>
> I have a restaurant in the nyc area and have a couple of questions
>
>
> Q: when i have a 1 liter bottle of liquor, is this the right ratio
> of pricing?
>
> 20 drinks per 1 liter. so, price of bottle divided by 20 then
> times 5 should come out to ave. price per 1.6 oz. bar drink(1.6oz. x
> 20 = 1 liter)
Beets,
20 drinks per liter (33.78 ounce) @ 1 1/2 ounce. bottle price divided by
20 gives you ounce price. 1 1/2 ounce pours allows for spillage, theft
overpouring, and the liquor that coats the sides of the bottle. You can only
count on 30 ounces. you can't charge a straight 5 times. Your well product
should only run you about 7% where single malt scotch will run upward of 40%.
> Q: I notice that people do enjoy their martinis straight up
>
> most nice martini glasses that I come across are anywhere
> from
> 4 to 6 oz. When i serve a 5 oz belvedere straight up and charge $15
> is that
> normal or am losing money and should charge a little more. I'm trying
> to be fair to my customers and myself but someone told me I could
> charge a little more.
Figure out exactly how much Belvedere you are putting into the mixing
cup. (remember martinis melt the ice when they are being stired, and olives
take up space.) multiply that by your ounce cost. You now have your liquor
cost. Divide your liquor cost by your drink price and you will get that magic
number called PC.(pouring cost) this is a percentage.
your well product offsets your call and premium costs. 18% to 22% is okay
for a cost including beer and well, call and prem.
With your well cost being about 7% you are making a lot on the vodka
tonic you just sold five of, to that one 40% martini, it should all work out.
Good luck,
fillup:)