Setting the Table by Danny Meyer paper

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BEVERAGE PRODUCTS AND SERVICE Chapter 10

David K. Hayes | Allisha A. Miller | Jack D. Ninemeier

The Professional Restaurant Manager

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Alcoholic Beverages

Alcohol

A colorless beverage created by fermenting a liquid containing sugar.

Wine An alcoholic beverage produced from fermented

grapes or other fruits.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Alcoholic Beverages

Beer

A beverage fermented from cereals and malts and generally flavored with hops.

Spirits Beverages distilled to remove water from a liquid

that contains alcohol.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Alcoholic Beverages

Types of Beverage Operations

Beverage and food operations

Beverage-only operations

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Alcoholic Beverages

Physiological Effects of Alcohol

Absorption Distribution

Oxidation (elimination)

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Alcoholic Beverages

Physiological Effects of Alcohol

Blood alcohol content (BAC) The amount of alcohol contained in a liter of an

alcohol drinker’s blood.

Proof A measure of a beverage’s alcohol content.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Alcoholic Beverages

Regulation of Alcohol Sales

Common topics for each state’s Department of Alcohol Beverage Control (ABC) include:

• Permitted hours of operation

• Approved purchasing sources

• Restrictions on admittance of customers

• Employee-related regulations

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Alcoholic Beverages

Regulation of Alcohol Sales

Common topics for each state’s Department of Alcohol Beverage Control (ABC) include:

• Prohibitions on certain types of promotions

• Regulations regarding certain types of pricing decisions

• Required record keeping

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Wine and Foods

Restaurant managers should know basic information about wine, be familiar with traditional wine and food pairings and know how to

produce wine lists.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Wine and Foods

• To the eye: – Red wine should appear rich. – White wine should sparkle.

• To the nose: – Should be pleasant, with a hint of flowers, spices or

other common characteristics – The aroma (bouquet) should linger and be an

indicator of the taste to come.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Wine and Foods

• Common Classifications

– The country in which it was made

– Its age (vintage)

– The type of grape used to make it

– Its sugar content (dry, semi-dry or sweet)

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Wine and Foods

• Dry wine – Least sweet – Sugar content below 0.8%

• Semi-dry wine – Sugar content between 0.8–2.2%

• Sweet wine – Sugar Content more than 2.2%

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Wine and Foods

• Red wine – Accompanies beef, wild game and other dark meat

entrées – Best served at temperature range of 55–65ºF

(12.8–18.3ºC) – Alcoholic content ranges from 10 to 14%

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Wine and Foods

• White wine – Complements more delicate foods such as fish,

poultry and pork – Best served chilled – Alcoholic content ranges from 10 to 14%

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Wine and Foods

• Sparkling wine – Characterized by the presence of carbonic acid in

solution in the wine – Champagne is the most well-known – Alcoholic content ranges from 10 to 14%

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Wine and Foods

Wine Bottle Sizes and Capacities Bottle Size (Capacity) Common Name Description 0.100 liters Miniature (mini) A single serving bottle

0.187 liters Split 1/4 standard bottle

0.375 liters Half bottle 1/2 standard bottle

0.750 liters Bottle Standard wine bottle

1.5 liters Magnum Two bottles in one

3.0 liters Double magnum Four bottles in one

Note: 1 U.S. quart = 0.946 liters 1 U.S. gallon = 3.785 liters

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Wine and Foods

Sample Food and Wine Pairings Robust Red Wines

Wine Type Serve With Cabernet Sauvignon and red Bordeaux

Lamb roasts and lamb chops, all cuts of beef steak, roast duck, goose

Merlot Beef and lamb roasts, venison, sirloin steaks, grilled or roast chicken

Pinot Noir Roast chicken, rabbit, duck, grilled salmon, grilled tuna

Shiraz Grilled or roast beef, game meats, BBQ, pizza

Sangiovese (Chianti) Roast pork, roast chicken, pasta, grilled vegetables, Italian sausages, pizza

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Wine and Foods

Sample Food and Wine Pairings

Rosé/Blush Wines Wine Type Serve With

White Zinfandel/white Merlot Seafood salads, pastas, grilled chicken, grilled pork loin, Mexican food

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Wine and Foods

Sample Food and Wine Pairings White Wines

Wine Type Serve With Chardonnay Sole, halibut, cod, scallops, lobster,

roast chicken, pasta with seafood or chicken

White Riesling Roasted pork, chicken, veal, smoked salmon, sushi

Sauvignon Blanc Fish, shrimp, calamari, fresh oysters, sashimi

Pinot Grigio Pastas, grilled chicken and shrimp, veal

Sparkling (champagne) Caviar, fresh oysters, sushi, sashimi, lobster

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Wine and Foods

Wine List

• List wines in the order they would be consumed

• List wines by their color

• List wines by their selling prices

• List wines by their origin

• List wines using a combination of two or more of the above

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Other Alcoholic Beverages

Beer

Fermented from malted grain and flavored

with hops.

U.S. brews more than any other country.

Classified by lagers and ales.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Other Alcoholic Beverages Lagers

Bock Dark lager Light lager Light beer Dry beer Ice beer

Malt liquor Pilsner

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Other Alcoholic Beverages

Ales

Light ale

Brown ale

Porter

Stout

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Other Alcoholic Beverages

Spirits

• Contain the highest concentration of alcohol.

• Spirits are the distillation of grains, grape juice, and other fermented sugar products.

• The proof of an alcoholic beverage is equal to two times the amount of alcohol it contains. 50% alcohol = 100 proof product)

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Other Alcoholic Beverages

Spirits Popular Spirits

Vodka Gin Rum

Tequila Whiskey (Whisky)

Brandy Liqueurs/ Schnapps

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Bar Operations

Quality Beverage Service

1. • Control of beverage product costs

2. • Enhanced guest satisfaction

3. • Demonstration of reasonable care

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Bar Operations

Responsible Beverage Service

What is sold

Where it’s sold

When it’s sold

How it’s sold

In what quantity it’s sold

To whom it’s sold

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Bar Operations

Responsible Beverage Service

First party The individual intoxicated

Second party The restaurant

Third party An injured individual