The bar and beverage book

S N L Katsigris (Wiley) THE BAR & BEVERAGE BOOK FOURTH EDITION Costas Katsigris Chris Thomas John Wiley & Sons, Inc. S N L Katsigris (Wiley) S N L Katsigris (Wiley) THE BAR & BEVERAGE BOOK S N L Katsigris (Wiley) S N L Katsigris (Wiley) THE BAR & BEVERAGE BOOK FOURTH EDITION Costas Katsigris Chris Thomas John Wiley & Sons, Inc. S N L Katsigris (Wiley) This book is printed on acid-free paper. ࠗϱ Copyright ᭧ 2007 by John Wiley & Sons, Inc. All rights reserved. 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TX950.7.K37 2006 641.8Ј74—dc22 2006025101 Printed in the United States of America 10987654321 S N L Katsigris (Wiley) Contents Preface xi Acknowledgments xv CHAPTER 1 THE BEVERAGE INDUSTRY, PAST AND PRESENT 1 THE EARLIEST WINES 2 Ⅲ WINE AND RELIGION 4 Ⅲ A BRIEF HISTORY OF BEER 5 Ⅲ DISTILLED SPIRITS IN BRIEF 7 Ⅲ ALCOHOL AND HEALTH IN HISTORY 9 Ⅲ THE TAVERN: PLEASURES AND POLITICS 10 Ⅲ PROHIBITION AND ITS EFFECTS 11 Ⅲ TODAY’S BEVERAGE-SERVICE INDUSTRY 16 Ⅲ SUMMING UP 24 Ⅲ POINTS TO PONDER 25 Ⅲ TERMS OF THE TRADE 25 A CONVERSATION WITH DALE DEGROFF, The King of Cocktails 26 CHAPTER 2 RESPONSIBLE ALCOHOL SERVICE 29 HUMAN PHYSIOLOGY AND ALCOHOL 31 Ⅲ ALCOHOL’S IMPACT ON HUMAN HEALTH 34 Ⅲ ALCOHOL AND NUTRITION 39 Ⅲ ALCOHOLISM AND OTHER DRINKING PROBLEMS 41 Ⅲ LEGAL CONSIDERATIONS 43 Ⅲ SOLUTIONS FROM A CONCERNED INDUSTRY 52 Ⅲ MAKING A PLAN 56 Ⅲ CRISIS MANAGEMENT 63 Ⅲ SUMMING UP 64 Ⅲ POINTS TO PONDER 64 Ⅲ TERMS OF THE TRADE 65 A CONVERSATION WITH CHRIS HOOVER, Attorney at Law 66 vi CONTENTS S N L Katsigris (Wiley) CHAPTER 3 CREATING AND MAINTAINING A BAR BUSINESS 69 TARGETING YOUR CLIENTELE 71 Ⅲ PLANNING AND RESEARCH 76 Ⅲ LOCATION AND MARKET FEASIBILITY 81 Ⅲ ATMOSPHERE AND DE ´ COR 84 Ⅲ DE ´ COR REQUIREMENTS 89 Ⅲ LAYOUT AND DESIGN 91 Ⅲ THE BAR ITSELF 98 Ⅲ WORKING WITH A DESIGNER OR CONSULTANT 110 Ⅲ CHECKLIST OF BAR-DESIGN ESSENTIALS 112 Ⅲ SUMMING UP 113 Ⅲ POINTS TO PONDER 114 Ⅲ TERMS OF THE TRADE 115 A CONVERSATION WITH GEORGE MAJDALANI, Restaurant Operations Manager 31 CHAPTER 4 BAR EQUIPMENT 119 UNDERBAR AND BACKBAR EQUIPMENT 121 Ⅲ REFRIGERATION NEEDS 133 Ⅲ BAR TOOLS AND SMALL EQUIPMENT 142 Ⅲ GLASSWARE 153 Ⅲ CASH REGISTERS 162 Ⅲ GENERAL EQUIPMENT GUIDELINES 164 Ⅲ SUMMING UP 166 Ⅲ POINTS TO PONDER 167 Ⅲ TERMS OF THE TRADE 167 CHAPTER 5 THE BEVERAGES: SPIRITS 169 TYPES OF ALCOHOLIC BEVERAGES 171 Ⅲ SELECTING SPIRITS FOR THE BAR 177 Ⅲ HOW SPIRITS ARE MADE 180 Ⅲ BROWN GOODS: WHISKEY AND SCOTCH 185 Ⅲ WHITE GOODS: VODKA, GIN, RUM, AND TEQUILA 196 Ⅲ AFTER-DINNER DRINKS 210 Ⅲ LIQUEURS, CORDIALS, AND MORE 217 Ⅲ SUMMING UP 225 Ⅲ POINTS TO PONDER 226 Ⅲ TERMS OF THE TRADE 227 A CONVERSATION WITH F. PAUL PACULT, Editor, The Spirit Journal 228 CHAPTER 6 WINE APPRECIATION 231 A BRIEF HISTORY OF WINE IN THE UNITED STATES 233 Ⅲ TYPES OF WINE 233 Ⅲ THE GRAPES 237 Ⅲ HOW WINES ARE MADE 241 Ⅲ TASTING WINES 248 Ⅲ HOW WINES ARE NAMED 252 Ⅲ A QUICK WORLD WINE TOUR 255 Ⅲ SUMMING UP 273 Ⅲ POINTS TO PONDER 273 Ⅲ TERMS OF THE TRADE 274 CONTENTS vii S N L Katsigris (Wiley) CHAPTER 7 WINE SALES AND SERVICE 275 CREATING A WINE LIST 276 Ⅲ THE ROLE OF THE SERVER 286 Ⅲ SERVING WINES 288 Ⅲ WINE STORAGE 300 Ⅲ WINE-LIST FOLLOW-UP 301 Ⅲ SUMMING UP 302 Ⅲ POINTS TO PONDER 303 Ⅲ TERMS OF THE TRADE 303 A CONVERSATION WITH SHARON GOLDMAN, Director of Marketing, Luxury Division, Beringer Blass Wine Estates 304 CHAPTER 8 BEER 307 A BRIEF HISTORY OF BEER 309 Ⅲ BEER-MAKING BASICS 317 Ⅲ TYPES OF BEER 325 Ⅲ SELLING BEER 337 Ⅲ STORING BEER 344 Ⅲ SERVING BEER 352 Ⅲ SUMMING UP 356 Ⅲ POINTS TO PONDER 359 Ⅲ TERMS OF THE TRADE 359 CHAPTER 9 SANITATION AND BAR SETUP 361 SANITATION 363 Ⅲ LIQUOR SUPPLIES 368 Ⅲ MIXES 370 Ⅲ GARNISHES AND CONDIMENTS 379 Ⅲ ICE 385 Ⅲ SERVICE ACCESSORIES 385 Ⅲ OPENING THE CASH REGISTER 387 Ⅲ BEHIND-THE-BAR BEHAVIOR 389 Ⅲ CLOSING THE BAR 392 Ⅲ SUMMING UP 395 Ⅲ POINTS TO PONDER 397 Ⅲ TERMS OF THE TRADE 397 A CONVERSATION WITH GEORGE KIDDER, Imperial Club Bartender 398 CHAPTER 10 MIXOLOGY, PART ONE 401 ABOUT MIXED DRINKS 404 Ⅲ DRINK FAMILIES 410 Ⅲ COFFEE BRINKS AND HOT LIBATIONS 432 Ⅲ SUMMING UP 436 Ⅲ POINTS TO PONDER 436 Ⅲ TERMS OF THE TRADE 437 viii CONTENTS S N L Katsigris (Wiley) CHAPTER 11 MIXOLOGY, PART TWO 439 THE MARTINI/MANHATTAN FAMILY 441 Ⅲ SOURS AND SWEET AND SOUR COCKTAILS 448 Ⅲ SHOOTERS AND SHOTS 458 Ⅲ TROPICAL DRINKS 459 Ⅲ CREAM DRINKS 461 Ⅲ OTHER DAIRY DRINKS 462 Ⅲ BLENDED AND FROZEN DRINKS 465 Ⅲ ALCOHOL-FREE ALTERNATIVES 468 Ⅲ FILLING DRINK ORDERS 469 Ⅲ DEVELOPING DRINK MENUS AND SPECIALTY DRINKS 472 Ⅲ SUMMING UP 478 Ⅲ POINTS TO PONDER 479 Ⅲ TERMS OF THE TRADE 479 A CONVERSATION WITH JOSEPH TAKATA, Beverage Director 480 CHAPTER 12 EMPLOYEE MANAGEMENT 483 STAFF POSITIONS 484 Ⅲ HIRING AND SCHEDULING 496 Ⅲ TRAINING THE STAFF 503 Ⅲ LABOR AND EMPLOYMENT LAWS 513 Ⅲ COMPENSATION AND BENEFITS 520 Ⅲ PAYROLL TAXES, BENEFITS, AND PERQUISITES 529 Ⅲ SUMMING UP 532 Ⅲ POINTS TO PONDER 533 Ⅲ TERMS OF THE TRADE 533 A CONVERSATION WITH CHRISTOPHER MANOLIS, Executive Assistant Manager, Hotel Grande Bretagne 534 CHAPTER 13 PURCHASING, RECEIVING, STORAGE, AND INVENTORY 537 PLANNING THE PURCHASING 539 Ⅲ PLACING THE LIQUOR ORDER 555 Ⅲ RECEIVING THE LIQUOR ORDER 558 Ⅲ STORAGE 559 Ⅲ ISSUING LIQUOR 563 Ⅲ INVENTORY 565 Ⅲ PURCHASING BAR SUPPLIES 573 Ⅲ SUMMING UP 574 Ⅲ POINTS TO PONDER 574 Ⅲ TERMS OF THE TRADE 575 A CONVERSATION WITH CRAYNE HORTON, Co-Founder, Fish Brewing Company, Olympia, Washington 576 CHAPTER 14 PLANNING FOR PROFIT 579 MANAGING THE NUMBERS 581 Ⅲ THE CONTROL PHASE 593 Ⅲ PRICING FOR PROFIT 601 Ⅲ ESTABLISHING PRODUCT CONTROLS 611 Ⅲ [...]... Preface Owning a bar seems like the ultimate way to make friends and have fun while building a successful business In this fourth edition of The Bar and Beverage Book, we’ve tried to prepare prospective bar owners, managers, servers, and bartenders for the hard work and planning that are required in order to realize the payoffs— e.g., friends, fun, and profit! Since the first edition of this book was published... add a great deal to a book because they make the chapter topics come alive and increase students’ understanding of trends and issues In addition to the people mentioned in the first three editions of The Bar and Beverage Book, the authors would like to add sincere thanks to the following people, listed here in alphabetical order: Bianca Benevides Anderson, for introducing us to the intricacies of North... characteristics and styles of service, and it may be revealing to see how they differ and what they have in common The Beverage- Only Bar The simplest kind of beverage enterprise is the bar that serves beverages alone, with no foodservice except snacks: peanuts, pretzels, cheese and crackers This type of bar serves beer, wine, or mixed drinks, or any combination of the three, plus nonalcoholic beverages It... L Katsigris (Wiley) 2 CHAPTER 1 THE BEVERAGE INDUSTRY, PAST AND PRESENT In the last century in the United States alone, the bar and beverage business has gone from an illegal enterprise, carried on behind the locked doors of a speakeasy, to one of the nation’s most glamorous and profitable businesses Together with the foodservice or restaurant business, the two form the country’s fourth-largest industry... made their beer from millet; in Japan, the chief ingredient was rice; in Europe and North and South America, it was barley The brew was hearty and filling, and provided calories and nutrients to fuel manual labor The significance of beer in the average person’s diet was demonstrated at the landing of the Mayflower at Plymouth, in what is now Massachusetts The Pilgrims were headed for Virginia, but the. .. burn, the temperature is just right Add the barley and stir 3 Cool the mixture a bit more and add yeast Let the mixture ferment for a few days 4 Pour the mixture into a copper still and let it boil The alcohol will vaporize and condense, flowing out of a tube (also known as a worm) 5 Collect the liquid and run it through the copper still one more time Washington probably barreled his whiskey and sold... juice drinks, and even no-alcohol beers and mocktails The latter, alcohol-free versions of the Bloody Mary, Pina Colada, ˜ and other drinks, are mixed and served with the same care and flair as the bar specialties This does not mean that Martinis or Gin and Tonics are obsolete, or that fewer people are patronizing bars or ordering drinks with their meals There has been renewed interest in the traditional... and medical treatment; in meals; in fellowship; and in humankind’s search for wisdom and truth Learn about how wine, beer, and distilled spirits were created Trace the history of the tavern in Europe and America and recount the role that taverns played in the American Revolution Examine the impact of Prohibition on the bar industry Compare and contrast the types of businesses that make up today’s beverage- service... kept its barroom; it was often a showplace, with a handsome mahogany bar and a welldressed bartender who might wear gold and diamonds Some hotel bars became famous, including the Menger in San Antonio where Teddy Roosevelt recruited Rough Riders, and Planter’s Hotel in St Louis, home of the Planter’s Punch By the turn of the century the successors to the early taverns had taken many forms There were... fitness and preventive health care They’ve stopped smoking, they exercise, they watch their weight and their cholesterol count, and they keep their heads clear during working hours The ‘‘three-Martini lunch’’ is now a relic, replaced by bottled waters, flavored iced teas, and, on rare occasions, perhaps a single glass of wine These moderate drinkers limit their consumption to one or two drinks a day At the . book because they make the chapter topics come alive and increase students’ understanding of trends and issues. In addition to the people mentioned in the first three editions of The Bar and Beverage. is the longest chapter in the book, covering all the major brown goods and white goods, plus liqueurs and specialty products. The art (and science!) of bartending is covered in Chapters 10 and. make up today’s beverage- service industry. 2 CHAPTER 1 THE BEVERAGE INDUSTRY, PAST AND PRESENT S N L Katsigris (Wiley) In the last century in the United States alone, the bar and beverage business