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National Restaurant Association - Buffalo Wild Wings receives responsible alcohol service program award

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Buffalo Wild Wings receives responsible alcohol service program award

The National Restaurant Association congratulated Buffalo Wild Wings on receiving the 2013 VIBE Vista Operator Award for Best Responsible Alcohol Service Program. The restaurant received the award at the VIBE (Very Important Beverage Executives) conference in Las Vegas this week. The award is sponsored by the National Restaurant Association’s ServSafe Alcohol® program.

Minneapolis-based Buffalo Wild Wings provides its guests with the ultimate sports fan experience at more than 900 company-owned and franchised restaurants in 49 states and Canada. The company chose the ServSafe Alcohol responsible service training because the program delivers a consistent and holistic message.

Alcohol service training starts as soon as a new front-of-house team member is hired, from servers and bartenders to greeters and cashiers. In addition to ServSafe Alcohol training, restaurant managers also discuss alcohol safety at pre-shift meetings to reinforce the importance of safe alcohol service and continually monitor service throughout their shifts.

Since adopting ServSafe Alcohol, Buffalo Wild Wings began a tracking and reporting communication that brought awareness to every restaurant’s performance against participation in the SSA program. Currently, Buffalo Wild Wings restaurants are required to maintain a 95 percent compliance rate.

The VIBE Vista Operator Award winners are selected by a panel of beverage professionals, including the VIBE Advisory Council members. The award for responsible beverage alcohol service highlights customized server training programs that emphasize ongoing reinforcement of training and a culture of responsible alcohol sales.

ServSafe Alcohol offers training solutions to restaurant employees in responsible alcohol service. The training program teaches employees about their personal responsibility, and how to recognize signs of intoxication in guests and manage service accordingly.
 

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