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Bar and Venue Management Earth Bar Consultancy & Services can provide world class Bar and Venue management Operation systems for your bar. We will operate your bar or venue for a period of time and put procedures in place to provide your bar with long term infrastructure. We will provide leadership. 
As well as managing the day to day running of your bar, Earth Bar can also implement high quality standard operating procedures, Staff standards & training manuals, Updating of Beverage & Cocktail lists, Evaluate strengths and weaknesses of your venue in comparison to your venues competition, Instigate cutting edge new ideas & innovations. Earth Bar will ensure that the back of house systems that are in place in your venue work. 
For each of the following Earth Bar can review, make recommendations on improvements, with the costs of the improvements and implement changes if required Food and Beverage costs Venue Concept Plan Manpower Plan Complete Competition Study Outlet Positioning and Market Plan Hours of Opening Time and day Concepts Develop Function packages and prices Reservations Systems Liquor Laws - Posted & Understood Set Food & Beverage Cost Targets Bar Set Up and Layout Service Standards Job Descriptions /Job Profile for all Positions Procedures for Forecasting Accident/Loss Prevention Program Venue Furniture Layout Venue Rules and Regulations Spillage and wastage Sheet Venue Entertainment Determined and Auditioned Equipment Layout and Storage Standard Operating procedures Venue Staff and Management Meetings Develop Training Topics and Record keeping Food Pick Up Procedures Identify Supervisor Paperwork Delegation Create sequence of Service for Each Meal Period Daily Manager, Supervisor Meeting and Handover systems Weekly Roster for Peak Service Periods Advertisement for hiring suitable staff for venue Log Books record keeping systems Office Supplies Par levels Uniform policy for Specific Uniforms New Uniforms and Costs Uniform Storage and Handling Procedures Standards of Uniform Distribution and Retrieval Wage cost targets Determine Number of Casuals verse full time staff required Food and Beverage Print Material Par Levels Numbers of Guest Check Holders Table Top Printed Material All Forms required for venue Organise internal Promotional brochures table talkers Collateral Check quality plus quantity of Wine and Champagne Stoppers and Order if required Check quality plus quantity of bartending and cocktail equipment and Order if required Create and post Garnish Standards Create Glassware Par Levels Create Sales per Server Chart/ Average Sale Chart Determine Cleaning Responsibilities by Area (Back of house, Front Public Areas) Internal Recycling Procedures Daily Beautification cleaning Roster Venue Opening/Closing Cleaning Procedures Standards for Glass Washing Machine Operation, Chemicals, maintenance and cleaning Back of House Key System Standards for Locks and Key Control Create new Menu for Replacement products Wine List created with Availability and Vendors Costing and Pricing for all products and cocktails Create Cocktail menu Train all staff on how to mix Venue cocktails Train all staff in standards for classic cocktails Obtain sample Wines and Taste Organize Staff wine training and tasting Create venue Brand Standards Checklist All requirements for Menus & Menu Covers Food concepts for Happy Hour, Snacks, Diner, Lunch, Late Night etc. Create Wine/ Spirit/ Cocktail "Flights" included on Menus if required Gratis Food Program standards By the Glass Wine List, Price, Portion and Serve Size standard Standards for Food identified as "Fast Prep" - served within 10 minutes Standard service speed for all Food items identified Menu Vegetarian Food items identified with Symbol Menu Photographed with Recipe Cards Special group Food Pricing Structure - 2 pax, 4 pax, 6 pax Taste Panels Established with Attendance Records Gratuity /Service Charge Policy Wine service standards Guest Accident/Damage Policy Staff Training and development program Rag and Kitchen Towel Procedures Smoking policy "Take Out" or "To Go" Procedures and Policy Staff Orientation procedures Staff training manuals for all positions Cash register Programming Installation and Location of Cash registers Terminals Void Authorization Procedure Merge/Delete Table Procedures Establish Procurement Procedure Stock Par levels Staff notice board Credit Card Procedures Hard Guest Check Loss Policy Menu Count Tracking Procedures and Form Self Cashiering Policy Tip Reporting Procedures Tip Distribution Policy Bar Tab Policy/Procedure/Transfer System Food and Beverage Internal Marketing Plan Mailing List for Bar Social Networking promotions Discount Programs Venue Appearance Standards Small Equipment Policy and Storage Beer Reticulation System - Cleaning/Updates/Review Sales Ice Machines Maintenance Glassware / Crockery / linen Par Levels Established Refrigerator and Freezer maintenance Fridge & Freezer Par Levels Training Schedules and Lesson Plans Ecolab Training Sanitation Class Server Incentive Program System Training for cash register Orientation Checklist New staff Orientation & Venue Training Pack Staff Grooming standards Telephone Handling, Standards & Training Training Calendar Documented & Distributed Dishwashing Machine Training Punch Checklist Formulated Prioritize Punch List "Staff Only" signage Identified Venue Signage for Guest Patronage Toilet Signage OH and S Signage where Required Phone usage policy for Internal/External Customers Phone Lines installed for Card Machines Recipes - All Menus Costing Build relationships with Sales Representatives of distributors- Liaise / Promotions / Incentives 
We will also fix or make recommendations on future improvements. Earth Bar provide total Venue management ensuring every aspect of your Venue operates to its optimum capacity, from the behind the bar operations, to your Venues back of house, to floor service. 
Earth Bar Consultancy & Services provide more than just bar management we provide long term solutions. 
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