The Spike Pub & Liquor Store - ABLE BC

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product at the bottom is as good as the items on top. Delivery drivers should be required to correct any deficiencies before they leave, reducing the time managers must spend addressing these problems. Improved receiving will result in less waste and consistent product yields. Pre-Portioning Mistakes and shortcuts are more likely during busy meal periods when staff are rushing to produce and serve dishes. Cooks often deviate from recipes and over portion ingredients in haste, resulting in higher product usage and costs. Pre-portioning ingredients in advance of meal periods allows employees to accurately follow specifications in a controlled environment. Ramekins of sauces, portion cups of shredded cheese, and preset plate garnishes are simple examples of items that can be portioned ahead of peak meal periods. Control Employee Consumption Providing management and staff with complementary food and beverages while they are working is a common practice. Most operators have little or no idea how much employee consumption costs them. If a pub has an average of eight employees working each day, and each employee consumes an average of $3 worth of food and beverage, at cost, the annual cost to the pub of this benefit would be just short of $9,000! This amount is even more shocking when you consider the amount of product employees take but don't consume, eventually ending up in the garbage or poured down the drain. Setting limits on what items employees can consume, charging staff discounted prices to cover product cost, and prohibiting snacking while on duty are simple ways of reducing excess employee consumption and hence reducing costs. “Cooks often deviate from recipes and over portion ingredients in haste…” Reduce Waste Begin tracking waste by having all employees record any product that must be discarded, and that the pub receives no revenue for. Analyze the waste tracking sheets daily and calculate the value of product wasted. This will provide managers with information about the common causes of waste and the extent to which waste is inflating food cost. Strategies can then be implemented to address the source of the problems and reduce product waste. Some common strategies to reduce waste include finding legitimate uses for previously discarded items, such as making croutons from day-old bread, dicing tomato ends to make bruschetta, and using vegetable and meat trimmings for soup stock. Maintaining proper equipment repair and calibration will improve quality and also reduce unnecessary waste. Next Issue the Publican Involve Staff • Utilizing Social Media • Credit Card Fraud & Counterfeit Cash • Product Diversity & Organization • Training Cooks Following many of these suggestions will be difficult without the support of the entire culinary team. Providing opportunities for staff to become involved with the development and implementation of these new programs will enhance their understanding of food cost issues. Allowing employees to take ownership of these initiatives will increase their buy-in and adherence to the programs, resulting in stronger performance and cost efficiency. Providing an enhanced food program is becoming a necessity for the future viability of pubs, but will require operators to be more rigorous with their cost control activities. The benefits, however, of these control efforts will be an improved bottom line, higher quality, and more consistency in their operations. David Swanston is a Hospitality and Foodservice Consultant, Principal of Focused Industry Training Seminars and is an instructor at major Canadian university business schools. Since 1997 he has helped a wide variety of organizations develop and launch new concepts, turn around troubled operations, and improve sales, profits, controls, and efficiency. To learn more about how he can help you improve your sales, profits, and performance, contact him directly at 905.331.6115 or contactfit@ fitseminars.ca. Winter2010 The winter issue is also distributed to buyers at the BC Hospitality Industry Conference & Exposition. Call 1-800-667-0955 to book your ad by October 1. 24 The Publican
What's New by Debbie Minke RTDs Canella Blood Orange Mimosa is a wine cocktail made from grape wine paired with the juice and pulp of crimson-fleshed Sicilian blood oranges. It’s light, fruity, and flavourful. 750ml $16.99 Beer Nelson Brewing Company is celebrating its 20th anniversary with a very special ale, just released this August. Cascadian Organic Pale Ale is dripping with fresh Cascade hops; an ale that reflects NBC’s organic way of life, loving, and living in Nelson. 6 x 341ml bottles $11.99 Limited quantity Spirits X Four (Times Four) is a handcrafted premium corn and rye-based vodka made in BC. Distilled four times, X Four is additive free and boasts a crystal clear flavour, with hints of fruit and vanilla. 750ml $39.95 Khortytsa Platinum Vodka from Ukraine appeals to consumers who like a traditional European taste. The distinct flavour is created with the finest grains and pure water, using a patented conditioning process and a unique system of purification and filtration through naturally formed crystals. Khortytsa Classic and Khortytsa Pepper Honey Hot are also available. 1L $32.00, 750ml $28.00 New Products TUACA liqueur from Italy is adventurously bold and surprisingly smooth with a predominant taste of vanilla, accompanied by notes of Mediterranean citrus. TUACA is consumed primarily as an icy cold shot, but it’s also great in mixed drinks. 750ml $29.99 Tuaca was launched at the Tuaca Body Art Ball The Winesceptre TM is a unique wine cooling system that maintains a pre-chilled bottle of wine at a temperature recommended by sommeliers when it is brought to the table. The stainless steel tube is inserted into the cooled wine; its decorative top swings open for easy pouring. For more information, go to www.winesceptre.com. Wine Greg Norman Sparkling Chardonnay Pinot Noir offers lifted strawberry, citrus, and nutty aromas with a hint of sherbet character. The palate is medium to full bodied with generous stone and citrus fruit. 750ml $16.00 Spec 2008 Kato Sauvignon Blanc boasts vibrant aromas of melon, passion fruit, and citrus enhanced by notes of dried herbs. The palate combines elegant fruit flavours with a flintiness and minerality representative of the wine’s terroir in the Marlborough region of New Zealand. 750ml $19.99 Spec Santa Ana Chardonnay-Viognier 2008 hails from Mendoza, Argentina. It’s crisp, full-flavoured, and complex with ripe, peachy fruit plus lemon freshness and spicy oak notes. 750ml $13.99 Spec Juno Sauvignon Blanc 2009 is a pale straw colour with a hint of green - a crisp South African wine with mineral and lime tones with a long finish. The Shiraz is also available. Both wines sport eye-catching labels displaying original paintings of “Cape Maidens” by Tertia du Toit. 750ml $12.99 Spec 2009 Clearview Estate Black Reef Blush is a complex off-dry styled rosé from New Zealand. Enjoy delicate hints of berry fruits, fresh cherries, and spicy watermelon as well as the long, refreshing finish. 750ml $24.99 Spec Windmill Estates Zinfandel originates from the Michael David Winery in California. 76% Zinfandel and 24% Petite Sirah, its aromas of sweet black cherries and juicy licorice tantalize the nose. Full flavours fill the mouth with cocoa, raspberry jam, and roasted coffee bean. 750ml $19.99 Spec Lammershoek Aprilskloff Red Red 2005 is a South African Cape blend with a twist. Soft and smooth with juicy red fruit, it’s aged in French and American oak barrels for 12 months, then bottled unfiltered, without fining. 750ml $15.99 Spec Eco Balance Cabernet Sauvignon comes from Chile’s Emiliana Orgánico winery. All grapes are farmed sustainably, with no pesticides or herbicides; the wine is packaged with eco-glass, labeled with ecological paper and shipped in boxes of recycled material. Besides that, it’s a pleasant, widely-appealing wine with plum, licorice, and cherry scents on the nose, medium body with fresh red fruit flavours, spice, and soft tannins. Carmenere and Chardonnay are also available. All 750ml $11.99 Spec The Publican 25
Page 1 and 2: the Publican The Alliance of Bevera
Page 3 and 4: On the Cover The Spike Pub & Liquor
Page 5 and 6: Executive Director's Report by Kim
Page 7 and 8: BC HOSPITALITY & Conference INDUSTR
Page 9 and 10: open at night, right That means you
Page 11 and 12: Digital Signage by Best Buy Take yo
Page 13 and 14: Human Resources by go2 Getting New
Page 15 and 16: When retail guru Robert Spector sha
Page 17 and 18: Cultivate the Purchase Experience E
Page 19 and 20: PERIOD 02 SALES - UNAUDITED Sales f
Page 21 and 22: " Superior food service in pubs is
Page 23: Controlling food cost has never bee
Page 27 and 28: your operation and the community, a
Page 29 and 30: Liquor Policy and Business Review b
Page 31 and 32: TECH TRENDS What’s Out There, Wha
Page 33 and 34: In addition to Irish cream liqueurs
Page 35 and 36: Personal Best - Record the highest
Page 37 and 38: Marketplace Advertisers the Publica
Page 39: Rolling out our newest Racer! NEW!

The Spike Pub & Liquor Store - ABLE BC

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