This document provides information on optimizing bar layout and equipment, training staff, creating profitable cocktail menus, and setting up the bar for speed and efficiency. It discusses planning the bar layout for maximum efficiency, choosing quality equipment, educating staff on spirits and drink making methodology. It also covers analyzing drink costs to determine profitable pricing, developing signature cocktails, using glassware appropriately, and creating non-alcoholic options. Finally, it discusses ways to build speed like bottled cocktails, barrel-aged cocktails, and growler programs. The overall goal is to keep the booze flowing and money rolling in by setting up systems and procedures that increase throughput and profits.
Determining pricing for cocktails, a seemingly basic process in the bar business, can be far difficult than anyone would imagine. Sure, you’re house Aviation spec is bangin’, but what happens if you’re preferred gin doesn’t come in on today’s liquor order? What if citrus prices skyrocket? What if you work in a market where the ceiling doesn’t allow for double-digit cocktail prices? We’d bet you a bottle of vintage crème de violette that Hugo Ensslin, the first person to publish a recipe for the Aviation AND head bartender at the New York City’s Hotel Wallick, cared just as much about the cost of his cocktails as he did the famous cocktail’s house spec.
Determining pricing for cocktails, a seemingly basic process in the bar business, can be far difficult than anyone would imagine. Sure, you’re house Aviation spec is bangin’, but what happens if you’re preferred gin doesn’t come in on today’s liquor order? What if citrus prices skyrocket? What if you work in a market where the ceiling doesn’t allow for double-digit cocktail prices? We’d bet you a bottle of vintage crème de violette that Hugo Ensslin, the first person to publish a recipe for the Aviation AND head bartender at the New York City’s Hotel Wallick, cared just as much about the cost of his cocktails as he did the famous cocktail’s house spec.
Here we share what we know about Gladfield Malt + Hops + GigaYeast with the fine folk at the South Australia Brew Club or SABC for short.
SABC is a leading home brew club in Australia with a passion for learning and beer. Ahead of the talk we sent club president Clint some of our finest Gladfield Malt and 3 distinct and different hops and some GY001 Nor Cal Ale #1 GigaYeast for a SMaSH beer challenge.
SMaSH beers or Single Malt and Single Hop beers are a great way to evaluate the distinctive characters of unique malts and/or hops. 3 excellent brewers from SABC brewed 3 different beers for the interactive talk and we enjoyed tasting them blind and describing the hop and malt characters. Not only are SABC great brewers but they have amazing palates as well.
Many club members immediately picked up on the subtle differences between the three hops in the SMaSH challenge:
1. Loral US Hops
2. Pacifica NZ Hops
3. Wai-iti NZ Hops
These malts were matched with 3 of Gladfield Malt finest Pilsner Malts
1. Gladfield German Pilsner Malt
2. Gladfield Lager Light Malt
3. Gladfield Pilsner Malt
All 3 SMaSH beers were fermented with a neutral ale GigaYeast GY001 Nor Cal Ale #1 liquid yeast that is highly attenuative and enabled the brewers to taste the subtle differences in the three malts and pick up on the aromatic characters of the three different hops.
The night was kindly hosted at "the Wheaty" hotel at 39 George St, Thebarton SA 5031 a highly reputable craft beer venue that every craftbrewer, homebrewer and beer love must go as "pilgrimage" when in Adelaide affectionately known as "Radelaide" in South Australia.
We hop you enjoy the slides and talk as much as we did giving it and tasting the delightful beers from SABC - thanks Clint and all the SABC brewers for a wonderful night of fun!
Macedon Ranges Brew Club Talk on Gladfield Malt + HPA Hop Products Australia + GigaYeast = Quality Beer.
Discussions included how to spot good from bad malt and good from bad hops and where does Yeast come from and we finished with a quiz.
Good beer was shared from Macedon Ranges Brew Club a fast growing club in the Macedon Ranges of Victoria who meet on the last Wed of the Month at the Royal George Hotel in Kyneton - new members always welcome
Le Bono Collection offers artisan, organic and sustainable products. We have three business divisions under this umbrella as: Personal Care, F&B and Home Living & Accessories.
Our goal is to be an ambassador for each of the brands we represent. To follow their vision, and ensure their amazing products are bought to market, and developed in Singapore and throughout SEA.
We are customer focused and strive to find exciting relevant brands for our retail, service and professional partners (B2B). We also reach out to retail consumers (B2C) to provide an end-to-end brand experience. Information is communicated back to our brands to ensure they are aware of specific localized market conditions and opportunities in the future
Here we share what we know about Gladfield Malt + Hops + GigaYeast with the fine folk at the South Australia Brew Club or SABC for short.
SABC is a leading home brew club in Australia with a passion for learning and beer. Ahead of the talk we sent club president Clint some of our finest Gladfield Malt and 3 distinct and different hops and some GY001 Nor Cal Ale #1 GigaYeast for a SMaSH beer challenge.
SMaSH beers or Single Malt and Single Hop beers are a great way to evaluate the distinctive characters of unique malts and/or hops. 3 excellent brewers from SABC brewed 3 different beers for the interactive talk and we enjoyed tasting them blind and describing the hop and malt characters. Not only are SABC great brewers but they have amazing palates as well.
Many club members immediately picked up on the subtle differences between the three hops in the SMaSH challenge:
1. Loral US Hops
2. Pacifica NZ Hops
3. Wai-iti NZ Hops
These malts were matched with 3 of Gladfield Malt finest Pilsner Malts
1. Gladfield German Pilsner Malt
2. Gladfield Lager Light Malt
3. Gladfield Pilsner Malt
All 3 SMaSH beers were fermented with a neutral ale GigaYeast GY001 Nor Cal Ale #1 liquid yeast that is highly attenuative and enabled the brewers to taste the subtle differences in the three malts and pick up on the aromatic characters of the three different hops.
The night was kindly hosted at "the Wheaty" hotel at 39 George St, Thebarton SA 5031 a highly reputable craft beer venue that every craftbrewer, homebrewer and beer love must go as "pilgrimage" when in Adelaide affectionately known as "Radelaide" in South Australia.
We hop you enjoy the slides and talk as much as we did giving it and tasting the delightful beers from SABC - thanks Clint and all the SABC brewers for a wonderful night of fun!
Macedon Ranges Brew Club Talk on Gladfield Malt + HPA Hop Products Australia + GigaYeast = Quality Beer.
Discussions included how to spot good from bad malt and good from bad hops and where does Yeast come from and we finished with a quiz.
Good beer was shared from Macedon Ranges Brew Club a fast growing club in the Macedon Ranges of Victoria who meet on the last Wed of the Month at the Royal George Hotel in Kyneton - new members always welcome
Le Bono Collection offers artisan, organic and sustainable products. We have three business divisions under this umbrella as: Personal Care, F&B and Home Living & Accessories.
Our goal is to be an ambassador for each of the brands we represent. To follow their vision, and ensure their amazing products are bought to market, and developed in Singapore and throughout SEA.
We are customer focused and strive to find exciting relevant brands for our retail, service and professional partners (B2B). We also reach out to retail consumers (B2C) to provide an end-to-end brand experience. Information is communicated back to our brands to ensure they are aware of specific localized market conditions and opportunities in the future
A best practice seminar on how to create a inclusive work environment for your staff and the customers, recruit and keep a diverse staff, simple steps and out of the box ideas.
Seminar about how good beer goes bad, how to detect it & how to prevent it, Plus a touch about how the same off flavor reactions can occur in spirits and how to prevent them
Time vs technology: Tequila's past vs its Future (are new Technologies for th...Elayne Duff
A true craft spirit is made with the blood, sweat and tears of those who craft it. Distillers pride themselves on using local ingredients, custom equipment and most importantly, creating things from the ground up. For over 250 years, this has been the way Tequila is born.
But…with the growing popularity of Tequila, distillers are finding the need to produce more then ever before. This growth has lead to the need for new technology to keep up with demand. So the question remains, are these advancements for the better? Or is quality being sacrificed for quantity?
Seminar giving at the Nightclub Bar, to educate bartenders and bar owners about the basics of Tequila production and how sell it, promote it and profit from this incredible spirt.
Digging into the Roots of Tequila- Tales of the Cocktail 2013: A presentation...Elayne Duff
An insightful presentation on how three living things (terroir, yeast and man) can effect the final flavor of a Tequila. Information within the presentation was provided by Elayne Duff: Head mixologist and Ambassador for Diageo Wine and Spirits, Enrique De Colsa: Master Distiller for Don Julio Tequila, Enrique Cedano Cruz: Top Industry Consultant in the Tequila Industry, Amy Stewart: NY Times 6 times Bestseller and Don Lee: Cocktail Consultant. Research material also retrieved from an excellent book "The Tequila Ambassador" written by Thomas Estes.
this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow
A presentation about the history of social drinking, people's need to bond and the drinking rituals they have created to help them celebrate life, work, death and just being able to get together
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India Orthopedic Devices Market: Unlocking Growth Secrets, Trends and Develop...Kumar Satyam
According to TechSci Research report, “India Orthopedic Devices Market -Industry Size, Share, Trends, Competition Forecast & Opportunities, 2030”, the India Orthopedic Devices Market stood at USD 1,280.54 Million in 2024 and is anticipated to grow with a CAGR of 7.84% in the forecast period, 2026-2030F. The India Orthopedic Devices Market is being driven by several factors. The most prominent ones include an increase in the elderly population, who are more prone to orthopedic conditions such as osteoporosis and arthritis. Moreover, the rise in sports injuries and road accidents are also contributing to the demand for orthopedic devices. Advances in technology and the introduction of innovative implants and prosthetics have further propelled the market growth. Additionally, government initiatives aimed at improving healthcare infrastructure and the increasing prevalence of lifestyle diseases have led to an upward trend in orthopedic surgeries, thereby fueling the market demand for these devices.
RMD24 | Debunking the non-endemic revenue myth Marvin Vacquier Droop | First ...BBPMedia1
Marvin neemt je in deze presentatie mee in de voordelen van non-endemic advertising op retail media netwerken. Hij brengt ook de uitdagingen in beeld die de markt op dit moment heeft op het gebied van retail media voor niet-leveranciers.
Retail media wordt gezien als het nieuwe advertising-medium en ook mediabureaus richten massaal retail media-afdelingen op. Merken die niet in de betreffende winkel liggen staan ook nog niet in de rij om op de retail media netwerken te adverteren. Marvin belicht de uitdagingen die er zijn om echt aansluiting te vinden op die markt van non-endemic advertising.
3.0 Project 2_ Developing My Brand Identity Kit.pptxtanyjahb
A personal brand exploration presentation summarizes an individual's unique qualities and goals, covering strengths, values, passions, and target audience. It helps individuals understand what makes them stand out, their desired image, and how they aim to achieve it.
Discover the innovative and creative projects that highlight my journey throu...dylandmeas
Discover the innovative and creative projects that highlight my journey through Full Sail University. Below, you’ll find a collection of my work showcasing my skills and expertise in digital marketing, event planning, and media production.
What is the TDS Return Filing Due Date for FY 2024-25.pdfseoforlegalpillers
It is crucial for the taxpayers to understand about the TDS Return Filing Due Date, so that they can fulfill your TDS obligations efficiently. Taxpayers can avoid penalties by sticking to the deadlines and by accurate filing of TDS. Timely filing of TDS will make sure about the availability of tax credits. You can also seek the professional guidance of experts like Legal Pillers for timely filing of the TDS Return.
As a business owner in Delaware, staying on top of your tax obligations is paramount, especially with the annual deadline for Delaware Franchise Tax looming on March 1. One such obligation is the annual Delaware Franchise Tax, which serves as a crucial requirement for maintaining your company’s legal standing within the state. While the prospect of handling tax matters may seem daunting, rest assured that the process can be straightforward with the right guidance. In this comprehensive guide, we’ll walk you through the steps of filing your Delaware Franchise Tax and provide insights to help you navigate the process effectively.
Explore our most comprehensive guide on lookback analysis at SafePaaS, covering access governance and how it can transform modern ERP audits. Browse now!
[Note: This is a partial preview. To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
Sustainability has become an increasingly critical topic as the world recognizes the need to protect our planet and its resources for future generations. Sustainability means meeting our current needs without compromising the ability of future generations to meet theirs. It involves long-term planning and consideration of the consequences of our actions. The goal is to create strategies that ensure the long-term viability of People, Planet, and Profit.
Leading companies such as Nike, Toyota, and Siemens are prioritizing sustainable innovation in their business models, setting an example for others to follow. In this Sustainability training presentation, you will learn key concepts, principles, and practices of sustainability applicable across industries. This training aims to create awareness and educate employees, senior executives, consultants, and other key stakeholders, including investors, policymakers, and supply chain partners, on the importance and implementation of sustainability.
LEARNING OBJECTIVES
1. Develop a comprehensive understanding of the fundamental principles and concepts that form the foundation of sustainability within corporate environments.
2. Explore the sustainability implementation model, focusing on effective measures and reporting strategies to track and communicate sustainability efforts.
3. Identify and define best practices and critical success factors essential for achieving sustainability goals within organizations.
CONTENTS
1. Introduction and Key Concepts of Sustainability
2. Principles and Practices of Sustainability
3. Measures and Reporting in Sustainability
4. Sustainability Implementation & Best Practices
To download the complete presentation, visit: https://www.oeconsulting.com.sg/training-presentations
Accpac to QuickBooks Conversion Navigating the Transition with Online Account...PaulBryant58
This article provides a comprehensive guide on how to
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It is a sample of an interview for a business english class for pre-intermediate and intermediate english students with emphasis on the speking ability.
"𝑩𝑬𝑮𝑼𝑵 𝑾𝑰𝑻𝑯 𝑻𝑱 𝑰𝑺 𝑯𝑨𝑳𝑭 𝑫𝑶𝑵𝑬"
𝐓𝐉 𝐂𝐨𝐦𝐬 (𝐓𝐉 𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬) is a professional event agency that includes experts in the event-organizing market in Vietnam, Korea, and ASEAN countries. We provide unlimited types of events from Music concerts, Fan meetings, and Culture festivals to Corporate events, Internal company events, Golf tournaments, MICE events, and Exhibitions.
𝐓𝐉 𝐂𝐨𝐦𝐬 provides unlimited package services including such as Event organizing, Event planning, Event production, Manpower, PR marketing, Design 2D/3D, VIP protocols, Interpreter agency, etc.
Sports events - Golf competitions/billiards competitions/company sports events: dynamic and challenging
⭐ 𝐅𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐩𝐫𝐨𝐣𝐞𝐜𝐭𝐬:
➢ 2024 BAEKHYUN [Lonsdaleite] IN HO CHI MINH
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29. TRADITIONAL BAR VS PLANNED BAR
SAMPLE ROUND: 1 Beer, Vodka Soda, Martini, Daiquiri and Whisky Sour
Average Drink price: $8.00
TRADITIONAL PLANNED
1 round: 3 minutes & 58.5 secs to create 1 round: 3 minutes to create
Reset Station: 48.5 seconds Reset Station: 21 seconds
Total Round: 4 minutes and 47 seconds VS Total Round: 3 minutes and 21 seconds
In 1 hour: In 1 hour:
30. TRADITIONAL BAR VS PLANNED BAR
SAMPLE ROUND: 1 Beer, Vodka Soda, Martini, Daiquiri and Whisky Sour
Average Drink price: $8.00
TRADITIONAL PLANNED
1 round: 3 minutes & 58.5 secs to create 1 round: 3 minutes to create
Reset Station: 48.5 seconds Reset Station: 21 seconds
Total Round: 4 minutes and 47 seconds VS Total Round: 3 minutes and 21 seconds
In 1 hour: In 1 hour:
63 cocktails sold
31. TRADITIONAL BAR VS PLANNED BAR
SAMPLE ROUND: 1 Beer, Vodka Soda, Martini, Daiquiri and Whisky Sour
Average Drink price: $8.00
TRADITIONAL PLANNED
1 round: 3 minutes & 58.5 secs to create 1 round: 3 minutes to create
Reset Station: 48.5 seconds Reset Station: 21 seconds
Total Round: 4 minutes and 47 seconds VS Total Round: 3 minutes and 21 seconds
In 1 hour: In 1 hour:
63 cocktails sold 90 cocktails sold
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 Rye
Shaken strain into: Large snifter with crushed ice an mint garnish.
48. COCKTAIL MENU
Keep it simple-stupid:
A drink program does not need to be complicated to be
good. Any bar can have great drinks just by following
these three rules:
• Fresh ingredients
• Quality spirits
• Make them yummy
49. COCKTAIL MENU
Your drink will never be any better
than the quality of the cheapest
ingredient in it
50. COCKTAIL MENU Cost
Analysis :
Daiquiri
Ingredient Size (L) Bottle Price $/oz Amount Used (oz) Cost
White Rum .750 $13.26 $0.53 2 $1.06
Lemon Juice $0.13 .75 $0.10
Simple 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. COCKTAIL MENU Cost
Analysis :
Margarita
Ingredient Size (L) Bottle Price $/oz Amount Used (oz) Cost
Don Julio Blanco .750 $36.00 $1.44 2 $2.88
Lime Juice $0.13 .75 $0.10
Cointreau .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. 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
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
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
81. ELAYNE DUFF
TO CONTACT ELAYNE
Elayne@duffontherocks.com
C: 917-204-0383
FOR MORE SPIRIT INFORMATION/COCKTAIL RECIPES LOG ON TO:
WWW.DUffONTHEROCKS.COM
OR ON HER BLOG AT
WWW.DUffONTHEROCKS.WORDPRESS.COM
THIS PRESENTATION CAN BE FOUND ON
WWW.SLIDESHARE.NET/ELAYNEDUFF
82. Great Books
Start Small:
PDT
The Joy of Mixology
Bartenders Manual
The Fine Art of Mixing Drinks
The Savoy
The Essential Cocktail
Editor's Notes
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. >