Keep the booze flowing and the money flowing

1,101 views
973 views

Published on

This seminar tells you why you should streamline your bar program and some of the core steps you can take to make your bar more money, plus cool cocktail trends that allows you go get high quality cocktails out faster without sacrificing quality.

Published in: Business
0 Comments
3 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
1,101
On SlideShare
0
From Embeds
0
Number of Embeds
4
Actions
Shares
0
Downloads
0
Comments
0
Likes
3
Embeds 0
No embeds

No notes for slide
  • Many bars generate half of their revenue during “ Peak Trade ” periods. While this time should be anticipated and look forward to it is often dreaded and not nearly as successful as it could be for a range of reasons; Poorly designed bar Untrained staff Inexperienced staff rostered during peak hours Poor support staff (bar-backs, wait staff, managers, etc) Lack of planning and preparations The result is a Revenue Cap. This is a point where the bar is at maximum operating capacity. The bar cannot produce any more drinks per hour. Letting more customers in results in $0 more per hour. This is often referred to by bartenders as “ 3 deep ” or “ in the weeds! ” … this is the Peak Trade Period. When we review the Till Rolls we see a cap to the sales made during this period.
  • Staff Trainings= $$, Staff loyalty, less stealing, less turnover The result is a Revenue Cap. This is a point where the bar is at maximum operating capacity. The bar cannot produce any more drinks per hour. Letting more customers in results in $0 more per hour. This is often referred to by bartenders as “ 3 deep ” or “ in the weeds! ” … this is the Peak Trade Period. When we review the Till Rolls we see a cap to the sales made during this period.
  • Cocktail pricing Mocktails
  • COCKTAILS BUILT FOR SPEED
  • DOUBLE WELL COCKTAILS IN THE WELL
  • CHEATER BOTTLES
  • Everything is less then a step away Bottles- Cheaters- they pour all of the bigger bottles into small thin ones so they fit everything they need up front. They are also kept cold so you don’t have to shake as long. Garnish are kept up front
  • EACH SINK IS EQUIPPED WITH A FOOT PEDAL, TO ELIMINATE HAVING TO STOOP UNDER TO TURN IT ON FREEZERS FOR GLASS WERE PLACE ABOVE BAR: TO ELIMINATING BENDING DOWN 150 TIMES A NIGHT.
  • DOUBLE WELL COCKTAILS IN THE WELL
  • 25 DRINKS ON THE MENU: COST $15 A PIECE BROKEN INTO APARTIFS, LIGHT DRINKS (GIN, TEQUILA) DARK SPIRITED NON ALCHOHOLIC BARTENDERS CHOICE # OF SEATS IN THE RESTAURANT # THE BAR HOLD SOLD 4 MILLION DOLLARS IN COCKTAILS THE FIRST YEAR.
  • 25 DRINKS ON THE MENU: COST $15 A PIECE BROKEN INTO APARTIFS, LIGHT DRINKS (GIN, TEQUILA) DARK SPIRITED NON ALCHOHOLIC BARTENDERS CHOICE # OF SEATS IN THE RESTAURANT # THE BAR HOLD SOLD 4 MILLION DOLLARS IN COCKTAILS THE FIRST YEAR.
  • 25 DRINKS ON THE MENU: COST $15 A PIECE BROKEN INTO APARTIFS, LIGHT DRINKS (GIN, TEQUILA) DARK SPIRITED NON ALCHOHOLIC BARTENDERS CHOICE # OF SEATS IN THE RESTAURANT # THE BAR HOLD SOLD 4 MILLION DOLLARS IN COCKTAILS THE FIRST YEAR.
  • 25 DRINKS ON THE MENU: COST $15 A PIECE BROKEN INTO APARTIFS, LIGHT DRINKS (GIN, TEQUILA) DARK SPIRITED NON ALCHOHOLIC BARTENDERS CHOICE # OF SEATS IN THE RESTAURANT # THE BAR HOLD SOLD 4 MILLION DOLLARS IN COCKTAILS THE FIRST YEAR.
  • THIS IS ASSUMING CONSISTEN MAXIMUM VOLUME PER STATION
  • THIS IS ASSUMING CONSISTEN MAXIMUM VOLUME PER STATION
  • THIS IS ASSUMING CONSISTEN MAXIMUM VOLUME PER STATION
  • GARNISHES PREPPED,JUICES SQUEEZE, SYRUPS PREPAREDGLASSES CHILLED.TOOLS CLEANED, WELL STOCKED, BAR RESTOCKED Mis en place: There should be a manual of how to stock and break down the bar Every single night: Rec sheet: List of items that need to get done the next day So it is a list of how much stuff you need to prep to get through the next day. It is part of closing: ie. 8 qts and you only have 4 tq Syrups and infusions Prep garnish pre shift: Opening bartender for the whole day, twist, lemon, limes, picking all mint : Put in storage containers that are all labeled. Skewer all the olives and cherries Juices: You par out the night before to let the batchers know what to make
  • Training: Anybody who guest facing should be well trained so they can answer basic They should know the menu: what the differences are How they are garnished Basic drinks: vodka soda, sour, beer, pour a wine Service bar back: He is extra hand: Simple drinks, not bartenders choice but any cocktail on the menu. 2 nd set up of hands for the service bartender Technique Spirits Customer Service Less turn over Better drinks More sold
  • ANYBODY WHO HAS INTERACTIION WITH THE GUEST FROM THE BARBACKS TO THE WAITSTAFF SHOULD BE TRAINED ON ALL THE SPIRITS
  • More efficient bartender: Build good habits right from the start 4 steps He talks to them all the time to get them prepared for the guest, question We serving people not cocktails Teach them to learn to work and talk They start in service lunch, then lunch bar, then dinner bar and then service bar Know your staffs strength   Know your bar, how much can then actually put out.   Each station should have a set role. Decide what that role.  
  • GARNISH,MUDDLINGS, JIGGERING, STIRRING ALL THE SAME Speed: Steps to making a drinks. So there is no waste. 1) Build drink: Always build it the exact way so if you walk away you know where you left off, also small to last. So you can walk away and service your guest. 2) Grab garnish 3) Grab glass Shake or stir with ice. Always build from smallest increment first: bitters-sugar-citrus-ect. You increase productivity and save money by using this method. The smaller measurements leave more room for error; therefor, mistakes are made more frequently. A dash of bitters costs pennies in comparison to a full drink Never fill your shaker or mixing glass with ice before you are ready to stir. You may be pulled away by a guest while you’re making cocktails many times throughout your shift, which may lead to over dilution Build into jiggers that you have used honey, cane, or other viscous sweeteners. This ensures that you actually get the full amount of syrup into the drink. Everybody should build the drink the exact same way.
  • GARNISH,MUDDLINGS, JIGGERING, STIRRING ALL THE SAME Speed: Steps to making a drinks. So there is no waste. 1) Build drink: Always build it the exact way so if you walk away you know where you left off, also small to last. So you can walk away and service your guest. 2) Grab garnish 3) Grab glass Shake or stir with ice. Always build from smallest increment first: bitters-sugar-citrus-ect. You increase productivity and save money by using this method. The smaller measurements leave more room for error; therefor, mistakes are made more frequently. A dash of bitters costs pennies in comparison to a full drink Never fill your shaker or mixing glass with ice before you are ready to stir. You may be pulled away by a guest while you’re making cocktails many times throughout your shift, which may lead to over dilution Build into jiggers that you have used honey, cane, or other viscous sweeteners. This ensures that you actually get the full amount of syrup into the drink. Everybody should build the drink the exact same way.
  • IF YOU INVIEST IN YOUR STAFF, THEY WILL INVEST IN YOU # ONE REASON PEOPLE LEAVE ASIDE FROM NOT MAKING MONEY IS IF THEY FEEL THEY ARE NOT GAINING ANY NEW KNOWLEDGE.
  • Different your self from the neighbors
  • Know your limits Fresh ingredients and premium spirits allow you to charge more.
  • The bar is like the kitchen without the proper tools it can ’t function properly
  • Menu Setup:   Cocktails for bartenders: only for the outliers. They need instructions because you many times need to explained to the guess.   60 to 80% crowd pleasure delicious and interesting taste good. Saving money on them. You don’t need to use really expensive ingredients to make .No need for excess. Cost out cocktail: Pour cost 20% is your goal. 4 million dollars in cocktails 2012   Maybe price out your more popular spirits at a higher price, ie grey goose
  • Menu Setup:   Cocktails for bartenders: only for the outliers. They need instructions because you many times need to explained to the guess.   60 to 80% crowd pleasure delicious and interesting taste good. Saving money on them. You don’t need to use really expensive ingredients to make .No need for excess. Cost out cocktail: Pour cost 20% is your goal. 4 million dollars in cocktails 2012   Maybe price out your more popular spirits at a higher price, ie grey goose
  • Menu Setup:   Cocktails for bartenders: only for the outliers. They need instructions because you many times need to explained to the guess.   60 to 80% crowd pleasure delicious and interesting taste good. Saving money on them. You don’t need to use really expensive ingredients to make .No need for excess. Cost out cocktail: Pour cost 20% is your goal. 4 million dollars in cocktails 2012   Maybe price out your more popular spirits at a higher price, ie grey goose
  • Quicker service Increase sales Peeking interest of guest Talking points Helps get rid of inventory/outdate product
  • INSTANTLY RAISES CHECK AVERAGES IMMEDIATELY IN THE HANDS OF GUEST NO SHAKING OR STIRRING
  • TOUCH FEWER BOTTLES SPEED TO SERVICE EYE CATCHING CHARGE MORE FASTER SERVE
  • RAISE CHECK AVERAGES IMMEDIATE SERVE DEPLETE INVENTORY TALKING PIECE ON THE BACK BAR
  • SLUSHIES: HI QUALITY DRINKS MADE FAST. T. J. Lynch at the Nolita bar Mother’s Ruin. “Just because it’s frozen doesn’t mean it can’t be made with good ingredients, well thought-out, and balanced right,” he says. Lynch estimates that since installing his Frosty Factory machine last fall, he’s cycled through somewhere around three dozen recipes, rarely repeating the same drink twice.
  • 25 DRINKS ON THE MENU: COST $15 A PIECE BROKEN INTO APARTIFS, LIGHT DRINKS (GIN, TEQUILA) DARK SPIRITED NON ALCHOHOLIC BARTENDERS CHOICE # OF SEATS IN THE RESTAURANT # THE BAR HOLD SOLD 4 MILLION DOLLARS IN COCKTAILS THE FIRST YEAR.
  • 25 DRINKS ON THE MENU: COST $15 A PIECE BROKEN INTO APARTIFS, LIGHT DRINKS (GIN, TEQUILA) DARK SPIRITED NON ALCHOHOLIC BARTENDERS CHOICE # OF SEATS IN THE RESTAURANT # THE BAR HOLD SOLD 4 MILLION DOLLARS IN COCKTAILS THE FIRST YEAR.
  • 25 DRINKS ON THE MENU: COST $15 A PIECE BROKEN INTO APARTIFS, LIGHT DRINKS (GIN, TEQUILA) DARK SPIRITED NON ALCHOHOLIC BARTENDERS CHOICE # OF SEATS IN THE RESTAURANT # THE BAR HOLD SOLD 4 MILLION DOLLARS IN COCKTAILS THE FIRST YEAR.
  • DOUBLE WELL COCKTAILS IN THE WELL
  • start off with a good book of classics, the savoy, joy of mixology, the fine art of mixing drinks are good starting points. > > 5)      Start with classics (5-6)- Make sure you try various recipes and understand the history behind these cocktails.  Pick a specific recipe and make sure that all your bartenders follow it.  Allow your bartenders to make variations and experiment, but make sure they are never served to a guest before they are approved by you.  >       
  • Keep the booze flowing and the money flowing

    1. 1. Keep the Booze Flowing and the Money Rolling!
    2. 2. TIME EQUALS MONEY = $$
    3. 3. Black Dalia barspoon of lemon juice 1/2 oz Unicom 1/2 oz Grand Marnier3/4 oz Moscatel Sherry Lustau 1 oz Sombra Mezcal. Garnish: Grapefruit Twist
    4. 4. TIME EQUALS MONEY &BAR LAYOUT EQUIPMENT
    5. 5. TIME EQUALS MONEY =Proper Training
    6. 6. TIME EQUALS MONEY
    7. 7. TIME EQUALS MONEY
    8. 8. STEP ONEEQUIPMENT
    9. 9. EQUIPMENT
    10. 10. EQUIPMENT
    11. 11. EQUIPMENT
    12. 12. BAR SETUP
    13. 13. EQUIPMENT The Rinser
    14. 14. EQUIPMENT
    15. 15. EQUIPMENT
    16. 16. EQUIPMENT
    17. 17. EQUIPMENT
    18. 18. STEP TWOBAR DESIGN
    19. 19. BAR DESIGN
    20. 20. BAR DESIGN•
    21. 21. BAR SETUP
    22. 22. BAR SETUP
    23. 23. BAR SETUP
    24. 24. BAR SETUP
    25. 25. NOMAD
    26. 26. NOMAD
    27. 27. NOMAD
    28. 28. NOMAD
    29. 29. TRADITIONAL BAR VS PLANNED BAR SAMPLE ROUND: 1 Beer, Vodka Soda, Martini, Daiquiri and Whisky Sour Average Drink price: $8.00 TRADITIONAL PLANNED1 round: 3 minutes & 58.5 secs to create 1 round: 3 minutes to createReset Station: 48.5 seconds Reset Station: 21 secondsTotal Round: 4 minutes and 47 seconds VS Total Round: 3 minutes and 21 secondsIn 1 hour: In 1 hour:
    30. 30. TRADITIONAL BAR VS PLANNED BAR SAMPLE ROUND: 1 Beer, Vodka Soda, Martini, Daiquiri and Whisky Sour Average Drink price: $8.00 TRADITIONAL PLANNED1 round: 3 minutes & 58.5 secs to create 1 round: 3 minutes to createReset Station: 48.5 seconds Reset Station: 21 secondsTotal Round: 4 minutes and 47 seconds VS Total Round: 3 minutes and 21 secondsIn 1 hour: In 1 hour:63 cocktails sold
    31. 31. TRADITIONAL BAR VS PLANNED BAR SAMPLE ROUND: 1 Beer, Vodka Soda, Martini, Daiquiri and Whisky Sour Average Drink price: $8.00 TRADITIONAL PLANNED1 round: 3 minutes & 58.5 secs to create 1 round: 3 minutes to createReset Station: 48.5 seconds Reset Station: 21 secondsTotal Round: 4 minutes and 47 seconds VS Total Round: 3 minutes and 21 secondsIn 1 hour: In 1 hour:63 cocktails sold 90 cocktails sold
    32. 32. REVENUE PER HOURTHE DIFFERENCE: $216
    33. 33. REVENUE PER SHIFTTHE DIFFERENCE: $2,520
    34. 34. REVENUE PER WEEKTHE DIFFERENCE: $17,640
    35. 35. REVENUE PER MONTHTHE DIFFERENCE: $75,600
    36. 36. REVENUE PER YEAR1 STATIONTHE DIFFERENCE: $917,280
    37. 37. REVENUE PER YEAR4 STATIONSTHE DIFFERENCE: $3,669,120
    38. 38. Matchlock 7 dashes of angostura 3 dashes of absinthe 1/4 oz grenadine 1/4 ginger lime cordial 1/2 oz vanilla syrup 1/2 oz spicy ginger syrup 3/4 oz grapefruit juice 3/4 oz lemon juice 1 oz Old Grand Dad 114 1 oz Ritenhouse Rye 1 oz Bulleit RyeShaken strain into: Large snifter with crushed ice an mint garnish.
    39. 39. STEP 3MISE EN PLACE
    40. 40. MISE EN PLACE
    41. 41. STEP THREETRAIN YOUR STAFF
    42. 42. STAFF EDUCATION• SPIRITS
    43. 43. STAFF EDUCATION MAKING COCKTAILSSTART WITH THE BASICS:CREATE GOOD HABITS RIGHT FROM THE START
    44. 44. STAFF EDUCATION MAKING COCKTAILSDRINK MAKING METHODOLOGY
    45. 45. STAFF EDUCATION MAKING COCKTAILSOrder of Operation
    46. 46. STAFF EDUCATION
    47. 47. Step 4Tasty and profitable menu
    48. 48. COCKTAIL MENUKeep it simple-stupid:A drink program does not need to be complicated to begood. Any bar can have great drinks just by followingthese three rules: • Fresh ingredients • Quality spirits • Make them yummy
    49. 49. COCKTAIL MENUYour drink will never be any better than the quality of the cheapest ingredient in it
    50. 50. COCKTAIL MENU Cost Analysis :DaiquiriIngredient Size (L) Bottle Price $/oz Amount Used (oz) CostWhite Rum .750 $13.26 $0.53 2 $1.06Lemon Juice $0.13 .75 $0.10Simple Syrup $0.10 .75 $0.15 Total Cost: $1.21     Target Pour Cost Drink Price 0.086% $14.00 0.081% $15.00 0.756% $16.00     0.712% $17.00 COST BREAKDOWN   Bottle price/(bottle size x 33.814) = Cost per oz Cost per oz x the # of oz in the drink= Pour Cost   Target Pour Cost: %20- %22 Divide the cost of the cocktail by the Target Pour Cost= DRINK PRICE  
    51. 51. COCKTAIL MENU Cost Analysis :MargaritaIngredient Size (L) Bottle Price $/oz Amount Used (oz) CostDon Julio Blanco .750 $36.00 $1.44 2 $2.88Lime Juice $0.13 .75 $0.10Cointreau .750 $31.55 $1.26 .75 $.95 Total Cost: $3.93     Target Pour Cost Drink Price 0.280% $14.00 0.262% $15.00 0.245% $16.00     0.231% $17.00 COST BREAKDOWN   Bottle price/(bottle size x 33.814) = Cost per oz Cost per oz x the # of oz in the drink= Pour Cost   Target Pour Cost: %20- %22 Divide the cost of the cocktail by the Target Pour Cost= DRINK PRICE  
    52. 52. COCKTAIL MENU Cost Analysis :Daiquiri Margarita Total Cost: $1.21 Total Cost: $3.93 Target Pour Cost Drink Target Pour Drink Price Price Cost 0.086% $14.00 0.280% $14.00 0.081% $15.00 0.262% $15.00 0.756% $16.00 0.245% $16.00 0.712% $17.00 0.231% $17.00 COST BREAKDOWN   Bottle price/(bottle size x 33.814) = Cost per oz Cost per oz x the # of oz in the drink= Pour Cost   Target Pour Cost: %20- %22 Divide the cost of the cocktail by the Target Pour Cost= DRINK PRICE  
    53. 53. COCKTAIL MENU Cost Analysis:Name Cost Price % Cost # Sold % Sales Cost Sold Price SoldCocktail $1.56 $10.00 15.60% 3353 41.53% $5,230.68 $33,530.00Cocktail 2.12 $12.00 17.67% 1009 12.50% $2,139.08 $12,108.00Cocktail $1.74 $12.00 14.50% 944 11.69% $1,642.56 $11,328.00Cocktail $1.97 $12.00 16.42% 550 6.81% $1,083.50 $6,600.00Cocktail $2.49 $12.00 20.75% 485 6.01% $1,207.65 $5,820.00Cocktail $1.74 $12.00 14.50% 376 4.66% $654.24 $4,512.00Cocktail $1.60 $12.00 13.33% 368 4.56% $588.80 $4,416.00Cocktail $1.79 $13.00 13.77% 355 4.40% $635.45 $4,615.00Cocktail $2.49 $12.00 20.75% 323 4.00% $804.27 $3,876.00Cocktail $3.49 $13.00 26.85% 311 3.85% $1,085.39 $4,043.00 Total Cost $15,071.62 Total Price $90,848.00 Total Profit $75,776.38 % 0.17%
    54. 54. COCKTAIL MENUSignature Serve
    55. 55. COCKTAIL MENUDevelop Signature Cocktails & Specialties:Be known for something: Seasonal Cocktail
    56. 56. COCKTAIL MENUDevelop Signature Cocktails & Specialties:Be known for something: Classic
    57. 57. COCKTAIL MENUGLASSWARE Appearance matter
    58. 58. NON-ALCHOLIC COCKTAILS ORANGE JULIUS orange juice, cream, orange blossom water 8 GINGERED-ALE ginger, lime, demerara sugar, sparkling mineral water 8 BASIL-FENNEL SODA basil, fennel, lemon, sparkling mineral water 8 La Pina pineapple, jalapeno, agave, lemon
    59. 59. NON-ALCHOLIC COCKTAILNOMAD HOTEL STATS: 4 NON-ALC COCKTAILS
    60. 60. NON-ALCHOLIC COCKTAILNOMAD HOTEL STATS: 4 NON-ALC COCKTAILS 8,139 SOLD
    61. 61. NON-ALCHOLIC COCKTAILNOMAD HOTEL STATS: 4 NON-ALC COCKTAILS 8,139 SOLD PROFIT: $65,114
    62. 62. STEP 5BUILT FOR SPEED
    63. 63. BUILT FOR SPEED
    64. 64. BUILT FOR SPEED• Bottled Cocktails
    65. 65. BUILT FOR SPEED• Barrel Aged Cocktails
    66. 66. BUILT FOR SPEED• Negroni• Makes Three Gallons• 128 oz (approximately five 750ml bottles) dry gin 128 oz sweet vermouth 128 oz Campari• Stir ingredients together (without ice) and pour into a three-gallon oak barrel. Let rest for five to seven weeks and pour into glass bottles until ready to serve.• Manhattan• Makes Three Gallons• 256 oz (approximately ten 750ml bottles) rye whiskey 128 oz (approximately five 750ml bottles) sweet vermouth 7 oz Angostura bitters• Stir ingredients together (without ice) and pour into a three-gallon oak barrel (I prefer a barrel that has previously stored sherry, Madeira, or port wine). Let rest for five to seven weeks and pour into glass bottles until ready to serve
    67. 67. BUILT FOR SPEED
    68. 68. BUILT FOR SPEED
    69. 69. BUILT FOR SPEED
    70. 70. BUILT FOR SPEED
    71. 71. BUILT FOR SPEED
    72. 72. BUILT FOR SPEED
    73. 73. BUILT FOR SPEED
    74. 74. GROWLER
    75. 75. BUILT FOR SPEED
    76. 76. Eclipse 3/4 oz Don Julio Reposado 3/4 oz Aperol 3/4 oz Cherry Herring 3/4 oz lemon juiceShake on the rocks with a mescal rinse
    77. 77. NOMAD
    78. 78. NOMAD
    79. 79. NOMAD
    80. 80. BAR SETUP
    81. 81. ELAYNE DUFFTO CONTACT ELAYNE Elayne@duffontherocks.com C: 917-204-0383FOR MORE SPIRIT INFORMATION/COCKTAIL RECIPES LOG ON TO:WWW.DUffONTHEROCKS.COMOR ON HER BLOG AT WWW.DUffONTHEROCKS.WORDPRESS.COMTHIS PRESENTATION CAN BE FOUND ON WWW.SLIDESHARE.NET/ELAYNEDUFF
    82. 82. Great BooksStart Small: PDT The Joy of Mixology Bartenders Manual The Fine Art of Mixing Drinks The Savoy The Essential Cocktail

    ×