Ethos bcb 2012

SPEAKEASY BARS

How to?

Presented by:Dushan Zaric

Wednesday, Oct. 10th, 2012Wednesday, October 10, 12

http://www.slideshare.net/dzaric

Wednesday, October 10, 12



Dushan Zaric

* 18 + years of Experience behind Bars

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

* Principal Bartender

* Consultant

* Author

* Trainer

* Yogi


SPEAKEASY BARS

How to?


What makes a Restaurant or a Bar

Successful ?


New Bar-Restaurant anywhere in the world

General Formula:



General Formula:

LOCATIONWednesday, October 10, 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, October 10, 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, October 10, 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, October 10, 12

Marketing & PR


Most restaurants still fail....


"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."


Cornell University and Michigan State University

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


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 5 - 60% had gone south.

YEAR 10 - 70% had failed.Wednesday, October 10, 12

30% Success Ratein 10 years


yet...





Simon SinekWednesday, October 10, 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, October 10, 12

WHAT


HOW

WHAT


WHY

HOW

WHAT


People buy “why you do it” and not

what you do!


FOOD & COCKTAILS


FOOD & COCKTAILS

WHAT


BEST SERVICE, INGREDIENTS, ETC...

FOOD & COCKTAILS

WHAT



FOOD & COCKTAILS

HOW

WHAT


ETHOS


FOOD & COCKTAILS


ETHOS

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

aspirations.


YOU

Management

Bartenders, Servers

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

Guests



YOUR STAFF






YOUR GUESTS




“If you hire people just because they can do a job, they’ll work for your money. But if you hire people who believe what you believe, they’ll work for you with blood and sweat and tears.” (Simon Sinek)




?Wednesday, October 10, 12

VIELEN DANK





Documents

Ethos bcb 2012