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

The dictionary meaning of a dispenser is as follows: “a device that automatically dispenses a single item or a measured quantity” In the hospitality industry, we are sometimes faced with a decision; do we want our liquor to be poured by way of a dispensing unit? Do we want our bartenders to be “automatic” and potentially take away any flair our personable bar staff has to offer our patrons?

Liquor dispensers are designed to specifically pour a pre configured amount in a glass, no more, no less. There can be certain advantages:

1. Consistency of drinks
2. Controls over quantity poured
3. Less bartender training required

Liquor dispensers typically are available in two forms: guns & spigots.

Guns normally entail tubing to be run from the bar to an area where the liquor is poured into small vats. From there, as a product is selected at the bar, the liquor from the liquor room runs along the line into the patrons drinks. Many times, operators will limit the guns to rail product like vodka, gin, rum…or what we call high moving products.

Spigots or what can be best described as “time release valves” are systems in which a ring is placed around a nozzle on the bottle. When a portion of liquor is requested, the bottle is put through the activator ring, the lever is pressed and an electrical courant opens the valve to dispense a portion of liquid.

Although we may perceive these systems as the ultimate controls, there are a few things to consider: 

1. If you have several pouring stations, they can become cost prohibitive
2. They can be impersonal: clients still like to see a bartender pour a drink straight into a glass without all the “mechanics” involved
3. Sweet liquors have a tendency to crystallize and cause back ups in the lines and spigots thus requiring regular maintenance.
4. Lack of inventory: as much as these systems can dispense exact amounts, they still require a separate system to conduct regular liquor inventories

In the end, as an operator, the decision lies in both the financial areas but also the image and feel you want your establishment to portray, both certainly will have an impact on your business and this is certainly a decision that takes time and research before adapting.  

Walking the Show

Are you or members of your management team thinking of attending a tradeshow soon?

If yes, here are a few things you may want to consider:

1. What are the specific needs of the company? Is it hardware, software…?
2. Before attending, visit the host tradeshow’s website and look for products you may be need or looking for information on.
3. Locate companies that supply products you may be on the market for and make note of their booth number and website
4. It is a good idea to visit the website of the company(s) who has products you may be looking to purchase to better understand how they work and how they compare to the competition.
5. When you visit a booth, it is always best to ask questions and wait and see how the people in the booth respond. Are they knowledgeable and wanting to understand your needs or are they just there to collect names? Remember, what you see and meet at the show may be reflective of the service you will get in the future
6. If you find the product you are looking for and are ready to make a purchase, a tradeshow is a good place to negotiate a “good deal”

 With the upcoming Florida Restaurant show, it might be a good idea to visit their website; you can even sign up and get a free pass! So, if you are looking for a glass washer, a wine cellar or liquor inventory control software, doing your homework before the show certainly has its benefits.

Please visit us at this years Florida Resaurant and Lodging show on Spetember 12,13,14 2010 we will be in Booth #2144.

Hope we see you there!!

Managing the line at your bar

It’s a warm Saturday night and the town has a certain “buzz” to it. Your bar is getting ready for a big night and then all of a sudden, you leave your office and notice a line forming outside your door.

This can be a good sign for your bar; it’s busy! But what can go wrong?

To start, you should ask your people at the door if you have reached capacity and if not, how far off are you?

Secondly, this is probably a good time to have the bar staffs make sure there is a sufficient amount of liquor inventory behind the bar, the beer coolers are well stocked and wine and champagne are well chilled.

Once you have been through this, it is time to speak to your people at the door to make sure the line and the wait is well managed. Nobody likes to wait, so you want to make sure the time they are wait is justified.

You also need to take a decision on the “regulars” that come in when there is no line up and help your business going. What is important is that you respect the capacity that was assigned to you without breaking the law, but also make certain your regulars or maybe “big spenders” are not in line or worst yet…at the competitor!

It’s always a good idea to meet with your doors staff to go over company policy and make sure customers are happy and the bar can make the most of the busiest hours of the week our industry offers