Another video that is absolute gold from Dave! Thank you so much for taking the time to make these. By far the #1 resource for this genre of information!
You are my favorite human on the internet … I’m just saying as a seasoned bartender and wanting to venture out starting my own mobile bartending business - (maybe more) your videos are insightful and rebooting all odd memories of what not to do and how to be the best … thank you for this …
Dave, thanks for your advice. Question- isn’t the profit margin on premium liquor (upsells) often significantly lower than well? Well shots are often 95% profit margin vs 83% for premium because there’s a minimum price for shots, and that profit margin would make a premium shot too expensive for most customers… thanks for your advice sir!
I mean, you first stated not to skimp out on quality. Then dissected the cosmo and made it much worse. They could also be given a deal on that goose citron from their vendors depending on how badly they need to get rid of it since those liquors are rarely ordered these days. I think $12 for a cosmo is pretty fair, and here in Texas that’s considered a pretty great deal if they’re using grey goose and Cointreau. I think if anything keep the Cointreau and just use Tito’s or stoli
Atleast 4 out of 5 will order top shelf liquors when they are asked what kind they want, the few that just want well brands are usually just cheap as hell anyways, and won’t spend much money in the end. I didn’t say all of them before anyone hates on me.😬
Love it, love it, love it ... thank you so much for all the time and the effort you put into these videos. Genius! My new Bar Manager Guru and Mentor! I am glued to the channel… 🤑🤩🍻
I always charge double price for double shots. Not sure why bars give discounts on a 2nd shot. If two guys each ordered a Jack and Coke for $8, you wouldn't give the 2nd guy his drink for $4. Dives pour cost % way up. That's just my two cents.
Aggressive and profit focused. When you nickel and dime, you train your customers to be cheap. Generosity and over serving the customer is the only key to your business success.
I agree in some points, but properly sized glassware and sales competitions, proper inventory are very good ways to keep the costs and sales under control
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Another video that is absolute gold from Dave! Thank you so much for taking the time to make these. By far the #1 resource for this genre of information!
Right on, thanks for the kind words Brian!
@@DaveAllredTheRealBarman How much money did you actually lost?
I was with you 200% until you got to the flights. God i hate flights on tickets, it makes service bar times go up they're soooo annoying,😡.
If you do decide to come up with a course for bar catering… I’m totally interested!!! Thanks for the helpful tips Dave!
You got it cdub
@@DaveAllredTheRealBarman How much money did you actually lost?
You are my favorite human on the internet … I’m just saying as a seasoned bartender and wanting to venture out starting my own mobile bartending business - (maybe more) your videos are insightful and rebooting all odd memories of what not to do and how to be the best … thank you for this …
Thanks for the kind words. Glad to be of help.
Love this. Plan on opening a bar and need to pick some brains. Thanks
What is this software you have showing profit margin?
Bar Patrol Inventory Software: www.barpatrol.net/
Dave, thanks for your advice. Question- isn’t the profit margin on premium liquor (upsells) often significantly lower than well? Well shots are often 95% profit margin vs 83% for premium because there’s a minimum price for shots, and that profit margin would make a premium shot too expensive for most customers… thanks for your advice sir!
I mean, you first stated not to skimp out on quality. Then dissected the cosmo and made it much worse. They could also be given a deal on that goose citron from their vendors depending on how badly they need to get rid of it since those liquors are rarely ordered these days.
I think $12 for a cosmo is pretty fair, and here in Texas that’s considered a pretty great deal if they’re using grey goose and Cointreau. I think if anything keep the Cointreau and just use Tito’s or stoli
Atleast 4 out of 5 will order top shelf liquors when they are asked what kind they want, the few that just want well brands are usually just cheap as hell anyways, and won’t spend much money in the end. I didn’t say all of them before anyone hates on me.😬
I will infuse a regular vodka with my leftover citrus from garnishes, or take the peel out of the citrus I use for juices
Agreed, old nasty looking fruit is a MAJOR no no !
Love it, love it, love it ... thank you so much for all the time and the effort you put into these videos. Genius! My new Bar Manager Guru and Mentor! I am glued to the channel… 🤑🤩🍻
I feel the POS you mention that automatically viann digital ordering of feed drink is the best?
Learnt a lot. Thank dave
So smart dude I use number 1 ALL the time
Love #1...
Getting so much out of your videos man thank you!!
I need help small town bar
how would you suggest pricing single to double shots for spirits to push mixer sales
I always charge double price for double shots. Not sure why bars give discounts on a 2nd shot. If two guys each ordered a Jack and Coke for $8, you wouldn't give the 2nd guy his drink for $4. Dives pour cost % way up. That's just my two cents.
What program was used to do cost control for the cocktails?
Hey Big Slob. We use Bar Patrol: www.barpatrol.net/
Any update on a mobile bar course?
No update yet. Simply haven't had the time to get it done yet, but thanks for the reminder. Got it on the list.
Great
You are awesome 👌
No, no, YOU are awesome! Thanks for stopping by.
You talk a little to FAST
you must be a little behind
Looks like a way to milk your customers until they stop coming.
...says the guy who has never owned a business before.
Aggressive and profit focused. When you nickel and dime, you train your customers to be cheap. Generosity and over serving the customer is the only key to your business success.
I agree in some points, but properly sized glassware and sales competitions, proper inventory are very good ways to keep the costs and sales under control
I'm very interested in advice from a catering standpoint. Please hit me up if you want to chat