Lesson 1

Brief History of Bars

Development of Bars
Lesson 1: The Pub and Bar

Lesson Overview

1.1 Introduction
1.2 Brief history of bars and alcoholic drinks
1.3 Development of bars
1.4 Modern bar design, layout and location
1.5 Ownership types – pubs and bars
1.6 Legal aspects affecting beverage
businesses
1.7 The modern pub experience
Lesson 1: The Development of Bars
Aims and Learning Outcomes of the Lesson

On completion of this lesson the learner will

be expected to be able to;
 Explain the origin of the pub/bar and its
alcoholic beverages, from the ancient times to
the 20th century
 Explain the development and identify the
types, functions and traditions of modern bars
 Describe the modern innovative practices
which bar owners are adopting to encourage
business.
Lesson 1: The Development of Bars

1.1 Introduction
 The Pub and Bar – social gathering places, primary focal point
of most towns and cities
 All sizes, shapes and services
 Opening times can vary in certain countries
 These establishments have existed for centuries offering
customers, travellers and tourists access to the food, drinks,
music and the company of the local people
 Some countries have a high pub and bar concentration (very
social people)
 Pub’s own particular atmosphere and personality (quite,
reserved, little livelier, home from home)
 The company constantly changes
 The term ‘local’ - indicates a customer’s favourite bar
Lesson 1: The Development of Bars

1.2 A brief history of bars and alcoholic

drinks

 Alcohol in the ancient times: Neolithic period, Code of Hummurabi –

oldest recorded hospitality laws, The Egyptians, Chinese drinking
traditions in ancient times, Greece – from mead to wine, The Romans,
tabernae (wine taverns), The British tavern (alehouse) emerges in 43
AD .
 Drinking in the middle ages: The monks influence, middle age pubs
Jerusalem Pub (UK) - Brazen Head (Ireland) – White Horse Tavern
(USA), distillation - the wonder of the middle ages, public houses and
licenses (1552 Act & requirements).
 Early modern period: 16th Century (word ‘bar’ in common use), spirit
consumption mainly for medicinal purposes.
Lesson 1: The Development of Bars

1.2 A brief history of bars and alcoholic

drinks

17th Century, the rise of Champagne and distilled spirits in bars: Dom
Perignon (Champagne), Franciscus Sylvius (Gin), Tea and Coffee drinking
preserve of rich only, 1st distillery established in US.
The 18th century, the Victorian Era, class distinction and the saloon bar:
availability of cheap spirits, coaching inns established, word ‘cocktail’ in
use, saloon room (higher prices, entertainment, music hall).
The 19th Century, industrialization and ice: ice becomes available,
Jerry Thomas ’Bon Vivants’ 1st cocktail book published, Snugs (private
area) introduced in pubs.
 Modern period: Early 20th century, prohibition in USA (bars go
underground, bootlegging, speak easy bars), Late 20th century (tied
houses, brand driven drinks, removal of snugs & saloons, importance
of food) ,the rise of large car parks, super pubs and supermarkets
(cheap alcohol), 21st century (gastro pubs, premium spirits, speciality
beers, freshly made cocktails)
Lesson 1: The Development of Bars

1.3 Development of bars

 Public bar: large service area, modern importance of dining and entertainment
in pubs this encourages some establishments to maintain distinct rooms or
areas.

 Bar Types: cocktail, dispense, function, wine, restaurant, public, café, pool,
beach, brew pub, music, sports or dance bars. Bars categorized by patrons
who frequent them: gay, biker or student bars.
Types of bars
1. COCKTAIL BARS
Focus on mixology, serving a range of
mixed alcoholic drinks from classics, like
martinis, manhattans, mojitos, and
margaritas, to specialty drinks, usually
concocted and created in-house.

2.SPORTS BAR
Games and sporting events are
guaranteed to be on display on TV
screens throughout the bar, offering a
venue for people to gather and cheer on
their favorite team, in big cities and small
towns alike.
Types of Bars
3. LIVE MUSIC BAR
Bars that regularly feature live music
usually have a stage or designated
area for a band or DJ to perform, and a
dance floor for guests to get caught up
in the music.

4. WINE BAR
Where cocktail bars focus on
cocktails, wine bars focus on – you
guessed – it wine.
Wine bars can also be quick-service
restaurants, offering quality food to pair
well with different glasses, eaten either
on-site or as a takeout meal.
Types of Bars
5. PUB OR TAVERN
Pub is short for “public house,” a
term that originated in the UK (Irish
pubs do, in fact, have historical
roots in Ireland). When public
houses became popular in America,
they were referred to as “taverns.”

6. HOTEL BAR
These bars are available to guests
staying at the hotel, who have the
benefit of being able to charge a tab to
their hotel room.
 Lesson 1: The Development of Bars

1.3
Development of bars
• Bar counter: move away from the
table, casks kept in taproom, Isambard
Kingdom Brunel (British engineer) –
circular island bar.

• Pub signs: King Richard II (England)

in 1393 requires landlords to erect signs
to make alehouses easily visible to
passing inspectors, borough ale tasters.
Pub names derived from illustrations on
signs, earliest signs (brewing
paraphernalia, religious symbols or
heraldry).
 Lesson 1: The Development of Bars
1.4 Modern bar design,
layout and location

Design (holistic):
aesthetic appeal,
customers expectation – a
total experience, individual
spaces for creating
business goals and great
environments. ‘The
requirements of good bar
design are highly specific,
functionality is as important
as form’( Roberts, 2008).
 CHOOSING A DESIGN

• Bars are an opportunity to make a lasting

impression among guests.

• Bars are a focal point of social interaction as well.

Because bars are an important aspect of any event,
integrating commercial bar designs into the décor
can help intensify the ambiance.

• Whether you choose a modern, rustic,

sophisticated or an industrial bar décor, the style
and setup can have an impact on your guests
dining experience which is why commercial bar
designs should reflect the tone you want to set for
your customers.
Layout (ergonomics): Good layout in F & B preparation and
service areas and its relationship to overall productivity. Ergonomic
study of
(a) all hospitality staff involved
(b) provision of data for efficient and effective design of the bar.

Ultimate task – to develop the most comfortable conditions for

customers and staff with regards to:
 ‘Lighting, climate, noise, physical workload (kitchens and bust
bars),
 Facilitating psycho sensorial functions in reading instruments
displays,
 handling of equipment and controls made easier,
 making better use of spontaneous and stereotypes responses’
 Location (considerations): type of clientele to
attract, population size in relation to plans,
flexibility of the pub, local competition, local and
town planning, visibility and positioning
(prominence), foot traffic, proximity of local
facilities, condition of the pub.
How to Find the Best Location
for a Bar
 Understand How Local Demographics
Affect Taverns & Liquor Liability
 Research Competition in the Area
 Find a Building That Has Great Potential
 Secure a Fair Lease and Invest in
Taverns & Liquor Liability
Lesson 1: The Development of Bars

1.5 Ownership types – pubs and bars

 Tied house: ‘Establishment that has an association, financial

or otherwise, with a liquor manufacturer or its agent that is
likely to lead to its products being favoured’ (Trevor, 2012).
Illegal in US, popular in UK. Some breweries appoint ‘salaried
managers’ to run their bars. Some bar owners finance pub
purchases with brewery soft loans and are required to their
beer in return.
 Tenancy house: most established and traditional ways of
running a pub. pub is owned by brewery and the publican rents
the pub. Short term agreement (1-3 years) or year to year
(referred to as ‘rolling’ or evergreen’ agreement. Exact terms
differ from pub chain to pub chain. Tenant tied or partially tied
to buying certain beers/products. Tenancy is valued also on Fix
& Fit, stock etc (valuation). Pro’s – discounts on products,
experience of previous landlord, Con’s – popularity of some
products tenant is tied to.
Free House (freehold/lock up): Outright private ownership, ability to
purchase supplies from any company, bigger margins obtained
sometimes. Freehold property offers good security for loans.
 Franchise house (leasehold): Publican has right to occupy property
for a fixed term of years. Two kinds of lease – (a) Sales or assignment
of lease: lessee committed to pay rent throughout term unless they
can sell the interest by assignment to another purchaser. (b) Grant of
new lease – ‘without premium’ publican only required to purchase fix &
fit, stock, glassware etc, some clause might contain barring sale or
assignment of lease within first two years. Goodwill can be sold.
Tenant is obliged to comply with terms of lease (i.e. tie – free of tie,
part tie or full tie, repairing obligation, rent review, service charges,
assignment clauses, insurance premiums, decoration – internal &
external.
Lesson 1: The Development of Bars

1.6 Legal aspects affecting beverage

businesses
 Bars are governed and regulated by a wide variety of legal
obligations.
 Most countries bar owners must have a license or authorisation
from a licensing authority (local council).
 In UK, most of Europe, USA – statutory requirement for anyone
selling alcohol to obtain a qualification with accreditation from
the local state agency.
 Laws on selling and buying alcohol are clear, violation can
result in arrest, prosecution and fines.
 Duty of every bar owner to make every staff member aware of
the main aspects of legal aspects affecting their business.
 Government agencies normally provide guides which help bar
businesses to understand their obligations (i.e. in the UK
http://www.homeoffice.gov.uk/drugs/alcohol , in USA legal aspects change
state to state).
Lesson 1: The Development of Bars

1.7 The modern pub experience

The challenge to bars: improve the spend per customer,
creating special nights, price sensitivity, innovative
practices.

 Engagement and involvement: mix your own drinks and

cocktails, cook your own food, themed evenings.

 Game nights: video games, retro games (ping pong, foosball).

 Technology: Bar intelligent systems – drink detection, finger

touch systems for music and photos.
 Lesson 1: The Development of Bars

1.7 The modern pub experience

 Exotic and molecular cocktails: Callooh Callay (East
London, England serves a Rum Punch in a
gramophone, Eden Freeman of Taylors Bar and
Restaurant, New York ‘Flight of Fancies molecular
cocktails).

 Speakeasy venues: interest in nostalgia, unusual

environment, classic old school drinks.

 Themed music events: have it your way (customers

bring own vinyl’s), themed music evenings.
Lesson 1: The Development of Bars

1.7 The modern pub experience

 New glass measures, portion sizes.

 Price reduction ideas: drinks prices

reduced or interested depending on their
popularity (stock exchange model).

 Ladies nights: discounted cocktails,

excellent food and wines.
Lesson 1: The Development of Bars

Conclusion

 Tradition of going to the pub or bar can be traced way back to ancient
times.

 The pub is often the only place neighbours, friends and family get to
meet in many towns and villages around the world.

 Pubs are constantly evolving with market demands and changing

consumer tastes.

 Sheer camaraderie and companionship which pubs and bars offer

forms an integral part of a nation’s cultural core.

 Ray Oldenburg (American sociologist) - importance within modern

societies of the third place, a location that is not work or home (i.e.
pubs, bars), Oldenburg believes they are major contributors to the
maintenance of social capital and of healthy community life.