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Bar shelf life and day Dots
Shelf Life
A product’s shelf life identifies how long an item will remain fresh after being prepped .Day dots are used to identify the day an item is discarded
Shelf life is counted beginning with the day the item is prepped or opened – regardless of the time of day. For example , if you prep an item with the three days shelf life on Monday evening and affix a Wednesday day dot to that them .shelf life is counted as follows : Monday, Tuesday, and Wednesday. The item is discarded at the end of the day on Wednesday
Day dots.
When you manage the bar , it is your responsibility to ensure the consistent and correct use of day dot by the Bartender . proper use of the day dots help to waste , maintain bar costs, and ensure the safe service of high quality beverages
Day dots must be placed an all items with shelf life. Pleased refer to the follwong list for each products’s shelf life
Whole fruits for garnishes- one week
Open wines – 4 days
Store N pourer products ( juices, mixes, etc) – 3 days
Use day dots to identify the shift and person who prepped the item . if a problem occurs, you will know who prepped the item and when . initialing the sticker is a good practice
Exercise
Tracking waste
One common beverage cost issues occurs due to waste .often times, a product must be discarded because
The shelf life has been exceeded or lack of use of day dots. Tracking these discarded items is an important way to research bar cost issues. Bt comparing your actual usage to the record of what was actually rung up . you can find the important discrepancies. These discrepancies can have a significant effect on bar cost. Complete the following exercise and review the impact that shelf life and day dots have on the product waste in your restaurant.
Review your finding with your Manager
Pick two items to track for the next week
Use the tracking form appropriate for your restaurant to record information
At the end of the week , compare your tracking with the menu mix and determine the high waste items.
Evaluate the information and review it with your manager , Be prepared to give a recommendation for how to lower costs.
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