An all new book by one of America's leading experts on beverage cost controls and building beverage profitsthat establish management guidelines for success for the on-premise operator and manager.
Book Description
Editorial Reviews
Review
"...a must-have resource for any restaurant, bar or nightclub operator who wants to improve profitability and performance in their operation." -- Jim Sullivan, author Mind Your Own Business
"...an invaluable management guide, one guaranteed to help you fathom the complexitites of turning a profit in the beverage business." -- Mitchell Diggs, Editor, Nightclub & Bar Magazine
"...an invaluable management guide, one guaranteed to help you fathom the complexitites of turning a profit in the beverage business." -- Mitchell Diggs, Editor, Nightclub & Bar Magazine
About the Author
Robert Plotkin is president of the National Bar & Restaurant Management Association. He has authored nine other books on bartending and beverage management. He has worked as a beverage consultant since 1986, focusing on increasing profits and controlling operation's costs while enhancing in-house marketing and promotions. Clients have included numerous independent and national chain operations. Other clients include Guinness Import Company, Seagram Americas, Gallo Inc., Heublein, Rose's Lime Juice, Motts Food Service, US Navy MWR Division, Richmond Distillers, Allied Domecq, Bacardi, Angostura, Libbey Glass, Berg Company, Bevinco, and Precision Pours. He also has been a public speaker since 1989 for trade shows and conventions including the Nightclub & Bar Show, numerous conventions including those sponsored by the National Licensed Beverage Association and the National Restaurant Association, subjects including management training, product training, motivational training, cost control training, personnel training, and as a panel leader. Robert has been a member of the National Advisory Board for Nightclub & Bar Magazine since 1985.
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Most Helpful Customer Reviews
14 of 14 people found the following review helpful:
5.0 out of 5 stars
Complete & Simple to utilize,
By
This review is from: Successful Beverage Management (Paperback)
I thought I knew and understood a bar/beverage operation from years in the business. This book confirmed my basic knowledge and taught me new principles every chapter. This is a must for every owner and the bar personnel who want to gain more insight and working knowledge.
5.0 out of 5 stars
Successful Beverage Management,
A Kid's Review
This review is from: Successful Beverage Management (Paperback)
This is an excellent book for anyone wanting to learn about this type of business, or starting one of their own. A lot of very useful information, very well written, and easy to understand. I would highly recommend this book to anyone thinking about getting started in this industry.
4.0 out of 5 stars
good stuff,
This review is from: Successful Beverage Management (Paperback)
covers all the basics and threw a couple of new ideas my way as well. I'm a veteran operator, 20+ years experience.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
(learn more)
First Sentence:
Typically people have a limited amount of discretionary funds to spend on entertainment. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
liqueur portion, desired cost percentage, bartender productivity, house specialty glass, liquor portion, glassware inventory, control spouts, bartending staff, requested liquor, pouring brands, service glassware, liquor control systems, beer program, liter cost, house specialty drinks, target sales price, retail price points, liquor inventory, wine inventory, wine portion, tall highball, free pouring, soda gun, unrecorded sales, speed rack Key Phrases - Capitalized Phrases (CAPs): (learn more)
Bloody Mary, Depletion Allowance Form, Irish Coffee, Jim Thurs, Ball Pours, Chivas Regal, United States, Alan Thurs, Berg All-Bottle System, Cuervo Especial, Dram Shop Acts, Facility Design, Perpetual Inventory Form, Precision Pour, Stage of Impairment, Top Shelf Liquors, Implementing Safeguards, The Profit Potential of Glassware New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Typically people have a limited amount of discretionary funds to spend on entertainment. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
liqueur portion, desired cost percentage, bartender productivity, house specialty glass, liquor portion, glassware inventory, control spouts, bartending staff, requested liquor, pouring brands, service glassware, liquor control systems, beer program, liter cost, house specialty drinks, target sales price, retail price points, liquor inventory, wine inventory, wine portion, tall highball, free pouring, soda gun, unrecorded sales, speed rack Key Phrases - Capitalized Phrases (CAPs): (learn more)
Bloody Mary, Depletion Allowance Form, Irish Coffee, Jim Thurs, Ball Pours, Chivas Regal, United States, Alan Thurs, Berg All-Bottle System, Cuervo Especial, Dram Shop Acts, Facility Design, Perpetual Inventory Form, Precision Pour, Stage of Impairment, Top Shelf Liquors, Implementing Safeguards, The Profit Potential of Glassware New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
2
books
cite this book:
- The Bar and Beverage Book by Costas Katsigris on page 533, page 534, and page 546
- The Bartender's Companion: The Original Guide to American Cocktails and Drinks (4th ed.) by Robert Plotkin on page 292
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