Useful for:

Hygiene and Food Safety standards are part of good bar management this roster is the basis for a regular routine to keep the bar clean, tidy and hygienic.

What staff need to know to work efficiently in your bar. Use this as a guide for training and checking staff knowledge and progress.

A complete checklist so everything is closed down and secured properly, ordering handled and nothing left to chance for the next day.

A detailed list of cleaning duties for the bar

Print off your own Incident Book follows standard format.

Record the issue and return of keys to ensure security.

Checklists with all the things big and small that need to be done to get ready for a busy and efficient shift.

Have a complete list of all your repairers and tradespeople so maintenance is handled quickly and without fuss.

Print off your own RSA & RCG Register follows standard format.

Keep these by the phone so phone credit card payments are handled correctly.

How to write clear and easy-to-understand standards measurable and observable so everyone knows what is expected.

Handling complaints, quickly and fairly and in a way that leaves the customer satisfied, takes systems, skill and experience. Written policies should be the basis of this to guarantee consistency and make sure less experienced staff can handle the unexpected.

A quick and simple form designed to go out with the account. Include a pencil with it so you get a response (pens get taken, pencils dont).

When writing your procedures and rules, its good to start them with how things should be like when it all works properly here are some examples to use.

A simple reminder to have by the telephone so everyone gives out all the information they should, and asks the essential questions when taking bookings.

To be used on invoices received by the Bar. A formal receiving process is essential with alcohol.

Designed for consistent bar ordering & stock control

Keep a record of all deliveries and returns each week to cross check with invoices and statements.

Ensures a formal process for stock movements and transfers within a business

Make sure you get a credit for faulty stock by faxing this Credit Request immediately.

Filling out for issue of bottles for a function.

Count the bottles at the end of the shift to make sure everything issued is accounted for!

A very powerful system unique to Profitable Hospitality. Adequate and regular stocktaking is essential with liquor but its usually very slow and cumbersome. This system combines a calculator and an automatic way to print out the stocktake sheets. Just enter the numbers for this week, and transfer the numbers from the week before and you can now find out sales value and any discrepancies.

Set standard stock (par) levels for each item so restocking is always to the right quantity no overstocking or understocking.

Fax or post this to a supplier. Doing this in a routine way means there is a proper record of every order.

Kept with each stock item to record deliveries and stock requisitions.

Good staff are looking for direction when they apply for a job Job Descriptions are an excellent way to attract the people you want and also filter out people who are less suitable. They also tie in with performance reviews, and are essential if you need to issue warnings on performance or behaviour.

Categories for a larger operation once it is set up, 10 minutes a week will update it and give you profit expectations against which you can measure actual results.

A simple but powerful coster for recording drink and cocktail recipes. Can be kept on the computer or kept as a printed bar record.

Costers are formatted for metric and imperial measurement.

Designed for a small operation - enter your entire bar list onto the calculator and update it with weekly sales (from your Cash Register or POS) to know what the profit should be. Compare with actuals.

Beverage packages are popular with large groups and easy to organise. They can also be very profitable. This calculator will show you exactly how much you can make with the combinations you offer.

A useful checklist to make sure you are comparing like with like when you look at different systems. Its also important so suppliers know exactly what you want the equipment to do.

The basics of what you should look for in a Cash Register or POS, and how it should be set up into Departments.

To analyse weekly spending and costs of liquor and beverage sales.

Adapted for a licensed business, analysing food, liquor and all beverage sales. A sharp eye on liquor costs and sales is essential to maintain profitability.

A quick check sheet when tills are being set up at the start of a shift.

An easy to use calculator to work out the exact cost of producing mixed drinks. Use this to work out the costs that will go into the Bar Profit Calculators.

A form for writing up drink and cocktail recipes. Ensures standardisation

End of night count sheets including cash, cards, accounts and payouts plus till balancing.

A good selection of wines by the glass is part of a well-run bar, but too often many of them lose money because of poor handling and slow sales. This easy calculator compares sales with actual usage to get an accurate picture of profitability. Often a surprise!

The Wine Profit Analyser is one of the most important profit tools contained in the Essential Operations Manager. Using your weekly sales and the gross profit you make on each bottle, the WPA graphs a pattern to show how your total list contributes to your total profit. You want a list that is profitable and popular the WPA will show you how successful you have been and how to improve it.

A quick and friendly way to review staff performance

An easy to use one-page summary for the Bar Manager to report on the events of the week. Fill in the details and the numbers much easier than starting with a blank page!

Regular meetings are essential for good management, but they are usually too long and go off track easily. A tight agenda keeps everyone on the topic and makes sure nothing is missed.

A simple format for recording the discussion about each topic at your team meetings.

Each section of a large operation can be given greater responsibility for its own labour costs this RO$TER CO$TER compares Bar labour costs against Bar Sales.

A useful look at different ways a roster can be presented, and the differences this can make on business flexibility and costs.

Rules for the staff so everyone knows whats expected. Reinforce them with regular discussion

Rules for the staff so everyone knows whats expected. Reinforce them with regular discussion.

Standard forms to print out for your roster printed forms get more respect than hand-written ones!

How to write clear and easy-to-understand standards measurable and observable so everyone knows what is expected.

Quizzes add some fun to your training activities these can be used with new or existing staff and are a model for more that can be written.

Use with wine tasting to keep track of whats being enjoyed. Helpful for staff training sessions

A great way to get people comparing food and wine combinations get them to put ticks or crosses, or smiley faces or frowns in the boxes according to which wine (listed down on the left) goes with which food (listed across the top).