Browns Bar Bible - Update 04/2023

Part 1– The Planning

SPIRITS •

**Ensure that highlighting the visibility of gin and fizz is key. Bear in mind that the space required for gin will need to grow to accommodate the growth in the size of this category • Create more space on the back bar within Spirits by ‘ defeaturing ’ product: – That does not sell very often – Is particularly seasonal. For example if Port, Sambuca, Pimms – Falls in to a ‘basic/entry’ rating. Refer back to the ‘Z-Principle’ This defeatured product ‘ MUST ’ remain behind the bar to ensure that any guest asking for one of these drinks can be served as efficiently as any other guest. Also remember that any seasonally defeatured product must then be moved onto the back bar at the appropriate time. Remember this is about creating ‘breathing room’ to allow the back bar to look it’s most premium. It’s not about making it look empty COCKTAILS • The cocktail section of the bar neds to look and feel more vibrant and energetic. • Achieve this by breaking the product up. Instead of having all spirits together and likewise syrups etc.…try and group recipe ingredients together for added interest • Keep this area looking well spaced so do not put all syrups and ‘other’ ingredients on the back bar as it will look far too cluttered. As with spirits above defeature any non essential product Drinks Merchandising