Understanding Front of House Staffing
Posted 13 December 2012 - 07:34 AM
A group of people I know are going to open a brewery next spring. Thanks to changes in state law and a mixed use permit from a city that is doing everything to make this venture happen, they will be filling growlers on site and serving pints in their tap room. They will not serve food directly, but they have agreements with local food truks to park outside and you are welcome to bring in your own food, within reason. I am wondering what is the best way to calculate front of house staffing levels, as I am sure they will need people to clean tables, bus glassware, keep customers happy, fill pints and growlers, empty wallets, etc...
Posted 13 December 2012 - 08:53 AM
Will you be running it "bar style" where a server takes the beverage order and have a f/t cashier selling bottled stuff (and growlers)?
Posted 13 December 2012 - 10:03 AM
Posted 13 December 2012 - 01:28 PM
Will beverages be served in disposable?
Posted 13 December 2012 - 06:47 PM
Beer will be served in glassware. It actually brings up a fun point of law. Breweries are allowed to sell, but not serve, so they must provide tastings in disposable. Under a brewpub license, they can sell and serve and can use glassware. The brewery will use the latter setup.
Posted 17 December 2012 - 03:01 PM