Gregg Hanour described his training for bar owners and managers and discussed strategies to work with bars to improve student safety and reduce excessive drinking. He also suggested strategies for how to encourage bars in your campus community to participate in the training.

Gregg’s training, Zone Alcohol Practices for Management and Owners (ZAPMO), is designed to motivate the leadership of drinking establishments to responsibly manage alcohol by sharing research studies and real-life experiences from the hospitality industry. The training involves three one-hour sessions focused on protecting your license, decreasing liability, and increasing profits.

Part 1: Liquor Law Enforcement:

• • How minors are at much higher risk of harm from alcohol use.
  • City county, and state laws and enforcement of those laws
  • Statistics, consequences, how to take action.
  • How to document procedures, educate staff on key laws.
  • Training checklist to ensure skills are learned.
  • Free documents!

Part 2: Insurance Claims:

• • “6 Things That Can Destroy Your Bar”, with client examples.
  • Strategies to reduce the likelihood people will over consume alcohol.
  • The benefits of monitoring bartender pouring
  •  Security practices to prevent altercations and reduce insurance claims.

Part 3: Increasing Bar Revenue:

• • Bar shrinkage, pour cost, theft, glassware, pouring practices, and profit per alcohol serving.
  • How to prevent bartender theft.
  • Tips on choosing glassware.
  • Profit per alcohol serving.
  • Client examples.

How to increase participation by bars:

• Have law enforcement and liquor boards send direct invitations.
• Distribute flyers during nonpeak hours. Talking points include:
  • Uniqueness of training,
  • Trainer is author of The Optimized Bar,
  • $50 per session,
  • Share workshop reviews.
• Greeks, clubs, talk with bars or a rep from school encourages participation.
• Follow-up weekly, biweekly, with different emails (focusing on different benefits).

Discussion

ID scanners, drink pour measurers:

• False IDs are so good that they are beating these systems now. A high percent of IDs that are confiscated are real IDs, they just don’t belong to the person using them. Training is needed to make sure they are used properly.
• In Utah, it’s a law to use pour measurers, but this still requires oversight as bartenders can push multiple times (must be correlated against sales, which needs to be audited by management).

To develop relationships with bars:

• Create a task force with city bars (grants may be available for this).
• Engage with law enforcement to hand out flyers for trainings.
• Gather business cards of local bar and restaurants and develop grassroots database.

Download the PDF