Diamond Bar Sydney: Menu, Drinks List, Signature Cocktail, And Uniform

Provide a summary of the style of food offered and justify how it is in keeping with the style of your bar. E.g.small plates, comfort food, seafood, modern Australian etc.
• Explain briefly why offering food is important to the business.
• You must create a Drinks List. You may draw inspiration from other similar style venues (must be referenced).
• Your Drinks List must contain the following sections (but not limited to): Wines, Beers, Cocktails, Spirits and Soft Drinks.
• You must justify your choices of the above by outlining their relevance to your venue. E.g. An Irish theme bar may offer a wide variety of Irish whiskies.
• Outline how the choice of Food and Beverages compliment each other.Costing Calculations and Recipe Card Create a Signature/ House Cocktail
• The recipe card for your Signature/ House cocktail must include, glassware, ingredients, volumes, garnishes and any decorations. It must also include a short description using correct terminology on how it should be prepared along with a picture. 

Bar Style

A bar must have all essential ingredients for people to feel excited to visit time and time again. The most important aspect of a bar is its offerings in soft and hard drinks. Apart from drinks availability of different snacks and recipe is also important for the success of a bar. The document prepared below has specifically focused on the operations of a bar located in Sydney Australia.

Findings: 

The detailed findings from the operational perspective of the bar located in Sydney is presented in a report format below to help the readers to understand the various aspects of operations of a bar in this part of the world.  

Name and style of the bar: 

Diamond Bar is a bar come restaurant located in 240 Kent Street, Sydney Australia. The bar has recently opened to a rapturous welcome by the locals as they throng inside bar on the opening day and on subsequent days after that. Diamond serves all types of soft drinks and significant variety of cocktails to its customers.  

Bar in a restaurant is the theme for the bar as this will allow the bar to serve not only drinks to its guest but also delicious foods with specific use of smoke.

Service: 

As already mentioned that the bar offers its guests a variety of cocktails. The bar has already made a significant impact on the guests mind with its delicious recipe which include different types of snacks and meats based dishes. Diamond operates as a bar cum restaurant hence, it specifically takes care of its menu to attract the attention of the guests (Singh, Kaushik, Soni & Lamba, 2014).

The bar in general is open from 6.00 in the evening to 12.00 in the midnight. However, on occasion purposes the Administration, Sydney has allowed special permission to keep the bar open for the whole night. The bar serves drinks and foods to its guests and with its dedicated staffs, the hospitality services of Diamond has already received rave reviews from the guests (Mirzaei, Niroomand & Zare, 2016). In order to make a distinct identity of its own in the market Diamond bar will provide its own signature cocktails apart from the regular cocktails which are generally available in all the bars. The signature cocktails of the bar are Solitaire Sangrita, Pinacolado d’ Diamond, Daiquiri d' Diamond, Cosmopolitan gem and Sapphire Martini.  

Uniform: 

The staffs have given different uniforms as per the requirement of their job and duties in the bar. The bar boys and girls in order to be comfortable and classy at the same time have been provided with sleeveless shirt and pants and shorts for girls. The bar girls and boys must have big handkerchief to ensure in case of any spilling of drinks, handkerchiefs can be used to wipe of the drinks immediately (Segal, 2015).

Service

The bar attendant who serves and prepare cocktail at the counters must wear black shirt and black pants. The bar manager is needed to dress up in a corporate avatar to look every bit of a manager. The security guards both inside and outside the bars have to wear t-shirts and full trousers. They have the responsibility to ensure there is no untoward incidents inside and outside the bars involving the guests of the bar. It is important for all the staffs and employees to strictly follow the uniform guidelines while providing services to the guests (Terhorst & Erku??Öztürk, 2018).    

Food: 

As already mentioned Diamond is a bar cum restaurant thus, food is an essential element of the bar. Along with cocktails and soft drinks serves Diamond serves the following foods to the guests (attached along with the respective prices of food items).

Apart from the above there other items of foods which are generally made as per the orders of the guests. All items are freshly prepared and served to the guests. Since Diamond is a bar cum restaurant the management should make sure that different varieties of foods are available for the guests. This will help the bar to increase its goodwill in the market by attracting new guests (Lee, Pagano, Morrison, Gruenewald & Wittman, 2018).

Drink list: 

As already mentioned the reasons people visits bar at the weekend of after a hard day’s work is to enjoy and relax. Fresh drinks including cocktails help guests to refresh their mood and enjoy some quality time. The variety of drinks offered by a bar is one of the most important selling points of the bar. Hence, it is important for any bar to have an attractive list of drinks to offer to its guests. In case of Diamond the drink list has been classified into two categories; these are soft drinks and cocktail. Here are the list of soft drinks and cocktails offered by the bar to its guests (Pearson, 2018).

The list of cocktails offered by the bar to its guests are mentioned in the table below along with the main ingredients which are used to prepare the cocktails:

Drink list for explanation: 

Drink list for explanation provided below is mainly to let the guests chose whether they would prefer taking soft drinks or cocktail. Thus the list for explanation includes the different drinks with appropriate classification as soft drink or cocktail (Sinclair & Carr, 2018).

Uniform

The third column in the drink explanation list contains attached item number for the benefit of the guests. Thus, at the time of placing orders the guest can also simply mention the drink number instead of mentioning the name of the drink (Staples, 2015).   

Calculation of cost: 

The bar imposes a flat 80% profit on the cost of each drink. Thus, the cost of soft drinks are as per the market rate. The bar imposes an additional 80% on the cost of purchase of soft drinks while billing the guests. Thus, no calculation for cost of soft drinks are shown here. However, since the cocktails are specifically made by the bar attendants for the guests it is important to calculate the cost of different cocktails. A detailed calculation showing the cost of different ingredients used in preparing different cocktails are provided here. It is important to remember here that this are only cost of cocktails and not the prices that the bar charges from its guests (Davis, Lockwood, Alcott & Pantelidis, 2018).

Recipe card:

Recipe card for food items and cocktails are provided below:

Food items recipe:

Cocktails recipe:

Conclusion: 

Concluding from above it is clear that in order to run a bar properly it is important to decide on the drink list and the food items to be offered to the guests. Considering the objective of the guests is to enjoy and relax in the free time thus, providing top quality food items and drinks is extremely essential to the successful operation of the bar. Cocktails and soft drinks are most important to the functioning of a bar thus, special attention shall be given on offering varieties of cocktails and delicious food items.

The signature cocktails of the bar will help it to attract guests from all across the city as the in-house signature cocktails are not available in where else except in Diamond. Considering the theme of Diamond is bar in a restaurant thus, along with cocktails the management should specifically focussed on food items to ensure that the guests are satisfied with the services of the bar.

References: 

Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. S. (2018). Food and beverage management. Routledge.

Lee, J. P., Pagano, A., Morrison, C., Gruenewald, P. J., & Wittman, F. D. (2018). Late night environments: Bar “morphing” increases risky alcohol sales in on-premise outlets. Drugs: Education, Prevention and Policy, 25(5), 431-437.

Mirzaei, N., Niroomand, S., & Zare, R. (2016). Application of statistical process control in service industry: A case study of the restaurant sector. Journal of Modelling in Management, 11(3), 763-782.

Pearson, T. (2018). Timor Leste's oil and gas: origins of a dirty dispute. Guardian (Sydney), (1814), 5.

Roberts, C., & Shea, L. J. (2017). Dining behaviors: Considering a foodservice theory of in-home, local community, and eating while traveling. Journal of Hospitality & Tourism Research, 41(4), 393-397.

Segal, S. (2015). Keeping it in the Kitchen: An Analysis of Intellectual Property Protection Through Trade Secrets in the Restaurant Industry. Cardozo L. Rev., 37, 1523.

Sinclair, J., & Carr, B. (2018). Making a market for Mexican food in Australia. Journal of Historical Research in Marketing, 10(2), 175-190.

Singh, S. K., Kaushik, V., Soni, S., & Lamba, N. (2014). Waste Management in Restaurants: A Review. International Journal of Emerging Engineering Research and Technology, 2(2), 14-24.

Staples, C. A. H. (2015). Restaurant and bar owners and managers respond to North Carolina's smoke-free law, electronic cigarette use inside their businesses, and smoke-free outdoor seating areas.

Terhorst, P., & Erku??Öztürk, H. (2018). Carriers of Change and Continuity: New Restaurants in Amsterdam. Tijdschrift voor economische en sociale geografie, 109(1), 144-160.

Van der Wagen, L., & Goonetilleke, A. (2015). Hospitality Management, Strategy and Operations. Pearson Higher Education AU.

Wen, Z., Hu, S., De Clercq, D., Beck, M. B., Zhang, H., Zhang, H., ... & Liu, J. (2018). Design, implementation, and evaluation of an Internet of Things (IoT) network system for restaurant food waste management. Waste Management, 73, 26-38.