PLANNING OF THE BAR

BAR MAIN THEME / ATTRACTING CUSTOMERS

WORD OF MOUTH:
Is people telling other people about your place if you have satisfied customers needs
& desires their comments will be favorable & will encourage other to came. Be different,
be better, be special offer same thing unusual . There are certain essentials necessary in the
planning of every bar & it is as well to bear these in mind now. They are factors which
should be given prime consideration when one has to plan a bar or setup a bar for a
particular function they are as follows.
AREA: The bar staff must be sufficient area or space in which to work & move about.
There should be a minimum of 1m (3ft) from the back of the bar counter to the storage
shelves & display cabinets at the rear of the bar.
LAYOUT:Very careful consideration must be given, in the initial planning, to the layout.
Adequate storage must be provided. In the form of shelves, cupboards & racks, for all the
stock required & equipment listed. Everything should be easily to hand so that the have
staff do not have to more about more than necessary to give a quick & efficient service.
THE BAR LAYOUT: The layout of a bar depends on the type of operation. Each type of
operation presents its own limitations & challenges for.(e.g) Pool side bar at a resort hotel
will have special refrigerator & sanitation concerns. An airport bar haste emphasize speed
& accessibility in its layout. The layout of restaurant bar will need to accommodate the
storage requirements of wines & champagnes. Even so, there are some general “rules” of
bar layout that can guide the functionally & efficiency of most operations.
Many of you have worked in restaurants that were poorly laid out, if so probably
encountered such problems (e.g) (1) Not enough refrigeration space or too much freezer
space. (2) Equipment – (sometimes impending the traffic flow) that was never used. (3)
Equipments that was needed but unavailable (4) not enough shelf space inn the salable
pick up area for plates. (5) not enough sheet drags to accommodate the bawd goods
offerings.
Similar layout problems in some bar & beverage operation. The draft beer tap in at
one end of the bar & the waiter pickup area at the opposite & the waiter drop of the dirty
glasses in one are. Requiring the bar tender to carry then to the glass washing equipment
located in another area. The only way for waiter to drop of the dirty glasses in one area.
Requiring the bar tender to carry them to the glass washing equipment located in another
area. The only way for waiters to get ice from behind the bar in to go through the waiter
pick up area of pass the ice over the heads of guest sitting at the bar. Each of these
situations can become a nightmare for a bar tender during a busy shift.

BAR MEASURES
* Dash - 1/6 teaspoons (or) 1 drop
* Teaspoon (tsp) - 1 /6 ounce (or) 5 ml
* Bueaspoon - 1 teaspoon
* Standard - 1 ½ oz (or) 45ml
* Pony - 1 oz (or) 30ml
* 1 fluid ounce - 30ml
* l ounce by weight - 28grams

CHECK LIST FOR SETTING UP THE BAR

01. LIQUOR: Bring stock up to bar turn in empties.
02. WELL: Check supplies, set up reserves, check pourers, line up bottles.
03. BOTTLED DRINKS: Replenish & rotate beers, wines, wine wines coleus mixers
bottled waters in cooler, check cooler temperature 40F.
04. DRAFT BEER: Check supply, drains of excess foam, taste beer, check procedure,
check beer box temperature (36-38 degree)
05. SODA SYSTEM: Clean gun-check soda supplies check CO2 pressure
06. GLASSES: Wash used glasses, check supplies check CO2 pressure. (arrange in
order).
07. IMPLEMENT: Check & set-up blenders, mixes, mixing glasses, shakers, jiggers,
bar spoons, strains, squeezes, openers, scoops, and tongs.
08. JUICES & MIXES: Taste lovers for acceptability. Prepare fresh juices mixes,
refrigerate. Prepare frozen drink mix. Make simple syrup.
09. GARNISHES: Prepare & slice up lemon wheels, wedges, twists, lime wheels,
cherries, olives, onions, cucumber sticks, celery sticks, and special garnishes.
10. CONDIMENTS: Set up salt & sugar for rimming bar & cube sugar bitters,
Tobacco, Worcestershire Sauce, pepper, nut-meg, cinnamon, celery salt.
11. SERVING ACCESSORIES: Set-up picks, sterner stick cocktail
napkins, bar towels, coasters, bottle openers, wine carafes & chillers, ash trays,
matches serving trays folio’s
12. CASH REGISTER: Check carbon (or) pay out vouchers, pencils, pens, clips, rubber
band, stapler & staples, petty cash changes.
13. COFFEE: Make fresh set out sugar & cream.

BAR EQUIPMENTS
A GLASS RIMMER:
This is a handy gadget used to rim a glass with salt & sugar. It is made up off three
trays one contains a sponge that is sutured with lemon (or) lime juice, the second contains
a layer of sugar the third a layer of sugar. The glass rim in pressed on the sponge then
dipped in salt or sugar. (e.g.) Margarita, Salty dog, Side car, Bloody Mary.
ROUND SERVING TRAYS:
In two sizes (i) 14 inch (ii) 16inch. Bar trays should have cork surfaces to keep the
glass from slipping.
BILL FOLDER/FOLIO:
This used to present check to the guest. Folios are availed through credit card
companies & soft drink manufacturers.
HAND GUN:
This delivers the carbonated mixes nick named cobra or six shooter. This
instrument of a head with a nozzle & seven push buttons that deliver plain water, cola, 7
up, sprite, ginger ale, water ever half dozen you choose.
FROZEN DRINK DISPENSER:
Some bars making a specialty of a particular frozen drink this machine similar to a
soft ice cream machine. It soft freezes a large quantity of a premixed drink. You pour
your 5 Gallon of strawberry daiquiris margarita’s or what ever to the top of the machine
& in a few moments. It is frozen to a slush to serve a individual drink you hold a glass
under the tap & move a lever at the end of the day you drain off what is left store it in the
refrigerator & clean the machine so that it won’t get gummy.
WASHING EQUIPMENT:
(i) A three or four-compartment sink.
(ii) Drain Boards.
(iii) Special glass-washing brushes
(iv) Hand sink with towel rack
(v) Waste dump.
GLASS FROSTER:
A bar needs a way to chill glasses for straight, up cocktails, frozen drinks & ice cream
drinks. Some bar make a special promotional point of serving drinks in frosted glass, beer
in frosted mugs, a top opening freezer that chills at temperatures around zero degree
Fahrenheit, when the glass is removed from the freezer it immediately acquires a sensuous
coat of frost , if you do not have a glasses froster you must have another way to chill glasses
for straight – up cocktails & frozen & ice cream drinks, if you have refrigerator space its
temperature with frost a wet glass. The other alternative is to ice the glass by hand with
ice cubes just before the drink is poured.
ICE CRUSHER:
This produces crushed or cracked ice form scratch instead of ice cubes.
FLAKE –ICE MACHINE (or) FLAKERS:
Produces a soft beady ice like snow, which is used mostly for keeping things cold in a wine
bucket for example flake ice will assume the shape of the bottle. Flake ice is not suitable as
bar ice, except for frozen drinks.
GLASS FROSTER:
A bar needs a way to chill glasses for straight – up cocktails, frozen drinks & ice cream
drinks, Some bar make a special promotional point of serving drinks inn frosted glasses,
beer in frosted mugs, a top opening freezer that chills at temperatures around zero degree
Fahrenheit, when the glass is removed from the freezer it immediately acquires a sensuous
coast of frost, if you do not have a glasses frosted you most have refrigerator space its
temperature with frost a wet glass. The other alternative is to ice the glass by hand with
ice cubes, just before the drink is poured.

ICE:
(i) Never touch ice with the hands. Use a scoop to fill the glass or shakers.
(ii) Never use a glass as a scoop this is a common practice because it is fast but it is very
dangerous one.
(iii) Never put anything in ice bins to cool-no wine bottles, no warm glass, it may transmit
dirt & germs.
(iv) Never use full down ice cubes even if you wash.
(v) Do not use your ice scoops for anything, but ice, keep them inn the bins.
TYPES OF ICE:
Cubed cubes of various size & shapes, round cubes, contour cubes, pillow cube.
COCKTAIL LIST/MENU:
Tells customers what is available, the price & usually a description.
SQUEEZERS:
For extracting the juice from fresh fruit, e.g. lemons, oranges & limes.
KNIVES & CHOPPING BOARD:
For slicing fruit & other garnishes.
POURERS:
Inserted in the neck of bottles of syrups & cordials so that the liquid pours easily.
BLENDERS:
Electrically operated, used to mix some types of cocktail, because of the power & speed
which they work, the result is creamier & lighter than you get using a cocktail shaker.
SHAKERS:
The type used for making a single cocktail or sometimes two of the same type, has an in
built strainer, once shaken. The cocktail is poured into the glass. The Boston shaken is
larger, the upper half or top is sometimes glass, & there is no strainer.
MIXER GLASSES:
For cocktails that are stirred with a spoon to mix. Generous size, plain shape, made with
strong glass. Mixer tins are made of stainless steel, for use with an electirc, and hand-held
mixer.
STIRRING EQUIPMENT:
Some drinks are mixed with a long – handed spoon, sometimes known by the American
name of muddler.
STRAINERS:
So that the ice used to make some cocktails, & pips etc. from freshly squeezed fruit juice
do not go into the customer’s glass. The metal coil around the outer edge of a Hawthorn
strainer first over the side of a mixing glass (see illustration on opposite page)
The metal coil around the outer edge of a Hawthorn Strainer fits over the side of a mixing
glass (See illustrations on opposite page)
GLASSES & JUGS:
For serving & presenting cocktails. Some bar staff pre-chill the glasses, to serve the
cocktail at exactly the right temperature.
GLASSWARE:
The type & size of glass for drink should also be part of the recipes. Standard recipes will
be useless. Unless bar tenders given appropriate measuring devices
High ball glass
Old fashioned glass
Cocktail glass
Beer Mug
Beer Goblet
Red wine glass
White wine glass
All purpose wine glass
Port wine glass
Sherry glass / Copita
Champagne tulip / flute /saucer
Whisky sour glass
Brandy balloon /Snifter? Inhaler
Liqueur glass
Standard Recipes:

BAR LICENSE

1. FL – 1 : Whole sale 1m FL (Indian made foreign liquor)

2. FL – 1A : Wholesale vending of IMFL to Government for its outlets.
3. FL – 2 : Retail vending to public
4. FL – 3 : Service of IMFL hotels, its residents.
5. FL – 3A : Service of IFML only to Foreigners in room
6. FL – 4 : Retail vending of only beer.
7. FL – 5 : Bar attached to hotel.
FL – 5A : Service of liquor in a bar attached to a dining room in a train.
8. FL – 6 : Retail vending in Duty free shop
FL – 6A : Retail vending of foreign liquor
9. FL – 7 : Retail vending in military canteen
10. FL – 9 : Retail vending medicated wines of premises.
11. FL – 9 : Whole sale country liquor
12. FL – 10 : Retail vending of country liquor
13. FL – 11 : Denatured spirits whole sale/retail vend
14. FL – 12 : Wholesale & denatured to trade only.
15. FL – 13 : Bonded warehouse license for import, storage, vend of
denatured spirits for wholesale/retail only.
16. FL – 14 : Bonded warehouse for import, storage.
17. FL – 15 : Retail vending of rectified spirits to public only (chemical
mix)
18. FL – 16 : Whole sale of Rectified spirits.
19. FL – 17 : Bonded warehouse license for importing bond /
Storage of rectified spirits whole sale trade only.
20. FL – 18 : Special extension of hours in which sale of liqueur is
permitted.
21. FL – 19 : Retail vend of foreign liqueur is clubs.
22. FL – 20 : Service of Foreign liquor in hotels hall, pantry room etc.
23. FL – 49 : Possession of foreign liquor of at home (given to diplomats –
not to exceed 12 bottles of beer & 3bottle of scotch)