3. Dushan Zaric
* 18 + years of Experience behind Bars
* Co-Owner of Employees Only and Macao
Trading Co NYC
* Principal Bartender
* Consultant
* Author
* Trainer
* Yogi
Wednesday, November 7, 12
7. New Bar-Restaurant anywhere in the world
General Formula:
* Foot Traffic
* Corner - if possible
LOCATION
Wednesday, November 7, 12
8. New Bar-Restaurant anywhere in the world
General Formula:
* Foot Traffic
* Corner - if possible
* Existing fixtures - ideally
LOCATION
Wednesday, November 7, 12
9. New Bar-Restaurant anywhere in the world
General Formula:
* Foot Traffic
* Corner - if possible
* Existing fixtures - ideally
* Supportive Community
LOCATION
Wednesday, November 7, 12
10. New Bar-Restaurant anywhere in the world
General Formula:
* Foot Traffic
* Corner - if possible
* Existing fixtures - ideally
* Supportive Community
* Great deal on the lease
LOCATION
Wednesday, November 7, 12
12. New Bar-Restaurant anywhere in the world
General Formula:
* Products (Food & Drink)
CONCEPT
Wednesday, November 7, 12
13. New Bar-Restaurant anywhere in the world
General Formula:
* Products (Food & Drink)
* Design
CONCEPT
Wednesday, November 7, 12
14. New Bar-Restaurant anywhere in the world
General Formula:
* Products (Food & Drink)
* Design
* Profitability & Business Plan
CONCEPT
Wednesday, November 7, 12
15. New Bar-Restaurant anywhere in the world
General Formula:
* Products (Food & Drink)
* Design
* Profitability & Business Plan
* Logistics
CONCEPT
Wednesday, November 7, 12
16. New Bar-Restaurant anywhere in the world
General Formula:
* Products (Food & Drink)
* Design
* Profitability & Business Plan
* Logistics
* Hours of Operation
CONCEPT
Wednesday, November 7, 12
27. Cornell University and Michigan
State University
Study of restaurants in three local
markets over a 10-year period:
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28. "beyond muddled concepts, failure
seemed to stem in large part from
an inability or unwillingness to
give the business sufficient
attention, whether due to lack of
time, passion or knowledge."
Wednesday, November 7, 12
29. YEAR 1 - 27% of restaurant startups
failed;
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30. YEAR 1 - 27% of restaurant startups
failed;
YEAR 4 - 50% of those restaurants
were no longer in business;
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31. YEAR 1 - 27% of restaurant startups
failed;
YEAR 4 - 50% of those restaurants
were no longer in business;
YEAR 5 - 60% had gone south.
Wednesday, November 7, 12
32. YEAR 1 - 27% of restaurant startups
failed;
YEAR 4 - 50% of those restaurants
were no longer in business;
YEAR 5 - 60% had gone south.
YEAR 10 - 70% had failed.
Wednesday, November 7, 12
42. WHY:
What's your purpose?
What's your cause?
What's your belief?
Why does your organization exist?
Why do you get out of bed in the
morning?
And why should anyone care?
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55. “ Service is a monologue-we decide how we
want to do things and set our own standards for
service. Hospitality, on the other hand is a
dialogue. To be on a guest’s side requires
listening to that person with every sense, and
following up with a thoughtful, gracious,
appropriate response. It takes both great service
and great hospitality to rise to the top.”
Danny Meyer – Setting the Table
Legendary NYC Restaurateur
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58. * Trickles down from top to bottom
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59. * Trickles down from top to bottom
* Becoming aware of Mental Afflictions (Negative Emotions)
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60. * Trickles down from top to bottom
* Becoming aware of Mental Afflictions (Negative Emotions)
* Neutralizing Mental Afflictions
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61. * Neutralizing Mental Afflictions:
- Exchanging Self for the Other
- Influencing Others by Example
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63. What qualities do you look for in your
server?
What kind of server do I wish to be?
Why am I a professional server?
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64. Don’t sweat the details…
Stay on the POSITIVE !
Wednesday, November 7, 12
65. Contentment:
–noun
1. the state of being contented; satisfaction; ease of mind.
2. Archaic . the act of making contentedly satisfied.
— adj
1. mentally or emotionally satisfied with things as they are
2. assenting to or willing to accept circumstances, a proposed
course of action, etc
65
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66. “It all depends on how we
look at things, and not how
they are in themselves” – Carl
Gustav Jung
66
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67. Every impression we
receive is affecting us
subjectively!
67
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71. Remember - You never know
who is sitting in front of
you...
71
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72. 3 Main Objectives for every Server
FILL ME!!!
First Second
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73. Third and MOST Important!
Customers leave HAPPY
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74. “Your most important job as a bartender
is to think about how you can make a
cocktail that the guest will think is
great. Never forget this. This is
fundamental if you want to master the
way of the cocktail”. - Master Kazuo
Uyeda, Cocktail Techniques
74
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75. Step 1:
Realizing the importance of proper Service attitude
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76. Step 1:
Realizing the importance of proper Service attitude
Wednesday, November 7, 12
77. Step 2:
Visualizing oneself as the perfect professional and example to
others
Wednesday, November 7, 12
78. Step 2:
Visualizing oneself as the perfect professional and example to
others
Wednesday, November 7, 12
79. Step 3:
Building the Working Character: Becoming the Vision
Re-Identify !
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81. Me as I think I am Me as I really am
I I I I I I I I I I
I I I I I I I I I I
I I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I I I I I I I I I I
I I I I I I I I I I
Wednesday, November 7, 12
97. The Marble Exercise
Remember
1) What is my responsibility to the situation?
2) What does this person need to hear right now?
3) How can I help?
4) How can I make the situation better?
97
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98. Mechanics of
“Attention”
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100. … Charges our batteries ….
Wednesday, November 7, 12
101. … and our Energy or “Force” flows easy,
Providing nourishment.
Our Attention is therefore free, not constricted and easily directed.
Wednesday, November 7, 12
102. … In the Morning, I start my day…
… the News sucks…I get “involved”,
“identified”, “excited”, . . .
Wednesday, November 7, 12
105. … Then a phone call from
work …
“ the other Bartender is sick.
Can you work a double today?”
Wednesday, November 7, 12
106. … sure, I say yes. But inside I am not
happy…What about my plans? Did he
HAVE to get sick today??? Poor me…
Blah, Blah, Blah…
Wednesday, November 7, 12
126. … In the Morning, I start my day…
…I enjoy my coffee and juice. I focus on the positive. I don’t let my
self get captured. The News is always the same…it is always bad…
that is what they are selling.
Wednesday, November 7, 12
128. … Then a phone call
from work …
“ the other Bartender is
sick. Can you work a
double today?”
Wednesday, November 7, 12
129. Sure. I’ll be there. “Oh Well…Poor Steve with a flu. Too
bad I need to cancel my plans for the night. But Steve is in
trouble and he needs me to help him out”.
Wednesday, November 7, 12
131. Traffic is jammed…
The President is in town. It seems that I’ll be late for
work, there isn’t much I can do about it…I better call and
let them know.
Wednesday, November 7, 12
135. I am not emotionally identified, and hence not prone to
drama…
Wednesday, November 7, 12
136. I am observing myself
in Real-Time.
Mindfulness arises as a
consequence.
Taking the suffering
and imagination away.
Wednesday, November 7, 12
137. My Attention is free and
I focus it outwardly on
Service
and inwardly on
Clarity, Stability & Intensity!
137
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138. And so…by the End of the Night…
… And
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139. … my battery is Full !
Wednesday, November 7, 12
140. Best Practices:
* Get enough sleep every night - especially
before a shift
* Have regular physical exercise
* Cultivate quieting down (meditating)
before shift
* During shift, in times of stress, return to
your breath
140
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141. How will this
affect me in
reality?
Wednesday, November 7, 12
142. 1) My life in general will get better for
I will be more aware of myself and
other people.
Wednesday, November 7, 12
143. 2) My hospitality and service will
enhance naturally as a
consequence of my understanding.
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144. 1200 sq. ft., open 70 hours/week.
Full restaurant
2008:
139,443 cocktails sold + 97,098 highballs &
straight liquor.
Total spirit revenues: $4, 620,000.
144
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145. 3) The quality of my cocktails will
increase since I will be aware of myself
when I am making them!
Wednesday, November 7, 12
146. Negroni
1 1/4 ounces (37 ml) Plymouth Gin
1 1/4 ounces (37 ml) Campari
1 1/4 ounces (37 ml) Sweet (Italian)
vermouth
1 orange twist, for garnish
Directions
Pour all ingredients into a mixing glass.
Add large cold ice and stir for 40
revolutions. Strain into a chilled cocktail
glass. Garnish with orange twist.
Wednesday, November 7, 12
147. How and Why is
this happening?
Wednesday, November 7, 12
160. “Hate” Thoughts of
murder
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161. “Of course it matters in
what kind of mood I am
when I enter the
distillery”. – Miles
Karakasevic, 12 th
generation Master Distiller,
Domaine Charbay
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