

>
> > The well brands are cheap and there is much more profit in selling
> >
> > them than there is in more expensive calls. ( your bottle cost might
> >
> > be 50% higher or even double but you can't price them 50% more or
> > twice as high)
>
> in most cases the opposite
> is true once you do the maths.
> To go through an example -
> 1l well Gin @ $33.00 = 33 shots @ $1.00 each
> 1l call Gin @ $39.60 = 33 shots @ $1.20 each
> 1l super-premium Gin @ $66.00 = 33 shots @ $2.00 each , cost price.
try real life prices (maybe being in the state makes the difference)
czarinia gin @ $5.32/bot x 22 shots ($.22) cost sold at 3.75/drink
boodels gin @ $23/bot x 22 shots ($1.05)cost sold at 4.25/ drink
Bombay shappire@ $34/bot x 22 shots ($1.54) cost sold at $5 / drink
on the well we make about $60 profit a 12 to 1 return and on the bombay
about $80 a return of avout 2.5 to 1 meaning 5 times as much profit
> Rule of thumb for bar pricing, aim at 20% pour cost, that is, sell at
> 5x the base wholesale product cost to you.
which means I would be selling g&t for $1.10 ,boddels @ $5.25 and bombay for
$7.70
what we follow is well 1-2 drinks pays for the bot., call 4-5 buys the bottle
and prem/ 5-6 pays you cost
> If you succeeed in upselling to the super-premium that's $1 more
> expensive for us, but that's $4 in the till that wouldn't have been
> there.
on the call my cost goes up 80 cents for 50 cents more in the till, and on
the premium my cost goes up $1.30 for $1.25 mnore in the till
BUT as you point out
> You are still making hefty profits by upselling.
> We can now play with the one factor - the liquor quality - and triple
> the profits in real terms.
>
> While the till, which was expecting 50c clear at the end of the day
> has made $1 from that sale - you have, in real terms, doubled the
> profit for the bar!
not the way I see it
The only time I ppuush people to up sell is ithe turnover on the higher
priced brands is slow enoguh to grow dust on the bottels.
$33 for a well brand LMAO
Dennis
Current thread (11 messages):
|
- Upsell - 2003.12.10, 21:12 - christine
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.
Find the answers in The Bartender's Handbook.
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