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TEN THINGS TO DO
 BEHIND THE BAR
 TO MAKE MORE
       $$$$
TIME EQUALS MONEY



        = $$
TIME EQUALS MONEY



             &
BAR LAYOUT       EQUIPMENT
TIME EQUALS MONEY



                  =
Proper Training
TIME EQUALS MONEY



      vs
TIME EQUALS MONEY
TIME EQUALS MONEY
STEP ONE

EQUIPMENT
EQUIPMENT
EQUIPMENT
EQUIPMENT
BAR SETUP
EQUIPMENT




       The Rinser
EQUIPMENT
EQUIPMENT
EQUIPMENT
EQUIPMENT
STEP TWO

BAR DESIGN
BAR DESIGN
BAR DESIGN
•
BAR SETUP
BAR SETUP
BAR SETUP
BAR SETUP
BAR SETUP
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:
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
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
REVENUE PER HOUR



THE DIFFERENCE: $216
REVENUE PER SHIFT



THE DIFFERENCE: $2,520
REVENUE PER WEEK



THE DIFFERENCE: $17,640
REVENUE PER MONTH



THE DIFFERENCE: $75,600
REVENUE PER YEAR


1 STATION
THE DIFFERENCE: $917,280
REVENUE PER YEAR


4 STATIONS
THE DIFFERENCE: $3,669,120
STEP 3

MISE EN PLACE
MISE EN PLACE
STEP THREE

TRAIN YOUR STAFF
STAFF EDUCATION
• SPIRITS

                 YOU CAN’T SELL
                 TOP SHELF

                 IF YOU DON’T
                 KNOW WHAT
                 TOP SHELF IS
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
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!
STAFF EDUCATION
Step 4

Tasty and profitable menu
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
COCKTAIL MENU


Your drink will never be any better
 than the quality of the cheapest
          ingredient in it
COCKTAIL MENU

Develop your Beverage Menu:
Developing your menu will help with sales and
helps inform the customer on what they are
drinking.
COCKTAIL MENU
Develop Signature Cocktails & Specialties:
Be known for something: Seasonal Cocktail
COCKTAIL MENU
Develop Signature Cocktails & Specialties:
Be known for something: Classic
COCKTAIL MENU
Signature Serve
COCKTAIL MENU
Glassware:
    There is no need to super size it!!!
COCKTAIL MENU
GLASSWARE

   The only thing that should be served
    in a martini glass is a martin
COCKTAIL MENU
GLASSWARE

   The only thing that should be served
    in a martini glass is a martin

   Proper martini size 4 to 6 oz
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
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
Step 5

Make it profitable
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
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
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
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
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
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
NON-ALCHOLIC COCKTAIL
NOMAD HOTEL STATS:

        3 NON-ALC COCKTAILS
NON-ALCHOLIC COCKTAIL
NOMAD HOTEL STATS:

        3 NON-ALC COCKTAILS


          8,139 SOLD
NON-ALCHOLIC COCKTAIL
NOMAD HOTEL STATS:

        3 NON-ALC COCKTAILS


          8,139 SOLD

       PROFIT: $65,114
STEP 5

BUILT FOR SPEED
CLYDE COMMON
CLYDE COMMON
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 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
BUILT FOR SPEED
BUILT FOR SPEED
BUILT FOR SPEED
BUILT FOR SPEED
Ten things you can do, to make your bar more money
Ten things you can do, to make your bar more money
BUILT FOR SPEED
GROWLER
EASTERN STANDARD
EASTERN STANDARD
Ten things you can do, to make your bar more money
BUILT FOR SPEED
BUILT FOR SPEED
GOLD BAR
GOLD BAR
GOLD BAR
GOLD BAR
NOMAD
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
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
Great Books
Start Small:
       PDT
      The Joy of Mixology
      Bartenders Manual
      The Fine Art of Mixing Drinks
      The Savoy
      The Essential Cocktail

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

  • 1. TEN THINGS TO DO BEHIND THE BAR TO MAKE MORE $$$$
  • 3. TIME EQUALS MONEY & BAR LAYOUT EQUIPMENT
  • 4. TIME EQUALS MONEY = Proper Training
  • 13. EQUIPMENT The Rinser
  • 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
  • 29. REVENUE PER HOUR THE DIFFERENCE: $216
  • 30. REVENUE PER SHIFT THE DIFFERENCE: $2,520
  • 31. REVENUE PER WEEK THE DIFFERENCE: $17,640
  • 32. REVENUE PER MONTH THE DIFFERENCE: $75,600
  • 33. REVENUE PER YEAR 1 STATION THE DIFFERENCE: $917,280
  • 34. REVENUE PER YEAR 4 STATIONS THE DIFFERENCE: $3,669,120
  • 35. STEP 3 MISE EN PLACE
  • 38. STAFF EDUCATION • SPIRITS YOU CAN’T SELL TOP SHELF IF YOU DON’T KNOW WHAT TOP SHELF IS
  • 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!
  • 42. Step 4 Tasty and profitable menu
  • 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.
  • 46. COCKTAIL MENU Develop Signature Cocktails & Specialties: Be known for something: Seasonal Cocktail
  • 47. COCKTAIL MENU Develop Signature Cocktails & Specialties: Be known for something: Classic
  • 49. COCKTAIL MENU Glassware: There is no need to super size it!!!
  • 50. COCKTAIL MENU GLASSWARE  The only thing that should be served in a martini glass is a martin
  • 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
  • 54. Step 5 Make it profitable
  • 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
  • 61. NON-ALCHOLIC COCKTAIL NOMAD HOTEL STATS: 3 NON-ALC COCKTAILS
  • 62. NON-ALCHOLIC COCKTAIL NOMAD HOTEL STATS: 3 NON-ALC COCKTAILS 8,139 SOLD
  • 63. NON-ALCHOLIC COCKTAIL NOMAD HOTEL STATS: 3 NON-ALC COCKTAILS 8,139 SOLD PROFIT: $65,114
  • 68. BUILT FOR SPEED • Bottled Cocktails
  • 69. BUILT FOR SPEED • Barrel Aged Cocktails
  • 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
  • 88. NOMAD
  • 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

Notes de l'éditeur

  1. 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.
  2. Staff Trainings= $$, Staff loyalty, less stealing, less turnover
  3. Cocktail pricing Mocktails
  4. COCKTAILS BUILT FOR SPEED
  5. DOUBLE WELL COCKTAILS IN THE WELL
  6. CHEATER BOTTLES
  7. 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
  8. 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.
  9. DOUBLE WELL COCKTAILS IN THE WELL
  10. THIS IS ASSUMING CONSISTEN MAXIMUM VOLUME PER STATION
  11. THIS IS ASSUMING CONSISTEN MAXIMUM VOLUME PER STATION
  12. THIS IS ASSUMING CONSISTEN MAXIMUM VOLUME PER STATION
  13. 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
  14. 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
  15. ANYBODY WHO HAS INTERACTIION WITH THE GUEST FROM THE BARBACKS TO THE WAITSTAFF SHOULD BE TRAINED ON ALL THE SPIRITS
  16. 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.  
  17. 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.
  18. 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.
  19. Different your self from the neighbors
  20. Know your limits Fresh ingredients and premium spirits allow you to charge more.
  21. The bar is like the kitchen without the proper tools it can ’t function properly
  22. 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
  23. 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
  24. 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
  25. 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
  26. 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
  27. 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
  28. 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
  29. 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
  30. 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
  31. 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
  32. 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
  33. Quicker service Increase sales Peeking interest of guest Talking points Helps get rid of inventory/outdate product
  34. INSTANTLY RAISES CHECK AVERAGES IMMEDIATELY IN THE HANDS OF GUEST NO SHAKING OR STIRRING
  35. TOUCH FEWER BOTTLES SPEED TO SERVICE EYE CATCHING CHARGE MORE FASTER SERVE
  36. RAISE CHECK AVERAGES IMMEDIATE SERVE DEPLETE INVENTORY TALKING PIECE ON THE BACK BAR
  37. 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.
  38. 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.
  39. 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.  >