Banging Out Drinks Like a Maniac - The Story of EO

Friday, October 21st, 2011

Banging out Drinks like a Maniac

The Story of

Presented by:Dushan Zaric

Friday, October 21, 2011

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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

[email protected]



The Gang


Igor

Grandpa

Jay The Greek

Billy The Python

Dushan


Claim to Fame

Highest grossing Cocktail Bar per square foot in the U.S.


Some facts

* Opened on Repeal Day (December 5th) 2004

* Full Restaurant

* 1200 square feet - 35 seats + 16 barstools

* Open 70 Hours/week


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)


Books


Greatest achievement


Why

Banging out Drinks like a Maniac?


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


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.


#2: Quality – When It Pays Off.

#1: Better drinks – faster.




#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


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.


How do we do it?


Some things can be put in a Formula


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


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


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


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


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)


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)


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


Bar Design & Ergonomics


Icewell, Speedrack, Backbar

Speeding Up: The Bar


Icewell, Speedrail, Backbar

Snagged metal construction

Independent workstations

Everything within a step and a reach

Dump & rinse sinks



Glassware washed back-of-house

House drinks: made in 2 minutes - max.

Completely spec’d, everything in it’s place



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






Mise en Place!

Glassware freezers

Menu recipe text

Cocktail of the Day

Waitstaff garnishing

Tableside finishes

Speeding Up: Cocktails


Two Hands

One-Stop Shop

Clean as you Go

Solid recipe knowledge

Sense of Urgency

Speeding Up: The Bartender


“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


Flavor! Gross Profit!

Wow Factor! Speed!

RECIPE!

Practical Drink Re-Engineering


Highly Trained Professional Staff + Hospitable Staff + Well Paid Staff =

MOTIVATED AND LOYAL STAFF

Very ImportantPart of the Formula


44

MIXOLOGIST

SAGE ROCK STAR

CONFIDENCE

The Bartender

A Balanced union of three equally developed parts


3 Main Objectives for every Bartender

FILL ME!!!

First Second


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.


Hence...



and...







Thank you for your attention.


[email protected]


mailto:[email protected]

mailto:[email protected]

Banging Out Drinks Like a Maniac - The Story of EO

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