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Ten things you can do, to make your bar more money

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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.

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Ten things you can do, to make your bar more money

  1. 1. TEN THINGS TO DO BEHIND THE BAR TO MAKE MORE $$$$
  2. 2. TIME EQUALS MONEY = $$
  3. 3. TIME EQUALS MONEY &BAR LAYOUT EQUIPMENT
  4. 4. TIME EQUALS MONEY =Proper Training
  5. 5. TIME EQUALS MONEY vs
  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. BAR SETUP
  26. 26. 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:
  27. 27. 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
  28. 28. 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
  29. 29. REVENUE PER HOURTHE DIFFERENCE: $216
  30. 30. REVENUE PER SHIFTTHE DIFFERENCE: $2,520
  31. 31. REVENUE PER WEEKTHE DIFFERENCE: $17,640
  32. 32. REVENUE PER MONTHTHE DIFFERENCE: $75,600
  33. 33. REVENUE PER YEAR1 STATIONTHE DIFFERENCE: $917,280
  34. 34. REVENUE PER YEAR4 STATIONSTHE DIFFERENCE: $3,669,120
  35. 35. STEP 3MISE EN PLACE
  36. 36. MISE EN PLACE
  37. 37. STEP THREETRAIN YOUR STAFF
  38. 38. STAFF EDUCATION• SPIRITS YOU CAN’T SELL TOP SHELF IF YOU DON’T KNOW WHAT TOP SHELF IS
  39. 39. STAFF EDUCATION MAKING COCKTAILSSTART WITH THE BASICS:How to JiggerHow to, when to and how long to shakeHow to, when to and how to stir a cocktailCREATE GOOD HABITS RIGHT FROM THE START
  40. 40. STAFF EDUCATION MAKING COCKTAILSDRINK MAKING METHODOLOGY:Always build from the smallest increment first:  i.e. bitters-sugar-citrus etcNever fill your shaker or mixing glass with ice beforeyour are ready to shake or stir.Build into jiggers that you have used honey, simple orother viscous sweeteners.EVERYBODY SHOULD MAKE THE DRINK THE EXACTSAME WAY, EVERYTIME!
  41. 41. STAFF EDUCATION
  42. 42. Step 4Tasty and profitable menu
  43. 43. 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
  44. 44. COCKTAIL MENUYour drink will never be any better than the quality of the cheapest ingredient in it
  45. 45. COCKTAIL MENUDevelop your Beverage Menu:Developing your menu will help with sales andhelps inform the customer on what they aredrinking.
  46. 46. COCKTAIL MENUDevelop Signature Cocktails & Specialties:Be known for something: Seasonal Cocktail
  47. 47. COCKTAIL MENUDevelop Signature Cocktails & Specialties:Be known for something: Classic
  48. 48. COCKTAIL MENUSignature Serve
  49. 49. COCKTAIL MENUGlassware: There is no need to super size it!!!
  50. 50. COCKTAIL MENUGLASSWARE The only thing that should be served in a martini glass is a martin
  51. 51. COCKTAIL MENUGLASSWARE The only thing that should be served in a martini glass is a martin Proper martini size 4 to 6 oz
  52. 52. COCKTAIL MENUGLASSWARE The only thing that should be served in a martini glass is a martin Proper martini size 4 to 6 oz People will pay more for a nice glass
  53. 53. COCKTAIL MENU6 oz MARTINI GLASS 8 oz MARTINI GLASSKetel One 1 Liter: $30 Ketel One 1 Liter: $30 Cost per oz: .89 VS Cost per oz: .89
  54. 54. Step 5Make it profitable
  55. 55. COCKTAIL MENU6 oz MARTINI GLASS 8 oz MARTINI GLASSKetel One 1 Liter: $30 Ketel One 1 Liter: $30 Cost per oz: .89 VS Cost per oz: .89
  56. 56. COCKTAIL MENU 6 oz MARTINI GLASS 8 oz MARTINI GLASS Ketel One 1 Liter: $30 Ketel One 1 Liter: $30 Cost per oz: .89 VS Cost per oz: .893 oz Ketel Cost: $2.66
  57. 57. COCKTAIL MENU 6 oz MARTINI GLASS 10 oz MARTINI GLASS Ketel One 1 Liter: $30 Ketel One 1 Liter: $30 Cost per oz: .89 VS Cost per oz: .893 oz Ketel Cost: $2.66 5 oz Ketel Cost: $4.44
  58. 58. COCKTAIL MENUKetel One BlueCheese MartiniIngredient Size (L) Bottle Price $/oz Amount Used (oz) CostKetel One 1.000 $30.00 $0.89 3 $2.66blue cheese olives $10.00 2 $0.50   Total Cost: $3.16     Target Pour Cost Drink Price     22% $14.37 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   IF YOU CHARGE $15 FOR YOUR MARTINI 79% PROFIT
  59. 59. COCKTAIL MENUKetel One BlueCheese MartiniIngredient Size (L) Bottle Price $/oz Amount Used (oz) CostKetel One 1.000 $30.00 $0.89 5 $4.44blue cheese olives $10.00 2 $0.50   Total Cost: $4.94     Target Pour Cost Drink Price     22% $22.44 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   IF YOU CHARGE $15 FOR YOUR MARTINI 67% PROFIT
  60. 60. NON-ALCHOLIC COCKTAILS NOMAD HOTEL 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
  61. 61. NON-ALCHOLIC COCKTAILNOMAD HOTEL STATS: 3 NON-ALC COCKTAILS
  62. 62. NON-ALCHOLIC COCKTAILNOMAD HOTEL STATS: 3 NON-ALC COCKTAILS 8,139 SOLD
  63. 63. NON-ALCHOLIC COCKTAILNOMAD HOTEL STATS: 3 NON-ALC COCKTAILS 8,139 SOLD PROFIT: $65,114
  64. 64. STEP 5BUILT FOR SPEED
  65. 65. CLYDE COMMON
  66. 66. CLYDE COMMON
  67. 67. BUILT FOR SPEED
  68. 68. BUILT FOR SPEED• Bottled Cocktails
  69. 69. BUILT FOR SPEED• Barrel Aged Cocktails
  70. 70. 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
  71. 71. BUILT FOR SPEED
  72. 72. BUILT FOR SPEED
  73. 73. BUILT FOR SPEED
  74. 74. BUILT FOR SPEED
  75. 75. BUILT FOR SPEED
  76. 76. GROWLER
  77. 77. EASTERN STANDARD
  78. 78. EASTERN STANDARD
  79. 79. BUILT FOR SPEED
  80. 80. BUILT FOR SPEED
  81. 81. GOLD BAR
  82. 82. GOLD BAR
  83. 83. GOLD BAR
  84. 84. GOLD BAR
  85. 85. NOMAD
  86. 86. 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
  87. 87. RESOURCES• Training: Bar metrix, B.A.R, Bols bartending academy ,Southern Wine and Spirits –Las Vegas, Beverage Consultants, Brand Ambassadors• Bar Tools: Cocktail Kingdom• Bar Design: Proprietors, llc
  88. 88. Great BooksStart Small: PDT The Joy of Mixology Bartenders Manual The Fine Art of Mixing Drinks The Savoy The Essential Cocktail

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