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

slideshare.net/dzaric


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

dushanzaric@gmail.com

The Gang


Grandpa Billy The Python

Dushan

Igor Jay The Greek

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 Bars
Inns

City Saloons

Restaurants

Speakeasies

Singles Bars

Discos

Neo-speakeasies

For Just About Every Bar In The
World…..ever!
Open:

Sun-Wed

05PM-01AM

Thurs

05PM-02AM

Fri-Sat

05PM-03AM

20% of the opening hours* = 60% of sales

* (Typically) Wed-Sat 10pm – 01am

The Rules: Then, As Now.

#1: Better drinks – faster.



#1: Better drinks – faster.

#2: Quality – When It Pays Off.


#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


#3: Bartenders Are Not Tortured Artists!!!


#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,1933

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


Sell Drinks Faster
Average drinks-per-hour-per-bartender:

0
9

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 Better Drinks


90 drinks

@ $ 8 =

720
$

versus:

55 cocktails @ $14 =

$ 770

Increase:

$50 per bartender per hour

x 3 bartenders:

$150

$8,400


$436,800

x 2.3 years

$1,000,000

Sell Better Drinks Faster

Cocktails-per-hour-per-bartender:

55

6 % increase:

3

x 3 bartenders:

9


504


26208

x $14 per cocktail:

$366,912

x 2.7 years

$1,000,000

Sell More Profitable Drinks (a)

Liquor Cost for Vodka-Soda*:

$ 1.00
Selling price:

$ 8.00
Profit:

$ 7.00

Liquor Cost for Cosmopolitan**:$ 3.00
Selling price:

$ 12.00
Profit:

$ 9.00

* Low premium category, not well.

** Highest quality ingredients, medium price point

Sell More Proﬁtable Drinks (b)

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 (a) and (b)

Saving (higher margin / cheaper ingredients): $ 00.60
x 90 drinks per hour per bartender:

$ 54
x 3 bartenders:

$ 162

$ 9,072

$ 471,744

x 2 years:

$ 1,000,000


Great, Proﬁtable Classics

Employees Only Manhattan Cocktail:

Rittenhouse 100, Dolin Rouge, Grand Marnier
& Angostura

Liquor Cost:

$2.67
Selling price:

$15
Gross Proﬁt:

$12.33


Bar Design & Ergonomics


Speeding Up: The Bar
Icewell, Speedrack, Backbar


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


The Price of a 3-Second Delay

90
3 second delay per drink:

270
x 3 bartenders:

810

45,360

235,872
=

66 hours
x 90 drinks-per-hour

5940 drinks

x $8 per drink =

$47,520

Speeding Up: Cocktails
Mise en Place!

Glassware freezers

Menu recipe text

Cocktail of the Day

Waitstaff garnishing

Tableside ﬁnishes


Speeding Up: The Bartender

Two Hands

One-Stop Shop

Clean as you Go

Solid recipe knowledge

Sense of Urgency


Practical Drink Re-Engineering

“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!

RECIPE!

Wow Factor! Speed!


Very Important
Part of the Formula
Highly Trained Professional Staff
+
Hospitable Staff
+
Well Paid Staff
=

MOTIVATED AND LOYAL STAFF

The Bartender

MIXOLOGIST

CONFIDENCE

SAGE ROCK STAR
44

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 !!!

WHETHER YOU JIGGER
OR FREE POUR…

LEARN TO POUR A PART
OF YOURSELF INTO YOUR
COCKTAILS.


Hence...


and...


Thank you for your attention.


dushanzaric@gmail.com


Banging Out Drinks Like a Maniac - The Story of EO

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Banging Out Drinks Like a Maniac - The Story of EO