Bars, Taverns, Pubs, Lounges Industry Terminology

86

Industry code meaning an item is unavailable or that a guest is refused service due to behavior or intoxication.

We’re 86 on limes; 86 the IPA tap; He was 86’d after starting a fight.

ABV (Alcohol by Volume)

Standard measure of how much alcohol (ethanol) is contained in a beverage, expressed as a percentage of total volume.

That stout is 8% ABV; The NA beer is 0.5% ABV; Our menu lists ABV to help guests choose.

ABC (Alcoholic Beverage Control)

State or provincial regulatory authority overseeing licensing, sales, service, and compliance for alcoholic beverages.

ABC inspection is tomorrow; Apply to ABC for our license transfer; Staff completed ABC compliance training.

Angel Shot

A discreet code phrase guests can use to signal they feel unsafe and need assistance; staff should be trained on the response protocol.

Guest ordered an angel shot neat and we got the manager; We post angel shot signage in the restroom; Train all staff on angel shot procedures.

Average Check

Average revenue per guest check, used to gauge sales performance and pricing effectiveness.

Upselling sides increased our average check; Happy hour lowered average check; Target average check is $28.

Backbar

The shelving and display area behind the bar used to showcase bottles, glassware, and prep items.

We redesigned the backbar to feature premium tequila; Keep syrups labeled on the backbar; Backbar lighting highlights the whiskey selection.

Banquet Permit

Temporary permit allowing alcohol service at private or special events, often with restrictions on time and product.

File a banquet permit for Saturday’s wedding; The venue requires a banquet permit for beer and wine; Banquet permit rules limit service hours.

Beverage Cost Percentage (Pour Cost)

Cost of beverages sold divided by beverage sales; core profitability metric for bars.

Our pour cost is 21%; Reducing waste lowered beverage cost percentage; Track pour cost by beer, wine, and spirits categories.

Bev Nap

Small beverage napkin placed under drinks for cleanliness and signaling service.

Use a bev nap under each cocktail; A bev nap shows the guest is being served; We ran out of bev naps during the rush.

Build (Cocktail Build)

To assemble a drink directly in the serving glass instead of shaking or stirring in a separate tin.

Build the highball over ice; This recipe is a build, not shaken; Do speed builds during peak hours.

Buyback

A complimentary drink given to a guest, often a regular or for service recovery; should follow comp policy.

Offer a buyback after the fourth round; Buybacks must be rung as comps; Limit buybacks to designated times.

Call Drink

A mixed drink ordered with a specific brand rather than the well/house brand.

Make it a Jameson and ginger; Call vodka ups the price; Promote call brands to improve check average.

Cash-Out

Closing a guest tab or settling an employee’s shift bank and reports.

Cash out bar guests before last call; Servers must cash out with the manager; POS prints a cash-out report by bartender.

Chaser

A nonalcoholic beverage consumed after a shot to mitigate burn or complement flavor.

Tequila with a lime chaser; Offer picklebacks as a chaser; He asked for a water chaser.

Cocktail Program

The curated strategy of recipes, specs, training, prep, and procurement behind a bar’s cocktails.

Our cocktail program features seasonal LTOs; Standardize specs to strengthen the program; New bar lead will oversee the cocktail program.

Comp

A complimentary item removed from a guest’s check for service recovery, promos, or policy; must be tracked.

Comp the spilled beer; Birthday dessert comp; Keep comps under 2% of sales.

Contribution Margin

Item selling price minus variable cost; used to prioritize and promote profitable items.

Old Fashioned has a high contribution margin; Menu engineering uses margin and popularity; Feature items with superior margins.

Craft Cocktail

A technique-driven, fresh-ingredient cocktail emphasizing balance, quality, and presentation.

Our craft cocktail list rotates quarterly; Prep house syrups for craft cocktails; Guests expect clear ice in craft cocktails.

Draft Beer (Draught)

Beer served from a keg through a draft system; often fresher with lower packaging cost.

Rotate draft lines monthly; We offer 12 draft handles; Draught sales spike during game nights.

Dram Shop Liability

Legal responsibility borne by establishments for serving intoxicated or underage patrons who later cause harm.

Staff complete RBS to reduce dram shop risk; Document refusals to serve; Insurance includes dram shop coverage.

FIFO

First In, First Out inventory rotation to maintain freshness and reduce waste.

Use FIFO on citrus and syrups; Rotate kegs FIFO; Label batches with prep dates to enforce FIFO.

FOH (Front of House)

Guest-facing areas and staff, including bar, servers, and hosts.

FOH pre-shift at 4:30; FOH coordinates with BOH on specials; Hire more FOH for weekends.

Free Pour

Pouring without a jigger, using timed counts calibrated for accuracy; affects cost control.

Test free pour accuracy weekly; New bartenders jigger before free pouring; Overpours increased costs.

Garnish

A finishing element that adds aroma, flavor, or visual appeal to a drink.

Express a lemon garnish over the martini; Prep dehydrated orange wheels; Keep garnish trays covered and dated.

Happy Hour

Promotional pricing offered during set times to drive traffic and trial; subject to local laws.

Happy hour runs 4–6 pm; State law limits drink specials; Track happy hour mix and margin.

Head (Beer Foam)

Foam on beer that affects aroma and presentation; proper head retention indicates a clean glass and good pour.

Aim for a one-inch head on pilsner; Dirty glassware kills head retention; Nitro beers pour with a dense head.

House Pour

Default brand and portion used when a guest does not specify a brand; often the well spirit.

Our house pour vodka is 1.5 oz; If they don’t call a brand, use the house pour; Update the house pour to improve margin.

IBU (International Bitterness Units)

Scale measuring a beer’s bitterness from hop compounds; higher numbers indicate more bitterness.

That IPA is 70 IBU; List IBU on the beer menu; Offer low-IBU options for lager drinkers.

ID Scanning

Using electronic scanners or apps to verify age and detect fake IDs.

Start ID scanning after 9 pm; The scanner flagged an underage ID; Keep ID scan logs per policy.

Inventory Turnover

How quickly inventory sells through; typically sales divided by average inventory over a period.

Spirits inventory turnover improved; Slow turnover on cordials ties up cash; Raise turnover by trimming SKUs.

Jigger

Dual-sided measuring tool (e.g., 1 oz/2 oz) used for precise pours and cost control.

Use a jigger for all specs; Calibrate jiggers; Replace bent jiggers.

Keg Coupler

Device that connects a keg to the draft system; different beers require specific coupler types.

We need a D-system coupler; Swap couplers for the import keg; A leaking coupler caused foamy pours.

KPI (Key Performance Indicator)

Quantifiable metric used to track performance and guide decisions.

KPIs include pour cost and average check; Set weekly KPI targets; Dashboard shows real-time KPIs.

Last Call

Final opportunity for guests to order alcohol before service stops by policy or law.

Announce last call at 1:30 am; POS locks alcohol sales after last call; Security stages for last call crowding.

Line Cleaning

Routine cleaning and sanitizing of draft lines to maintain beer quality and safety.

Schedule line cleaning every two weeks; Off flavors mean overdue line cleaning; Keep vendor line-cleaning logs.

Liquor License

Legal authorization to sell alcohol; scope, hours, and conditions vary by jurisdiction.

Our liquor license allows spirits and beer; Renew the license annually; Post the license behind the bar.

LTO (Limited-Time Offer)

Short-run menu item that creates urgency, seasonality, or tests demand.

Pumpkin sour is an autumn LTO; Evaluate LTO performance before adding to the core; Promote LTOs on social media.

Menu Engineering

Analyzing item profitability and popularity to optimize pricing, placement, and promotion.

Reprice low-margin dogs; Move stars to prime spots; Use contribution margin in menu engineering.

Mixology

The craft and study of cocktail creation, technique, history, and balance.

She leads mixology training; Attend a mixology seminar; Our brand markets a mixology-forward identity.

Muddle

To crush ingredients (e.g., herbs, fruit) to release oils and juices.

Muddle mint gently for mojitos; Do not over-muddle citrus pith; Replace worn muddlers.

Neat

Spirit served at room temperature with no ice or mixer.

Pour the bourbon neat; Guest prefers tequila neat with a water back; Neat pours are 2 oz here.

On-Premise

Alcohol consumed at the establishment (bars, pubs, lounges), as opposed to off-premise retail.

On-premise sales rebounded; Supplier offers on-premise-only kegs; Plan an on-premise brand activation.

POS (Point of Sale)

Hardware and software used to ring sales, manage payments, track inventory, and report.

Update POS buttons for new cocktails; POS shows pour cost variance; Train new hires on the POS.

Prime Cost

Sum of cost of goods sold (COGS) and labor; the most controllable driver of profitability.

Keep prime cost under 60%; Weekly prime cost review; Price changes lowered prime cost.

Proof

Measure of spirit strength; in the US, proof equals two times the ABV percentage.

80 proof vodka is 40% ABV; Use 151 proof rum with caution; Note proof when costing recipes.

Rail (Speed Rail)

Front-mounted rack holding frequently used bottles for speed and consistency.

Stock the rail with well spirits; Reorganize the rail for new specs; Clean the speed rail nightly.

Responsible Beverage Service (RBS)

Training and practices that prevent over-service and underage sales and document interventions.

State requires RBS certification; Use RBS techniques to refuse service; Log incidents per RBS policy.

Rocks

A drink served over ice cubes.

Whiskey on the rocks; Margarita rocks or frozen; Charge a rocks upcharge for doubles.

Tip Pooling

Policy of combining tips to distribute among eligible staff; must comply with labor laws.

We use a FOH tip pooling model; Update the split to include barbacks; Tip pooling must follow local rules.

Upselling

Suggesting higher-margin items, premium brands, or add-ons to increase sales and guest experience.

Offer a call brand instead of well; Suggest a premium whiskey flight; Add an appetizer to boost check average.