drink Selection
Develop a Successful Beer Program 87
Make the Right Choice of Wines 88
Nonalcoholic Beverages--An Area of Opportunity 90
Cocktails--Reduce Costs While Increasing Customer Satisfaction 91
Trim Liquor Costs 93
Choose Drink Mixes Carefully--Make an Impact on Cost Reductions 94
Choosing the Right Suppliers for Your Beverage Requirements 95
Boost Profits By Choosing the Right Drink Recipes 96
Identify Loss-Leaders and Turn Them into Profit 97
Choose Well Liquors Wisely--Mistakes Can Bankrupt Your Business 98
8. Staff Recruitment, Management & Training
Good Staff Is a Business's Greatest Asset--Hire the Best 101
Tips for Reducing Labor Costs 102
How You Train New Employees Can Have a Major Impact upon Your Business 103
Front-of-House Management Tips 104
Ongoing Training Is One of the Most Effective Ways of Retaining Staff 106
Winning Personal Serving Techniques--Set High Standards 107
Practical Tips for Training Bartenders 109
Employee Mismanagement Can Bankrupt Your Business 110
Bartender Recruitment and Selection Tips 111
Keep Staff Happy--Keep Labor Costs Down 112
9. Other Opportunities to Control Costs in the Beverage Industry
The Working Environment--Cunning Cost-Reducing Tips 115
Extra Cost-Reducing Serving Tips 116
Extra Cost-Reducing Staffing Tips 117
Dispensing Draft Beer--Extra Cost-Reducing Tips 118
Extra Tips for Establishing a Successful Wine Program 119
Shop the Opposition 120
Banquet Beverages--Tips for Reducing Costs but Not Quality 122
Market Your New Bar--Profit-Boosting Tips 123
Extra Tips for Streamlining Your Bar Par Procedures 125
Encourage Bartenders to Do More than Serve--Encourage Them to Sell, As Well! 126
Surprise Your Customers with New Ideas on a Regular Basis 127
Streamline Bar Layout 129
Sales Are Slumping, Trade Is Dwindling--So, What Do You Do Next? 131
Top-Ten Tips for Increasing Tips 133
Additional Bar Equipment That Will Help Reduce Costs 135
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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted January 14, 2006

    Profits walking out the door?

    This is a collection of tips on how to reduce your operating costs for both alcoholic and non-alcoholic beverages (including soft drinks). The book does spend quite a bit more time on alcoholic drinks, so you'll get more for your money if you have a bar or a restaurant with a liquor license. In general, the book is well written, easy to understand, and a quick read. Feel free to skip the first chapter, a brief section on the basics and forecasting that really doesn't go into enough depth to be useful (for example, the author states there are three main types of budget, proceeds to tell the reader they're useful--but never explains the difference between them). You'd be better off with a book specific to the food service industry in general for budgeting/forecasting advice. Other than that, the book gives nothing but useful tips specific to the beverage industry. It includes information on costing (starting with basics such as estimating yield per bottle including evaporation and spillage), purchasing and inventory control (including security tips), portion control, selecting drinks, how to run a cash bar at a banquet, and selecting and training employees. One of the biggest problems in the beverage industry is theft--liquor is easy to move and hard to track. The book spends a lot of time on the issue and covers everything from how to spot fraudulent billing and inventory practices to where to put the tip jar. Don¿t get me wrong: the author doesn't encourage you to treat your employees like your enemies, but explains that you should clarify that protecting your assets also means protecting the reputations and livelihoods of all your trustworthy employees. There are a few places where you're going to have to do further research--your local and state liquor and employment laws, for example--but on the whole, this book gives you what you need to know to keep your restaurant's beverage costs under control.

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  • Anonymous

    Posted October 3, 2002

    Great Book!

    Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.

    Was this review helpful? Yes  No   Report this review
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