Specialty Food Magazine

Summer 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1119718

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Page 64 of 155

SIMPLE. SOPHISTICATED. SENSATIONAL. C H E E S E B O A R D ` Our farmstead cheeses are craf ted with farm fresh milk. Perfect for sweet and savory culinary applications. © 2019 Crave Brothers Farmstead Cheese LLC NW cravecheese.com Visit Summer Fancy Food Show Booth #568 What advice would you have for a cheese retailer, or prospective retailer, about whether to sell alcohol on premise, off premise, or both? If you can do both, obviously do both. Licensing is pretty affordable here, so I have both. But if I could have only one, I would do on-premise. It gets people to hang out, and once they're having fun that's half the battle. How does the availability of alcohol at Cheese Bar affect your staff training and staff needs? A lot. Each employee has to have their own certificate that shows they've passed the training for serving alcohol, and we are diligent about making sure everyone is current. In Oregon, if they don't have that certificate, servers can be fined $2,000 and the facility can be fined even more and might lose its liquor license. It's a massive liability, but it's great training and hopefully keeps our employees from over-serving people. We have a three-drink maximum here, which empowers our employees to say no in a gentle way. I get to be the bad guy. We don't pay for the training but we probably should—or at least reimburse employees for the training fee if they work here for six months. PHOTOS: DAVID L. REAMER 62 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com cheese focus

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