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 Message 3534 of 22774 in Behind the Bar
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Subject: drink pricing
From: Craig Algie
Posted: Tue Mar 16. 2004, 15:53 UTC
Just a thought. But you should try dividing your drinks into sections. Those 
that are fairly straight forward, Beers, Wines and spirits. Then look at your 
cocktails.
The beers etc. can be mostly lead by what your competitors are charging. 
Obviously those that have been there a while are a better comparisson. For 
your cocktails look at it as an overall. Devide your cocktail list into 
sections. Shooters, Martinis, etc. Set prices which you think will work and 
then see at the end of a month as to whether you have met your COS. That 
enables you to keep the SP for various cocktails at the same levels. Making it 
easier for your patrons to order. They look through the list and see a range 
of cocktails at a specific price. Also always remember that it takes time to 
make a cocktail properly and add this onto your SP. your barman will be busy 
making cocktails whilst others wait to be served and this can mean that they 
spend less over the whole evening. 


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