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Welcome to the 2023 Top Shelf Program Guide!

The 2023 Top Shelf Program has been transitioned to a 2-year program to help gain traction, burn down inventory and drive volume. Take time to look through the entire program to familiarize yourself with what has changed and the new product offerings.

CORE

Mandated offerings at all units systemwide.

New this year, we have added Expanded Offerings under the Core American Whiskey Offerings. These are products you may carry depending on your bar size, guest needs and/or supply shortages in this rapidly growing category.

EXPANDED

Additional, optional offerings.

Additional, structured options that will allow locations to add to their Beer, Wine and Spirits program as traffic increases, inventory depletes, and in response to their guest base.

Expanded choices are optional and must be approved by your subsidiary leads as well as Nikki Hueckel.

Expanded Options
Approval Request

Click to email your subsidiary lead(s) and Nikki Hueckel to initiate approval for expanded options:

Gaming and Entertainment
- Raymond Patchkovsky
Parks and Resorts
- Chef Brian Sterner
- Dawn Aparicio
Travel Hospitality Services
- Thor Kritsky
- Brian Kumrow
Sportservice
- Chef Kevin Miller
- Richard Ferranti
Patina Restaurant Group
- Olivier Rassinoux

Alcohol Safety

At minimum, an operating unit’s alcohol service rules shall require the following:

1. PROHIBITIONS
Servers of alcohol are prohibited from serving alcoholic beverages to anyone who:
a. Exhibits any sign(s) of intoxication; or
b. Is below the legal drinking age (as governed by state or local law).

2. AGE VERIFICATION
Servers of alcohol must verify the age of anyone who reasonably appears to be 30 years old or younger by requesting and inspecting a valid form of identification. Valid forms of identification must contain a clear photo, name and date of birth and are limited to the following government-issued documents:
a. A valid driver’s license issued by any state or foreign government;
b. A valid government issued identification card issued by any state, the United States or foreign government;
c. A valid United States Military identification card;
d. A valid United States or foreign Passport and/or Passport Card; and
e. Other valid forms of identification permitted by state or local law.

Units are not required to accept all of the forms of identification described above. Each unit must also comply with applicable state or local laws governing age verification and valid forms of identification. Each unit must also display signage at any location serving alcohol stating the Company’s policy of verifying the age of customers who appear to be 30 years old or younger. Finally, each unit must provide a book at each location serving alcohol which photographically details each state’s government issued driver’s license.

3. LIMITATIONS
Servers of alcohol may serve no more than two (2) alcoholic beverages per guest for on-premise consumption during a single transaction. Alcoholic beverages in a guest’s possession shall count against the service limitation of two (2) alcoholic beverages. For purposes of the Alcohol Service Rules, a “beverage” is defined as a serving of alcohol containing no more than:

a. 1.5 ounces of liquor (a “double” shall amount to 2 alcoholic beverages); units may serve certain specialty cocktails containing more than 1.5 ounces of liquor subject to approval by the unit’s Operating President/General Manager and Subsidiary Regional Vice-President;
b. 25 ounces of beer in a single serving or in a flight; or
c. 9 ounces of wine in a single serving or in a flight.