Topic 6:
BARS
, Today’s topics
• Bars and current bar trends
• Bar Management
• Customers and service
• Contemporary bar design and layout
,Bars
The profit percentage on
beverages is higher than it is
on food items, making bars an
important revenue source
Blue Mountains International Hotel
3
Management School
, Bars
• Bar efficiency is measured by the pour/cost percentage
• Pour cost is obtained by dividing the cost of depleted
inventory by sales over a period of time
– Food and beverage directors expect a pour cost between
16–24%
• All bars are susceptible to similar issues:
– training in responsible alcoholic beverage service
– Another risk bars encounter is pilferage
– High turn-over of staff
– The best way to prevent these occurrences is to have a
good control system. What are some other issues do you
think bar owners need to consider?
Blue Mountains International Hotel
4
Management School
BARS
, Today’s topics
• Bars and current bar trends
• Bar Management
• Customers and service
• Contemporary bar design and layout
,Bars
The profit percentage on
beverages is higher than it is
on food items, making bars an
important revenue source
Blue Mountains International Hotel
3
Management School
, Bars
• Bar efficiency is measured by the pour/cost percentage
• Pour cost is obtained by dividing the cost of depleted
inventory by sales over a period of time
– Food and beverage directors expect a pour cost between
16–24%
• All bars are susceptible to similar issues:
– training in responsible alcoholic beverage service
– Another risk bars encounter is pilferage
– High turn-over of staff
– The best way to prevent these occurrences is to have a
good control system. What are some other issues do you
think bar owners need to consider?
Blue Mountains International Hotel
4
Management School
