# Beverage BEO: Blank Working Template

## Origin and use
Newly authored blank training template. Document-control, ownership, status, staffing, and timeline field structures are adapted from a read-only review of operating documents. Wording, examples, instructions, and calculations are newly authored. Original documents are not reproduced.
No real client names, contacts, recipes, commercial rates, or event details appear here.
This is an operations aid, not a legal form, safety certification, or approved event plan.

## Document control
- Event / project: [Enter]
- Event date: [Enter]
- Venue / location: [Enter]
- Client / producer / venue contact: [Complete only in a controlled working copy]
- Guest count / attendance range: [Enter]
- Service window and time zone: [Enter]
- Load-in / strike window: [Enter]
- Version / prepared by / last updated: [Enter]
- Status: [Draft | Pending confirmation | Confirmed]
- Reviewed by / reviewed on: [Enter]

Keep confirmed inputs, planning assumptions, open decisions, and internal-only notes separate.

## Confirmed event brief
Format: [Enter]
Master event plan / version: [Enter controlled reference]
Service start / stop: [Enter]
Stop-service decision owner: [Enter role]
Accessibility and queue plan owner: [Enter]
Approved menu / exclusions / zero-proof and water plan: [Enter]

## Scope matrix
| Owner | Deliverable | Due date | Status | Dependency |
|---|---|---|---|---|
| [Enter] | [Enter] | [Enter] | [Enter] | [Enter] |

## Menu and service specification
| Beverage | Recipe version | Single-serve ml | Glassware | Garnish | Batch / finish | Service channel | Allergen / zero-proof notes |
|---|---|---|---|---|---|---|---|
| [Enter] | [Enter] | [Enter] | [Enter] | [Enter] | [Enter] | [Enter] | [Enter] |

## Stations and equipment
| Station ID | Position | Service method | Queue / accessible handoff | Power / water | Cold storage | Equipment owner |
|---|---|---|---|---|---|---|
| [Enter] | [Enter] | [Enter] | [Enter] | [Enter] | [Enter] | [Enter] |

## Product and equipment order
| Item | Unit | Planned quantity | Contingency assumption | Usable stock | Purchase quantity | Source owner | Delivery / storage status |
|---|---|---|---|---|---|---|---|
| [Enter] | [Enter] | [Enter] | [Enter] | [Enter] | [Enter] | [Enter] | [Enter] |

Track prep ice, service ice, display ice, and backup ice separately. Prevent duplicate totals. No automatic ratio is supplied. Verify storage, replenishment, and ice-handling requirements.
Glassware quantity / breakage-return assumption / reviewed by: [Enter]

## Staffing and guest-facing standards
Staffing sheet / version: [Enter]
Lead / bartender / barback / runner / prep owners: [Enter roles]
Call / briefing / service / break / relief / release: [Enter]
Uniform / footwear / training / service standards: [Enter]

## Venue and requirements review
- [ ] Responsible operator confirms alcohol permits / licensing where required.
- [ ] Insurance and venue requirements reviewed with the responsible parties.
- [ ] Power, water, sanitation, cold storage, and food-safety handling reviewed.
- [ ] Access, load-in, waste, emergency, and incident procedures confirmed.
- [ ] Accessibility, labor, meal/rest breaks, and responsible service reviewed.
- [ ] Do not mark confirmed without evidence in the controlled event file.

## Open decisions
| Decision | Owner | Deadline | Impact if unresolved | Status |
|---|---|---|---|---|
| [Enter] | [Enter] | [Enter] | [Enter] | [Enter] |

## Close and reconciliation
Last-call authority / service stop / guest transition: [Enter]
Stock security / returns / waste / rental count / release owner: [Enter]
Actual vs planned / next-time improvements: [Enter]

## Revision log
| Changed item | Approved by | Time | Downstream updates |
|---|---|---|---|
| [Enter] | [Enter] | [Enter] | [Enter] |

## Internal notes
[Do not include in public or client exports by default. Use a separate controlled page.]