The Webtender
Forum and Chat

 Message 7716 of 39187 in General Discussion
 Share on Facebook |  Save to del.icio.us  
Subject: Re: pricing
From: Fillup
Posted: Mon Jan 14. 2002, 05:18 UTC
Followup to: "pricing"  by beets  (Sun Jan 13. 2002, 17:09 UTC)
> 
> 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:)


 Current thread (3 messages):
 Message options:
 

How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.
Find the answers in The Bartender's Handbook.

Home · Drink Recipes · Bookstore · Barstore · Handbook · Web Index · Feedback

Copyright © The Webtender.
About | Disclaimer | Privacy policy