6. Grandpa Billy The Python
Dushan
Igor Jay The Greek
Friday, October 21, 2011
7. Claim to Fame
Highest grossing Cocktail Bar
per square foot in the U.S.
Friday, October 21, 2011
8. Some facts
* Opened on Repeal Day (December 5th) 2004
* Full Restaurant
* 1200 square feet - 35 seats + 16 barstools
* Open 70 Hours/week
Friday, October 21, 2011
9. Some achievements
* Best Classic Cocktail 2005 (New York Magazine)
* Best Signature Drinks 2006 (AOL Cityguide)
* Best Cocktail Bar 2008 (New York Magazine)
* “World’s Best Drink List” and “World’s Best Cocktail Bar”
(Tales Of The Cocktail 2011)
Friday, October 21, 2011
12. Why
Banging out Drinks like a Maniac?
Friday, October 21, 2011
13. Philip Duff
Former Irishman
Consultant, freelance brand ambassador
Globetrotting trainer, presenter, drinker.
Owner:
door 74 (Amsterdam)*
Liquid Solutions Limited
* Nominated “World’s Best Cocktail Bar,
Tales of the Cocktail Spirit Awards, 2009
Friday, October 21, 2011
14. A Very Short History Of Bars
Inns
City Saloons
Restaurants
Speakeasies
Singles Bars
Discos
Neo-speakeasies
Friday, October 21, 2011
15. For Just About Every Bar In The
World…..ever!
Open:
Sun-Wed
05PM-01AM
Thurs
05PM-02AM
Fri-Sat
05PM-03AM
20% of the opening hours* = 60% of sales
* (Typically) Wed-Sat 10pm – 01am
Friday, October 21, 2011
16. The Rules: Then, As Now.
#1: Better drinks – faster.
Friday, October 21, 2011
17. The Rules: Then, As Now.
#1: Better drinks – faster.
#2: Quality – When It Pays Off.
Friday, October 21, 2011
18. The Rules: Then, As Now.
#2: Quality – When It Pays Off.
“It takes about twenty minutes to make a satisfactory Old-
Fashioned starting with dry sugar; it takes two minutes
starting with sugar syrup. Therefore, let’s make our Old-
Fashioneds this way.”
David Embury,
The Fine Art of Mixing Drinks,
1948
Friday, October 21, 2011
19. The Rules: Then, As Now.
#3: Bartenders Are Not Tortured Artists!!!
Friday, October 21, 2011
20. The Rules: Then, As Now.
#3: Bartenders Are Not Tortured Artists!!!
Friday, October 21, 2011
21. The Rules: Then, As Now.
#3: Bartenders Are Not Tortured Artists!!!
"Bartending is an old and honorable trade.
It is not a profession and I have no
sympathy with those who try to make it
anything but what it was. The idea of
calling a bartender a professor or a
mixologist is nonsense. ...
Patrick Gavin Duffy,1933
Friday, October 21, 2011
22. 2008:
139,443 cocktails sold
+ 97,098 highballs & straight
liquor.
Total spirit revenues: $4, 620,000.
Friday, October 21, 2011
24. Some things can be put in a
Formula
Friday, October 21, 2011
25. Sell Drinks Faster
Average drinks-per-hour-per-bartender:
0
9
10% increase:
9
x 3 bartenders:
27
x 56 hours per week:
1512
x 52 weeks per year:
78624
x $ 8 per drink:
$628,992
x 1.6 years
$1,000,000
Friday, October 21, 2011
26. Sell Better Drinks
Average drinks-per-hour-per-bartender:
90 drinks
@ $ 8 =
720
$
versus:
55 cocktails @ $14 =
$ 770
Increase:
$50 per bartender per hour
x 3 bartenders:
$150
x 56 hours per week:
$8,400
x 52 weeks per year:
$436,800
x 2.3 years
$1,000,000
Friday, October 21, 2011
27. Sell Better Drinks Faster
Cocktails-per-hour-per-bartender:
55
6 % increase:
3
x 3 bartenders:
9
x 56 hours per week:
504
x 52 weeks per year:
26208
x $14 per cocktail:
$366,912
x 2.7 years
$1,000,000
Friday, October 21, 2011
28. Sell More Profitable Drinks (a)
Liquor Cost for Vodka-Soda*:
$ 1.00
Selling price:
$ 8.00
Profit:
$ 7.00
Liquor Cost for Cosmopolitan**:$ 3.00
Selling price:
$ 12.00
Profit:
$ 9.00
* Low premium category, not well.
** Highest quality ingredients, medium price point
Friday, October 21, 2011
30. Sell More Profitable Drinks (a) and (b)
Saving (higher margin / cheaper ingredients): $ 00.60
x 90 drinks per hour per bartender:
$ 54
x 3 bartenders:
$ 162
x 56 hours per week:
$ 9,072
x 52 weeks per year:
$ 471,744
x 2 years:
$ 1,000,000
Friday, October 21, 2011
31. Great, Profitable Classics
Employees Only Manhattan Cocktail:
Rittenhouse 100, Dolin Rouge, Grand Marnier
& Angostura
Liquor Cost:
$2.67
Selling price:
$15
Gross Profit:
$12.33
Friday, October 21, 2011
32. Bar Design & Ergonomics
Friday, October 21, 2011
33. Speeding Up: The Bar
Icewell, Speedrack, Backbar
Friday, October 21, 2011
34. Speeding Up: The Bar
Icewell, Speedrail, Backbar
Snagged metal construction
Independent workstations
Everything within a step and a reach
Dump & rinse sinks
Friday, October 21, 2011
35. Speeding Up: The Bar
Glassware washed back-of-house
House drinks: made in 2 minutes - max.
Completely spec’d, everything in it’s place
Friday, October 21, 2011
36. The Price of a 3-Second Delay
Average drinks-per-hour-per-bartender:
90
3 second delay per drink:
270
x 3 bartenders:
810
x 56 hours per week:
45,360
x 52 weeks per year:
235,872
=
66 hours
x 90 drinks-per-hour
5940 drinks
x $8 per drink =
$47,520
Friday, October 21, 2011
39. Speeding Up: Cocktails
Mise en Place!
Glassware freezers
Menu recipe text
Cocktail of the Day
Waitstaff garnishing
Tableside finishes
Friday, October 21, 2011
40. Speeding Up: The Bartender
Two Hands
One-Stop Shop
Clean as you Go
Solid recipe knowledge
Sense of Urgency
Friday, October 21, 2011
41. Practical Drink Re-Engineering
“we ran a test run of twenty Ramos Gin Fizzes [with
Hamilton Beach spindle mixers], and they were great (no
matter what you think). It was a fast process, drink
consistency was very good, and the frothing factor was
perfect, and….it only took about ten or eleven seconds to
blend.”
Brian Rea,
1960s Los Angeles.
[a bar doing 400 Ramos Gin Fizzes during Sunday brunch]
Friday, October 21, 2011
43. Very Important
Part of the Formula
Highly Trained Professional Staff
+
Hospitable Staff
+
Well Paid Staff
=
MOTIVATED AND LOYAL STAFF
Friday, October 21, 2011
44. The Bartender
MIXOLOGIST
CONFIDENCE
SAGE ROCK STAR
44
A Balanced union of three equally
developed parts
Friday, October 21, 2011
45. 3 Main Objectives for
every Bartender
FILL ME!!!
First Second
Friday, October 21, 2011
46. Third and MOST
Important!
Customers leave HAPPY !!!
Friday, October 21, 2011
47. WHETHER YOU JIGGER
OR FREE POUR…
LEARN TO POUR A PART
OF YOURSELF INTO YOUR
COCKTAILS.
Friday, October 21, 2011