Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.
Keep the Booze Flowing and the Money Rolling!
TIME EQUALS MONEY        = $$
Black Dalia    barspoon of lemon juice         1/2 oz Unicom     1/2 oz Grand Marnier3/4 oz Moscatel Sherry Lustau     1 o...
TIME EQUALS MONEY             &BAR LAYOUT       EQUIPMENT
TIME EQUALS MONEY                  =Proper Training
TIME EQUALS MONEY
TIME EQUALS MONEY
STEP ONEEQUIPMENT
EQUIPMENT
EQUIPMENT
EQUIPMENT
BAR SETUP
EQUIPMENT       The Rinser
EQUIPMENT
EQUIPMENT
EQUIPMENT
EQUIPMENT
STEP TWOBAR DESIGN
BAR DESIGN
BAR DESIGN•
BAR SETUP
BAR SETUP
BAR SETUP
BAR SETUP
NOMAD
NOMAD
NOMAD
NOMAD
TRADITIONAL BAR VS PLANNED BAR             SAMPLE ROUND: 1 Beer, Vodka Soda, Martini, Daiquiri and Whisky Sour            ...
TRADITIONAL BAR VS PLANNED BAR             SAMPLE ROUND: 1 Beer, Vodka Soda, Martini, Daiquiri and Whisky Sour            ...
TRADITIONAL BAR VS PLANNED BAR             SAMPLE ROUND: 1 Beer, Vodka Soda, Martini, Daiquiri and Whisky Sour            ...
REVENUE PER HOURTHE DIFFERENCE: $216
REVENUE PER SHIFTTHE DIFFERENCE: $2,520
REVENUE PER WEEKTHE DIFFERENCE: $17,640
REVENUE PER MONTHTHE DIFFERENCE: $75,600
REVENUE PER YEAR1 STATIONTHE DIFFERENCE: $917,280
REVENUE PER YEAR4 STATIONSTHE DIFFERENCE: $3,669,120
Matchlock                      7 dashes of angostura                      3 dashes of absinthe                         1/4...
STEP 3MISE EN PLACE
MISE EN PLACE
STEP THREETRAIN YOUR STAFF
STAFF EDUCATION• SPIRITS
STAFF EDUCATION                 MAKING COCKTAILSSTART WITH THE BASICS:CREATE GOOD HABITS RIGHT FROM THE START
STAFF EDUCATION            MAKING COCKTAILSDRINK MAKING METHODOLOGY
STAFF EDUCATION                MAKING COCKTAILSOrder of Operation
STAFF EDUCATION
Step 4Tasty and profitable menu
COCKTAIL MENUKeep it simple-stupid:A drink program does not need to be complicated to begood. Any bar can have great drink...
COCKTAIL MENUYour drink will never be any better than the quality of the cheapest          ingredient in it
COCKTAIL MENU Cost                Analysis :DaiquiriIngredient           Size (L) Bottle Price               $/oz Amount U...
COCKTAIL MENU Cost                Analysis :MargaritaIngredient           Size (L) Bottle Price               $/oz Amount ...
COCKTAIL MENU Cost                   Analysis :Daiquiri                                                   Margarita       ...
COCKTAIL MENU Cost                   Analysis:Name               Cost    Price    % Cost   # Sold   % Sales        Cost So...
COCKTAIL MENUSignature Serve
COCKTAIL MENUDevelop Signature Cocktails & Specialties:Be known for something: Seasonal Cocktail
COCKTAIL MENUDevelop Signature Cocktails & Specialties:Be known for something: Classic
COCKTAIL MENUGLASSWARE Appearance matter
NON-ALCHOLIC COCKTAILS    ORANGE JULIUS    orange juice, cream, orange    blossom water    8    GINGERED-ALE    ginger, li...
NON-ALCHOLIC COCKTAILNOMAD HOTEL STATS:        4 NON-ALC COCKTAILS
NON-ALCHOLIC COCKTAILNOMAD HOTEL STATS:        4 NON-ALC COCKTAILS          8,139 SOLD
NON-ALCHOLIC COCKTAILNOMAD HOTEL STATS:      4 NON-ALC COCKTAILS          8,139 SOLD       PROFIT: $65,114
STEP 5BUILT FOR SPEED
BUILT FOR SPEED
BUILT FOR SPEED• Bottled Cocktails
BUILT FOR SPEED• Barrel Aged Cocktails
BUILT FOR SPEED•   Negroni•   Makes Three Gallons•   128 oz (approximately five 750ml bottles) dry gin    128 oz sweet ver...
BUILT FOR SPEED
BUILT FOR SPEED
BUILT FOR SPEED
BUILT FOR SPEED
BUILT FOR SPEED
BUILT FOR SPEED
BUILT FOR SPEED
GROWLER
BUILT FOR SPEED
Eclipse     3/4 oz Don Julio Reposado            3/4 oz Aperol        3/4 oz Cherry Herring          3/4 oz lemon juiceSha...
NOMAD
NOMAD
NOMAD
BAR SETUP
ELAYNE DUFFTO CONTACT ELAYNE       Elayne@duffontherocks.com       C: 917-204-0383FOR MORE SPIRIT INFORMATION/COCKTAIL REC...
Great BooksStart Small:       PDT      The Joy of Mixology      Bartenders Manual      The Fine Art of Mixing Drinks      ...
Upcoming SlideShare
Loading in …5
×

Keep the booze flowing and the money flowing

1,378 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
  • Be the first to comment

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

×