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
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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
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