Browns Bar Bible

Part 1 – The Planning

WINE • To highlight the premium range, the lead in should be fizz • Wine should be clearly laid out according to the ‘ Z-Principle ’ and where possible the top shelf should be used for a simple display to help signpost this section • Ensure that the most popular products are given more room i.e. two or even three rows where space allows. This will ensure enough product is out to cope with a busy service, it will also signify to the guest it is a popular item too • Linking into the next section and where achievable, the Red and Rosé wines should sit above the White and Fizz fridges. By doing so will create a strong guest-facing impactful wine statement FRIDGES • Ensure fridges are laid out according to the ‘ Z ’ and ‘ Logical Adjacencies ’ principles. This helps our guests to easily navigate them, it will also help the team during service. • Implementing the principles means: – N.B. Single fridges should only have one product category in (N.B. more than one may be needed where there is a large range). Double fridges can be used entirely for one category or for two, one on each side. Do not mix categories on the same side • Where fridge space is limited, mixers, tonics, water and children’s drinks should be stored ambiently . NOT in the Softs fridge • THIS BEST PRACTICE IS ABSOLUTELY APPLICABLE IN GLASS FRONTED FRIDGES. IT SHOULD ALSO BE IMPLEMENTED IN STEEL FRONTED FRIDGES Drinks Merchandising