"€16 for a cocktail? You must be joking!"
Before you complain about the price of the cocktail try and think about every aspect that caused such a price.
Think about ingredients. Usually precisely prepared for the cocktail to maximize the taste and flavor. Think about the rent, energy, and taxes.
Every owner of the bar or the restaurant has to pay lots of money to keep their business running.
Think about the value of labor. It's not just about the bartender who prepares your cocktail. But also about the head bartender, who created the recipe and design. And don't forget barback, manager..
Think about the quality. Do you enjoy the beautiful service? Do you like those comfortable chairs? Wow, those lights and design right? To buy and keep it in good condition also cost lots of money.
It is fair to expect a lot if you have to pay a higher price for your cocktail. But it is also fair to know what is hidden behind the price tag.
Being aware that a bar is a business and numbers are an essential part of it is the alpha and omega of further growth. However, the fact that money is at the heart of the operation does not necessarily mean that it is absent of all emotion, it’s quite the contrary. We sell people experiences and emotions, whether through cocktails, food, coffee, hospitality or our attention. These two seemingly contrasting concepts go hand in hand and every bartender, manager, owner of the business or even guest should be aware of it.
More about the economics & management in gastronomy can be found in my book - chapter No Money, No Honey.Before you complain about the price of the cocktail try and think about every aspect that caused such a price.
Think about ingredients. Usually precisely prepared for the cocktail to maximize the taste and flavor. Think about the rent, energy, and taxes.
Every owner of the bar or the restaurant has to pay lots of money to keep their business running.
Think about the value of labor. It's not just about the bartender who prepares your cocktail. But also about the head bartender, who created the recipe and design. And don't forget barback, manager..
Think about the quality. Do you enjoy the beautiful service? Do you like those comfortable chairs? Wow, those lights and design right? To buy and keep it in good condition also cost lots of money.
It is fair to expect a lot if you have to pay a higher price for your cocktail. But it is also fair to know what is hidden behind the price tag.
Being aware that a bar is a business and numbers are an essential part of it is the alpha and omega of further growth. However, the fact that money is at the heart of the operation does not necessarily mean that it is absent of all emotion, it’s quite the contrary. We sell people experiences and emotions, whether through cocktails, food, coffee, hospitality or our attention. These two seemingly contrasting concepts go hand in hand and every bartender, manager, owner of the business or even guest should be aware of it.
More about the economics & management in gastronomy can be found in my book - chapter No Money, No Honey.
