Ten things you can do, to make your bar more money
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This seminar tells you why you should streamline your bar program and some of the core steps you can take to make your bar more money.
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Ten things you can do, to make your bar more money
- 1. TEN THINGS TO DO BEHIND THE BAR TO MAKE MORE $$$$
- 2. TIME EQUALS MONEY = $$
- 3. TIME EQUALS MONEY & BAR LAYOUT EQUIPMENT
- 4. TIME EQUALS MONEY = Proper Training
- 5. TIME EQUALS MONEY vs
- 9. EQUIPMENT
- 10. EQUIPMENT
- 11. EQUIPMENT
- 12. BAR SETUP
- 13. EQUIPMENT The Rinser
- 14. EQUIPMENT
- 15. EQUIPMENT
- 16. EQUIPMENT
- 17. EQUIPMENT
- 19. BAR DESIGN
- 20. BAR DESIGN •
- 21. BAR SETUP
- 22. BAR SETUP
- 23. BAR SETUP
- 24. BAR SETUP
- 25. BAR SETUP
- 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
- 36. MISE EN PLACE
- 37. STEP THREE TRAIN YOUR STAFF
- 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!
- 41. STAFF EDUCATION
- 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
- 64. STEP 5 BUILT FOR SPEED
- 65. CLYDE COMMON
- 66. CLYDE COMMON
- 67. BUILT FOR SPEED
- 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
- 71. BUILT FOR SPEED
- 72. BUILT FOR SPEED
- 73. BUILT FOR SPEED
- 74. BUILT FOR SPEED
- 77. BUILT FOR SPEED
- 78. GROWLER
- 79. EASTERN STANDARD
- 80. EASTERN STANDARD
- 82. BUILT FOR SPEED
- 83. BUILT FOR SPEED
- 84. GOLD BAR
- 85. GOLD BAR
- 86. GOLD BAR
- 87. GOLD BAR
- 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
- 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. >