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Bill's Tips: How To Cut Someone Off
Bill's Tips: How To Cut Someone Off

by Michael Garrison

The simplest and generally the most rewarding way is to be so nice it is almost sickening. When you are all smiles and laughing but polite and guiding the customer has no real choice but to go with the flow. The best "cut offs" and walk outs start with just being honest and leaving no room for negotiation. Always know someone's name before you push them on the exit path. It gives you more credit with them and their friends and establishes you are not some jerk ending the fun you are just the guy or gal who is doing there job and being responsible.

For example: "Cameron buddy i think your time at our fine establishment is coming to an end(place laugh here)you have a ride home or should I call your parole officer....again?(hit up another laugh and grin and wait for the reply).

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10 Things Your Bar Manager Should Be Doing Today!  #1 Is A Must
10 Things Your Bar Manager Should Be Doing Today! #1 Is A Must

by Michael Garrison

1.Measure It! If you can’t measure it, you can’t manage it.
 
Bar Managers should be keeping a detailed beverage cost report. This is an easy report to generate.
 


Opening Inventory (Value in dollars) + Purchases (Value in dollars) - Returns/Credits/Waste - Closing Inventory (Value in dollars) = Usage (Value)

Usage (Value) / Sales (Value) = Cost of Goods Sold (%)

I would also recommend breaking this into 3 categories. 1. Spirits 2. Draft Beer 3. Bottled beer. All have different target beverage costs. The overall combined target is 21%. When you break it down, your Spirits should be around 15-18% Draft Beer 25% and bottle beer 22%. You will need to check your cost from the vendor against your menu price, to set your individual goals (and ensure your charging enough for these targets. (The above references are what most profitable establishments follow.)
 


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Organic Mixology: The New Normal
Organic Mixology: The New Normal

by Michael Garrison

The organic movement is really sweeping the nation. While most obvious in the realm of food service, organic products are becoming more important in nearly every industry. There are even many organic options for clothing, home décor and cleaning products. The world of alcoholic beverages and mixology is no exception. Organic beer and wine has been popular for quite some time, but a bit slower to take off has been the organic liquor and cocktail market.

The high-end cocktail market is really taking off in some of the larger metropolitan areas of the United States. One of the catalysts in this market is the use of organic ingredients. Many drinks use fresh produce and organic herbs to give it that high-end taste, but in recent years there has been an explosion in actual organic spirits.

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