Friday, October 21st, 2011                  Banging out Drinks like a Maniac                            The Story of    Pr...
slideshare.net/dzaricFriday, October 21, 2011
Dushan Zaric                           * 18 + years of Experience behind Bars                           * Co-Owner of Empl...
Friday, October 21, 2011
The GangFriday, October 21, 2011
Grandpa           Billy The Python                                                                Dushan                  ...
Claim to Fame                           Highest grossing Cocktail Bar                            per square foot in the U....
Some facts                           * Opened on Repeal Day (December 5th) 2004                           * Full Restauran...
Some achievements                           * Best Classic Cocktail 2005 (New York Magazine)                           * B...
BooksFriday, October 21, 2011
Greatest achievementFriday, October 21, 2011
Why               Banging out Drinks like a Maniac?Friday, October 21, 2011
Philip Duff                           Former Irishman                           Consultant, freelance brand ambassador    ...
A Very Short History Of Bars                                         Inns                                     City Saloons...
For Just About Every Bar In The                                    World…..ever!                             Open:	       ...
The Rules: Then, As Now.                               #1: Better drinks – faster.Friday, October 21, 2011
The Rules: Then, As Now.                               #1: Better drinks – faster.                               #2: Quali...
The Rules: Then, As Now.                                   #2: Quality – When It Pays Off.                           “It t...
The Rules: Then, As Now.                           #3: Bartenders Are Not Tortured Artists!!!Friday, October 21, 2011
The Rules: Then, As Now.                           #3: Bartenders Are Not Tortured Artists!!!Friday, October 21, 2011
The Rules: Then, As Now.                           #3: Bartenders Are Not Tortured Artists!!!                           "B...
2008: 	139,443 cocktails sold                                    + 97,098 highballs & straight                            ...
How do we do it?Friday, October 21, 2011
Some things can be put in a                                   FormulaFriday, October 21, 2011
Sell Drinks Faster                           Average drinks-per-hour-per-bartender: 	 0                                   ...
Sell Better Drinks                            Average drinks-per-hour-per-bartender:                           	 	 	      ...
Sell Better Drinks Faster                           Cocktails-per-hour-per-bartender: 	55                           6 % in...
Sell More Profitable Drinks (a)                              Liquor Cost for Vodka-Soda*: 	$ 1.00                          ...
Sell More Profitable Drinks (b)                           Liquor Cost (ex. Sales tax) per 1oz:                           Pr...
Sell More Profitable Drinks (a) and (b)                           Saving (higher margin / cheaper ingredients): $ 00.60    ...
Great, Profitable Classics                           Employees Only Manhattan Cocktail:                           Rittenhou...
Bar Design & ErgonomicsFriday, October 21, 2011
Speeding Up: The Bar                           Icewell, Speedrack, BackbarFriday, October 21, 2011
Speeding Up: The Bar                           Icewell, Speedrail, Backbar                           Snagged metal constru...
Speeding Up: The Bar                           Glassware washed back-of-house                           House drinks: made...
The Price of a 3-Second Delay                           Average drinks-per-hour-per-bartender: 	                          ...
Speeding Up: The BarFriday, October 21, 2011
Speeding Up: The BarFriday, October 21, 2011
Speeding Up: Cocktails                           Mise en Place!                           Glassware freezers              ...
Speeding Up: The Bartender                           Two Hands                           One-Stop Shop                    ...
Practical Drink Re-Engineering                           	                           “we ran a test run of twenty Ramos Gi...
Practical Drink Re-Engineering                                 Flavor!                Gross Profit!                        ...
Very Important                                Part of the Formula                           Highly Trained Professional St...
The Bartender                                         MIXOLOGIST                                   CONFIDENCE             ...
3 Main Objectives for                              every Bartender                                      FILL ME!!!        ...
Third and MOST                                Important!                           Customers leave HAPPY !!!Friday, Octobe...
WHETHER YOU JIGGER                             OR FREE POUR…                           LEARN TO POUR A PART               ...
Hence...Friday, October 21, 2011
Friday, October 21, 2011
and...Friday, October 21, 2011
Friday, October 21, 2011
Friday, October 21, 2011
Friday, October 21, 2011
Friday, October 21, 2011
Friday, October 21, 2011
Thank you for your attention.Friday, October 21, 2011
dushanzaric@gmail.comFriday, October 21, 2011
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Banging Out Drinks Like a Maniac - The Story of EO

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Presentation at Portland Cocktail Week, Friday, October 21st, 2011

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Banging Out Drinks Like a Maniac - The Story of EO

  1. 1. Friday, October 21st, 2011 Banging out Drinks like a Maniac The Story of Presented by: Dushan ZaricFriday, October 21, 2011
  2. 2. slideshare.net/dzaricFriday, October 21, 2011
  3. 3. Dushan Zaric * 18 + years of Experience behind Bars * Co-Owner of Employees Only and Macao Trading Co NYC * Principal Bartender * Consultant * Author * Trainer * Thinker * Trend setter * Magician dushanzaric@gmail.comFriday, October 21, 2011
  4. 4. Friday, October 21, 2011
  5. 5. The GangFriday, October 21, 2011
  6. 6. Grandpa Billy The Python Dushan Igor Jay The GreekFriday, October 21, 2011
  7. 7. Claim to Fame Highest grossing Cocktail Bar per square foot in the U.S.Friday, October 21, 2011
  8. 8. Some facts * Opened on Repeal Day (December 5th) 2004 * Full Restaurant * 1200 square feet - 35 seats + 16 barstools * Open 70 Hours/weekFriday, October 21, 2011
  9. 9. Some achievements * Best Classic Cocktail 2005 (New York Magazine) * Best Signature Drinks 2006 (AOL Cityguide) * Best Cocktail Bar 2008 (New York Magazine) * “World’s Best Drink List” and “World’s Best Cocktail Bar” (Tales Of The Cocktail 2011)Friday, October 21, 2011
  10. 10. BooksFriday, October 21, 2011
  11. 11. Greatest achievementFriday, October 21, 2011
  12. 12. Why Banging out Drinks like a Maniac?Friday, October 21, 2011
  13. 13. Philip Duff Former Irishman Consultant, freelance brand ambassador Globetrotting trainer, presenter, drinker. Owner: door 74 (Amsterdam)* Liquid Solutions Limited * Nominated “World’s Best Cocktail Bar, Tales of the Cocktail Spirit Awards, 2009Friday, October 21, 2011
  14. 14. A Very Short History Of Bars Inns City Saloons Restaurants Speakeasies Singles Bars Discos Neo-speakeasiesFriday, October 21, 2011
  15. 15. For Just About Every Bar In The World…..ever! Open: Sun-Wed 05PM-01AM Thurs 05PM-02AM Fri-Sat 05PM-03AM 20% of the opening hours* = 60% of sales * (Typically) Wed-Sat 10pm – 01amFriday, October 21, 2011
  16. 16. The Rules: Then, As Now. #1: Better drinks – faster.Friday, October 21, 2011
  17. 17. The Rules: Then, As Now. #1: Better drinks – faster. #2: Quality – When It Pays Off.Friday, October 21, 2011
  18. 18. The Rules: Then, As Now. #2: Quality – When It Pays Off. “It takes about twenty minutes to make a satisfactory Old- Fashioned starting with dry sugar; it takes two minutes starting with sugar syrup. Therefore, let’s make our Old- Fashioneds this way.” David Embury, The Fine Art of Mixing Drinks, 1948Friday, October 21, 2011
  19. 19. The Rules: Then, As Now. #3: Bartenders Are Not Tortured Artists!!!Friday, October 21, 2011
  20. 20. The Rules: Then, As Now. #3: Bartenders Are Not Tortured Artists!!!Friday, October 21, 2011
  21. 21. The Rules: Then, As Now. #3: Bartenders Are Not Tortured Artists!!! "Bartending is an old and honorable trade. It is not a profession and I have no sympathy with those who try to make it anything but what it was. The idea of calling a bartender a professor or a mixologist is nonsense. ... Patrick Gavin Duffy,1933Friday, October 21, 2011
  22. 22. 2008: 139,443 cocktails sold + 97,098 highballs & straight liquor. Total spirit revenues: $4, 620,000.Friday, October 21, 2011
  23. 23. How do we do it?Friday, October 21, 2011
  24. 24. Some things can be put in a FormulaFriday, October 21, 2011
  25. 25. Sell Drinks Faster Average drinks-per-hour-per-bartender: 0 9 10% increase: 9 x 3 bartenders: 27 x 56 hours per week: 1512 x 52 weeks per year: 78624 x $ 8 per drink: $628,992 x 1.6 years $1,000,000Friday, October 21, 2011
  26. 26. Sell Better Drinks Average drinks-per-hour-per-bartender: 90 drinks @ $ 8 = 720 $ versus: 55 cocktails @ $14 = $ 770 Increase: $50 per bartender per hour x 3 bartenders: $150 x 56 hours per week: $8,400 x 52 weeks per year: $436,800 x 2.3 years $1,000,000Friday, October 21, 2011
  27. 27. Sell Better Drinks Faster Cocktails-per-hour-per-bartender: 55 6 % increase: 3 x 3 bartenders: 9 x 56 hours per week: 504 x 52 weeks per year: 26208 x $14 per cocktail: $366,912 x 2.7 years $1,000,000Friday, October 21, 2011
  28. 28. Sell More Profitable Drinks (a) Liquor Cost for Vodka-Soda*: $ 1.00 Selling price: $ 8.00 Profit: $ 7.00 Liquor Cost for Cosmopolitan**:$ 3.00 Selling price: $ 12.00 Profit: $ 9.00 * Low premium category, not well. ** Highest quality ingredients, medium price pointFriday, October 21, 2011
  29. 29. Sell More Profitable Drinks (b) Liquor Cost (ex. Sales tax) per 1oz: Premium vodka (Absolut): $ 0.81 Premium gin (Plymouth): $ 1.02 Single-malt Scotch (Macallan 12): $ 2.17 23-year-old rum: $ 1.36 10-year-old bourbon: $ 1.13 VSOP cognac (Rémy-Martin): $ 1.80 Premium, rare tequila: $ 1.65 “Super-premium” vodka : $ 1.98Friday, October 21, 2011
  30. 30. Sell More Profitable Drinks (a) and (b) Saving (higher margin / cheaper ingredients): $ 00.60 x 90 drinks per hour per bartender: $ 54 x 3 bartenders: $ 162 x 56 hours per week: $ 9,072 x 52 weeks per year: $ 471,744 x 2 years: $ 1,000,000Friday, October 21, 2011
  31. 31. Great, Profitable Classics Employees Only Manhattan Cocktail: Rittenhouse 100, Dolin Rouge, Grand Marnier & Angostura Liquor Cost: $2.67 Selling price: $15 Gross Profit: $12.33Friday, October 21, 2011
  32. 32. Bar Design & ErgonomicsFriday, October 21, 2011
  33. 33. Speeding Up: The Bar Icewell, Speedrack, BackbarFriday, October 21, 2011
  34. 34. Speeding Up: The Bar Icewell, Speedrail, Backbar Snagged metal construction Independent workstations Everything within a step and a reach Dump & rinse sinksFriday, October 21, 2011
  35. 35. Speeding Up: The Bar Glassware washed back-of-house House drinks: made in 2 minutes - max. Completely spec’d, everything in it’s placeFriday, October 21, 2011
  36. 36. The Price of a 3-Second Delay Average drinks-per-hour-per-bartender: 90 3 second delay per drink: 270 x 3 bartenders: 810 x 56 hours per week: 45,360 x 52 weeks per year: 235,872 = 66 hours x 90 drinks-per-hour 5940 drinks x $8 per drink = $47,520Friday, October 21, 2011
  37. 37. Speeding Up: The BarFriday, October 21, 2011
  38. 38. Speeding Up: The BarFriday, October 21, 2011
  39. 39. Speeding Up: Cocktails Mise en Place! Glassware freezers Menu recipe text Cocktail of the Day Waitstaff garnishing Tableside finishesFriday, October 21, 2011
  40. 40. Speeding Up: The Bartender Two Hands One-Stop Shop Clean as you Go Solid recipe knowledge Sense of UrgencyFriday, October 21, 2011
  41. 41. Practical Drink Re-Engineering “we ran a test run of twenty Ramos Gin Fizzes [with Hamilton Beach spindle mixers], and they were great (no matter what you think). It was a fast process, drink consistency was very good, and the frothing factor was perfect, and….it only took about ten or eleven seconds to blend.” Brian Rea, 1960s Los Angeles. [a bar doing 400 Ramos Gin Fizzes during Sunday brunch]Friday, October 21, 2011
  42. 42. Practical Drink Re-Engineering Flavor! Gross Profit! RECIPE! Wow Factor! Speed!Friday, October 21, 2011
  43. 43. Very Important Part of the Formula Highly Trained Professional Staff + Hospitable Staff + Well Paid Staff = MOTIVATED AND LOYAL STAFFFriday, October 21, 2011
  44. 44. The Bartender MIXOLOGIST CONFIDENCE SAGE ROCK STAR 44 A Balanced union of three equally developed partsFriday, October 21, 2011
  45. 45. 3 Main Objectives for every Bartender FILL ME!!! First SecondFriday, October 21, 2011
  46. 46. Third and MOST Important! Customers leave HAPPY !!!Friday, October 21, 2011
  47. 47. WHETHER YOU JIGGER OR FREE POUR… LEARN TO POUR A PART OF YOURSELF INTO YOUR COCKTAILS.Friday, October 21, 2011
  48. 48. Hence...Friday, October 21, 2011
  49. 49. Friday, October 21, 2011
  50. 50. and...Friday, October 21, 2011
  51. 51. Friday, October 21, 2011
  52. 52. Friday, October 21, 2011
  53. 53. Friday, October 21, 2011
  54. 54. Friday, October 21, 2011
  55. 55. Friday, October 21, 2011
  56. 56. Thank you for your attention.Friday, October 21, 2011
  57. 57. dushanzaric@gmail.comFriday, October 21, 2011
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