Average Reviews:
(More customer reviews)This is a collection of tips on how to reduce your operating costs for both alcoholic and non-alcoholic beverages (including soft drinks). The book does spend quite a bit more time on alcoholic drinks, so you'll get more for your money if you have a bar or a restaurant with a liquor license. In general, the book is well written, easy to understand, and a quick read.
Feel free to skip the first chapter, a brief section on the basics and forecasting that really doesn't go into enough depth to be useful (for example, the author states there are three main types of budget, proceeds to tell the reader they're useful--but never explains the difference between them). You'd be better off with a book specific to the food service industry in general for budgeting/forecasting advice.
Other than that, the book gives nothing but useful tips specific to the beverage industry. It includes information on costing (starting with basics such as estimating yield per bottle including evaporation and spillage), purchasing and inventory control (including security tips), portion control, selecting drinks, how to run a cash bar at a banquet, and selecting and training employees. One of the biggest problems in the beverage industry is theft--liquor is easy to move and hard to track. The book spends a lot of time on the issue and covers everything from how to spot fraudulent billing and inventory practices to where to put the tip jar. Don't get me wrong: the author doesn't encourage you to treat your employees like your enemies, but explains that you should clarify that protecting your assets also means protecting the reputations and livelihoods of all your trustworthy employees.
There are a few places where you're going to have to do further research--your local and state liquor and employment laws, for example--but on the whole, this book gives you what you need to know to keep your restaurant's beverage costs under control.
Click Here to see more reviews about: The Food Service Professional Guide to Controlling Liquor, Wine & Beverage Costs (Food Service Professional Guide to, 8) (The Food Service Professionals Guide To)
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