COVID-19 Recommendations to Protect Your Bar & Restaurant Inventory

Updated: Mar 26

by Eric Harrison-MBA, Beverage Expert & GAHFN Industry Partner


Covid-19 has disrupted more than our businesses at this point – it has disrupted our way of life. As the hospitality industry shuts down in various areas, people are asking what they should be doing to protect their various systems.  Below are some simple actions you can take regarding your beverage inventory and how to best protect it for the coming weeks.  It may also be wise to have a rough inventory in case any product spoils and needs to be thrown out (insurance purposes).  


If you are required to temporarily close doors to guests, here are some recommended steps:


LIQUOR:

1.     Remove Pour Spouts.  Remove the pour spouts from open bottles and soak them in warm, soapy water.  After soaking for 10 minutes or so, rinse in cold water.  This will not only clean the spouts, but also re-expand the fins, giving a tighter fit once they are placed back on the bottles.  Lay them out to dry.


2.    Wrap or re-cap the open bottles.  Use plastic wrap (or a cap) to tightly seal any open bottles to keep the critters out while closed.


3.    Secure your inventory.  If possible, move inventory to a secure location…closet, office or some other location that keeps it out of sight.



Wine/Champagne:

1.    Remove/dispose of open product.  Drink it.  Take it home.  Give it away.  Use it in the kitchen if you are open for take-out.  The shelf life for most open wines is less than two weeks.  Most likely, none of it will survive the closure.


2.    Secure the inventory.  See above.



Bottled Beer:

1.    Keep at same temperature.  If it has been chilled, keep it that way.  If it has been stored at room temperature, it should be fine.  Temperature changes could cause the product to spoil at a much faster rate.


o   If possible, I would suggest moving beer from reach-ins, display coolers, etc. to the walk-in.  If for no other reason, it will allow you to unplug the coolers and save on electricity.


2.    Secure your inventory.  See above.


Draft:

1.    Turn off the gas system. Look for the cutoff switches and turn 90 degrees to the “arm” of the valve is perpendicular to the gas tube. Turn off every switch.



2.    Unhook all your kegs. Clean the coupler with hot water and a small amount of soap then clean the top of the keg spear with the same solution (where the small metal ball is on the keg). Rinse both areas with water thoroughly and allow to dry. Wrap both with plastic wrap and tape to seal.



3.    If you have a cleaning keg/tank, flush the beer lines and leave them full of water. If you do not, leave the lines full of beer.



4.    Clean and seal your faucets. Using warm water, soap and a brush, scrub and wash the outside of the faucets, the bottom of the tap head and the inside of the faucet “tube”. Once dry, wrap tightly with plastic wrap and use tape to seal.


o   If you have a faucet wrench, disassemble the faucet and completely clean.




Note: Temperature is everything for beer. Keep the cooler as cold as possible for as long as possible. Beer will last inside the keg for 90 days at room temperature but much longer in a colder environment.


In this trying time, please let us know how if we can help, but more than anything, we strongly encourage you and your employees to monitor updates from the CDC and WHO, and keep your families and customers safe during these challenging times.





Eric Harrison

Owner

Atlanta and South Fulton

404-307-0520

e.harrison@sculpturehospitality.com


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