This document provides information on optimizing bar layout and equipment, training staff, creating profitable cocktail menus, and setting up the bar for speed and efficiency. It discusses planning the bar layout for maximum efficiency, choosing quality equipment, educating staff on spirits and drink making methodology. It also covers analyzing drink costs to determine profitable pricing, developing signature cocktails, using glassware appropriately, and creating non-alcoholic options. Finally, it discusses ways to build speed like bottled cocktails, barrel-aged cocktails, and growler programs. The overall goal is to keep the booze flowing and money rolling in by setting up systems and procedures that increase throughput and profits.
29. TRADITIONAL BAR VS PLANNED BAR
SAMPLE ROUND: 1 Beer, Vodka Soda, Martini, Daiquiri and Whisky Sour
Average Drink price: $8.00
TRADITIONAL PLANNED
1 round: 3 minutes & 58.5 secs to create 1 round: 3 minutes to create
Reset Station: 48.5 seconds Reset Station: 21 seconds
Total Round: 4 minutes and 47 seconds VS Total Round: 3 minutes and 21 seconds
In 1 hour: In 1 hour:
30. TRADITIONAL BAR VS PLANNED BAR
SAMPLE ROUND: 1 Beer, Vodka Soda, Martini, Daiquiri and Whisky Sour
Average Drink price: $8.00
TRADITIONAL PLANNED
1 round: 3 minutes & 58.5 secs to create 1 round: 3 minutes to create
Reset Station: 48.5 seconds Reset Station: 21 seconds
Total Round: 4 minutes and 47 seconds VS Total Round: 3 minutes and 21 seconds
In 1 hour: In 1 hour:
63 cocktails sold
31. TRADITIONAL BAR VS PLANNED BAR
SAMPLE ROUND: 1 Beer, Vodka Soda, Martini, Daiquiri and Whisky Sour
Average Drink price: $8.00
TRADITIONAL PLANNED
1 round: 3 minutes & 58.5 secs to create 1 round: 3 minutes to create
Reset Station: 48.5 seconds Reset Station: 21 seconds
Total Round: 4 minutes and 47 seconds VS Total Round: 3 minutes and 21 seconds
In 1 hour: In 1 hour:
63 cocktails sold 90 cocktails sold
38. Matchlock
7 dashes of angostura
3 dashes of absinthe
1/4 oz grenadine
1/4 ginger lime cordial
1/2 oz vanilla syrup
1/2 oz spicy ginger syrup
3/4 oz grapefruit juice
3/4 oz lemon juice
1 oz Old Grand Dad 114
1 oz Ritenhouse Rye
1 oz Bulleit Rye
Shaken strain into: Large snifter with crushed ice an mint garnish.
48. COCKTAIL MENU
Keep it simple-stupid:
A drink program does not need to be complicated to be
good. Any bar can have great drinks just by following
these three rules:
• Fresh ingredients
• Quality spirits
• Make them yummy
49. COCKTAIL MENU
Your drink will never be any better
than the quality of the cheapest
ingredient in it
50. COCKTAIL MENU Cost
Analysis :
Daiquiri
Ingredient Size (L) Bottle Price $/oz Amount Used (oz) Cost
White Rum .750 $13.26 $0.53 2 $1.06
Lemon Juice $0.13 .75 $0.10
Simple Syrup $0.10 .75 $0.15
Total Cost: $1.21
Target Pour Cost Drink Price
0.086% $14.00
0.081% $15.00
0.756% $16.00
0.712% $17.00
COST BREAKDOWN
Bottle price/(bottle size x 33.814) = Cost per oz
Cost per oz x the # of oz in the drink= Pour Cost
Target Pour Cost: %20- %22
Divide the cost of the cocktail by the Target Pour Cost= DRINK PRICE
51. COCKTAIL MENU Cost
Analysis :
Margarita
Ingredient Size (L) Bottle Price $/oz Amount Used (oz) Cost
Don Julio Blanco .750 $36.00 $1.44 2 $2.88
Lime Juice $0.13 .75 $0.10
Cointreau .750 $31.55 $1.26 .75 $.95
Total Cost: $3.93
Target Pour Cost Drink Price
0.280% $14.00
0.262% $15.00
0.245% $16.00
0.231% $17.00
COST BREAKDOWN
Bottle price/(bottle size x 33.814) = Cost per oz
Cost per oz x the # of oz in the drink= Pour Cost
Target Pour Cost: %20- %22
Divide the cost of the cocktail by the Target Pour Cost= DRINK PRICE
52. COCKTAIL MENU Cost
Analysis :
Daiquiri Margarita
Total Cost: $1.21 Total Cost: $3.93
Target Pour Cost Drink Target Pour Drink Price
Price Cost
0.086% $14.00 0.280% $14.00
0.081% $15.00 0.262% $15.00
0.756% $16.00 0.245% $16.00
0.712% $17.00 0.231% $17.00
COST BREAKDOWN
Bottle price/(bottle size x 33.814) = Cost per oz
Cost per oz x the # of oz in the drink= Pour Cost
Target Pour Cost: %20- %22
Divide the cost of the cocktail by the Target Pour Cost= DRINK PRICE
58. NON-ALCHOLIC COCKTAILS
ORANGE JULIUS
orange juice, cream, orange
blossom water
8
GINGERED-ALE
ginger, lime, demerara sugar,
sparkling mineral water
8
BASIL-FENNEL SODA
basil, fennel, lemon, sparkling
mineral water
8
La Pina
pineapple, jalapeno, agave,
lemon
66. BUILT FOR SPEED
• Negroni
• Makes Three Gallons
• 128 oz (approximately five 750ml bottles) dry gin
128 oz sweet vermouth
128 oz Campari
• Stir ingredients together (without ice) and pour into a three-gallon oak barrel. Let rest for five to
seven weeks and pour into glass bottles until ready to serve.
• Manhattan
• Makes Three Gallons
• 256 oz (approximately ten 750ml bottles) rye whiskey
128 oz (approximately five 750ml bottles) sweet vermouth
7 oz Angostura bitters
• Stir ingredients together (without ice) and pour into a three-gallon oak barrel (I prefer a barrel that
has previously stored sherry, Madeira, or port wine). Let rest for five to seven weeks and pour
into glass bottles until ready to serve
81. ELAYNE DUFF
TO CONTACT ELAYNE
Elayne@duffontherocks.com
C: 917-204-0383
FOR MORE SPIRIT INFORMATION/COCKTAIL RECIPES LOG ON TO:
WWW.DUffONTHEROCKS.COM
OR ON HER BLOG AT
WWW.DUffONTHEROCKS.WORDPRESS.COM
THIS PRESENTATION CAN BE FOUND ON
WWW.SLIDESHARE.NET/ELAYNEDUFF
82. Great Books
Start Small:
PDT
The Joy of Mixology
Bartenders Manual
The Fine Art of Mixing Drinks
The Savoy
The Essential Cocktail
Notas do Editor
Many bars generate half of their revenue during “ Peak Trade ” periods. While this time should be anticipated and look forward to it is often dreaded and not nearly as successful as it could be for a range of reasons; Poorly designed bar Untrained staff Inexperienced staff rostered during peak hours Poor support staff (bar-backs, wait staff, managers, etc) Lack of planning and preparations The result is a Revenue Cap. This is a point where the bar is at maximum operating capacity. The bar cannot produce any more drinks per hour. Letting more customers in results in $0 more per hour. This is often referred to by bartenders as “ 3 deep ” or “ in the weeds! ” … this is the Peak Trade Period. When we review the Till Rolls we see a cap to the sales made during this period.
Staff Trainings= $$, Staff loyalty, less stealing, less turnover The result is a Revenue Cap. This is a point where the bar is at maximum operating capacity. The bar cannot produce any more drinks per hour. Letting more customers in results in $0 more per hour. This is often referred to by bartenders as “ 3 deep ” or “ in the weeds! ” … this is the Peak Trade Period. When we review the Till Rolls we see a cap to the sales made during this period.
Cocktail pricing Mocktails
COCKTAILS BUILT FOR SPEED
DOUBLE WELL COCKTAILS IN THE WELL
CHEATER BOTTLES
Everything is less then a step away Bottles- Cheaters- they pour all of the bigger bottles into small thin ones so they fit everything they need up front. They are also kept cold so you don’t have to shake as long. Garnish are kept up front
EACH SINK IS EQUIPPED WITH A FOOT PEDAL, TO ELIMINATE HAVING TO STOOP UNDER TO TURN IT ON FREEZERS FOR GLASS WERE PLACE ABOVE BAR: TO ELIMINATING BENDING DOWN 150 TIMES A NIGHT.
DOUBLE WELL COCKTAILS IN THE WELL
25 DRINKS ON THE MENU: COST $15 A PIECE BROKEN INTO APARTIFS, LIGHT DRINKS (GIN, TEQUILA) DARK SPIRITED NON ALCHOHOLIC BARTENDERS CHOICE # OF SEATS IN THE RESTAURANT # THE BAR HOLD SOLD 4 MILLION DOLLARS IN COCKTAILS THE FIRST YEAR.
25 DRINKS ON THE MENU: COST $15 A PIECE BROKEN INTO APARTIFS, LIGHT DRINKS (GIN, TEQUILA) DARK SPIRITED NON ALCHOHOLIC BARTENDERS CHOICE # OF SEATS IN THE RESTAURANT # THE BAR HOLD SOLD 4 MILLION DOLLARS IN COCKTAILS THE FIRST YEAR.
25 DRINKS ON THE MENU: COST $15 A PIECE BROKEN INTO APARTIFS, LIGHT DRINKS (GIN, TEQUILA) DARK SPIRITED NON ALCHOHOLIC BARTENDERS CHOICE # OF SEATS IN THE RESTAURANT # THE BAR HOLD SOLD 4 MILLION DOLLARS IN COCKTAILS THE FIRST YEAR.
25 DRINKS ON THE MENU: COST $15 A PIECE BROKEN INTO APARTIFS, LIGHT DRINKS (GIN, TEQUILA) DARK SPIRITED NON ALCHOHOLIC BARTENDERS CHOICE # OF SEATS IN THE RESTAURANT # THE BAR HOLD SOLD 4 MILLION DOLLARS IN COCKTAILS THE FIRST YEAR.
THIS IS ASSUMING CONSISTEN MAXIMUM VOLUME PER STATION
THIS IS ASSUMING CONSISTEN MAXIMUM VOLUME PER STATION
THIS IS ASSUMING CONSISTEN MAXIMUM VOLUME PER STATION
GARNISHES PREPPED,JUICES SQUEEZE, SYRUPS PREPAREDGLASSES CHILLED.TOOLS CLEANED, WELL STOCKED, BAR RESTOCKED Mis en place: There should be a manual of how to stock and break down the bar Every single night: Rec sheet: List of items that need to get done the next day So it is a list of how much stuff you need to prep to get through the next day. It is part of closing: ie. 8 qts and you only have 4 tq Syrups and infusions Prep garnish pre shift: Opening bartender for the whole day, twist, lemon, limes, picking all mint : Put in storage containers that are all labeled. Skewer all the olives and cherries Juices: You par out the night before to let the batchers know what to make
Training: Anybody who guest facing should be well trained so they can answer basic They should know the menu: what the differences are How they are garnished Basic drinks: vodka soda, sour, beer, pour a wine Service bar back: He is extra hand: Simple drinks, not bartenders choice but any cocktail on the menu. 2 nd set up of hands for the service bartender Technique Spirits Customer Service Less turn over Better drinks More sold
ANYBODY WHO HAS INTERACTIION WITH THE GUEST FROM THE BARBACKS TO THE WAITSTAFF SHOULD BE TRAINED ON ALL THE SPIRITS
More efficient bartender: Build good habits right from the start 4 steps He talks to them all the time to get them prepared for the guest, question We serving people not cocktails Teach them to learn to work and talk They start in service lunch, then lunch bar, then dinner bar and then service bar Know your staffs strength Know your bar, how much can then actually put out. Each station should have a set role. Decide what that role.
GARNISH,MUDDLINGS, JIGGERING, STIRRING ALL THE SAME Speed: Steps to making a drinks. So there is no waste. 1) Build drink: Always build it the exact way so if you walk away you know where you left off, also small to last. So you can walk away and service your guest. 2) Grab garnish 3) Grab glass Shake or stir with ice. Always build from smallest increment first: bitters-sugar-citrus-ect. You increase productivity and save money by using this method. The smaller measurements leave more room for error; therefor, mistakes are made more frequently. A dash of bitters costs pennies in comparison to a full drink Never fill your shaker or mixing glass with ice before you are ready to stir. You may be pulled away by a guest while you’re making cocktails many times throughout your shift, which may lead to over dilution Build into jiggers that you have used honey, cane, or other viscous sweeteners. This ensures that you actually get the full amount of syrup into the drink. Everybody should build the drink the exact same way.
GARNISH,MUDDLINGS, JIGGERING, STIRRING ALL THE SAME Speed: Steps to making a drinks. So there is no waste. 1) Build drink: Always build it the exact way so if you walk away you know where you left off, also small to last. So you can walk away and service your guest. 2) Grab garnish 3) Grab glass Shake or stir with ice. Always build from smallest increment first: bitters-sugar-citrus-ect. You increase productivity and save money by using this method. The smaller measurements leave more room for error; therefor, mistakes are made more frequently. A dash of bitters costs pennies in comparison to a full drink Never fill your shaker or mixing glass with ice before you are ready to stir. You may be pulled away by a guest while you’re making cocktails many times throughout your shift, which may lead to over dilution Build into jiggers that you have used honey, cane, or other viscous sweeteners. This ensures that you actually get the full amount of syrup into the drink. Everybody should build the drink the exact same way.
IF YOU INVIEST IN YOUR STAFF, THEY WILL INVEST IN YOU # ONE REASON PEOPLE LEAVE ASIDE FROM NOT MAKING MONEY IS IF THEY FEEL THEY ARE NOT GAINING ANY NEW KNOWLEDGE.
Different your self from the neighbors
Know your limits Fresh ingredients and premium spirits allow you to charge more.
The bar is like the kitchen without the proper tools it can ’t function properly
Menu Setup: Cocktails for bartenders: only for the outliers. They need instructions because you many times need to explained to the guess. 60 to 80% crowd pleasure delicious and interesting taste good. Saving money on them. You don’t need to use really expensive ingredients to make .No need for excess. Cost out cocktail: Pour cost 20% is your goal. 4 million dollars in cocktails 2012 Maybe price out your more popular spirits at a higher price, ie grey goose
Menu Setup: Cocktails for bartenders: only for the outliers. They need instructions because you many times need to explained to the guess. 60 to 80% crowd pleasure delicious and interesting taste good. Saving money on them. You don’t need to use really expensive ingredients to make .No need for excess. Cost out cocktail: Pour cost 20% is your goal. 4 million dollars in cocktails 2012 Maybe price out your more popular spirits at a higher price, ie grey goose
Menu Setup: Cocktails for bartenders: only for the outliers. They need instructions because you many times need to explained to the guess. 60 to 80% crowd pleasure delicious and interesting taste good. Saving money on them. You don’t need to use really expensive ingredients to make .No need for excess. Cost out cocktail: Pour cost 20% is your goal. 4 million dollars in cocktails 2012 Maybe price out your more popular spirits at a higher price, ie grey goose
Quicker service Increase sales Peeking interest of guest Talking points Helps get rid of inventory/outdate product
INSTANTLY RAISES CHECK AVERAGES IMMEDIATELY IN THE HANDS OF GUEST NO SHAKING OR STIRRING
TOUCH FEWER BOTTLES SPEED TO SERVICE EYE CATCHING CHARGE MORE FASTER SERVE
RAISE CHECK AVERAGES IMMEDIATE SERVE DEPLETE INVENTORY TALKING PIECE ON THE BACK BAR
SLUSHIES: HI QUALITY DRINKS MADE FAST. T. J. Lynch at the Nolita bar Mother’s Ruin. “Just because it’s frozen doesn’t mean it can’t be made with good ingredients, well thought-out, and balanced right,” he says. Lynch estimates that since installing his Frosty Factory machine last fall, he’s cycled through somewhere around three dozen recipes, rarely repeating the same drink twice.
25 DRINKS ON THE MENU: COST $15 A PIECE BROKEN INTO APARTIFS, LIGHT DRINKS (GIN, TEQUILA) DARK SPIRITED NON ALCHOHOLIC BARTENDERS CHOICE # OF SEATS IN THE RESTAURANT # THE BAR HOLD SOLD 4 MILLION DOLLARS IN COCKTAILS THE FIRST YEAR.
25 DRINKS ON THE MENU: COST $15 A PIECE BROKEN INTO APARTIFS, LIGHT DRINKS (GIN, TEQUILA) DARK SPIRITED NON ALCHOHOLIC BARTENDERS CHOICE # OF SEATS IN THE RESTAURANT # THE BAR HOLD SOLD 4 MILLION DOLLARS IN COCKTAILS THE FIRST YEAR.
25 DRINKS ON THE MENU: COST $15 A PIECE BROKEN INTO APARTIFS, LIGHT DRINKS (GIN, TEQUILA) DARK SPIRITED NON ALCHOHOLIC BARTENDERS CHOICE # OF SEATS IN THE RESTAURANT # THE BAR HOLD SOLD 4 MILLION DOLLARS IN COCKTAILS THE FIRST YEAR.
DOUBLE WELL COCKTAILS IN THE WELL
start off with a good book of classics, the savoy, joy of mixology, the fine art of mixing drinks are good starting points. > > 5) Start with classics (5-6)- Make sure you try various recipes and understand the history behind these cocktails. Pick a specific recipe and make sure that all your bartenders follow it. Allow your bartenders to make variations and experiment, but make sure they are never served to a guest before they are approved by you. >