Hi Dave! I love your videos... I learn so much from them. I don't have a bar yet, but I've work in them in years past, and I'm still looking for a property to start mine up (ergo, I watch your videos). I have a question on your video above, and my question comes from being a former employee in both bars and restaurants. I always remember my dickhead, slave-driving managers always trying to get us to upsell, for obvious reasons (as you mentioned), but we as employees never shared in the success or profitability of pushing expensive menu items. So there was no real reward to doing what managers insist, other than not being fired. So I know your next suggestion might be to do a monthly contest for whichever employee has the highest profit from pushing. But I'm not sure monthly or weekly contests really motivate employees. Then I know your next suggestion... fire the unenthusiastic employees. Any thoughts on how to best motivate employees to push the more profitable items. Because it really comes down to that... if employees are genuinely motivated then you'll get positive results, and the opposite too.
Good question Fujiwuji, what it comes down to is that bartenders and servers make money off tips, which they usually received based on a percentage of the check, so the more they upsell, the bigger the check, the more tips they are going to make. Yes, you could have contest, but it's difficult because some servers will have better sections or work on busier nights, so I simply tell them, the more you sell, the more you make in tips.
I am starting with a restaurant, zero experience, learning a lot, but wonder to ask, I am doing a simple 3x rule, cost x3 = sale price... For everything. I think I might be missing something as for I see in your video and others, seems that I could add more margins to some dishes... Is this correct? How to determine that? I am enginer and loving to learn on these processes I never met before. Thanks!
As an Internet Marketing specialist. Your videos are the best I've seen for the hospitality Industry. I would suggest, especially though that the menus should be web page vs PDFs due to Google wil give a page a better ranking than a PDF. Since the menu as you illustrate beautifly is probably the most important page for ranking high?
As a customer, I find the dots helpful. Sorry menu psychologists, but as a CUSTOMER that that means that the restaurant pouts my interests above their little menu tricks, which I appreciate! And you think it's a GOOD thing they "hide" their price? What is wrong with you?!
I appreciate a customer’s point of view, I really do, but until you try to own your own business in an industry that has an 85% failure rate, you won’t understand what it takes to try and make a profit. These owners aren’t bathing in cash. They are scraping to stay alive.
Hey Marc. In general, nachos should be very profitable. In the case of this example, they are the 4th profitable on a list of 7, so with the other three listed higher, it drops the monster nachos to a low profitability in this case. Let me know if that make sense.
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Hi Dave! Loved the way you took your time to explain everything very well .
I really appreciate the job your doing .
Thanks D-chef, appreciate it. Cheers.
hi dave
how are you and thank you for this information
Thanks mate!
Hi Dave amaizzinngg Videoo! Thanks for teaching uss!
Thank you for this video! Very helpful.
What a great presentation
Hi Dave! I love your videos... I learn so much from them. I don't have a bar yet, but I've work in them in years past, and I'm still looking for a property to start mine up (ergo, I watch your videos). I have a question on your video above, and my question comes from being a former employee in both bars and restaurants. I always remember my dickhead, slave-driving managers always trying to get us to upsell, for obvious reasons (as you mentioned), but we as employees never shared in the success or profitability of pushing expensive menu items. So there was no real reward to doing what managers insist, other than not being fired. So I know your next suggestion might be to do a monthly contest for whichever employee has the highest profit from pushing. But I'm not sure monthly or weekly contests really motivate employees. Then I know your next suggestion... fire the unenthusiastic employees. Any thoughts on how to best motivate employees to push the more profitable items. Because it really comes down to that... if employees are genuinely motivated then you'll get positive results, and the opposite too.
Good question Fujiwuji, what it comes down to is that bartenders and servers make money off tips, which they usually received based on a percentage of the check, so the more they upsell, the bigger the check, the more tips they are going to make. Yes, you could have contest, but it's difficult because some servers will have better sections or work on busier nights, so I simply tell them, the more you sell, the more you make in tips.
I am starting with a restaurant, zero experience, learning a lot, but wonder to ask, I am doing a simple 3x rule, cost x3 = sale price... For everything. I think I might be missing something as for I see in your video and others, seems that I could add more margins to some dishes... Is this correct? How to determine that? I am enginer and loving to learn on these processes I never met before. Thanks!
As an Internet Marketing specialist. Your videos are the best I've seen for the hospitality Industry. I would suggest, especially though that the menus should be web page vs PDFs due to Google wil give a page a better ranking than a PDF. Since the menu as you illustrate beautifly is probably the most important page for ranking high?
How much dou charge for that?
As a customer, I find the dots helpful. Sorry menu psychologists, but as a CUSTOMER that that means that the restaurant pouts my interests above their little menu tricks, which I appreciate! And you think it's a GOOD thing they "hide" their price? What is wrong with you?!
I appreciate a customer’s point of view, I really do, but until you try to own your own business in an industry that has an 85% failure rate, you won’t understand what it takes to try and make a profit. These owners aren’t bathing in cash. They are scraping to stay alive.
Where is the excel sheet?
Monster Nachos has "Low" under the Profit column but they might be the most profitable item :|
Hey Marc. In general, nachos should be very profitable. In the case of this example, they are the 4th profitable on a list of 7, so with the other three listed higher, it drops the monster nachos to a low profitability in this case. Let me know if that make sense.
@@DaveAllredTheRealBarman oh I see. Thanks for explaining and for these videos. They’re extremely helpful.
Loved it, thank you very much