Home' Australian Hotelier : AH NOVEMBER 2015 Contents 22 | NOVEMBER 2015 AUSTRALIAN HOTELIER
BAR, BEER & CELLAR
The combination of the Christmas/New
Year holiday break and the warmer
weather generally makes December
the busiest period of trade for pubs.
Having to deal with issues surrounding your
bar and cellar during this time can make for a
nightmare scenario -- not to mention decreasing
potential earnings. Setting yourself up with the
right equipment and doing some prep work now
can help ensure a successful December.
Get a jump on summer by giving your beer lines
a big clean at the end of spring. Depending on
your system and the size of your cellar, beer-line
cleaning can take up to three hours and usually
needs to be done weekly. It can be a real process,
but investing in equipment that makes the
practice simpler and less frequent can save you a
lot of money and time in the long term.
One such piece of technology is CellarControl
which uses low-frequency, sweeping sound
technology to keep line build-up and bacteria to
a minimum. One control unit comes with up to
six activators (one activator per main feed line).
The activators transmit the sweeping sound
frequencies throughout the lines continuously,
preventing build-up. This means that you only
have to do a beer-line clean once every six
weeks -- saving you up to 30 man hours of beer-
line upkeep in that period of time, especially
important over the holidays.
"The CellarControl system is known as a
great cost-saving device which allows the user
to complete a line clean every six weeks, while
maintaining the quality as if they clean the
lines every week," says Carl Pavett of Hunter
Technologies. "Most venues that use the
CellarControl system use it to save them time
at Christmas. By completing a clean in early
December, the venue can then not complete
another clean until mid-January. This means
during the busiest six weeks of the year, they
don't have to worry about line cleans."
CellarControl is so easy to use and takes up
so little room in your cellar that both small pubs
and large hotel groups are big fans of it. Aaron
Hogg of the Stag & Hunter Hotel in Newcastle
was very pleased with the technology." Put
simply, the savings made on time, wages,
chemicals, water and beer wastage have been
quite remarkable. The quality of our draught
beer -- which we have always worked hard to
maintain -- has been completely preserved."
Up at the bar, the same principle of investing
in the right equipment to save time and money,
still applies. When going through so much
glassware on a daily basis, save labour and
time with the correct washing equipment. The
Bracton Glasswasher can decrease the amount
of manual labour spent soaking and scrubbing
glasses with its unique three-minute soak cycle.
The high-pressure system and chemical solution
get rid of tough stains like lipstick without prior
scrubbing, leaving you with more time to sell
and pour more beverages. The machines are so
effective that they are approved by Lion Nathan.
Of course, behind the bar can be the dirtiest
part of a hotel, so make sure it gets a thorough
spring cleaning at the end of November.
Disinfect and wipe down all of your surfaces
to get rid of any pesky flies and mould, and
remove all your beer taps and give them a good
soaking. Run a deodorising liquid through your
dishwashers and empty out your ice machines
and give them a good scrub. Your bar will be
looking brand spanking new!
Every pub is looking for a point of difference
or interest that will engage patrons and keep
them coming back for more instead of heading
elsewhere. Why not add a bit of a 'wow-
factor' to your bar area that will be a talking
point for patrons?
The new Op Tik Fount technology from
Streamline Beverage makes a visual impact
immediately. The translucent beer and wine
founts allow patrons to see exactly what is on
offer -- from a dramatically dark stout to a light
pale ale, not to mention the dark reds of a Shiraz.
With no affiliations with any specific brewers
and compatibility with either glycol or ice-bank
systems, Op Tik Founts can be installed with no
fuss and no overhaul of your pre-existing bar.
Publicans who have introduced the
technology are very pleased with how easy it
is to use and how great it looks. "We kept our
original glycol/FOB system but added a few
extra taps so that we now have 16 individual
beers on tap. Some are from the big Aussie
brewers, some are craft and the others are
imported," says Jason Jozwiak of the Earl of
Spencer Historic Inne.
It also can save you money with its practical
pour speed. "Op Tik pours slightly slower
than the standard founts that we had, which
has turned out to be a good thing. Wastage is
WITH THE BUSY HOLIDAY PERIOD ALMOST
UPON US, GET YOUR FRONT BAR AND CELLAR
PREPPED NOW SO THAT THE NEXT COUPLE OF
MONTHS WILL BE SMOOTH SAILING.
Photo: Parker Blain.
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