1. DEVELOPING EFFICIENTCOCKTAIL PROGRAMSBOBBY HEUGEL

2. 3 PRIMARY EFFICIENCY AREAS1. MENU & DRINK DEVELOPMENTDO YOUR DRINKS AND COCKTAIL MENU MATCH THE VOLUMEOF THE BAR AND EXPECTATIONS OF YOUR GUESTS?2. BAR DESIGNDOES YOUR BACKBAR LAYOUT AND BAR DESIGN ENHANCESERVICE?3. STAFF TRAININGIS THE STAFF CAPABLE OF EXECUTING YOUR BAR CONCEPT INAN EFFICIENT AND KNOWLEDGABLE MANNER? 3. MENU & DRINK DEVELOPMENTDO YOUR DRINKS AND COCKTAIL MENU MATCHTHE VOLUME OF THE BAR AND EXPECTATIONSOF YOUR GUESTS? 4. EXAMPLES OF EFFICIENT MENUSMANIFESTO KANSAS CITYBOILERMAKER NEW YORK CITYDEATH & COMPANY NEW YORK CITYTHREE DOTS & A DASH CHICAGOANVIL BAR & REFUGE HOUSTONTHE PASTRY WAR - HOUSTON 5. HYPOTHETICAL 6 DRINK MENUDRINK #1: LIGHT SPIRIT, JUICE, SHAKEN, LOW COST %,LOW PREPARATION, LOW PRICE, POPULAR WITH FUN NAMEDRINK #2: LOVEABLE DARK SPIRIT, STIRRED, LOW COST %,LOW PREPARATION, MEDIUM PRICE, CONNECTS W BAR IDENTITYDRINK #3: INTERESTING BUT COMPREHENDABLE INGREDIENTS,MEDIUM-HIGH COST %, MEDIUM PREPARATION, HIGH PRICEDRINK #4: LIGHT SPIRIT, JUICE, SHAKEN, LOW-MEDIUM COST %,HIGH PRICE, MEDIUM PREPARATION, GREAT PRESENTATIONDRINK #5: ASSERTIVE SPIRIT, STIRRED, HIGH COST %,MEDIUM PREPARATION, HIGH PRICE, COCKTAIL LOVERS DRINKDRINK #6: A FLEXIBLE POINT OF PRIDE FOR THE BAR, HIGH COST%,DIFFICULT PRESENTATION, COMPLICATED NAME WITH A STORY 6. BAR DESIGNDOES YOUR BACKBAR LAYOUT ANDBAR DESIGN ENHANCE SERVICE? 7. LARGEST DESIGN ERRORS COMMITTEDBY COCKTAIL BARS:#1: POSes AND REGISTERS PLACED ON BACKBAR INSTEAD OFBELOW BAR FACING GUESTS#2: TOO FEW SPEED RAILS WITH TOO MANY DRINK INGREDIENTS#3: TOO MANY PRODUCTS ON BARTOP, LIMITING GUESTINTERACTION#4: GUESTS HAVE LIMITED ACCESS TO DRINK MENUS#5: RELYING TOO MUCH ON FLOOR SERVICE AS A MEANS TO SAVEMONEY ON BACKBAR COST#6: PLACEMENT OF SMALL BARS AT THE END OF NARROW ROOMS#7. BARTENDERS SHOULD ONLY BE MAKING DRINKS AT PEAKVOLUME! 8. THE PDTCOCKTAILBOOK 9. NOMAD 10. ANVIL BAR & REFUGE 11. JULEP 12. JULEP SERVICE BAR 13. STAFF TRAININGIS THE STAFF CAPABLE OF EXECUTING YOUR BARCONCEPT IN AN EFFICIENT AND KNOWLEDGABLEMANNER? 14. EVOLUTION OF CRAFT COCKTAILTRAINING:1. STANDARDS OF SERVICE: HOSPITALITY RULES AND CULTURE2. COCKTAIL RECIPES: HOUSE SPECS FOR DRINK MENU3. PRODUCT KNOWLEDGE: SPIRITS AND COCKTAIL TASTE &HISTORY4. SPEED & EFFICIENCY: QUICKLY MAKING *ROUNDS* (NOTDRINKS) WITH SPEED WHILE JUGGLING MULTIPLE GUEST NEEDSWITH FORESIGHT5. COCKTAIL DEVELOPMENT: ADJUSTMENT OF HOUSE SPECS,CLASSIC COCKTAIL RESSURECTION, & ORIGINAL COCKTAILCREATION6. COCKTAIL FINANCIALS: CAPABLE OF CALCULATING COCKTAILCOST AND CONSIDERING MENU DESIGN7. MANAGEMENT TRAINING: INVENTORY PROCEDURES, PRODUCE& SPIRIT ORDERING, SCHEDULING, LABOR ANALYSIS, SALESFORECASTS 15. WEEK ONE: THE DEER IN THEHEADLIGHTSSHIFT ONE: Bar Profile & GoalsSHIFT ONE: Basic Rules of ServiceSHIFT ONE: Basic Bar TourSHIFT TWO: Day One TestSHIFT TWO: Rules of Cocktail MethodologySHIFT TWO: Glossary of Bar TermsSHIFT TWO: POS TrainingSHIFT TWO: Proper Bar Maintenance & ServiceProceduresSHIFT TWO: Bar Opening ProceduresSHIFT THREE: Day Two TestSHIFT THREE: A Basic History of Cocktails & SpiritsSHIFT THREE: 8 House Cocktail RecipesSHIFT THREE: Bar Closing Procedures - General BarCleaningSHIFT FOUR : Day Three TestSHIFT FOUR: Food TrainingSHIFT FOUR: Bar Closing Procedures - Bottled ProductsSHIFT FIVE: Week One Materials One Test 16. WEEK TWO: THE BROKEN SPIRITSHIFT ONE: Glossary of Bar Terms TestSHIFT ONE: 100 List Recipes Part 1 - 50 CocktailsSHIFT ONE: Basic Beer KnowledgeSHIFT ONE - SHIFT FOUR: Read Imbibe by David Wondrich pgs 1-97SHIFT TWO: Basic Beer Knowledge TestSHIFT TWO: 100 List Test Part 1 17. WEEK THREE: THE SHAKY LEGSSHIFT ONE: 100 LIST Recipes Part 2 51 CocktailsSHIFT ONE: Basic Fortified Wine KnowledgeSHIFT ONE - SHIFT FOUR: Finish Imbibe by David WondrichSHIFT ONE: Basic Fortified Wine Knowledge TestSHIFT TWO: 100 List Test Part 2SHIFT TWO: Imbibe Test 2 18. WEEK FOUR: THE TIRED SOLDIERSHIFT ONE: The Basics of Cocktail Balance- CitrusSHIFT TWO: The Basics of Cocktail Balance- StirredSHIFT THREE & FOUR: The Basics of Speed & EfficiencySHIFT TWO - SHIFT FIVE: Create 3 Twists on 3 Primary ClassicsSHIFT ONE SHIFT FOUR: Read Harry Johnson's Bartender ManualSHIFT FIVE: Week Four Materials Test 19. WEEK FIVE: THE SERVERTUESDAY MEETING: 3 Twists on Classics PresentationSHIFT ONE: The Basics of Cocktail Creation - TikiSHIFT ONE - SHIFT THREE: Read Setting The Table by Danny MeyerSHIT FOUR: Setting the Table Test 20. WEEK SIX: THE BALANCING ACTTUESDAY MEETING: Speed & Taste Test: 4 Pre-Determined DrinksSHIFT ONE: The Basics of Spirits Tasting- RumSHIFT ONE - SHIFT THREE: Read Assigned Reading Material on RumSHIFT ONE SHIFT FOUR: Tiki Cocktail CreationSHIFT FOUR: Rum TestSHIFT FOUR: Blind Taste Test- Rum 21. WEEK SEVEN: THE TRIPLE THREAT -PART 1TUESDAY MEETING: Present Tiki CocktailTUESDAY MEETING: Speed & Taste Test: 5Random DrinksSHIFT ONE: The Basics of Spirits Tasting- WhiskeySHIFT TWO: The Basics of Cocktail Creation Part 1SHIFT THREE: Advanced Speed & Efficiency Training Part1SHIFT ONE - SHIFT THREE: Read Assigned ReadingMaterial on WhiskeySHIFT FOUR: Whiskey Test-SHIFT FOUR: Blind Taste Test- Whiskey 22. WEEK EIGHT: THE TRIPLE THREAT PART 2TUESDAY MEETING: Speed & Taste Test: 10Random DrinksSHIFT ONE: The Basics of Spirits Tasting Part 2SHIFT TWO: The Basics of Cocktail Creation Part 2SHIFT THREE: Advanced Speed & EfficiencyTraining Part 2SHIFT ONE - DAY FOUR: Read Assigned ReadingMaterial on GinSHIFT FIVE: Week Eight Materials TestSHIFT FIVE: Speed & Taste Test: 30 Random DrinksSHIFT FIVE: Blind Taste Taste 2 23. WEEK NINE: THE TRIPLE THREAT PART3SHIFT ONE: The Basics of Spirits Tasting Part 3SHIFT TWO: The Basics of Cocktail Creation Part 3SHIFT THREE: Advanced Speed & EfficiencyTraining Part 3SHIFT ONE - DAY FOUR: Read Assigned ReadingMaterial on AgaveSHIFT FIVE: Week Nine Materials TestSHIFT FIVE: Speed & Taste Test: 40 Random DrinksSHIFT FIVE: Blind Taste Taste 3 24. WEEK TEN: NOVICE BARTENDER PART1SHIFT ONE: Basic Inventory ProceduresSHIFT TWO: Basic Beer System MaintenanceSHIFT THREE: Sourcing & Retooling ClassicRecipesSHIFT ONE - SHIFT FOUR: Finalize An OriginalCocktailSHIFT ONE - SHIFT FOUR: Read AssignedReading Material on BrandySHIFT FIVE: Week Ten Materials TestSHIFT FIVE: Speed & Taste Test: 50 Random DrinksSHIFT FIVE: Blind Taste Taste 4SHIFT FIVE: Original Cocktail Presentation, Recipe, andTaste Test 25. WEEK ELEVEN: NOVICE BARTENDER PART 2SHIFT ONE: Basic Cocktail & Spirits Cost & PricingSHIFT ONE - SHIFT FOUR: Source 5 ClassicsCocktails Not Standardized at AnvilSHIFT ONE - SHIFT FOUR: Calculate Cost forOriginal Cocktail; Finalize RecipeSHIFT ONE - SHIFT FOUR: Read AssignedReading Material on Cocktail MenusSHIFT FIVE: Week Eleven Materials TestSHIFT FIVE: Speed & Taste Test: 50 Random DrinksSHIFT FIVE: Blind Taste Taste 5SHIFT FIVE: Original Cocktail Presentation, Recipe, andTaste Test with Pricing 26. WEEK TWELVE: NOVICE BARTENDER PART 3THE FINAL TEST!SHIFT ONE: Basic Cocktail Menu DevelopmentSHIFT TWO: Global Cocktail Bars & Cocktail Personality ProfilesSHIFT FIVE: Week Twelve Materials TestSHIFT FIVE: The 100 List Speed & Taste Test: Serve the 100 List Publicly for $1 EachSHIFT FIVE: The Ultimate Blind Taste Test: 50 Spirits 27. DONT IGNORE SUPPORT STAFF!1. PRODUCT LOCATION & NAMES: SPIRITS AND PRODUCE2. COCKTAIL INGREDIENT PREP: HOUSE PROCEDURES FORINGREDIENTS: SYRUPS, INFUSIONS, SHELF LIFE, ETC.3. YIELD ANALYSIS: JUICE YIELDS AND OTHER FRESH NETS4. LINEN COST: CONSIDERATE USE OF LINENS AND CHEMICALS5. GLASSWARE PROCEDURES: FORECASTING FUTURE NEEDS,DISHWASHING PROCEDURES, STORAGE, ETC.6. GARNISH: PREPARATION, STORAGE, ETC.7. STAFF INCLUSIONS: MAKE THEM PART OF THE BAR TEAM, NOTBARTENDER SERVANTS!