Bar & Cellar Management
TAKING CARE OF YOUR STOCK.
Taking good care of your stock is important
for two reasons:
1. It keeps your stock at its best quality
so your customers enjoy it as it is meant to be.
2. It saves you from throwing away stock that has spoiled.
In this section we are going to look at how
we store and handle our stock, especially the conditions in our cellar
or wine store.
Your cellar should be kept clean and cool;
the optimum cellar temperature is between 10°C and 14°C this is to keep
your draught products at their best.
If you also have section in your cellar for
cases of bottles these will be kept cool too, which is always good as
they will require less cooling time in your display fridges to reach
their optimum temperature.
Upon delivery of kegs you should always bear
stock rotation in mind first, then once you have your kegs in place,
leave them for at least 24 hours before you use them. We do this to let
the contents of the keg settle down and also so that the contents have
time to reach their optimum temperature, your kegs will never be ready
for serving upon delivery.
Your Wine Store.
White wine is best stored somewhere cool and
dark, where the temperature range is stable. If you rotate your wine
regularly then store the bottles upright, if not store them in a rack
with the labels facing up so you don’t disturb the contents.
The temperature range for storing wine is
between 14°C and 16°C, but for cooling and serving the temperature range
we use is between 4°C and 6°C.
Red wine is also best stored somewhere cool
and dry. You may have heard that you should serve red wine at room
temperature, that’s fine if you are dining in a cool room. The best
temperature to serve red wine is between 15°C to 18°C this ensures the
wine is cool but not cold, and not warm.
Whether it is lager, beer or alcopops you
are storing we recommend that you keep your display fridges at a
constant temperature of between 4°C and 6°C, this ensures that the
bottle is chilled to the touch and the contents are enjoyed as they are
intended by the manufacturer.
Now that you have spent time looking after
your stock so that it is served as the manufacturers intended it to be
served, and your customers enjoy what you offer them…
DON’T RUIN IT BY SERVING
IT TO THEM IN DIRTY OR HOT GLASSES!!!
This just completely undoes all the work of
the people who took time and effort to produce the product, and the care
you took in storing it, and it will guarantee your customers will not
enjoy what you serve them.
You can also download all of the training
covered on the website as a free pdf by clicking on the link below:
MANAGEMENT TRAINING PDF