Archive for the ‘restaurant bar’ Category

Pubs and Bars – Getting into Food

Thursday, July 22nd, 2010

By Richard N Williams

You don’t need me to tell you that the pub and bar trade is suffering. What, with the smoking ban, recession and cuts to public spending, many businesses are suffering. It’s no surprise that many traditional pubs and drinks only bars are beginning to diversify.

Serving food is one way many pubs and bars are able to generate extra revenue and prevent them from being one of the pubs that coses down every single day in the UK.

But getting into food can be fraught with pitfalls and challenges, which for the experienced can be daunting. Not only do you have to find a chef, buy kitchen equipment for bars and get the food in, there are a myriad of certificates and approvals needed from local authorities.

However, while I can’t assist you in selecting a chef, or dealing with the local council – I can provide you with some tips for buying kitchen equipment for bars and pubs:

The best thing to do is to split the process into three:

Many Pubs are now serving food

Many Pubs are now serving food

The Customer

There are few pieces of bar equipment required when the customer first enters. The first is the menu. To avoid printing costs and regular amendments the simplest solution is to use a blackboard. These menuboards can either be used for the entire menu of to place specials on.

Cutlery for bars is another item that will be needed before the customer can start their meal. Make sure all cutlery is stainless steel as it is easy to clean and more hygienic. Only but good quality cutlery otherwise it will have to be regularly replaced; condiment holders likewise.

The Kitchen

To establish the equipment required it is best to speak to the chef, after-all they will be using it and know exactly what is needed. But there are basics for the pub kitchen; knives, chopping boards and other utensils.

As for cooking equipment, a good over, hob and deep fat fryer are a must for most traditional pub menus. Chef wear is also important to ensure hygiene in the kitchen

The Service

Service trays or even trolleys should be used if you haven’t got experienced waiting staff, otherwise accidents will be inevitable. Food warmers are also a good idea, especially for when it is busy as it prevents dishes and meals getting cold.

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Bar Housekeeping Tips – Keeping the Bar Clean

Tuesday, June 1st, 2010

By Richard N Williams

The bar is the heart of any pub, restaurant and hotel. It is a place for meeting, relaxing and socialising and a good bar will do just as much for an establishment’s reputation as a bad bar will to tarnish it.

Hygiene and cleanliness are therefore essential in helping ensure a bar is a nice place to be. Cleaning the bar in itself can be a challenge, especially in a busy establishment which is why it is important to ensure you have the right bar equipment and accessories to ensure the bar is kept clean and dry.

Spills

Prevention is so much easier than cure, especially when it comes to spills and moisture on the bar. Nothing will infuriate a customer than his or her sleeve becoming sodden with spills.

Drip trays are essential for underneath beer pumps. Not just because it will help ensure beer isn’t dripped over the bar surface but also it will prevent spills on the floor which can be a hazard for bar staff. But also bar trays should be considered for the bar too. Not all bar trays are unattractive either. They are often produced in brass or other metals to provide the right aesthetics for a bar.

But drip trays are not the only solution when it comes to spills. Drinks mats are also essential and they can range too; from the small cardboard coasters handed out by the breweries to larger heavy duty glass mats.

Deluxe bar tray in brass

Deluxe bar tray in brass

Cleaning

Cleaning of the bar should be conducted throughout the service. Both a damp and dry cloth should regularly be used to mop up spills and to ensure the bar surface is dry before each customer.

The bar should also be cleaned and polished after each service. This might seem a laborious task but a good polish is essential to protect the surface.

Housekeeping

Ensuring litter is removed from the bar area is also important for it’s general appearance. Ashtrays (if smoking is permitted) should be regularly emptied and cleaned while crisps packets, empty glasses and other items should be removed from the bar swiftly.

A good waste bin behind the bar is also essential and should be considered as essential as other bar equipment and bar accessories.

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Catering Equipment – Tips for pubs, bars and hotels

Thursday, May 13th, 2010

By Richard N Williams

Catering is now an important aspect of nearly every business in the hospitality industry. No longer can pubs and bars just rely on the revenue from beers, wines and spirits; with smoking bans, global recessions and rising alcohol duties, more and more establishments are offering food to stay afloat.

But catering can be a daunting experience for those business owners that are unused to serving food. Catering is a totally different animal to the drinks business and there is much to think about from the health and hygiene certificates to sourcing the food.

Stainless steel is by far the best solution

Stainless steel is by far the best solution

One area especially, that can be extremely difficult is buying catering accessories. First, you have to establish the equipment you need and not fall into the trap of buying catering accessories that will just sit on a cupboard and not be used. You then have to find a good catering equipment supplier and choose from what can be often a daunting range of different types of catering gear.

Working out what equipment you need

You need to establish the type of food you are offering. For short order/grills. The basic equipment will be quite minimal. Obviously, plates and cutlery are going to be important as are condiment containers. But think of what will be needed in the kitchen: chopping boards, knives, pans and utensils – speak to your cook who will be able to work out everything they need for each menu item.

Choosing the equipment

Practicality is by far the most important aspect to catering equipment. Must equipment for business is larger and more durable than the sort of utensils and kitchen equipment you use at home. It also has to be easy to clean so look for stainless steel wherever possible and avoid any complicated gadgets and kitchen devices that are not only expensive and space consuming but often there are simpler and easier solutions to the problem.

Finding a catering equipment supplier

Fortunately, thanks to the internet finding a good catering equipment and accessory supplier shouldn’t be hard to find. Check a few different websites and establish where they are based and if they are contactable by telephone or email – often important if you need advice.

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The Licensed Restaurant – Importance of a Good Bar

Thursday, April 1st, 2010

By Richard N Williams

There are many aspects to a good restaurant. Excellent food, a good chef, local ingredients, friendly staff, good ambiance… the list goes on and on.

However, in licensed restaurants, one area that shouldn’t be underestimated is the bar. Not only can a good bar in a licensed restaurant enhance the experience for your customers but also it can bring in custom too.

The bar in an good licensed restaurant is more than just the area that the waiters and waitresses prepare drinks. A good bar should be a meeting place for guests; a waiting area for early customers; and a place to go after the meal for a night cap.

Providing a good bar is not hard to do either, even for smaller restaurants where perhaps space and cost is restrictive, the key to ensuring you have a good bar is making sure it is well stocked and you have a good bar supplier that provides all the bar accessories that you will need.

A good hotel bar is essential - picture by Rama

A good restaurant bar is essential - picture by Rama

Glasses, measures, optics, coasters, cocktail sticks the list of bar and cocktail accessories can go on and on and no matter how well you plan your bar there is always something that you will forget or be in need of once you open. This is why it is important you ensure you have a good bar equipment supplier that is available to provide your bar equipment needs when required.

Ensuring the bar is well stocked is also important. Obviously a good selection of wines is essential for most restaurant bars but her is no need to stock up on every imaginable drink. You will soon discover the types of drinks your customers prefer and other than wine, some restaurants get away with just a handful of different spirits and a couple of beers.

The bar should also be a relaxed area. Even in top restaurants where the service is efficient and formal, the bar should be more relaxed allowing customers to unwind before they sit down for dinner, it’s also important to ensure that you don’t leave people waiting either because if they have to wait for drinks before they are seated, it won’t bode well for the rest of the service when they finally do sit down to eat.

The restaurant bar is every bit as important as the kitchen and dining area in any licensed restaurant and if you get it right, you may find the bar attracting just as many customers as the food.

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