News from Minnesota Municipal Beverage Association

Minnesota Municipal Beverage Association Newsletter

(May 12, 2013 - May 18, 2013)

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As I See It...

Tax2

Wow!!

Taxes, Taxes and more Taxes.

I was travelling last week to Iowa for a family visit. My thoughts were all over the board from business because it feels like the calendar should be reading April instead of the middle of May.

Business was up in January, flat in February, and down in both March and April. Overall our sales are flat compared to last year.

The next thought came as I was crossing the border to Iowa (Could also be Wisconsin, North Dakota, South Dakota, heck even Manitoba).

I imagined several large liquor stores, cigarette shops and gas stations and even the state governments putting up billboards to "Thank all of the members of the House, Senate, and the Governor for voting to increase all of the taxes by 2 billion dollars" and to run to the border, any border, and save $.

Tax Sign

The idea of raising cigarette taxes is to have people stop smoking and be healthier, (a noble thought).

A small percentage will.

But those who smoke will travel and purchase their cartons in neighboring states.

This is already happening.

I have a couple of customers who drive to North Dakota and purchase 10 cartons of smokes and charge it to earn cash back on their credit cards.

The impending alcohol tax makes this is a strong reality and the local sales and tax will be out of our state along with profit dollars for our cities.

Here are some opinion articles posted by a local beer distributor, former MMBA director Bob Leslie and current MMBA director Toni Buchite.

Click Here to See Beer Distributor Article

Click Here to See Bob Leslie Article

Click Here to See Toni Buchite Article

Michael Friesen

Hawley Liquor

(Editor's Note: This edition of the newsletter is being sent early due to the upcoming legislative tax debate and MMBA Annual Conference)

4 Smart Ways to Prepare for the Rush During Peak Hours

From BarOwnerTips.com

It's inevitable that every bar and restaurant gets slammed during peak hours.

While the tendency for your staff and managers is to handle being "in the weeds" by taking short cuts and improvising, this hurts your ability to provide the best experience and service that your staff is capable.

Preparing in advance for the rush is best way to deliver a consistent experience for your customers. Don't leave your strategy for peak hours to chance - here are four smart ways to be in control of your busy hours:

Forecasting

Look at your sales and head counts from previous years for the same month and day of the week to help you determine staffing levels and know what to expect. Be sure to factor in any additional promotions you ran, any large groups you may have had, and if the weather impacted your sales.

Have Your Side Work Already Done

Beer coolers need to be stocked, wine and liquor stocks should be full, and your mixes and garnishes cut and ready to go. Napkins, silverware, and condiments should be prepared in sufficient numbers in advance to handle the rush. Having and using checklists to stay on top of side work is a proven way to prevent "issues" and bottlenecks that could have been avoided.

Look at Your Bar's Layout

What works for most of the time may be a problem during peakhours. Are your servers getting congested at the POS? Are your bartenders jockeying for the same space because of where necessary items are located? See what changes you can make to help your staff work smarter and under less stress.

Training

Make sure you cover how to handle peak hours during ongoing training sessions and pre-shift meetings. Having a plan and then working that plan will help you turn your slammed hoursinto a busy yet less stressful time where your staff is in control and your quality of service is consistent for yourcustomers.

The rush should never come as a surprise. It should be anticipated and then handled efficiently with plans that you have in place and have trained your staff on how to execute properly.

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