In any business you always need to manage your day to day properly, but one thing you always need to consider and always work on is staying current with the latest and upcoming trends.

Do your research on the latest food and beverage trends in the hospitality industry and you will find valuable information you can use in your business.

1. You can pick up great additions to your food and drink menu. Going to larger markets and watching what they are serving as new cocktails can be a great help.
2. Consider adding new categories of food on your menu. If you’re a standard fair restaurant maybe adding some tapas true to your current menu might help clients stop by for a drink and a small bite.
3. Stay true to your core concept but add flavour from the new trends that are out there. Is there a Hot fruit on the market, incorporate it into your core drink lists. Example Pomegranate martinis or Daiquiris.
4. Look at what popular marketing ideas are going on in bigger markets and different places and be the first to bring them into your local market.

In the end you are always competing with the other bars and nightclubs around you. If they come up with the idea first you will always be a step behind. The important thing with all trends you incorporate is you stay true to your core image. Trends come and pass you do not want to alter to much from something that is working you just need to tweak it now and then.

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 ;)

Becoming a Bartender

We all have one point seen ourselves behind the bar slinging drinks like Tom did in his famous movie role. But before we do, there are few things we must consider:

1. Are we ready to give up our weekends?
2. Is working late hours something we are comfortable with?
3. Are we what we call a “people person”?
4. Can we take orders and remain calm under pressure?
5. Do we deal with patrons that could become rude and rowdy?

Bartending can be a very lucrative and reward career. For others, it can be a simple sideline job while in school. Whatever it may be, bartending does require certain skills that can be taught in bartending schools and experienced in the line of fire.

A professional bartender understands both the needs of the clients and what is required to become effective during service. A bartender’s quick check list:

1. Is my liquor inventory up to par?
2. Is my beer inventory properly stocked?
3. Are my fruits and condiments prepared?
4. Do I have enough ice?
5. Does my till have enough change? 

A bartender knows what can be called the “golden hours” at which point all they do is take orders and serve drinks. To maximize the full potential, preparation is key.

Bartending School

An important part of any hospitality environment is the personnel they hire. Hospitality operators at times struggle to find the right people. In regards to hiring the right people for your bar, you may consider giving extra attention to a resume that does include a bartending school certificate or recognition.

Bartending schools are designed to teach people how to serve at the bar. They follow all the theories pertaining to the industry and then will add their personal experiences which they have lived.

 Why consider a certified bartender:

1. Knowledge of recipes
2. Methodology of makes drinks is taught: beers, wines and cocktails
3. Proper service techniques
4. Importance of liquor inventory management
5. Enhanced customer relation

It is also a good idea to call the bartending school as both a reference in regards to the employee you are considering, but also a way to create a relationship with the school for future staffing needs.

Liquor Cost                                      

Many hospitality operators want to know what their liquor cost is. Many times, we simply divide the cost of goods sold by the revenues to come up with a liquor cost percentage. Often, this number is inaccurate or to late in the cycle to take corrective actions.

Here are the steps and key elements needed for a proper liquor cost percentage.

1. What is the opening liquor inventory value of full and partial bottles throughout the period?
2. What is the closing liquor inventory value of full and partial bottles throughout the period?
3. What are the registered liquor sales for the specific period
4. We then divide the cost of goods sold by the sales to come up to a percentage.

The variables you must consider:

1. Are the costs of my liquor products updated?
2. Is the actual physical inventory of my liquor bottles accurate?
3. Are my sales strictly liquor; no wine or beer

If you answered yes to all three, then this will be your actual liquor cost. 

How does this liquor cost compare to where you actually should be?

Please read our blog on Alcohol Inventory Cost vs Pricing

Miami, August 11, 2010 

SCANNABAR OPENS IN LATIN AMERICA AND ASIA  

To our current and potential customers, business associates and friends!

I am proud to inform you that at The Florida Restaurant & Lodging Show to be held September 12 - 14 at the Orange County Convention Center in Orlando, Florida we will be announcing the commencement of our operations in Latin America and Asia. 

We have been actively working on selected markets of these regions since last year and very well advanced....we expect to start operations very shortly.

With this important step we anticipate to consolidate Scannabar as the best global partner of the Hospitality Industry and continue supporting your Profit Protection and Enhancement Programs

The expansion in these regions will be spearheaded by Jairo Sánchez in LatAm jairo@scannabar.com and Salvador de la Barrera in Asia. salvador@scannabar.com

To view our activities and programs, please visit our overview and blogs on our website www.scannabar.com or contact us at sales@scannabar.com

We look forwards to your continued trust and support.

Sincerely,

Roberto Scanga

President, Scannabar 

1-800-939-8960

roberto@scannabar.com

www.scannabar.com