Lavander, fresh lime, Gin, seltzer and burnt orange syrup. I saw a cocktail that seemed really interesting, and the ingredients seemed to work well. Me, being who I am, was excited to read over their cocktail menu and see if there was anything that jumped out at me. I went out with my fiancé to a moderately expensive place for dinner years ago. BUT, if it looks pretty when your done and you can sell it, who cares about the product. (see previous post for link) What kept me up way passed my bedtime was how closely that theme relates to the beverage industry.Īt some point in the beverage industry, bartending went from: understanding spirits, wine and beer, knowing flavor profiles, balancing ingredients and measuring EVERYTHING, to pulling a beer tap, free pouring everything and just kind of winging it. Yesterday late last night I was reading an article about a lawyer who has made a career of suing food brands for effectively lying to their consumers through the lens of marketing and pretty pictures. #CMAA #winebusiness #privateclubs #countryclub #barmanager Message me here or checkout my website to connect with me on scheduling your time! Cheers, I have never been shy about letting my work speak for myself so let my sales pitch be 1 hour of free work. Lets look at your cocktail menu and develop a few drinks that will wow your guests. let me read over your dinner menus and I can give you some wine pairings so your members have a recommended wine for each entree. After my 30 minute pitch to you, we can do whatever you want for the last hour. I can ask you some questions about your bar program, give you some pre-cursory steps and if you want to come to the meeting with some bar sales, blank menus, budget questions etc. Lastly, I offer FREE 1.5-hour sessions to evaluate your bar program. I can help you develop bar menus, cocktail menus and wine lists to go from being a "meh it's a bar" to "Woah THATS a bar" I analyze your bar finances and help you reach your budgeted goals and I can even help you create those budgets. I touch all areas of your bar from training hourly employees to training your beverage directors. I help bars to create and maintain competitive bar programing. If you are in the private club industry and know anyone or any clubs who are looking to have their bar programs evaluated. So to limit how much I really hate cold calling. Even still, I hate cold calls and sending cold emails out. I don't even really drink myself.but I love the beverage industry and do what I love for work. I do it.because the work that comes after a sales pitch is quite literally my passion. I knew when I started this consulting firm that I was going to have to do it. الصورة: Im Gonna Need A Stiff Drink To Get Through This Stiff David GIF. Then get those bartenders to start writing down those recipes and get your Bar Bibles made! You have the same customer base! Put this data collection on your house committees and get them talking to the membership about the drink menus and whose cocktails are the best. Private Clubs have a huge advantage here when it comes to achieving consistency. If David's Manhattan really is the best, put it in the Bar Bible and train everyone to make it that way unless expressly told otherwise by the client. What if a line cook made your house burger one way and the other line cook made it completely different? Your bar managers or head bartenders should be making and updating a Bar Bible for your bar. Well, as much as David should get some kudos, the real story is that your bartenders are inconsistent and not making drinks the same way. Do you have members or clients who have a favorite bartender? I am sure you have all heard "oh get the Manhattan when David is bartending, he makes them the best!"
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