7 Steps to a Highly Profitable Cocktail Menu
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- čas přidán 2. 06. 2024
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In this video I am going to give you a free bar management training on cocktail menu profitability by giving you 7 steps you can follow in order to increase your cocktail menu profits by a large margin. As a bar owner or manager, you need to have these weapons in your arsenal if you want to succeed.
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Hey Dave, I live in South Korea and I can barely speak Korean, so I was hesitant about even trying to find a job as a bartender around here. But your videos inspired me so much to keep trying! After a lot of rejection, I finally found a great job at a local Irish Pub! Started out as a server and now I'm making a variety of cocktails and drinks. I'm having a blast, making good money, and it's all thanks to your videos. Cheers!
Right on Pudsy. Congratulations!
Huh... cocktail flights. Nice.
It amazes me how many bars allow their tenders to free pour. I like to sit near the bar to watch the mixing; it seems a high percentage of profit is being poured down the drain as the tenders *way* over pour!
That's exactly right. Every bartender is doing it and conformity is contagious so it turns into an epidemic unless they are being tracked.
Sadly, I work at a place where I am one of 5 bartenders and I am the ONLY one who jiggers because we are losing money from over pouring. They also give away shots when the Broncos score! Also, one free post-shift drink per shift for bartenders. Lots of 💰walking out the door! 😢
I should add that word got out I only jigger so now the regulars will come in as I’m leaving and their heavy handed bartender friends are starting their shift. 🙄
sounds boring as hell while you're working @@lisagreenawalt9836
Love it
❤thank you
What is that flaming stainless mug
Hey Dave, what is your opinion about shot/liquor dispensers? Is it a smart upgrade to a bar so we can cut on the free pouring?
I don't like the dispensers. I like tracking bartender pours for sure, but for that I recommend a good inventory system and spot checking. The problem with dispensers is that 1) they get sticky as hell and can malfunction at times, and 2) customers hate them. It makes them feel like you are being cheap as a business by hyper-regulating their liquor pours. That's my humble opinion, though. You'll need to make your own decision. Best of luck. Cheers.
Maybe I'm wrong, but if you're selling a drink for $10 and your cost is $4.20, your profit should be $5.80, not $7.80 no? Dave's math here: czcams.com/video/IJXbUrWxfG0/video.html
Yep, you’re correct. It’s because I had it at $12 and switched it to $10 and didn’t make the switch in my brain. By the time I caught it, it was too late to edit out. Good catch tho.
@@DaveAllredTheRealBarman lol. No worries brother! Still love ya! :)
@@DaveAllredTheRealBarman Quick followup. When you do your percentages on your drinks, I notice you don't include labor costs for say the 1-2 minutes it takes a bartender to make the drink. Is there a reason for that? If you included labor, what roughly should your cocktail cost percentage look like?
@@tbeehler Labor is never included in the cost of a cocktail.
@@jimklemens5018 Ah. Thank you!