banging out drinks like a maniac - the story of eo
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Presentation at Portland Cocktail Week, Friday, October 21st, 2011TRANSCRIPT
Friday, October 21st, 2011
Banging out Drinks like a Maniac
The Story of
Presented by:Dushan Zaric
Friday, October 21, 2011
slideshare.net/dzaric
Friday, October 21, 2011
Dushan Zaric
* 18 + years of Experience behind Bars
* Co-Owner of Employees Only and Macao Trading Co NYC
* Principal Bartender
* Consultant
* Author
* Trainer
* Thinker
* Trend setter
* Magician
Friday, October 21, 2011
Friday, October 21, 2011
The Gang
Friday, October 21, 2011
Igor
Grandpa
Jay The Greek
Billy The Python
Dushan
Friday, October 21, 2011
Claim to Fame
Highest grossing Cocktail Bar per square foot in the U.S.
Friday, October 21, 2011
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
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
Books
Friday, October 21, 2011
Greatest achievement
Friday, October 21, 2011
Why
Banging out Drinks like a Maniac?
Friday, October 21, 2011
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
A Very Short History Of BarsInns
City Saloons
Restaurants
Speakeasies
Singles Bars
Discos
Neo-speakeasies
Modern Cocktail BarsFriday, October 21, 2011
Open:
Sun-Wed 05PM-01AM Thurs 05PM-02AM Fri-Sat 05PM-03AM
20% of the opening hours* = 60% of sales
For Just About Every Bar In The World…..ever!
* (Typically) Wed-Sat 10pm – 01amFriday, October 21, 2011
#1: Better drinks – faster.
The Rules: Then, As Now.
Friday, October 21, 2011
#2: Quality – When It Pays Off.
#1: Better drinks – faster.
The Rules: Then, As Now.
Friday, October 21, 2011
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
The Rules: Then, As Now.#3: Bartenders Are Not Tortured Artists!!!
Friday, October 21, 2011
The Rules: Then, As Now.#3: Bartenders Are Not Tortured Artists!!!
Friday, October 21, 2011
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,1933Friday, October 21, 2011
2008: 139,443 cocktails sold
+ 97,098 highballs & straight liquor.
Total spirit revenues: $4, 620,000.
Friday, October 21, 2011
How do we do it?
Friday, October 21, 2011
Some things can be put in a Formula
Friday, October 21, 2011
Average drinks-per-hour-per-bartender: 90
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
Sell Drinks Faster
Friday, October 21, 2011
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
Sell Better Drinks
Friday, October 21, 2011
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
Sell Better Drinks Faster
Friday, October 21, 2011
Liquor Cost for Vodka-Soda*: $ 1.00Selling price: $ 8.00Profit: $ 7.00
Liquor Cost for Cosmopolitan**:$ 3.00Selling price: $ 12.00Profit: $ 9.00
Sell More Profitable Drinks (a)
* Low premium category, not well.
** Highest quality ingredients, medium price point
Friday, October 21, 2011
Liquor Cost (ex. Sales tax) per 1oz:
Premium vodka (Absolut): $ 0.81
Premium gin (Plymouth): $ 1.02
Single-malt Scotch (Macallan 12): $ 2.17
23-year-old rum: $ 1.36
10-year-old bourbon: $ 1.13
VSOP cognac (Rémy-Martin): $ 1.80
Premium, rare tequila: $ 1.65
“Super-premium” vodka : $ 1.98
Sell More Profitable Drinks (b)
Friday, October 21, 2011
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
Sell More Profitable Drinks (a) and (b)
Friday, October 21, 2011
Employees Only Manhattan Cocktail:
Rittenhouse 100, Dolin Rouge, Grand Marnier & Angostura
Liquor Cost: $2.67
Selling price: $15
Gross Profit: $12.33
Great, Profitable Classics
Friday, October 21, 2011
Bar Design & Ergonomics
Friday, October 21, 2011
Icewell, Speedrack, Backbar
Speeding Up: The Bar
Friday, October 21, 2011
Icewell, Speedrail, Backbar
Snagged metal construction
Independent workstations
Everything within a step and a reach
Dump & rinse sinks
Speeding Up: The Bar
Friday, October 21, 2011
Glassware washed back-of-house
House drinks: made in 2 minutes - max.
Completely spec’d, everything in it’s place
Speeding Up: The Bar
Friday, October 21, 2011
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
The Price of a 3-Second Delay
Friday, October 21, 2011
Speeding Up: The Bar
Friday, October 21, 2011
Speeding Up: The Bar
Friday, October 21, 2011
Mise en Place!
Glassware freezers
Menu recipe text
Cocktail of the Day
Waitstaff garnishing
Tableside finishes
Speeding Up: Cocktails
Friday, October 21, 2011
Two Hands
One-Stop Shop
Clean as you Go
Solid recipe knowledge
Sense of Urgency
Speeding Up: The Bartender
Friday, October 21, 2011
“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]
Practical Drink Re-Engineering
Friday, October 21, 2011
Flavor! Gross Profit!
Wow Factor! Speed!
RECIPE!
Practical Drink Re-Engineering
Friday, October 21, 2011
Highly Trained Professional Staff + Hospitable Staff + Well Paid Staff =
MOTIVATED AND LOYAL STAFF
Very ImportantPart of the Formula
Friday, October 21, 2011
44
MIXOLOGIST
SAGE ROCK STAR
CONFIDENCE
The Bartender
A Balanced union of three equally developed parts
Friday, October 21, 2011
3 Main Objectives for every Bartender
FILL ME!!!
First Second
Friday, October 21, 2011
Third and MOST Important!
Customers leave HAPPY !!!Friday, October 21, 2011
WHETHER YOU JIGGER OR FREE POUR…
LEARN TO POUR A PART OF YOURSELF INTO YOUR
COCKTAILS.
Friday, October 21, 2011
Hence...
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Friday, October 21, 2011
and...
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Friday, October 21, 2011
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Thank you for your attention.
Friday, October 21, 2011