We wanted to replace all the crazy espresso martini business with something consistent across all locations. The solution we came up with was to promote an easier to make but exciting new coffee-based cocktail to put on the menu. Also, because we had two other locations who were not using the recipe with Aperol, my GM got in trouble by the Operations Manager for fucking with the brand’s consistency. I had to write up the bartender who changed the recipe because it totally fucked up our sales, COGs, and inventory. We ended up comping like half of their drinks. My bartenders working the event had to nix the Aperol and just use a regular recipe halfway through the party. I had at least 2 other Aperol drinks on my menu that I was accounting inventory for based on sales, but NOT for espresso martinis, so we ran out of Aperol. The drink of choice for the party? YUP, you can guess. Again, I still don’t know that we’re blowing through Aperol so fast because of the espresso martinis. Well one night we hosted a bachelorette party on our deck bar. One top of that, the joint got positively called out on Yelp for the espresso martinis, and they became super popular in general. However, he never ran it by me, so the key ingredient of Aperol was depleting faster than I knew. When I was Beverage Manager at a hip Biergarten/bakery, one of my bartenders brought in a new recipe for an espresso martini that was fucking delicious. And then the night gets crushed by espresso martinis being the most popular drink just behind our signatures. But then other people see one go out and they order it too. The time it took to pull the shot, cool it, and get it back in the rotation of the other drink tickets was stupid enough. I have immense trauma as a bartender/barista with espresso martinis. No espresso martini recipe, but some story time and bonus at the end:
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