• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
DanM

Understanding Front of House Staffing

8 posts in this topic

Good morning,

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...

Thanks!

Dan


"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Share this post


Link to post
Share on other sites

So food will be eaten off of disposable ware?

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)?

Share this post


Link to post
Share on other sites

Any food consumed by customers will be on disposable ware with the expectation that people will bus their own tables. Beer will be served at the tap, no wait staff initially.


"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Share this post


Link to post
Share on other sites

You will need at least one person who dedicates at least 20 mins/hr to wiping down tables, refilling napkin dispensors, emptying garbages, and cleaning up after people who won't bus their own.

Will beverages be served in disposable?

Share this post


Link to post
Share on other sites

IIRC, the tap room will seat around 100, but I dont think they have an official capacity from the city.

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.

Dan


"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Share this post


Link to post
Share on other sites

Thanks Lisa, I was assuming restroom cleaning as part of the janitorial work...


"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.