What makes a Restaurant or Bar Work?

What makes a Restaurant or a Bar

Successful ?

Presented by Dushan Zaric

Wednesday, November 7, 12

http://www.slideshare.net/dzaric

Dushan Zaric

* 18 + years of Experience behind Bars

* Co-Owner of Employees Only and Macao Trading Co NYC

* Principal Bartender

* Consultant

* Author

* Trainer

* Yogi

New Bar-Restaurant anywhere in the world

General Formula:

LOCATIONWednesday, November 7, 12

General Formula:

LOCATION

* Foot Traffic

General Formula:

LOCATION

* Foot Traffic

* Corner - if possible

General Formula:

LOCATION

* Foot Traffic

* Existing fixtures - ideally

General Formula:

LOCATION

* Foot Traffic

* Supportive Community

General Formula:

LOCATION

* Foot Traffic

* Supportive Community

* Great deal on the lease

General Formula:

CONCEPT Wednesday, November 7, 12

General Formula:

CONCEPT

* Products (Food & Drink)

General Formula:

CONCEPT

* Design

General Formula:

CONCEPT

* Design

* Profitability & Business Plan

General Formula:

CONCEPT

* Design

* Logistics

General Formula:

CONCEPT

* Design

* Logistics

* Hours of Operation

General Formula:

SERVICE Wednesday, November 7, 12

General Formula:

SERVICE

* Team

General Formula:

SERVICE

* Team

* Training

General Formula:

SERVICE

* Team

* Training

* Hospitality

General Formula:

LOCATION

General Formula:

LOCATION CONCEPT

General Formula:

LOCATION CONCEPT SERVICE

General Formula:

LOCATION CONCEPT SERVICE

$$$Wednesday, November 7, 12

Marketing & PR

Most restaurants still fail....

Cornell University and Michigan State University

Study of restaurants in three local markets over a 10-year period:

"beyond muddled concepts, failure seemed to stem in large part from an inability or unwillingness to give the business sufficient attention, whether due to lack of time, passion or knowledge."

YEAR 1 - 27% of restaurant startups failed;

YEAR 4 - 50% of those restaurants were no longer in business;

YEAR 5 - 60% had gone south.

YEAR 10 - 70% had failed.Wednesday, November 7, 12

30% Success Ratein 10 years

yet...

Simon SinekWednesday, November 7, 12

Simon Sinek’s

The Golden Circle

WHY:What's your purpose? What's your cause? What's your belief? Why does your organization exist? Why do you get out of bed in the morning?

And why should anyone care? Wednesday, November 7, 12

People buy “why you do it” and not

what you do!

FOOD & COCKTAILS

BEST SERVICE, INGREDIENTS, ETC...

FOOD & COCKTAILS

The characteristic spirit of a culture, era, or community as seen in its beliefs and

aspirations.

Management

Bartenders, Servers

Apprentices, Bus Boys, Food RunnersDoor People, Kitchen People,

Guests

What is Hospitality?

Legendary NYC Restaurateur

“ Service is a monologue-we decide how we want to do things and set our own standards for service. Hospitality, on the other hand is a dialogue. To be on a guest’s side requires listening to that person with every sense, and following up with a thoughtful, gracious, appropriate response. It takes both great service and great hospitality to rise to the top.” Danny Meyer – Setting the Table

Service is like a sheet of music

Hospitality is how you perform it

* Trickles down from top to bottom

* Becoming aware of Mental Afflictions (Negative Emotions)

* Neutralizing Mental Afflictions

* Neutralizing Mental Afflictions:

- Exchanging Self for the Other

- Influencing Others by Example

Exercise # 1

What qualities do you look for in your server?

What kind of server do I wish to be?

Why am I a professional server?

Stay on the POSITIVE !

Don’t sweat the details…

Contentment:

–noun

1. the state of being contented; satisfaction; ease of mind.2. Archaic . the act of making contentedly satisfied.

— adj

1. mentally or emotionally satisfied with things as they are 2. assenting to or willing to accept circumstances, a proposed course of action, etc

“It all depends on how we look at things, and not how

they are in themselves” – Carl Gustav Jung

Every impression we receive is affecting us

subjectively!

Remember - You never know who is sitting in front of

you...

3 Main Objectives for every Server

FILL ME!!!

First Second

Third and MOST Important!

Customers leave HAPPY

“Your most important job as a bartender is to think about how you can make a cocktail that the guest will think is great. Never forget this. This is fundamental if you want to master the way of the cocktail”. - Master Kazuo Uyeda, Cocktail Techniques

Step 1:

Realizing the importance of proper Service attitude

Step 1:

Realizing the importance of proper Service attitude

Step 2:

Visualizing oneself as the perfect professional and example to others

Step 2:

Visualizing oneself as the perfect professional and example to others

Step 3:

Building the Working Character: Becoming the Vision

Re-Identify !

Reality of the Situation

I I I I I I I I I I

Me as I think I am Me as I really am

Me as I think I am

Y’all don’t know me!

Me as I really am…

Or… actually, it’s more like

How do we confirm this for

ourselves?

Usually it’s:

ME OBSERVINGOBJECT

orPHENOMENON

OBSERVATION

But, the Trick is:

Self-Observation

ME OBSERVING SELF &

OBJECTor

PHENOMENON

AT THE SAME TIME !

Or, more simply…

Me, working…

Me, remembering to watch myself…

Me, beginning to witness, inviting clarity…

Me, Witnessing (observing) Self, While Working…

The Marble Exercise

Remember

1)  What is my responsibility to the situation?

2)  What does this person need to hear right now?

3)  How can I help?

4)  How can I make the situation better?

Mechanics of “Attention”

Good night’s rest….

… Charges our batteries ….

… and our Energy or “Force” flows easy, Providing nourishment.

Our Attention is therefore free, not constricted and easily directed.Wednesday, November 7, 12

… In the Morning, I start my day…

… the News sucks…I get “involved”, “identified”, “excited”, . . .

Clog of negativity

Attention is captured

Life Force, Energy, ...Wednesday, November 7, 12

… Then a phone call from work …

“ the other Bartender is sick. Can you work a double today?”

… sure, I say yes. But inside I am not happy…What about my plans? Did he HAVE to get sick today??? Poor me…

Blah, Blah, Blah…

More clogs of negativity

Traffic sucks too…

The President is in town. I am going to be late for work…

More and more clogs of negativity

… Finally, at work instead of

… I feel like…Wednesday, November 7, 12

… I am shoveling coal all night…

…and then I look for remedy in the

wrong place…

… and very soon, it’s the usual terror of the situation!

And at the end of the night…

Sad…

Can I change this?

Yes! Easy…

… In the Morning, I start my day…

…I enjoy my coffee and juice. I focus on the positive. I don’t let my self get captured. The News is always the same…it is always bad…that is what they are selling.

… Then a phone call from work …

“ the other Bartender is sick. Can you work a

double today?”

Sure. I’ll be there. “Oh Well…Poor Steve with a flu. Too bad I need to cancel my plans for the night. But Steve is in

trouble and he needs me to help him out”.

Traffic is jammed…

The President is in town. It seems that I’ll be late for work, there isn’t much I can do about it…I better call and

let them know.

… Finally, at work,

I Rock…Wednesday, November 7, 12

… and Roll…

I am not emotionally identified, and hence not prone to drama…

I am observing myself in Real-Time.

Mindfulness arises as a consequence.

Taking the suffering and imagination away.

My Attention is free and I focus it outwardly on

Serviceand inwardly on

Clarity, Stability & Intensity!Wednesday, November 7, 12

And so…by the End of the Night…

… AndWednesday, November 7, 12

… my battery is Full !

Best Practices:* Get enough sleep every night - especially before a shift

* Have regular physical exercise

* Cultivate quieting down (meditating) before shift

* During shift, in times of stress, return to your breath

How will this affect me in

reality?

1) My life in general will get better for I will be more aware of myself and

other people.

2) My hospitality and service will enhance naturally as a

consequence of my understanding.

1200 sq. ft., open 70 hours/week. Full restaurant 2008: 139,443 cocktails sold + 97,098 highballs &

straight liquor.

Total spirit revenues: $4, 620,000.

3) The quality of my cocktails will increase since I will be aware of myself

when I am making them!

1 1/4 ounces (37 ml) Plymouth Gin

1 1/4 ounces (37 ml) Campari

1 1/4 ounces (37 ml) Sweet (Italian)

vermouth

1 orange twist, for garnish

DirectionsPour all ingredients into a mixing glass. Add large cold ice and stir for 40 revolutions. Strain into a chilled cocktail glass. Garnish with orange twist.

Negroni

How and Why is this happening?

Distilled Spirits contain between 50-60% Water

Fresh squeezed Juices, Syrups, Tonics & Cordials

between 70-85% Water

Plus dilution from a healthy shake or a proper stir

Means that a cocktail is almost 80% water!

Can my mood, the quality of my inner state, my mindfulness, influence the water

molecules?

Masaru Emoto claims that it can.

“Gratitude”

“Love”Wednesday, November 7, 12

“Compassion”Wednesday, November 7, 12

“Peace”

“Anger”Wednesday, November 7, 12

“Hate” Thoughts of murder

“Of course it matters in what kind of mood I am

when I enter the distillery”. – Miles Karakasevic, 12th

generation Master Distiller, Domaine Charbay

Remember Grandma’s cooking?

With her cooking she wanted to please you. Your happiness was

her only goal.

That’s why it tasted so good. It was loaded with a special

ingredient…

… [Fill in the Blank] …

?Wednesday, November 7, 12

What makes a Restaurant or Bar Work?

Education

Meridians Restaurant & Bar

Restaurant & bar dallas

Bar & restaurant chairs

RESTAURANT & BAR BIG LIGHT BITES - heathrow.com · RESTAURANT & BAR RESTAURANT & BAR ESPRESSO MARTINI £7.95 Tia Maria, Absolut Vodka and Freshly Pulled Coffee MIMOSA £6.25 Prosecco

RESTAURANT CREAM BAR Raw - capemaydrydock.com · restaurant cream bar raw

Colonial House Restaurant & Bar

Academy deli bar restaurant

Zagara Restaurant Buongiorno Restaurant Liolà Trattoria ...€¦ · - Buongiorno Restaurant - Liolà Trattoria & La Piazzetta - Amare Restaurant & Bar - Pool Bar & Infinity Pool

BANKERS HILL Bar + Restaurant

Restaurant and Bar Guide

Aki Va Restaurant & Bar

September Bar & Restaurant Promotions

Summit Restaurant and Bar

Relish · Restaurant & Bar

Bar/ Restaurant Opportunity

BAR & RESTAURANT AUCTION

– R1...Canary Wharf – 5mins (274 shops, bars, restaurants and cinema) Retail Retail Restaurant/ Bar Atrium Atrium Restaurant/ Bar Restaurant Restaurant Restaurant Restaurant/ Bar

NEWLY RENOVATED BAR & RESTAURANT PRIME LOCATION · NEWLY RENOVATED BAR & RESTAURANT PRIME LOCATION PROPERTY FEATURES • Newly renovated bar & restaurant premises in prime downtown

· Azure Restaurant Slash Bar AVA Restaurant Slash Bar Azure Restaurant Slash Bar (852) 3518 9330 AVA Restaurant Slash Bar (852) 3550 0262 NE')ígŽGrand Hyatt . 2015F-1Ê1 a (852)

Packards Restaurant and Bar