Pizza Today -March 2023 - 32

" It is a great responsibility to sell alcohol and
making sure it doesn't end up in the wrong
hands - specifically those of people under 21
- is important for the community and for the
business. " - John Bodnovich, executive director
of American Beverage Licensees
In addition to calculating the
cost of the license versus expected
revenue of the added drinks, pizzeria
owners should consider that serving
alcohol can attract new customers
who previously might not have
dined there. That means the eatery
can accommodate groups where the
wine enthusiast has a veto vote, or
families where the parents want to
enjoy a beer with their pizza or wine
with pasta.
With the potential for added
revenue, there are other added costs,
such as higher premiums for insurance.
" You're going to need liquor
liability insurance, so talk to your
broker, " Stumpe says. " There will
also be a new round of inspections.
Health, building and fire inspectors
will all come for a visit. You need to
be prepared for that. "
Training is crucial, and pizzeria
owners must make sure employees
know how to safely serve alcohol.
In some states, training is mandatory,
while in others, it is voluntary
and can help mitigate liability in the
event of an alcohol-related lawsuit.
" Make sure you know the law and
your staff and servers are trained in
selling alcohol, including ID'ing and
refusing service, " Bodnovich says.
" It is a great responsibility to sell
alcohol and making sure it doesn't
end up in the wrong hands - specifically
those of people under 21 - is
important for the community and
for the business. "
The National Restaurant Association
offers ServSafe Alcohol, which
the association says is designed to
train employees and managers to
prevent sales to minors, recognize
signs of intoxication, intervene to
32 / PIZZATODAY.COM / MARCH 2023
handle alcohol-related incidents
and handle refusal situations. The
training has state-specific materials
and exams, and online and classroom
training is available. The employee
can earn a ServSafe Alcohol Certificate,
which the Association recognizes
for three years.
Some states do not recognize
the ServSafe Alcohol certificate,
and require servers, managers and
others employed by the restaurant
to take responsible alcohol service
training courses through the state.
Some states have requirements about
classroom versus online training.
Local municipalities may have their
own requirements. In some counties
in Maryland, the licensee (restaurant
owner) or a designated supervisor
must earn a certification and be on
the premises during the hours that
alcohol is served.
The right training is important,
Stumpe says. Live training is the
most effective but also the most
expensive. Operators that rely on online
training need to make sure the
training is specific to the restaurant's
locality, and that it engages the employee
with questions and interactive
sections. Also, managers should take
the training to make sure they are
aware of rules and best practices.
Some states require documentation
of the training, and it's generally a
good idea to have the procedures in
writing anyway. " We have rules in
place, we satisfy our responsibility,
here's the proof of that, " Stumpe
says.
NORA CALEY is a freelance writer who
covers small business, finance and lifestyle
topics.
http://GalbaniPro.com/FreshMozzarella http://GalbaniPro.com/FreshMozzarella http://www.PIZZATODAY.COM
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