Juice Bar Training Manual
On-Site & Virtual Training ON-SITE & VIRTUAL TRAINING PFC is invested in your success from start to finish. We outshine our competition by ensuring that you shine right from the outset.
PFC offers On-Site Trainings to help get you up & running and your staff educated & energized about your Juice Bar and the products you’re selling. When they come to your location, our Juice Bar Nutrition Coaches will:. Set-Up your Juice Bar Ingredients, Equipment & Workflow. Provide Instruction on Managing Your Juice Bar. Do a Juice Bar Blending Manual Review. Cover Juice Bar Safety & Foodservice Regulations.
Detail Opening & Closing Procedures. Set & Measure Performance Level Metrics. Demonstrate how to Achieve the “Perfect Pour”. Discuss Inventory Control. Teach your Staff to:.
Sell Natural, Whole Foods Shakes & Snacks. Upsell. Understand Basic Nutrition.
Bartender Training Manual. 1. 111Type text Type text Type text PMG 1 Bartender Training Manual BAR MANUALS Bartender Training By Dahlstrom & Rideout Written By Preston Rideout & Ryan Dahlstrom. 2 Table of Contents INTRODUCTION.4 TRAINING & DEVELOPMENT. 5-13 Acceptable Bartending Standards.6 Unacceptable Bartending Standards.7 Techniques Resulting in Termination.8 Three Strike Rules.9 Personal Appearance.10 Uniforms.10 Pro Active Bartending.11 Alcohol Consumption & Tolerance.12 Alcohol Awareness Policy.13 Awareness Sequence of Service and Response.13 WORKING THE BAR. 14-15 Bartender Sequence of Service.14 Up Selling.15 Suggestive Selling.15 Terminology.15 CONDUCTING TRANSACTIONS.
16-20 Register Operations.16 Payment Methods.16 Cash Handling Sequence.17 Credit Card Preauthorization.17 Credit Card Authorization for Total Amount.17 Guest Check Presentation, Delivery and Retrieval.18 Credit Card Tip Policy.19 Comps & Voids.20 PRICING STRUCTURE. 21-24 WELL SET UP.25 BACK BAR SET UP. 26-27 Bottle Placement Diagram.26. 3 PREPARING DRINK ORDERS. 28-29 Drink Making.28 Drink Service & Delivery.29 Bartender & Customer Transaction Times.29 ANATOMY OF A COCKTAIL.
Bar Training Manual Pdf
30-32 Glassware.30 Ice.31 Garnishes.32 RECIPES. 33-40 Shot Recipes. 33-35 Drink Recipes.36 Signature Drinks.
37-40 SERVICE WELL.41 SHIFT RESPONSIBILITIES. 42-46 Opening Shift.42 Mid Shift.43 End Of Shift.44 Service Well Deep Cleaning.45 Back Bar Cleaning.45 Weekly Cleaning.45 Health Department Compliance.46 Garbage Cans.46 Breaking Bottles.46 TIP POOL.47 CONCLUSION.48 TEAM WORK.48 INTEGRITY.48.
4 INTRODUCTION Congratulations on your employment. This manual is your foundation for success. It’s comprised of our standard operating procedures, guidelines and service sequences outlining our expectations. This framework is designed to streamline bar operations enabling you to produce high-qualitydrinks and deliver superior customer service. Our bar’s success is built on drink making and great bartenders are the foundation. Becoming a great bartender doesn’t happen overnight. It requires training, product knowledge and dedication to drink making while embracing teamwork and maintaining integrity.
This manual will accelerate your journey. Welcome to our Team. Let’s begin with introductions.
First name. Last name. Where are you from?. Years bartending.
Where have you bartended?. What do you like most about bartending?.
What do you find most difficult about bartending?. Say something funny about yourself. 5 TRAINING & DEVELOPMENT TRAINING CANNOT DEVELOP 1. Personalityyou either have it or you don’t. Politenessyou either already say “please” and “thank you” or you don’t. Integritypeople who steal will and those who don’t won’t.
TRAINING CAN DEVELOP 1. Drink making skills 2. Environmental awareness 3. Cleaning routines 4. Product knowledge 5. Professionalism 6. Salesmanship 7.
Drink consistency 8. Confidence behind the bar 9. Teamwork.
6 TRAINING & DEVELOPMENT ACCEPTABLE BARTENDING STANDARDS. Early arrival is on time.