Why would you pull back on a cocktail that’s selling out? Instead of moving out of the coup glass develop another same style item to meet guest demand, no?
MarshieFire X I think he means if you have 10 drinks on the menu and 5 of them are in coups, and you keep running out of coups, try serving some drinks in a different glass
I gotta ask, you mentioned that you strive for a 20% cost of goods when pricing a cocktail, but how do you do that when you have let's say a tiki bar with lots of complicated recipes and a lot of (not so cheap) rum. I calculated a cost of goods for a cocktail like the zombie of €5,52. But who would buy a cocktail over €25 in a regular bar? Regular meaning it's not just intended for the richest 1%.
It definitely depends on the targets you have at your bar. If your bar is targeting a 20% cost of goods as a percentage of sales, you have the ability to balance out the zombie with a high volume 12% cost of goods cocktail. Once again it depends on the target you have at your bar.
Great tips, I don't know how anyone could dislike this. Thanks for going deeper in bartending than just showing recipes that 50 other channels do.
Why would you pull back on a cocktail that’s selling out? Instead of moving out of the coup glass develop another same style item to meet guest demand, no?
MarshieFire X I think he means if you have 10 drinks on the menu and 5 of them are in coups, and you keep running out of coups, try serving some drinks in a different glass
I gotta ask, you mentioned that you strive for a 20% cost of goods when pricing a cocktail, but how do you do that when you have let's say a tiki bar with lots of complicated recipes and a lot of (not so cheap) rum. I calculated a cost of goods for a cocktail like the zombie of €5,52. But who would buy a cocktail over €25 in a regular bar? Regular meaning it's not just intended for the richest 1%.
It definitely depends on the targets you have at your bar. If your bar is targeting a 20% cost of goods as a percentage of sales, you have the ability to balance out the zombie with a high volume 12% cost of goods cocktail. Once again it depends on the target you have at your bar.
You are great! Thank you for the advice
Hope it helps :)
Love these tips
Thanks Natasha,
Let me know if you have any questions or suggestions for topics.
Thank you for doing this!
Good stuff. I'm working on my second menu now. Definitely not easy stuff.
I really don't understand the maths in this video