Bar operation by indianchefrecipe @ www.indianchefrecipe.comindian chefrecipe
bar operations is a one of the key revenue generating area of the f and b departments of the hotel industry and alcoholic drinks in the appropriate glassware according to the customers preferences.
Designed for working bartenders, Turn up the Volume shares best practices, tips and tricks-of-the-trade for fast & efficient craft cocktail service. From organization of work-stations and batching ingredients to executing rounds and economizing movement, Meaghan Dorman (Raines Law Room), Alba Huerta (Anvil Bar & Refuge) & Eryn Reece (Death & Company, Mayahuel, Miss Speedrack 2013) will provide valuable techniques and practical concepts to put to use at your own bars.
For one semester Metropolitan Community College offered a community education course that covered the history and making of some of America's favorite drinks. This is the presentation I used to teach the class.
Bar operation by indianchefrecipe @ www.indianchefrecipe.comindian chefrecipe
bar operations is a one of the key revenue generating area of the f and b departments of the hotel industry and alcoholic drinks in the appropriate glassware according to the customers preferences.
Designed for working bartenders, Turn up the Volume shares best practices, tips and tricks-of-the-trade for fast & efficient craft cocktail service. From organization of work-stations and batching ingredients to executing rounds and economizing movement, Meaghan Dorman (Raines Law Room), Alba Huerta (Anvil Bar & Refuge) & Eryn Reece (Death & Company, Mayahuel, Miss Speedrack 2013) will provide valuable techniques and practical concepts to put to use at your own bars.
For one semester Metropolitan Community College offered a community education course that covered the history and making of some of America's favorite drinks. This is the presentation I used to teach the class.
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.
Nightclub & Bar Convention 2015 Session - "Promoting Without Discounting"Whitney Larson
You can have great promotions without knocking dollars off the price of your food and drink items. Rest assured, if you supply customers with quality products, they will pay. Join marketing maven, Whitney Johnson, as she discusses the difference between promotions and discounts, how to set your promotions up for success, and the marketing tools needed to create quality promotions without wasting dollars. - See more at: http://www.ncbshow.com/sessions/promoting-without-discounting/#sthash.Z1wOOdm8.dpuf
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?
Grab-n-go programs are becoming more popular at schools since students don’t want to waste their time in line. These programs can increase participation and revenue without adding the strain of more students to your traditional lunch line. Depending on your staff and budget this program may also be an opportunity to offer additional menu choices that are not available on the main line.
Why do cocktail cultures develop or don'tAudrey Fort
Cocktail culture has shaken up bars the world over, with professionals and consumers showing different levels of interest, engagement and maturity, yet some countries haven’t embraced the mixology trend yet. Why is that? Why do some cocktail cultures develop faster than the light speed, leapfrogging directly from "no mixology culture" to "best in the world" without having to go through the previous lengthy evolution, and why some don’t, haven’t taken off yet or maybe never will? Why did France's modern cocktail culture only start developing in the last 5 years, decades after London and New York? What factors helped Australia go from not having a mixed drinks culture at all to being world-level in less than a decade? How do you explain that English-speaking countries have been the first to welcome the craft of cocktail, while South Europe, most of Asia and Africa seem to be still dragging their feet? Is there such a thing as globalization or is this a country-by-country scenario? Why can’t you get a good cocktail in some countries?
Through the specific examples of France, Australia and Eastern Europe, we’ll delve into the macroeconomic factors, history, liquor laws, consumption habits, geographical facts, gentrification, online connection, food trends, daring individuals, etc… of cocktail cultures that can be categorized as mature and emerging. With the benchmark of mature markets such as the U.S. and the U.K., we will decrypt the main reasons why Paris has finally become the new cocktail mecca, why Czech and Slovakian bartenders have been this past decade’s leaders in the cocktail renaissance in Europe, how a change in city laws enabled the growth of cocktail bars in Sydney.
Lack of Knowledge is the leading cause of failure in the Bar Business. However, Bar's don't fail. Owners fail. Owners fail to educate themselves and train their bartenders.
Craft cocktails take time… but do they have to? From the four-hour Michelin meal to the 15-minute handcrafted cocktail, today’s food and cocktail culture has changed. For today’s consumer, quantity of time means quality of product. But there’s not always time for that.
Many kinds of establishments and special events demand top-of-the-line quality drinks in very little time — delicious cocktails made fast and at high volume. But how? In this seminar, our expert panelists share stories and advice from their years in the fast-craft trade.
Attendees will leave with a better understanding of the benefits of draft cocktails and how to serve 10 to 10,000 customers a consistent, fresh, visually appealing drink. They will take away the do’s and don’ts of pre-batched cocktails and the trials and tribulations of creating ready to drink, all natural, bottled cocktails for the home consumer. They will also learn how it is possible to do-away with all perishables, including citrus and ice, deliver a round of Manhattans in 25 seconds and be awarded World’s Best International Cocktail Bar. This is a seminar not be missed!
Would you like to improve the visibility of your bar? Of course you would, stupid question. But what if you could do that without spending a dime? Having the ability to write clearly and engagingly is an acquired skill that, published in the right places, can cement you and your bar’s name firmly on the cocktail map.
Bartenders regularly write columns and features for national newspapers, magazines and websites. By exploring themes they encounter in their everyday lives these bartenders-turned-writers have found a simple way to promote themselves and their bar on a national (sometimes international) stage and are even getting paid for the privilege. Meanwhile, many more are turning their hands to the more profitable skill of writing books on subjects ranging from cocktail history to modern mixology and explorations of their own bars.
Sounds like a perfect solution, but ask yourself – can you write? Do you have a killer idea for an article or book and know who to approach to get it published? Are you clued up on what editors and publishers are looking for? If the answer is no but you’re still keen to get scribbling on the nearest napkin you can find, this seminar is for you.
Moderated by Scotchwhisky.com editor Becky Paskin, and with advice and tips from World Atlas of Whisky author Dave Broom, Death & Co’s David Kaplan, and Worship Street Whistling Shop's Tristan Stephenson, you’ll discover how to shape the perfect article for print in a magazine, newspaper or website, the bad habits to avoid, how to pitch a book idea to a publisher, and work to those all-important deadlines. Plus you’ll get to sample some of the cocktails that made it into print from Death & Co’s menu.
Citrus is an integral component to well balanced cocktails and is arguably the most volatile of cocktail ingredients. Citrus oils, on the other hand, have an unusually long shelf life. And not just citrus oils but oils from various fruits and herbs retain aroma and flavor when extracted properly. These oils in combination with a variety of naturally derived acids, like citric and subsidiary sodium citrate, along with sugar and water can mock a citrus component in a cocktail but retain the integrity of its natural flavor. At varying degrees, these components can create Citrates that have a similar pH and brix level to citrus or Elixirs that have added water and sugar content and can be utilized in bottled or two step cocktails. During the seminar, attendees will learn various techniques for extracting oils from citrus, herbs, spices and various fruits and how to convert those extracted oils into citrates and elixirs. Cocktail Citrates and Elixirs can transform citrus based draft cocktails, punches and bottled cocktails and remove the volatility of fresh citrus. During this seminar, attendees will also learn practical information about how to keg and bottle cocktails. An information booklet will be given to all attendees that will include Cocktail Citrate and Elixir recipes and formulas, equipment, techniques, cocktail recipes and ideas for further experimentation. Also during the seminar, attendees will taste Citrate and Elixir based cocktails and a number of citrates on their own.
Keep the booze flowing and the money flowingElayne Duff
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.
Making Cocktails At Home Cocktail Camp 2010Liquid Agency
Learn how to make cocktails at home, including: setting up a DIY home bar; cocktail party planning and cocktail recipes.
This presentation was given by Dennis Hahn of Viva la Cocktail at CocktailCamp PDX on April 11, 2010.
Finally, there is a new and innovative product to drive greater spirit sales for businesses, AND a way to take your own party to the next level. Simply shake DrinKitz with ice, 2 oz water, 2 oz liquor, and serve.
DrinKitz is a Veteran owned and operated business.
Ready to make cocktails in individual serving sachets. Simply shake DrinKitz with ice, 2 oz water, 2 oz liquor, and serve.
DrinKitz is a Veteran owned and operated business.
Similar to Ten things you can do, to make your bar more money (20)
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
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.
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
RMD24 | Retail media: hoe zet je dit in als je geen AH of Unilever bent? Heid...BBPMedia1
Grote partijen zijn al een tijdje onderweg met retail media. Ondertussen worden in dit domein ook de kansen zichtbaar voor andere spelers in de markt. Maar met die kansen ontstaan ook vragen: Zelf retail media worden of erop adverteren? In welke fase van de funnel past het en hoe integreer je het in een mediaplan? Wat is nu precies het verschil met marketplaces en Programmatic ads? In dit half uur beslechten we de dilemma's en krijg je antwoorden op wanneer het voor jou tijd is om de volgende stap te zetten.
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.
"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
➢ SUPER JUNIOR-L.S.S. THE SHOW : Th3ee Guys in HO CHI MINH
➢FreenBecky 1st Fan Meeting in Vietnam
➢CHILDREN ART EXHIBITION 2024: BEYOND BARRIERS
➢ WOW K-Music Festival 2023
➢ Winner [CROSS] Tour in HCM
➢ Super Show 9 in HCM with Super Junior
➢ HCMC - Gyeongsangbuk-do Culture and Tourism Festival
➢ Korean Vietnam Partnership - Fair with LG
➢ Korean President visits Samsung Electronics R&D Center
➢ Vietnam Food Expo with Lotte Wellfood
"𝐄𝐯𝐞𝐫𝐲 𝐞𝐯𝐞𝐧𝐭 𝐢𝐬 𝐚 𝐬𝐭𝐨𝐫𝐲, 𝐚 𝐬𝐩𝐞𝐜𝐢𝐚𝐥 𝐣𝐨𝐮𝐫𝐧𝐞𝐲. 𝐖𝐞 𝐚𝐥𝐰𝐚𝐲𝐬 𝐛𝐞𝐥𝐢𝐞𝐯𝐞 𝐭𝐡𝐚𝐭 𝐬𝐡𝐨𝐫𝐭𝐥𝐲 𝐲𝐨𝐮 𝐰𝐢𝐥𝐥 𝐛𝐞 𝐚 𝐩𝐚𝐫𝐭 𝐨𝐟 𝐨𝐮𝐫 𝐬𝐭𝐨𝐫𝐢𝐞𝐬."
Affordable Stationery Printing Services in Jaipur | Navpack n PrintNavpack & Print
Looking for professional printing services in Jaipur? Navpack n Print offers high-quality and affordable stationery printing for all your business needs. Stand out with custom stationery designs and fast turnaround times. Contact us today for a quote!
Remote sensing and monitoring are changing the mining industry for the better. These are providing innovative solutions to long-standing challenges. Those related to exploration, extraction, and overall environmental management by mining technology companies Odisha. These technologies make use of satellite imaging, aerial photography and sensors to collect data that might be inaccessible or from hazardous locations. With the use of this technology, mining operations are becoming increasingly efficient. Let us gain more insight into the key aspects associated with remote sensing and monitoring when it comes to mining.
[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
Enterprise Excellence is Inclusive Excellence.pdfKaiNexus
Enterprise excellence and inclusive excellence are closely linked, and real-world challenges have shown that both are essential to the success of any organization. To achieve enterprise excellence, organizations must focus on improving their operations and processes while creating an inclusive environment that engages everyone. In this interactive session, the facilitator will highlight commonly established business practices and how they limit our ability to engage everyone every day. More importantly, though, participants will likely gain increased awareness of what we can do differently to maximize enterprise excellence through deliberate inclusion.
What is Enterprise Excellence?
Enterprise Excellence is a holistic approach that's aimed at achieving world-class performance across all aspects of the organization.
What might I learn?
A way to engage all in creating Inclusive Excellence. Lessons from the US military and their parallels to the story of Harry Potter. How belt systems and CI teams can destroy inclusive practices. How leadership language invites people to the party. There are three things leaders can do to engage everyone every day: maximizing psychological safety to create environments where folks learn, contribute, and challenge the status quo.
Who might benefit? Anyone and everyone leading folks from the shop floor to top floor.
Dr. William Harvey is a seasoned Operations Leader with extensive experience in chemical processing, manufacturing, and operations management. At Michelman, he currently oversees multiple sites, leading teams in strategic planning and coaching/practicing continuous improvement. William is set to start his eighth year of teaching at the University of Cincinnati where he teaches marketing, finance, and management. William holds various certifications in change management, quality, leadership, operational excellence, team building, and DiSC, among others.
Putting the SPARK into Virtual Training.pptxCynthia Clay
This 60-minute webinar, sponsored by Adobe, was delivered for the Training Mag Network. It explored the five elements of SPARK: Storytelling, Purpose, Action, Relationships, and Kudos. Knowing how to tell a well-structured story is key to building long-term memory. Stating a clear purpose that doesn't take away from the discovery learning process is critical. Ensuring that people move from theory to practical application is imperative. Creating strong social learning is the key to commitment and engagement. Validating and affirming participants' comments is the way to create a positive learning environment.
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.
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Cultivating and maintaining discipline within teams is a critical differentiator for successful organisations.
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26. 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:
27. 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
28. 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
39. STAFF EDUCATION
MAKING COCKTAILS
START WITH THE BASICS:
How to Jigger
How to, when to and how long to shake
How to, when to and how to stir a cocktail
CREATE GOOD HABITS RIGHT FROM THE START
40. STAFF EDUCATION
MAKING COCKTAILS
DRINK MAKING METHODOLOGY:
Always build from the smallest increment first:
i.e. bitters-sugar-citrus etc
Never fill your shaker or mixing glass with ice before
your are ready to shake or stir.
Build into jiggers that you have used honey, simple or
other viscous sweeteners.
EVERYBODY SHOULD MAKE THE DRINK THE EXACT
SAME WAY, EVERYTIME!
43. 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
44. COCKTAIL MENU
Your drink will never be any better
than the quality of the cheapest
ingredient in it
45. COCKTAIL MENU
Develop your Beverage Menu:
Developing your menu will help with sales and
helps inform the customer on what they are
drinking.
51. COCKTAIL MENU
GLASSWARE
The only thing that should be served
in a martini glass is a martin
Proper martini size 4 to 6 oz
52. COCKTAIL MENU
GLASSWARE
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. 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: .89
55. 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: .89
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: .89
3 oz Ketel Cost: $2.66
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: .89
3 oz Ketel Cost: $2.66 5 oz Ketel Cost: $4.44
58. COCKTAIL MENU
Ketel One Blue
Cheese Martini
Ingredient Size (L) Bottle Price $/oz Amount Used (oz) Cost
Ketel One 1.000 $30.00 $0.89 3 $2.66
blue 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. COCKTAIL MENU
Ketel One Blue
Cheese Martini
Ingredient Size (L) Bottle Price $/oz Amount Used (oz) Cost
Ketel One 1.000 $30.00 $0.89 5 $4.44
blue 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. 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
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
89. 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
90. 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
91. 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
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
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.
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
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
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
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.
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. >