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Bar sales

post #1 of 7
Thread Starter 
Does anyone know what percentage of the gross revenue for a restaurant should be from bar sales? This would be for a supper club type place that serves only full meals, no sandwiches, with a decent wine list and clientele that like the old drinks, old fashioneds, martinis, ice cream drinks. Thanks for any help.
post #2 of 7
Most of the places I had associated with ran a mix that ranged from 75/25 food to bar to 85/15 food to bar. The 75/25 was a very profitable mix with a PPA of $75.00 and an extensive wine list and bar selection..... The 85/15 had a PPA that settled around $25-$30 and was reasonably profitable but bar sales were more geared around the shot and a beer or low dollar wines. Maybe a moderate wine sold to those on a special occasion but, then again, the wine list was not near as extensive nor was the bar deep in high dollar scotchs, bourbons, aperitifs or any other selection. As the food/bar mix increased the depth and cost of offerings did as well. I don't ever remember seeing a mix smaller than 85/15 on a consistent basis. Meaning everything was rather steady other than a weird week of weather influenced business. I.E. in Atlanta where snow storms usually raised the liquor mix while rain storms generally just killed business or at least that's the way it was. :D
post #3 of 7
Hard question to answer. The worse the economic outlook the more people drink possibly to drown their sorrows.
Depends on location, affluence, age, weather,so many factors. The best mix is as much liquor as possible, as there is more profit in booze then food.
If you can get liquor sales up you can drop your selling price of dinners therefore attracting more volume.Then there is the question of what do you want to be known as. A bar or good restaurant.
post #4 of 7
Ed is right, that is a hard question to answer. There are so many variables to it. Most restaurants with a bar, as opposed to places that really promote the bar business first and formost usually look for a ratio of 75/25 to 70/30 food/alcohol. But again that is only a guideline.
post #5 of 7
How is the establishment licensed? In many states, for an establishment to be licensed as a restaurant, its gross sales for food must comprise, at a minimum, 50% of gross sales. Some states require other, more rigid food/beverage ratios.
post #6 of 7
Thread Starter 
Thanks everybody. I just wanted a ball park estimate. We're a restaurant first, bar second. Clientele likes wine, old style drinks and some new ones. They like to try new things. We have a very young and mostly inexperienced bar staff, including the bar manager. It looks like I may have to oversee that area in addition to the kitchen, and I don't really know anything about it. We had a problem with sales dropping due to bartenders "burning" the drinks to the point where customers had all they could do to finish one, much less order another. Just wanted an idea of what Sales should be. So if I see less than 15%, I would say I have a problem.
post #7 of 7
Again, a lot depends, but I know I would be concerned to see bar sales at only 15%. I'd be looking to drive those sales signficantly and try and double them. Here are a few ways to try and help drive those sales: TRAINING - train your waitstaff to suggest drinks,to make it a part of their "script" then train them in the wines and beers. Every server should be able to describe, at least in broad terms, what a beer or wine is like, and be able to make wine and beer suggestions for each menu item. Offer pairing suggestions right on the menu. Create a seasonal "drink" menu. Teach your barstaff the proper way to make classic cocktails, ditch the premade mixers and create each drink from scratch, it will take some time but word will get around that you make the best cocktails in town. How big is your wine list? Think about starting a "wine" night where you offer all glass pours for $7. Consider doing a beer or wine dinner. It generates excitement just not for the customers but for the staff also. Use it to lead off a month long promotion featuring those wines or beers. Keep a leader board and have a contest for the staff to see who can sell the most bottles of wine, the most pints of beer, the most old-fashioneds, etc.
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