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Home > Bar & Cellar Management Training

   

Bar & Cellar Management Training.

TAKING CARE OF YOUR STOCK.

Taking good care of your stock is important for two reasons:

1. It keeps your stock at its best quality so your customers enjoy it as it is meant to be.
2. It saves you from throwing away stock that has spoiled.

In this section we are going to look at how we store and handle our stock, especially the conditions in our cellar or wine store.

Your Cellar.

Your cellar should be kept clean and cool; the optimum cellar temperature is between 10C and 14C this is to keep your draught products at their best.

If you also have section in your cellar for cases of bottles these will be kept cool too, which is always good as they will require less cooling time in your display fridges to reach their optimum temperature.

Upon delivery of kegs you should always bear stock rotation in mind first, then once you have your kegs in place, leave them for at least 24 hours before you use them. We do this to let the contents of the keg settle down and also so that the contents have time to reach their optimum temperature, your kegs will never be ready for serving upon delivery.

Your Wine Store.

White wine is best stored somewhere cool and dark, where the temperature range is stable. If you rotate your wine regularly then store the bottles upright, if not store them in a rack with the labels facing up so you dont disturb the contents.

The temperature range for storing wine is between 14C and 16C, but for cooling and serving the temperature range we use is between 4C and 6C.

Red wine is also best stored somewhere cool and dry. You may have heard that you should serve red wine at room temperature, thats fine if you are dining in a cool room. The best temperature to serve red wine is between 15C to 18C this ensures the wine is cool but not cold, and not warm.

Your Fridges.

Whether it is lager, beer or alcopops you are storing we recommend that you keep your display fridges at a constant temperature of between 4C and 6C, this ensures that the bottle is chilled to the touch and the contents are enjoyed as they are intended by the manufacturer.

Now that you have spent time looking after your stock so that it is served as the manufacturers intended it to be served, and your customers enjoy what you offer them

DONT RUIN IT BY SERVING IT TO THEM IN DIRTY OR HOT GLASSES!!!

This just completely undoes all the work of the people who took time and effort to produce the product, and the care you took in storing it, and it will guarantee your customers will not enjoy what you serve them.

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