Meeting & Event Alcohol Service Essentials, Part 2 Presented by

Patti Shock, CPCE, CHT Academic Consultant, The International School of Hospitality; Adjunct Professor, University of Nevada, Las Vegas and Florida International University Moderated by

Zachary Chouteau Content Director, Features & News Meetings Focus

Wednesday, June 25, 2014

Housekeeping Today’s Webinar is worth the following credit toward the CMP application through the CIC: Meetings or Event Design, 1 hour. To receive this credit for attending simply visit: www.meetingsfocus.com/WebinarClubFandB Here you may also find a copy of today’s presentation and watch the webinar On Demand. We will redirect you to this page following today’s presentation. Use the “Ask a Question” box to ask questions at any time during the presentation. Should you experience any technical difficulties, please send a message in the Q&A area or call 800.553.8878.

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Today’s Speaker: Patti Shock, CPCE, CHT Academic Consultant, The International School of Hospitality; Adjunct Professor, University of Nevada, Las Vegas and Florida International University [email protected]

Learning Objectives • Apply methods for estimating the amount of beverage needed at an event • Analyze your liquor liability policies • Determine what changes need to be made in your alcohol program • Describe the various types of beverage functions and their purposes

• Some trends to be aware of are: – declining hard liquor sales – flat to increased wine sales – interest in different varietals of wine – increase in light beer, import and microbrews – increase in specialty drinks – quality vs quantity – variety in nonalcoholic beverages

• Demographics • History • Females – Drink less in general – More often order wine – Most prefer vodka.

Main Types of Beverage Functions • Cocktail Reception • Hospitality Suite • Poured Wine Service

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• Select beverages carefully • Sample bottles of brands on top of bar • Four main types of beverages – Wine – Beer – Spirits – Neutral beverages

• Several methods of paying for liquor • Purchasing by the person, per hour is easiest for the meeting manager – Know costs up-front based on guarantee – More profitable for the venue.

• Beverages should not exceed 20% of budget for a catered meal • Wine most popular alcoholic beverage to be served with dinner • Standard formula of one half bottle of wine per person for a seated affair • Consumption will average three glasses of wine per person during a 2-hour reception • Group history.

• Serving sizes: – 1 bottle of wine = 5 servings – 1 case = 12 bottles – 1 bottle = 1 serving of beer – 1 full sized keg = 165 beers

• • • •

For a low-alcoholic wine serve German Rieslings. Tasty, refreshing, low in alcohol, often only about 8%. Alsatian Rieslings have a little higher content. California Rieslings are higher in alcohol.

• Ask what size they pour • With spirits, request bartenders use jiggers with pour spouts to control portions

• Estimating alcoholic beverage amounts: • http://www.evite.com/pages/party/drink-calculator

• Cash or No-Host Bar • Guests pay bartender directly or purchase a ticket • May be same price for all drinks, or different color tickets and prices for wine, beer, spirits, soft drinks • Most facilities place a minimum on the # of drinks sold per bartender • Ask what brands will be served • Consumption with a cash bar is usually lower and typically averages 1.5 drinks per person for a 1-hour cash-bar function.

• Open or Hosted Bar • Higher consumption and cost • Average consumption 2 to 2.5 drinks per person for a 1hour open bar, 3 to 3.5 drinks for 1.5 hours. • Methods of paying for an open bar include:

• Per person – Pay flat amount for party, or per person, per hour, whether the guest chooses a cocktail, a softdrink, or not drink • Per-person price may cover only beverages or may include hors d'oeuvres • The number of attendees you are charged may be based on a guarantee number and/or number of tickets collected at the door.

• Open or Hosted Bar (con’t) • By the drink – Per-drink charge tallied - single check presented to host • Prices negotiable in advance. • By the bottle – Only pay for bottles opened. Control the inventory of the number of bottles before the party and the number remaining at the end • Partial bottles become the property of the organization at the end of the event.

• • • •

Open or Hosted Bar (con’t) Limited consumption bar – Host establishes maximum dollar amount Best on a per-drink basis when a cash register is used or there is a time limit for the open bar • When cash register reaches the set amount or the bar has been opened for the pre-designated time period, the bar closes or is converted to a cash basis.

• Sample Package Plan

• Liquor Liability • Dram shop laws vary from state to state and within states • 4 types of liquor sales illegal in the US: • Sales to minors – 21 years of age. • Sales to intoxicated people - Liquor cannot be served to anyone who appears to be intoxicated. • Hours of operation – When alcohol may be served legally Garden Cucumber Martini

• Liquor Liability (con’t) • Proper liquor license – – On Sale – Off Sale – Beer & Wine – Spirits • A hotel's on-premise liquor license would not be valid for an off-premise event • Temporary license needed.

• • • • • • • •

Bartender Considerations Number of bars scheduled Types of drinks Number of attendees Hours of operation Amount of bar back work Union or human resources policies Tray pass wine at entrance – Decrease lines at bar

• Adds touch of elegance

• • • •

Cocktail Servers Extra labor charge Cocktail servers can only serve 48 to 64 drinks per hour 12 to 16 drinks per trip – – – –

Time to take order Time to wait for drinks at service bar Time to find the guest and deliver drink Takes at least 15 minutes per trip to bar

• Cocktail servers should only used for small VIP functions

• • • • • • • • • •

Neutral Beverages Choices for those who do not drink alcohol Neutral beverages include: Effervescent or still waters Sodas Coffee and decaf Herbal and decaf teas Nonalcoholic beers and wines Iced tea Fruit punches, and fruit juices.

• Themed Beverages • Caterer may suggest beverages that go well with theme • A dinner featuring regional fare could include beer from a local microbrewery • Add to theme with appropriate glassware or stirrers • Specialty drinks can help reduce costs and make events look more high-end.

• Matching Food and Wine • Delicate, less-flavorful foods should be served with white wines • Red meats, pasta with meat and tomato sauce, and other strong-flavored foods should be served with red wines.

• RESOURCES: • My Drinks board on Pinterest http://www.pinterest.com/p attishock/drinks/ • Nightclub and Bar http://www.nightclub.com • A Meeting Planners Guide to Catered Events, available on Amazon.com

Questions? Patti Shock, CPCE, CHT Academic Consultant, The International School of Hospitality; Adjunct Professor, University of Nevada, Las Vegas and Florida International University [email protected]

Zachary Chouteau Content Director, Features & News Meetings Focus [email protected]

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