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Nightjar Bar Indepth TOTC 2018

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Tales of the Cocktail Presentation - Nightjar Bar INdepth

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Nightjar Bar Indepth TOTC 2018

  1. 1. A BIRD’S EYE VIEW #BARINDEPTH #TOTC 2018 @totc @EDMUNDWEIL @TONYPESCATORI
  2. 2. OUR INSPIRATION COMES FROM AN AGE WHEN LIVE MUSIC WAS A CUSTOMARY PART OF A GOOD NIGHT OUT, DRINKING WAS A CONNOISSEUR’S GAME, AND HOSPITALITY WAS AN ART.
  3. 3. CONCEPT DEVELOPMENT 2008-2010
  4. 4. • MILK & HONEY NY 2000, LONDON 2002 • VINTAGE SPIRITS & FORGOTTEN COCKTAILS 2004 – TED HAIGH • BOURBON & BRANCH (2005?) • PDT 2007 • BART’S LONDON 2008 • CAMILLE O’SULLIVAN CABARET CONCEPT - ORIGINS AND DEVELOPMENT
  5. 5. CAPITALISATION BUILD OUT $224,000 F&F £$77,000 RENT DEPOSIT $34,000 CONSULTANTS $17,000 LEGALS $14,000 DESIGN $11,000 MARKETING $7000 RECRUITMENT/TRAINING $7000 $0 $50,000 $100,000 $150,000 $200,000 $250,000 ……………………… $391,000
  6. 6. “TO BE IN THE BAR BUSINESS IS TO BE IN THE REAL ESTATE BUSINESS” - JIM MEEHAN
  7. 7. SAVING MONEY ON DESIGN – PROS AND CONS
  8. 8. HOW IT WORKED OUT
  9. 9. CRISIS MODE! • ENTER THE CONSULTANTS – SHAKER BAR SCHOOL - MENU DEVELOPMENT - CONCEPT REFINEMENT - EQUIPMENT SPEC - MARKET KNOWLEDGE - INTRODUCTION TO BRANDS - TRAINING - RECRUITMENT …….
  10. 10. MARIAN BEKE – THE GAME CHANGER
  11. 11. OPENING: TEETHING PROBLEMS
  12. 12. WHAT DID WE GET RIGHT?
  13. 13. • HOMAGE TO SASHA PETRASKE (PALMA FIZZ) • REFERENCES TO MILK & HONEY • IMAGINATIVE VISUAL PRESENTATION • AROMA KEY PART OF EXPERIENTAL DRINKING • EDIBLE ELEMENT TO GARNISH (CHOCOLATE LEGO MAN) PALMA ROSA FIZZ
  14. 14. PREP & SERVICE
  15. 15. NIGHTJAR’S GUESTS • REGULARS • LOCAL CROWD • DATES • PARTIES • BAR PILGRIMS • TOURISTS • INSTAGRAMMERS
  16. 16. WE TRADE IN DELIGHT
  17. 17. SOCIAL MEDIA & THE VIRTUAL AUDIENCE 82,000 43,000 likes 40,000 visits 9100
  18. 18. RELATIONSHIPS WITH POPULAR INDUSTRY BLOGS AND PAGES
  19. 19. WORKING WITH BRANDS
  20. 20. • Nightjar’s now legendary menu playing cards are the perfect way to extend exposure for the listed brand. Nightjar gives away more than 6,000 packs a year, with most going to industry professionals. PLAYING CARD MENU – UNIQUE PRINT MARKETING
  21. 21. ACCLAIM & AWARDS, PROS & CONS • WORLD’S 50 BEST BARS 2011-2017, INCLUDING TOP 3 2012-2015 • CLASS AWARDS BEST NEW BAR 2011, BEST SOCIAL MEDIA PRESENCE 2017 •TOP 4 NOMINEE – WORLD’S BEST COCKTAIL MENU TALES OF THE COCKTAIL 2013, 2014, 2015 • THE INDEPENDENT: TOP 10 BARS IN UK • EVENING STANDARD: BEST NEW BAR 2011 • TIME OUT: BEST BASEMENT BAR • VOGUE LIVING’S TOP 20 BARS IN THE WORLD 2014 • UK’S TOP 50 COCKTAIL BARS – No 4 2018
  22. 22. 0 10 20 30 40 50 60 2011 2012 2013 2014 2015 2016 2017
  23. 23. NIGHTJAR TURNOVER (NET OF TAXES) IN 2017 Drinks Sales 79% Food Sales 6% Hires etc 1% Music 10% Brand Sponsorship 4% Sales Turnover $2,024,399 ___________________________ Drinks $1,593,086 Music $198,196 Food $128,791 Brands $82,314 Hires & Merch $22,012
  24. 24. IMPROVING THE BUSINESS: HOW TONY RESPONDED • PRIORITISE CUSTOMER EXPERIENCE • SCALE BACK SUPERFLOUS INGREDIENTS & GARNISHES • WAGE COSTS - STREAMLINE PREP SHIFTS • DRILL DOWN ON DRINKS COSTS
  25. 25. IMPROVING THE BUSINESS 2017-2018 Wages, $127,716 Drink Costs, $114,445 Food Costs, $14,100 Operating , $88,735 Comps & discounts, $22,000 Wastage, $6,000 Music Costs, $38,458 Glassware etc, $11,300 Profit, $103,310 Wages, $113,529 Drink Costs, $138,600 Food Costs, $7,501 Operating , $82,809 Comps & discounts, $16,800 Wastage, $5,600 Music Costs, $44,523 Glassware etc, $15,071 Profit, $67,201 Q1 2017 – TURNOVER $491,634 13.6% NET PROFIT 37% LIQUOR COST Q1 2018 – TURNOVER $526,064 19.6% NET PROFIT 30% LIQUOR COST
  26. 26. THE GP CALCULATOR PRODUCT DATABASE BATCH DATABASE Wet Stock Take Drinks Order sheetsDry Stock Take Wine & Spirits Pricing Cocktail costing• GOOGLE SHEETS BASED • CONSTANTLY UPDATED • CORNERSTONE OF MENU DEVELOPMENT, PRICING, STOCK-TAKING • ONLY EVER AS GOOD AS THE DATA YOU PUT IN!
  27. 27. • VESSEL DESIGNED AND MADE BY BARTENDERS IN HOUSE • PLETHORA OR HOMEMADE INGREDIENTS • UNIQUE FLAVOUR PROFILE LITTLE DEVIL
  28. 28. Little devil breakdown
  29. 29. Directors Service Team Bar Manager & Head Bartender Bartenders (senior & junior) GM and AGM Kitchen staff Floor managers & waiters Head Office Marketing Manager Events Manager Reservations Team Group Operations
  30. 30. THE BAR TEAM
  31. 31. ONGOING TRAINING & ASSESSMENT – SENSORY & TECHNIQUE
  32. 32. PERSONAL PROJECTS, INCENTIVES AND REWARDS
  33. 33. THE FINAL PRODUCT– RESEARCH, BRAINSTORM, DEVELOPMENT, TWEAKING
  34. 34. RTISTIC VISION THE BIG PICTUREMINUTE DETAIL PROFITABILITY INNOVATION ARTISTIC FREEDOM EVERYDAY GUEST EXPERIENCE INDIVIDUAL BRILLIANCE COLLECTIVE STRENGTH LONGEVITY INDUSTRY ACCLAIM BUSINESS VISION THE TUG-OF-WAR OF A TOP BAR THE CONSISTENTTHE UNIQUE
  35. 35. THANK YOU FOR YOUR ATTENTION #BARINDEPTH #TOTC 2018 @totc @TONYPESCATORI @EDMUNDWEIL

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