In the field of psychology there is a well known theory formulated by A.H Maslow called Maslow’s hierarchy which deals with human needs. Since as all hospitality operators, we deal with human beings, it is important we understand their psychological needs so they can better appreciate their experience at your place of business and we can assure ourselves of a satisfied customer that may return and also speak well to others about their enjoyable dining/drinking experience.

Maslow cites five basic psychological needs an average person should posses

A need for: physiological, safety, love & belonging, esteem and self actualization.

The first for needs are referred to as dependent needs because they are obtained from other people. Self-actualization comes from oneself. Hospitality operators should know and understand how these needs affect their guests and their experience in your hospitality environment.

A hospitality operator should realize that 2 of the needs, the physiological and the need for love most often have been met before the guest enters your place of business.

The physiological need means that if we do not have enough money to provide food for ourselves or our family, we will spend the greatest portion of our time trying to earn enough money or obtain food to satisfy this need.

The need for safety can play an important part in the success or failure of a hospitality business. Guests typically have satisfied the need for safety because they live in a community that makes them feel comfortable and fearless. However, some hospitality environments are located in areas which maybe considered a bit more dangerous thus this need may not be satisfied.

The need for love and belonging refers to being accepted by other people and groups. Most guests have made friends and formed associations with their peers. At times this need benefits the hospitality environment because our guests belong to groups that patronize restaurants, bars and hotels.

The key need all hospitality operators must satisfy is the fourth need: the esteem need. This need centers on self respect and can be also called the “ego” need. It means that you as a hospitality operator make the guest feel important by way of the respect you bring to them. An easy way to fill this need is by addressing the guest by their first name or even inquiring about their friends or family members.

The fifth need is the need for self actualization which comes from within the person. This is achieved when the person develops their maximum potential. As hospitality operators, we indirectly contribute to the development of this need because we have helped satisfy the need for self esteem

All hospitality must understand Maslow’s hierarchy to better understand their customers and add to the success of their business.

Banquets & Functions Beverage Service

There are basically two types of services that could be offered to your clients, Open Bar and Cash Bar. The Open Bar is one that all drinks consumed by guests or customers are offered by the host at no charge. A Cash Bar is one in which if a guest would like a drink, it is served to them and they are required to pay the bartender.

Whether the event is an Open Bar or Cash Bar, there are many different options for serving their liquor, beer and wine. It is the responsibility of the Banquet manager to sit down with the host and understand both the needs and the type of people that will be attending as to properly suggest the make up of the bar service. The banquet manager will then be able to estimate how much liquor may be consumed by the guests based on their experience with similar size groups and demographics. Typically, liquor consumption will be higher at cocktail time and will decrease following the meal as people are full and they abide by local drinking and driving laws.

Open Bar can be best described as the guest requests a drink from the bartender and this drink is served based on the liquor, beer and wine inventory the bar is stocked with. Generally 1 bartender is required for 50 people a the time of the cocktail and 1 bartender is required for 100 people after the meal is served. How is the host charged? They may be billed for all bottles that have been “open” Another way is to charge the host only the quantity consumed. Technology today allows for fast and accurate consumption reports based on a per bottle and ounce basis.

Cash Bars may cost the host nothing. Basically, when a guest would like a drink, they order it from the bartender and pay immediately. Typically, cash bars have a tendency to bring in less revenue, thus a banquet manager will require a minimum amount of liquor sales. If this minimum is not attained, the host may be charged the cost of the bartender.

A banquet manager should suggest the host go with the Open bar as it does increase the revenues of the establishment but also add to the success of the event. Guests whom are required to pay for drinks normally takes away from the “fun” an event has to offer. Moderate drinking is always recommended and the establishments bar staff must be aware if a guest has over consumed and immediately notify management.

Scannabar recently had the pleasure of exhibiting our liquor, beer and wine inventory software at the Florida Restaurant Association show in Orlando, Florida, September 12^th to the 14^th. Contrary to other years, it is quite apparent that the economy is slowly coming back to where it was, this displayed by the volume of people that attended and the steady flow of hospitality operators we had the opportunity to discuss our cost saving solution with. It is also quite evident that operators are looking for solutions that will help them save both time and most importantly money in respect to their most valued liquid assets.

Many believed that although business is not quite at the peaks we have experienced in the past, the emphasis on maximizing the potential of every dollar is high on the list of things to do to move on past this difficult period

Many of the operators we met did say the economic hardships of late did have a negative impact on their businesses, but most agreed this was a time to re group and do some forward thinking. Being present at the show, they had the opportunity to meet with many vendors that offered technology, marketing and food products to better the business’s bottom line .

We would also like to take this opportunity to not only thank those that visited our booth and with whom we had the chance to both exchange ideas with, but also to applaud the hospitality operators that look beyond the most recent events like the oil spill in the Gulf of Mexico to better their businesses both today and in the future. We would also like to thank the Florida Restaurant Association for helping organize a wonderful show and we look forward to being part of the 2011 show.

Standard Drink Recipe

To run a successful and have a loyal following, it is important that your customers are served consistent drinks. To do so, standard drink recipes must be prepared so as to prepare your bar staff accordingly. A standard drink recipe is made up of the following:

• Exact quantity of each ingredient
• Glass size
• Procedure to make the drink
• Garnish
• Any other special procedures/condiments
• A picture is an option

For each drink served at your place of business, a standard recipe should be written up and kept on file to train new bartenders and make sure older bartenders do not sway from the company standards.

Standardized recipes will also help control your pour cost percentages and a revision on a 6 month basis is suggested. Below, you will see how to document a standard drink recipe.

Whiskies

While countries in Southern Europe made wine, countries in Northern climates like Scotland and Ireland made whisky. Due to the fact grapes did not grow well in these regions, the alternative was grains.

Whisky comes from the word uisgebeatha in Scotland and uisgebaugh in Ireland, a Celtic translation of aqua vitae.

Whisky can be broken down into many different classes. Depending on where and how its created makes all the difference.

• Scotch
• Irish Whiskey
• Bourbon
• Rye
• Blended American
• Light whisky
• Canadian
• Single Malt Whisky

To make whisky, one needs to get the grain to ferment, but to start, the starch of the grain must be converted to sugar. This is done by adding Malt, a sprouted grain, usually barley.

Then, malt, grain and hot water are mixed together until conversion takes place. The liquid then ferments when yeast is added. 

From there, the raw whiskey is then stored in barrels, usually made of oak for at least 2 years. It doesn't stop there fine whisky can be aged for decades to achive optimal taste and flavour. What ever you fancy there is a type of whisky out there for your taste buds. After a long day at the office its hard to beat a Whisky on the rocks to unwind ;)