STAYING AHEAD OF THE GAME REGULAR EQUIPMENT MAINTENANCE IS KEY by Kathy Eccles 28 The <strong>Publican</strong> Photo Courtesy of Monkey Tree Pub
While it may not be the glamorous side of the business, developing a regular bar maintenance program is as vital as pouring cold, clean beer and serving excellent pub fare. Customers might not see what goes on behind the scenes to keep the refrigerators humming and the glasses rinsed to sparkling perfection, but they’ll quickly notice any lapses. Ridding draft beer lines of musty-tasting yeast deposits is just one of the priority chores on the to-do list at any bar, pub or lounge. If an overused blender or Bellini machine breaks down, it’s not that difficult or costly to replace. However, the expensive bank of stainless steel appliances found behind most bars requires regular service and maintenance to ensure longevity. With that in mind, here’s how several of BC’s liquor-serving establishments are ensuring that a wide range of bar equipment is kept in peak working order. Keep Maintenance Contacts Close at Hand Keep all maintenance records, equipment manuals, and a booklet of supplier contacts in one drawer behind the bar. When the toy crane breaks down at the Wheatsheaf Pub in Nanaimo, Owner Jim Hutt knows just who to call to make sure the machine kicks back into operation retrieving plush prizes for his customers. His employees do too, because he keeps all his maintenance records, equipment manuals, and a booklet of supplier contacts in one drawer behind the bar. “That way, staff doesn’t have to find a key,” he explains. “Everyone has access.” Owned by the Hutt family since 1978, the Wheatsheaf Pub has been licensed to sell alcohol since 1885, as far back as when horses where hitched to the posts outside. A lot has changed since then. Jim and Brian Hutt today oversee maintenance of the modern 102-seat bar, which - along with the brightly lit toy crane - features a digital jukebox, self-service terminal for pull tabs, and a main bar terminal for lotteries. Glitches with the BCLC machines are a quick fix. “One call, and they send a tech out from the area,” says Hutt. The digital jukebox is serviced remotely by a person who lives two hours away in Campbell River. The pub’s 10 draft beer lines are cleaned and maintained by an outside supplier with instructions to replace a line if there is even a hint of a problem. When it comes to major jobs, such as the refrigeration units on the roof, Hutt explains, “We keep all the filters clean on a regular basis. We don’t have a schedule; we know when to do it.” Hutt formalizes much of the pub’s maintenance program in writing. “I have a book with all my policies and procedures, which runs off the Liquor Control board guidelines.” He adds that the book also contains the pub’s own detailed procedures and a call-out list of trusted local repair people, including plumbers, electricians and the “furnace guy.” He stresses, “They’re very punctual people.” The Wheatsheaf Pub also has a positive relationship with local health inspectors. “I’ve known them a long time. They’re very proactive. It’s important to have a good relationship and it’s good that we all work together. We’re very attentive and rectify problems as soon as possible.” New Equipment Gets Team Attention The 46-seat lounge at the Billy Barker Casino Hotel in Quesnel was newly renovated a year ago. General Manager Brad Kotzer advises, “We’ve got new The <strong>Publican</strong> 29
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