How to open a successful brewery

Brewery. Do you have some money aside? Would you like to run a place where people meet to hang out and have a good sandwich?
Opening a brewery could prove to be the right activity for you.

Here is a guide with everything you need to know to open a brewery.

Have you always dreamed of owning your own brewery? You have the requirements to do so, but not yet. Well, now is the time! The brewery openings are on fire and if this seems exciting to you, then read below for some helpful tips on opening a craft beer place with our expert on the necessary steps before you start, as well as other insights into what is needed at this point when examining locally available options.

Here is a guide with everything you need to know to open a brewery. It is also called beershop, a brewery that offers a wide selection of drinks, preferably handmade, at low cost.

In order for such an activity to produce success it is necessary to consider several factors and try to carry out the best possible project. The layout of the restaurant definitely deserves attention and in the same way the selection of drinks.


To open a brewery, you will need to meet the following requirements:
A place that meets all the rules of the building code; Equipment for the brewery (containers and tanks); Laborious permits from local authorities. Check out this list for more information on what it takes (and if) women can go behind the scenes at breweries!

Personal requirements

It is necessary to have the authorization for the distribution of food and drinks. It is obtained automatically if you have the following requirements:

a diploma from a hotel school
a work experience of at least 2 years of work in the last 5 in the food and beverage administration sector;
educational qualifications, such as accounting, degree in economics or science.
If you are not already in possession, you will need to follow SAB courses in order to obtain this authorization and competence.

Open a brewery: bureaucratic requirements

As like any business, you will need:

• open the VAT number;
• register with the Business Register;
• present the SCIA, ie the self-certification form that certifies the start of the activity.
• open the INPS position and register with INAIL.


It will also be necessary to comply with the hygiene rules and health authorizations required and issued by the local health authority; if the room is larger than 250 square meters, the fire certification issued by the fire brigade will be required.

A music tax?

Yes: if you intend to make the environment more welcoming with music, whether live or not, SIAE payment is required, a mandatory fee for those who want to spread music.
Failure to pay can lead to even very heavy penalties.

Does the sign cost?

Once the brewery is open, it will be necessary to make its own restaurant known, so as to expand its customers day by day. For this reason it is essential to continually advertise your business, through a sign with the name of the brewery.

Please note however that for signs above 5 square meters, you will have to pay a municipal tax, calculated based on the total surface area and the brightness of the characters.

Location advice

The room destined to become a pub or brewery must first of all be located in a good position, and preferably with good parking facilities.

From this point of view, having a room in the center can be a limitation. But do not despair: you will have as your customers all those who do not want to travel by car or live in the center or who do not have a license.
Of course, in central areas rents are generally much higher than in the suburbs, but for sure your brewery will enjoy better visibility.

If you don’t like the chaos of the center, aim at a place of passage.

Especially with regards to German, Scottish or Irish-style breweries, the most popular furniture is wood.
This material is in fact able to give the room a welcoming and familiar look, and to make the atmosphere even more typical it is possible to place posters, flags, beer gadgets and other furnishing accessories that recall tradition.

The brewery must have a large counter on which to place the plugs for the beer (at least four or five) and the chest, while in the back room there must be enough space to store beers and food to serve to customers.

The kitchen must meet current health regulations, and even bathrooms are an aspect not to be overlooked. If the spaces allow it, it is a good idea to set up separate toilets with an anteroom for men and women.

Read also: MICRO-BREAKS WITH BREWPUB

How to open a bar: Some tips

Open a bar: Do you want to feel like at home while you work? Make your own space by opening a successful bar!
In this guide I will give you useful information to start this stimulating activity!

open a bar

Choice of location
It is essential that your customers can see and find your place, so you need to evaluate:

if your target passes in front of us, at what times and with which dynamics
what kind of traffic is in place (ex: the station is a crowded place and attracts every type of client)
how to see the room from the outside: the customer, unconsciously, tends to enter more willingly into a bar where he sees well inside
Requirements
Opening a bar means setting up a business, and then becoming an entrepreneur.
Opening the VAT number, identifying the most suitable company form and registering the company with the Business Register will be the first three steps in which it is best to rely on an accountant.

Then you need a property that must be up to standard, that is, in order with regards to licenses and requirements that are often imposed by local legislation (Municipal or Regional).
The same applies if you choose to acquire an existing bar, because you cannot take it for granted.

Bureaucratic steps

Open a bar


presentation to the Municipality of the form for communication of commencement of activity including the required attachments (data of the owner, company, opening hours, viability, ASL compliance, etc.);
request to the municipality for authorization to display the sign;
request to the Revenue Agency for authorization for retail sales of spirits;
payment of SIAE rights for the dissemination of music and images;
request for fire certification to the Fire Brigade (only for premises of size equal to or greater than 450 square meters)
Personal requirements
Having successfully attended professional courses, established or recognized by the regions or autonomous provinces, regarding the activity of food and beverage administration, obtaining the SAB and HACCP certificate, the first required only for the entrepreneur or for one of the members, while the second is mandatory for all the personnel assigned to the preparation or the service.
Alternatively, it is sufficient to have a suitable qualification, such as the hotel certificate.

Costs to Open a bar

Thinking of starting your own business without planning is a suicide, an action that will most likely lead you to bankruptcy or otherwise lose money.

So don’t overlook the business plan!
In this document you will have to mark all the items of expense that you will have to face in view of the opening of your bar: not only what regards the more concrete aspects, but also those related to the fulfillment of the Italian bureaucratic requests.

In the case of the purchase of a bar that has already started, you will need to purchase the license, the value of which will depend on the turnover.

You can also evaluate the opening of a franchise, which can be convenient in terms of visibility and guarantee to customers.

Rent

Open a bar
The cost of a bar depends mainly on the size and location.
In fact, one of the heaviest costs is just the rent, together with the utilities and staff. I value around 50 thousand euros.

Similarly, if you decide to take over a pre-existing room, the sum to be paid to the previous owner can be around 100-200 thousand euros, even if it can be paid in installments against an advance.
At this expense we must then add the notary’s fee, as well as the compensation of the mediator (about 2% of the sum) for a total of 7-8 thousand euros.

Tools and consumables

Open a bar
To take into consideration:

  • A professional coffee machine, which can cost more than 2 thousand euros
  • Oven: 500 euros
  • Chopper: 18 euros and blender: 10 euros
  • Refrigerators-freezers: 2 thousand euros
  • Sink: € 150.
  • Cash register: 600 euros
  • Dishwasher: 600 euros
  • Slicer: 150 euros
  • Ice chop 50 euros
  • What else is needed to open a bar?

What else?

  • 2 Shakers: € 20.
  • 100 normal glasses: 250 €.
  • 70 Cocktail glasses: € 560.
  • 50 Coffee cups: € 75.
  • 40 dishes: 60 €.
  • 300 Packs Napkins: 300 €.


And as for the furnishings:

  • 40 chairs: 2,300 euros
  • 10 stools: 160 euros
  • 10 tables: 500 euros
  • 1 counter: 25 thousand euros


Management costs

Open a bar
The main ones are:

  • staff
  • Utilities
  • Raw material
  • Insurance policies

Bar management

Open a bar

By “bar management” I mean everything that revolves around offering the customer service.

It is essential to speed up and optimize this process.
But for this you can feel comfortable: with our management software Ristomanager you can:

  1. manage the tables
  2. keep memory of orders
  3. manage warehouse stocks

What are you waiting for to provide an efficient service? Try Ristomanager for free

The historical origin of the 5 most requested cocktails in the world

Cocktails

Cocktails. Are you a restaurateur, a bartender or a waiter? Show some cultural notion on what you serve is a great way to make a good impression in front of a customer and to give a more professional image to your restaurant.

Don’t you feel like reading a dusty history manual or shaking a thousand google pages and want to have the answer ready that impresses your listener?
In the article you will find a brief historical overview of the 5 most sold cocktails in the world in 2018.

Cocktails

A cocktail is a type of mixed drink that originated in America during the early 20th century and became popular with the laws of prohibition. Typically contains alcohol such as vodka, gin or rum along with various other ingredients such as fruit juice (eucalyptus), liqueur addition (s) syrup sweetener instead of soda water cane sugar alcohol Classifications vary depending on how they are made but usually fall into a group by classification below: Martini – vermouth light color; Cosmopolitans – wells drinks often consist exclusively of whiskey cola antidote Cuba Libres – strong black beer served Kahlúa Coffee Fizz Tequila sunrise Vieux Carré Sidecarrogat.

Cocktails

1.OLD FASHIONED
It was born at the end of the 19th century as a whiskey cocktail served in the old way, that is with a lump in the glass, two drops of Angostura, a thread of soda to melt it and the addition of ice. It takes its name from the glasses in which it is served, called “old fashioned” for the note. In 1931 he appeared for the first time in a recipe book at the Waldorf-Astoria, a famous luxury hotel in New York, with a strong racist connotation.

Just to make you understand the caliber of the place, I inform you that it has hosted people like Nikola Tesla and Marilyn Monroe. And when the Titanic sank, the investigation into the tragedy took place just inside its walls.
We can say that the famous cocktail owes its diffusion above all thanks to the importance of the hotel. To date, according to the charts, it is the most popular cocktail in the world.

2.NEGRONI

Cocktails
We can be proud of that, as it is an Italian cocktail of Florentine origin. One day, around the 1920s, the traveler and polyglot Conte Camillo Negroni got tired of the usual American who ordered daily for an aperitif, so he asked the barman of the Caffè Casoni in Florence to replace gin and seltzer, also in honor of the last trips he had made to London. Thus was born the drink of the “real men”, destined to end up in the discharges of the youth discos.

3.WHISKEY SOUR

Cocktails
It has a mysterious origin. Some trace it back to the old British seafaring practice of preparing drinks that could be kept on long ship journeys. To support this hypothesis, the fact that the drink is mentioned in the famous “The Bartender’s Guide: How to Mix Drinks” by Jerry Thomas, published in 1862, contributes to this hypothesis. Another accredited theory attributes its birth to the English Mister Eliott Stubb, who in 1870 he opened a bar in Iquique, a Chilean village. There he began to experiment, obtaining a mixture of whiskey and limon de pica, from which the modern after-dinner was elaborated.

4.DAIQUIRI

Cocktails
Cubano, Hemingway’s favorite. According to historians in 1898 near Santiago de Cuba, there was a small village called Daiquiri, where one day a young, very thirsty sailor landed, who, in a hurry to drink something, entered a shed that offered the glass, but refused to drink a smooth Rum, so he asked to have it stretched with some lemon juice and corrected it with sugar.
According to another legend, in the early twentieth century an Italian mining engineer, Giacomo Pagliuchi, visited the iron mine at Daiquiri. At the end of the day he was invited to drink by his American colleague, who only had rum, sugar and lime in his house: he invented a new cocktail!

5.MANHATTAN

Cocktails


According to a popular theory, the cocktail was invented at the Manhattan Club of New York in the early 1870s by Ian Marshall, who had been commissioned to prepare a banquet, organized by Winston Churchill’s mother, in honor of Samuel Tilden, presidential candidate . The success of the banquet made the drink very popular.
In reality, the Manhattan Cocktail can be considered an evolution of Whiskey and Gin Cocktail, to which some creative barmen tried to add vermouth, a step that some consider essential for blends.

The history lesson is over, I wish you a good drink! ?

Read also: How to determine the price of food and drink

Open a bar? 4 good reasons

Open a bar. Are you thinking of setting up on your own to give a quality leap to your life? Or have you already started an activity in the sector and do you need to find some motivation again? Here are some points for reflection on the life of a bar owner and their advantages.

Open a bar

What would you say to someone who asks why they should open a bar?
The advantages of being your own boss are endless. For starters, there’s no limit to how much money an entrepreneur can make – and that includes me! Plus, I also get all the glory, since everyone loves bars more than ever these days (you know what). And speaking as someone with extensive experience of owning their own business from start to finish, this may not come as a surprise, but running a bar does have its advantages outside of just cash flow.

Open a bar


The key to opening a bar is to limit the possibilities.
I know that’s not what you’re thinking, but your beverage menu should be limited and simple with an emphasis on quality instead of quantity or cheap prices that will lead people astray when they enter in search of something new and interesting without having any idea where it comes from exactly their next shot (or how much those cocktails cost). It takes time to develop relationships between the bartenders and the patrons of each establishment; make sure everyone knows who works behind the counter so there is no confusion!
The first step would be the search for all local regulations.

Open a bar

The idea of entrepreneurship is intriguing. And if I told you, though – and this may seem unrealistic – that it is possible not only for some people, but everyone on earth, at some point in their life, to own their own company as entrepreneurs! There has never been so much opportunity as now, with technology changing so rapidly and social media becoming such an important part of our culture, where individuals build brands through content marketing campaigns… And all without spending large sums of money like advertisers did.

Open a bar

Why open a bar or a restaurant?
The answer is simple: to make money. You work hard for your business, but it’s never enough as soon as you’ve made the decision and sunk all those resources into something – you need customers to keep your profit margins high. The best way I know to make sure people come in again (and again) from those doors every time – they will not only spend more this time than the last; but they will also tell their friends what a great place this was before!

Open a bar



Why should you want an activity on your own, when it can be so difficult and time-consuming on the same days you sleep! But if ever there was something worth doing – opening a store as an entrepreneur could be at the top of the list of things people should do in life (or at least as long as they are young).

  1. You are the boss
    You don’t work to enrich someone else. This means that if your business works, the first beneficiary is YOU. It is the right reward for taking responsibility, the most rewarding form of meritocracy that exists. Having the right ideas and the freedom to put them into practice is the perfect cocktail for enthusiasm. And more enthusiasm translates into more productivity.
  2. You are a customer in first person
    Anyone needs it, you understand. Do you know at least one person who has never entered a bar? Excluding hermits, bums and terminally ill patients (and probably they have been there at least once in their life) all the other human categories are part of your target, characterized by a frequency of use of the service at least once a week. The door opens for the most varied reasons: hunger, cold, rain, the primary need for a coffee or someone to have a chat with, try the barista. But above all, the bar is the place of excellence for meetings, both work and between friends. You think of selling coffee, croissants and sandwiches but in reality you offer a space, that if you can adapt to the needs of a specific target segment, you will be able to create a consistent tour of habitués.
  3. Live in Italy, that is:

Open a bar

where the total business volume of the sector under consideration exceeds 18 billion euros

where every day 5 million inhabitants have breakfast in the bar

the ninth coffee consumer in the world, with an average annual cost of 250 euros per person (and guess who makes coffee!)
-the country where, despite the economic crisis, bars and restaurants increased by 10% in number between 2011 and 2015

4.The merits of being behind the counter:
-you don’t need to go to the gym, since you’re on your feet all day

  • You can dress like that
  • Develop your creativity in the kitchen
    -it is not an alienating profession: you are all the time in the midst of people and this allows you to know many human events
  • You don’t have to move for meals

I hope the article has succeeded in highlighting the positive side of managing a bar and, why not, it has given you a bit of positivity. See you soon!

Read also: How to open a creperie

How to determine the price of food and drink

The price of food and drink must be well thought out.


The cost of food and drink in a restaurant is an important part of what you pay. A good thought goes as things should cost, and prices are carefully considered before being decided on so that customers get their money worth, While feeling like they got great deals on quality cuisine served with excellent customer service!

The price of food and drink

The calculation of the food cost and the measurement of food and drink sales prices can be traced back to the sum of the following elements:

  • cost of raw materials
  • other variable costs
  • cost of labor
  • overhead costs
  • profit share.

To carry out this operation accurately, it is necessary to introduce other concepts, those related to the passive cost of goods and the first cost of the dish, as indicated by the accounting manuals in the catering sector. The first cost of the dish is that of the recipe (cost of the quantities and ingredients used). Determining the number of portions of a recipe and dividing the costs for them allows us to obtain the first cost of the dish.

The price of food and drink

The passive cost of goods is instead calculated in relation to the purchase of the goods necessary for the realization of a recipe. In other words, it refers to every material, every ingredient and consequently also as the sum of all the materials.

The price of food and drink

The time variable
The correct calculation of the food cost must also take into account the time: the analysis period is generally the month, the quarter, or the year. Furthermore, the meals offered by the entrepreneur and those consumed by the employees must be counted, because in this way the net cost of the purchases of materials of the period is obtained.

The price of food and drink

The definitive formula for calculating the food cost thus becomes the following: “Net cost of food goods / Adjusted revenues” * 100 (Adjusted revenues are obtained by taking into consideration the meals offered by the entrepreneur and the cost of meals consumed by employees, because the related cost must be recovered with sales). Once the food cost is obtained, it is necessary to proceed with the so-called “factor method”, which consists in multiplying the cost of the raw materials by a coefficient, in order to obtain the selling price of each menu item. How to do? To have the coefficient we will have to:

  • set to 100 the selling price of what we want to offer to customers
  • divide the selling price for the food cost percentage calculated as previously seen
  • then “100 / Food Cost” (eg 100/40 = 2.50), with food costing 40%.

The value obtained is the coefficient which, multiplied by the cost of a dish, will give us the “indicative selling price”, because the choice of the selling price of a dish also depends on the analysis of the quantity sold and its margin, but also of the overall margins of all the commercial activity.

The price of food and drink

Food Cost: other economic indicators

The price of food and drink
There are also other indicators that can help a restaurant chief to keep an eye on the performance of his business, such as the quality / price ratio, which is important because it allows to establish the type of consumption preferred by his customers. To accurately calculate this indicator you need two intermediate steps: the first is to determine the average price charged to customers through the formula “Total sales / Nr. Dishes served ”.

The second is the calculation of the average price offered by the restaurant, with the formula “Sum of prices of all courses / Nr. of the dishes that make up the menu ”. Finally, we take the two results obtained and relate to each other to obtain the “quality / price” ratio: “Average price charged to customers / Average price offered by the local”. If such the value of this formula is between 0.9 and 1 it means that there is a balance between the offer of the venue and the choice (or expectation) of the clientele.

The price of food and drink

A result lower than 0.9 indicates that our customers are moving towards lower prices, and finally a result higher than 1 makes us understand that customers generally choose the most expensive dishes, which show a balance between the quality of the food and the its price.

Cost of goods, labor costs, revenues, meals offered, “quality / price” ratio: so many elements that could make the calculation of the food cost seem extremely complicated but, in reality, once acquired a certain confidence with the material, are strategic for the success of a restaurant.

What is public catering with direct administration

Catering with direct administration. One of the most important working sectors, as well as it is  discussed, is certainly that of catering. There are many people who dream to  work  or invest as entrepreneurs in this field.

So knowing what is public catering with direct administration, can become essential for those who have an interest in this world so fascinating but different.

It is no coincidence that many people, when they decide to start a business by opening a bar or anything that providesthe administration of food and drink, begin a specialized training course that teaches them everything you need to know on the subject .

Catering with direct administration

These courses are called Sab, but in the past they were called REC courses (Trade Retailers Register). These training courses are sought in all regions but involve different costs, conditions and activities. They deal with various subjects, from the legislative to the hygienic ones.

In addition, catering techniques, occupational safety regulations and all marketing strategies  are related to this world  that those ones are treated. Obviously they must be organized only by certified bodies and they  have all the requisites required by the regions to which they belong.

Catering with direct administration

In the next paragraph we will go to see who is obliged to do them and which parameters must be respected to avoid them and then we will understand together with precision what is public catering with direct administration.

When food and drink courses are required

As we said before who decides to get involved in the field of catering and in an activity that provides for the supply of food and drinks, will have the obligation to inform themselves about the Sab courses organized by his region. But there are some exceptions, which allow avoiding the attendance of these courses.

In fact, in the case in which the person in question has matured in the last 5 years professional experience in companies and or activities that provide for the administration of food and beverages, will be exempted from the obligation to enroll and attend the course.

The same is valid if you have a university degree or a high school diploma or a three year course, which are related to the activity in question. Finally, this rule applies to those registered in the register of exhibitors.

An important thing to remember is that those who have the obligation to attend a Sab course, in order to be qualified for the profession, will have to overcome it with positive results, respecting the rules of minimum time of attendance at lessons and passing a final exam.

Catering with direct administration

There are some institutions that offer these courses online, which as we know have the advantage of allowing the student not to move  physically .

But you have to be careful to check if, the institutions that propose it, have all the necessary certifications and requirements to issue the certificate that the student needs for their training.

Administration to the public of food and beverages: so it is

Catering with direct administration

The type of trade related to the distribution and consumption of food products in a room or in open spaces for the public is defined as the public administration of food and beverages. The definition is the same even if we talk about vending machines.

A determining element of the concept of administration is the presence inside the premises of employees and staff to serve the tables.

Catering with direct administration

In the event that there is the absence of employees and there is not even a table service, we can no longer talk about administration: an example in this sense can be to buy something in a shop or in a supermarket.

But in this list we can also include the purchase in a homemade ice cream parlor or in a rotisserie or kebaberia.

Catering with direct administration

Catering with direct administration

In these situations we can talk about retail business because the product is purchased and paid in cash, without any other service.

Features administration exercises

There are many characteristics and requirements that distinguish the administration exercises. First of all, as far as their allocation is concerned, there are no limits, although it will obviously be necessary to follow the municipal regulations.

They must also have the peculiarity of being supervised and comply with the ministerial decree of December 92, which establishes the criteria for monitoring the premises used for public establishments for the supply of food and beverages.

These criteria are diversified according to whether we speak of premises open to all or just a niche of people. The food administration exercises defined by a single typology must also be followed by careful sanitary precautions, in order not to incur fines.

These exercises also have the power and the ability to sell takeaway food and drinks that sell without any particular authorization. Finally, we recall that there are no laws that prevent the joint exercise of different productive activities among themselves, even if they are managed by different owners.

However, some industry regulations, such as the provisions on monitoring, make the operation absolutely impossible.

Read also: Top 10 restaurants in Liguria

How to serve alcohol responsibly on events!

How to serve alcohol responsibly. Many guests spend their holidays with family and friends, and alcohol is often part of the celebrations. When people get caught up in the exciting moment, they can consume too much alcohol.

Because of this, you need to be particularly vigilant and  responsibly to serve alcohol  during the holidays. We share and give you some expert suggestions, to serve alcoholic beverages and spirits:

Take some time to talk with your guests. This will help you determine the purpose of their visit as well as their levels of intoxication. If guests are determined to become intoxicated or “shine” you will surely know it. Above all, keep talking to each guest during ther visit.

Serving alcohol responsibly is easy! When serving alcoholic beverages, make sure everyone at your party has had a chance to order a proper drink before pouring the first one. Be honest with them so that they know what will be served and don’t serve anything but beer or wine unless you are sure that there are no other preferences for anyone participating (and even then consider offering alternatives).

How to serve alcohol responsibly

Many diners spend their holidays with family and friends, and alcohol is often a part of the celebrations. When people get caught up in the excitement, they can consume too much alcohol.

How to serve alcohol responsibly

Look carefully at the changes. You can learn a lot about the different levels of intoxication of your guests, simply by observing the physical and behavioral changes. Examples include:

Being  friendly, unhelpful, depressed or silent

Use a bad language or raise your voice

Drink faster or switch to stronger drinks or more and more

Talk or move slowly

Stagger, stumble or hit objects

How to serve alcohol responsibly

To count. Some guests may not show any physical or behavioral sign of intoxication, so counting how many glasses they drink can help keep track of their consumption. One drink contains about the same amount of alcohol and should be counted as a drink:

1 consumption = 5 ounces of wine; 12 ounces of beer; 1½ ounces of 80 ° liqueur; 1oz of 100 ° liqueur

Avoid pouring too much. Pouring too much liquor at a time makes it difficult for guests to accurately control their consumption. Follow the procedures for administering each drink perfectly, to ensure that each drink contains the expected amount of alcohol. If your room allows free deposit, check the accuracy periodically using a payment test.

How to serve alcohol responsibly

How to serve alcohol responsibly

Pouring too much liquor at a time makes it difficult for guests to accurately monitor their consumption. Follow each drink perfectly to ensure that each drink contains the expected amount of alcohol. If you allow free deposit in your room, check the accuracy periodically using a spill test.

Offer some food. This is one of the most important things you can do to serve alcohol responsibly and prevent intoxication. The food helps to keep the alcohol in the stomach, slowing the absorption rate of alcohol, and preventing it from reaching the small intensity, in which most of it is absorbed into the bloodstream. The best foods to get,  are those ones , rich in fat and / or protein. These elements are not easily digested, which slows the movement of alcohol into the small intestine.

Offer your guests something they can’t refuse, whether it’s a juicy burger or an extra order of ranch fries!

The most important thing you could do to prevent intoxication and ensure guests’ satisfaction would be to offer them delicious appetizers before starting drinking sessions; this will help to avoid excessive drinking because their stomach has been filled earlier than expected (think about all those midnight snacks).

Offer water. Drinking alcohol can lead to dehydration, making guests thirsty and potentially obligates  to consume more alcohol than they normally would. Rehydration can be done by offering water along with drinks and often filling glasses with water. This will help to keep the the body hydrated and can reduce the consumption of alcohol.

Read also: The rules for commercial catering

How to choose the best beer glasses for your restaurant.

beer glasses

Beer glasses. There are various types to choose from beer glasses, with various shapes and sizes ranging from beer boots, mugs and cups, to more sophisticated styles like Pilsner glasses. Many bars serve beer from a tap or glass bottles. Beer glasses have been specially designed to make the beer experience more enjoyable. The main types are glasses, mugs, and a whole series of sampler glasses, ideal for serving beer or simply a cup  of beer so that a guest can get a taste before ordering a whole glass.

Beer is a drink that has existed for centuries. It is made from malt barley, hops and water; the combination of these ingredients creates the distinctive flavor profile of beer that can be enjoyed in many different ways: as ale or lager style porter (both cold). While there are several factors to consider when choosing your own “container” – what type do you want?

Each beer glass has specific characteristics and for this reason it deserves a specific and singular explanation.

Beer glasses

Beer glasses

Glass beer is essential in many bars, especially sports bars, neighborhood bars or “dive” bars, and bars that are known for their selection of brands. Beer is rarely served in a plastic cup, unless you happen to be visiting a fraternity. Beer is often served in a glass of beer or pub, about 16 ounces (almost half a liter). Some are designed to hold a little less than that amount, but usually no more than this.

Beer glasses

The beer glasses are strategically shaped to allow the carbonated liquid to breathe, but also to create a suitable head, they pick up the aroma of hop and barley appropriately, and have a professional and tasty appearance at the same time. Beer mugs offer a more full-bodied appearance, with thicker glass edges and often greater capacity than beer glasses. They are often stored in a glass or freezer chiller in order to offer customers the frozen beer they crave. The sampling beer glasses provide the bar with the  way to serve small cups  of different beers for customers undecided about what to order, or to serve a selection of many beers, a common choice of micro breweries and specialty pubs.

All these considerations should always be kept in mind when you go to choose the beer glasses you will have in your bar or restaurant.

Beer in glass

Beer glasses


It is an essential product for many bars, especially sports bars, neighborhood or “dive” bars, and bars that are known for their selection of brands. This drink is rarely served in a plastic glass, unless you happen to be visiting a fraternity. Beer is often served in a glass of beer or pub, about 16 ounces (almost half a liter). Some are designed to contain a little less than that amount, but usually no more than that.

The glasses in question are strategically shaped to allow the carbonated liquid to breathe. But also to create a suitable head. They collect the aroma of hops and barley appropriately, and have a professional and tasty look at the same time. Instead, beer mugs offer a fuller appearance, with thicker glass edges and often a higher capacity than beer glasses.

Beer glasses

They are often stored in a chiller for the glass or freezer in order to offer customers the chilled beer they crave. Sample beer glasses provide the bar with a way to serve small samples of different beers for customers undecided about what to order. Or to serve a selection of many beers, a common choice of micro breweries and specialized pubs.

All these considerations should always be kept in mind when choosing the beer glasses that you will have in your bar or restaurant.

If you wanted to be more precise you could say that for each type of beer is recommended a glass rather than another.

 Each glass has its own history and characteristics and for this reason it adapts better to each type of beverage. This depends on the consistency of the same but also on other factors.


Beer glasses: some examples

Beer glasses


Let’s give some practical examples to understand why each beer needs a specific type of glass. Tulip glasses, for example, are used for high or low fermentation beers. In this case it is important to choose similar container shapes since the latter allow the beer to release their smell and taste in a more intense way.

The mug instead is a real classic for beer. It is perfect for any type of beer and allows a lot of foam to develop easily; still, the thickness of the glass is presented as an excellent shelter for the quality of the drink.

Furthermore, the Weissbier glass is specifically designed for certain types of German beer. In particular, this glass allows the formation of a compact foam body and the flared body facilitates the rise of aromas.

Read also: How to serve alcohol responsibly on events!

How to organize a wine tasting dinner: 4 tips to follow.

Wine tasting dinner. Wine is an alcoholic beverage that never goes out of fashion. A wine tasting dinner is a popular and promotional event to try at your restaurant. The Wine Tasting Restaurant offers the opportunity to encourage businesses, especially during traditionally slow seasons. A wine tasting in the restaurant is similar to a home wine tasting, as guests will be sharing and conversing on many different wines.

Wine tasting dinner

Wine tasting dinner

However, a wine tasting in the restaurant goes further, inviting a sommelier (expert wine) to teach guests about the wines of the evening.

When you want to organize a wine tasting, the right atmosphere and theme can be fundamental to put guests at ease. A cozy environment with soft lighting would give them some stimuli while enjoying their experience as experienced sommeliers who know exactly which wines match well together
I personally helped many people prepare for these events by recommending some types or the most popular ones of France – Beaujolais n’kin French red wine; Chardonnay when it comes time to try something different but still familiar reds Bordeaux region.

Wine tasting dinner

Wine tasting dinner

You can propose wines produced in a specific region or vintage, or offer participants the possibility of an itinerary tailored to their interests. You could also do things like matching each person’s tastes with different types of wine – dessert wines (but be careful because they are usually sweeter and therefore more difficult than other varieties).
This article discusses some ideas you may want to use to host your next tasting session!

We recommend that you opt for a minimum of 4 and a maximum of 6 wines.

Wine tasting dinner

Whether you are organising wine tasting at home or in a restaurant or in a wine cellar, you will need, in addition to wine of course, some essential utensils to offer a perfect experience:

Glass with stem, to avoid that the heat of the hands can change the properties of the wine.
Decanter, to allow the wine to oxygenate once opened and then to release its flavor.
Bread and water, to clean the palate between sips.
Corkscrew.
A basket of ice to cool the white wine.
White napkins to see the color profiles of the wine.
Scorecards

Wine tasting dinner

Select a wine list

Wine tasting dinner

There are countless types of wine, from classic French or Californian wines to locally produced wines to more exotic, (rare wines). Work with your sales person or a sommelier to help you choose a robust wine menu. A sommelier is a person with experience in wine. Your wine can either put you in touch with a sommelier or do the work yourself. Many wine distributors will help you at every stage of planning a wine tasting, since you buy wine from them directly.

Choose the Complimentary Foods

Once you have decided on a selection of wines that complement each other, select the menu items that will also complete each wine.

Think beyond the old rules such as white wine with chicken and fish and red wine with beef and pork. In this case too, in collaboration with your sommelier, just plan a tasting menu that will help you plan the perfect combination of food and wine.

Invite Guests

Once you have the details of the tasting (date, time, wine list, dinner, price) it’s time to get the word out. Take your social media accounts to promote your wine tasting in your restaurant. Emphasize that space is limited, to encourage early bookings. You can sell tickets or take reservations, or both. It is important to have a certain number of guarantees, so you know how much wine to order and how much food to prepare. Order around 10% more food and wine than you need for last minute bookings.

Educate your staff

If this is your first taste of wine restaurant, it is important to educate your staff on the protocol of the evening. Review the routine step by step, with both servers and kitchen staff. Give everyone a copy of the wine list and menu, so that they know in what order they will have to serve wines and dishes. Ask the staff to read the wines that are served, so that they can answer simple questions for guests, including wine, the types of grapes that have been used, etc …

Escort of Wine Glasses

Lack of wine glasses? Make sure you have enough glasses of wine for the evening. Each person will have a glass, for each wine served. So if you are serving you need to have six glasses for each guest. If you have 50 guests, you will need 300 glasses of wine.

Read also: Chocolate, that’s why it should never be missing. Let’s celebrate the chocolate festival with the tasty Mud cake recipe

Pub Management: Some tips to follow

Pub management. Are you thinking of opening a pub but don’t know where to start or what the management is? Here are some tips.

Pub management

The pub is a model of local origin of Great Britain and Ireland. A pub usually serves beer but over the years the service has been integrated with all sorts of drinks, alcoholic and non-alcoholic, and with various “snacks”.
The ideal venue for this purpose should possess the typical characteristics of English and Irish pubs: suppliers of beer, also artisanal, and other drinks and maybe live music.


For the first expenses such as the rent of the premises, the interior furnishings, the signs, six months of supplies, and at least a couple of helpers, it is necessary to allocate a figure ranging from 60 thousand to 80 thousand euros. Obviously it depends on the size of the room and its location.

Pub management

A pub is a gathering place for friends and family, so it is important that the interior design reflects this. The organisation of seating should reflect how many people are expected at one time or another – whether it is just two Portugal alone who elect wine for beer? Or twelve during a dinner with old colleagues who have been away too much time!
The focal point in every good drink bar is not always what you drink, but rather where others will sit while waiting for the bartender’s orders…

But how much can you earn with the opening of a pub?

Pub management

If you manage to work well with your customers, after about 36 months the gain begins. A family environment to share with friends and good quality beer at a reasonable price are the elements sought by patrons.

For opening of this type of venue we will need:

  • a certified report of the beginning of activity (SCIA) a declaration of beginning of productive activity (DIAP).
  • the HACCP certification and the SAB-ICAL certification (The latter is mandatory only for the owner and is not mandatory if you have a hotel school diploma or a period of work, between 2 and 5 years (depending on the Region) ), in a similar structure.
  • Follow the ASL regulations for health and safety of the premises. (The checks are stringent and if you do not follow the instructions, you risk high fines and sometimes closure).
  • VAT number
  • registration with the Chamber of Commerce (Business Register).
  • With live music, you need to respect the corresponding SIAE regulations.

You could also consider opening in franchising and getting in touch directly with chains of pubs and being the enterprenurs of this unusual franchise in our area.

Pub management: what are the principles of the following to a better manage a room?

Pub management

A bar manager wakes up early and goes to sleep late and managing a restaurant means taking into account a large number of factors: inventory, equipment maintenance, accounting and of course customers. Now let’s see what are the salient points to consider for the management-pub.

  • Know how to save and optimize costs by redistributing them. Identify the costs that have the greatest impact on your monthly budget, restrict the list to the most expensive and try to lower the cost without losing quality.
  • Customer loyalty. Give your local guests an atmosphere and experiences to relive thanks to a hospitable environment with the help of the staff. an affectionate customer returns and brings other people with him.
  • Carefully take care of the inventory and make sure nothing is missing and nothing goes wrong.
  • Take advantage on social media. People are increasingly consulting reviews on social media and review sites.
  • Always keep in mind your customers’ opinion. It studies competition and evaluates appropriate strategies to draw lessons but also to avoid the mistakes of others.
  • Summarizing the customer’s experience must be unforgettable and this is only possible with good teamwork, a trained and competent team and excellent management.

The service room

pub management

Pub management

The service room is the vital area of the room, which requires even more attention in the design.

It is necessary to ensure a space that is convenient for customers, by placing the seats and tables not too close together, and that they have the possibility of being easily moved to obtain new arrangement solutions. At the same time, the room must also be designed in such a way as to facilitate the easy movement of the waiters between the tables and avoid hard-to-reach areas with dishes and/or drinks.

Pub management

With reference to local hygiene regulations or ASL regulations it is possible to draw up a short list of useful indications for the design:

minimum height: 2,70 m;
minimum cubic capacity: 25 m³;
direct natural ventilation 1/10 of the floor area of the room;
a suitable air conditioning system may be used if there is insufficient direct natural ventilation;
direct natural lighting 1/10 of the floor area of the room;

Read also: What is public catering with direct administering