Food and Beverage Training Manual

New Projects Season 2017-2018

New Cocktail List Liquor is the number one revenue in a restaurant. Most members and guests will ask for a recommendation or look at a menu at some point. Also, the cocktail list can be reason enough to draw customers to the venue and change times of low demand to high demand, like a 5pm cocktail hour (not happy hour). The Cocktail Menu displays the style of an establishment and the service period used in; it should have frequently changing elements and has to find the balance between, fresh and premade, premium and well, simple and complicated. For the Beach Club this means simple, good and reasonably priced. Bottomless Bloody Mary and Mimosa Bar The idea is to create a liquid buffet with different spices and garnishes so that the members can mix and match after their own taste. The bottomless Bloody Mary and Mimosa bar is the new $10 add on to our extensive Brunch Buffet. The Bar features Bloody Mary, Bloody Maria, Red Snapper, Mimosa, Bucks Fizz, homemade pickled vegetables, homemade beef jerky and typical Bloody Mary condiments like different hot sauces, horseradish and Worcestershire sauce. A new element is going to be introduced on a frequent basis, like Bacon infused Vodka and grilled shrimp as garnish for a Surf n’ Turf Bloody Mary. Sandbar The Sandbar is the new pop up cocktail lounge concept by the sea grapes at the Beach Club. Every Day from 4pm to 6pm from November thru March a cocktail lounge will be set up at the sea grapes next to the board walk, composed out of lounge chairs, couches and high tops. The bar is either the new movable bar from the Beach Club patio or composed out of the three existing beverage carts which leave enough room for a full bar set up and a cocktail station. The Sandbar will feature selected cocktails from the new cocktail list, which will change on a biweekly basis. Chalk Board at Bar A chalk board on the left side pillar at the Beach Club inside Bar will feature “today’s bartenders favorite”, a daily changing drink recommendation selected by the bartender on duty. This gives the trainees the possibility to have a direct influence on the menu, which has a great training effect, and ensure a diverse drink selection. Hostess During dinner time the Beach Club could greatly benefit from a hostess, who is familiar with reservation system, seating times and member preferences. This would relieve the General Manager from seating members personally, who would have more time to interact with the members. The influence on service quality and dining experience that the long time bond between General Manager and members has is of immense intangible value and one of the Beach Clubs success factors. The hostess should wear a summer dress in casual beach attire, to be easily recognized by the members.

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