Another spirit ?

Jim_K · BBQ Fan Joined: 26 Dec 2008 Posts: 244 Location: SW Va

I was reading the thread that 4Littlepigs started
http://www.thesmokering.com/forum/viewtopic.php?t=23903
And I like him don't want to start a war but would like some opinions on this.
Starting on where I left off on that thread My wife has often said this about eating at places where spirits are served. If people want to drink insted of eating why dont they go to a bar. Now don't get her wrong she drinks on occation and so do I but when we are ready to eat we like to eat.
Now Im talking about a Resturant in this thread and not a bar.
Lets say there are costomers waiting in line to eat, and lets use a table for 4 setting. I say a good average time for meal prep and consuming the food would be around 45 min. Ok now factor in 2-3 after meal drinks at that table for 1 or 2 of the 4 setting at the table. that could be around another 30 min or longer depending on how fast they drink and the service to them.
Would you make more $$ from 2-3 drinks compared to another group of 4 eating at that table in the 30 min of extra time the first group is drinking?

BBQMAN · Posted: Feb 05 2009 Post subject:

If you serve alcohol at your place of business, it's your responsibility (as long as they are in control and should be served) to serve them!

I don't often see people go to a raunt and sit down at the tables instead of the bar to drink, so I'm really not seeing the issue? Most raunts that serve alcohol also have a bar similar to Sugars new place.

Some establishments here (it's a tourist destination) will not serve just alcohol- you need to also order a meal. So problem solved!

To answer your question directly, profit margin is I believe higher for a table full of drinkers as opposed to a table full of just dinner clients.

The ideal situation is that they are both eaters AND drinkers! Very Happy

Valentines day is coming up, and I usually take the wife out to dinner. Us locals have a hard time doing that because of all the tourists out spending their money. We often have drinks and dinner in the bar area because waiting for a table for two hours just ain't gonna happen! Maybe if the "bar police" were in force we could get a table! Laughing

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Jeff Hughes · Posted: Feb 08 2009 Post subject:

I drink(wine and beer). I'm also polite. If I or someone at my table wants to continue drinking after dinner, and the restaurant has customers waiting, we move to the bar. What's the big deal?
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marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

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HarvestMoon · Posted: Feb 08 2009 Post subject:

BBQMAN · Posted: Feb 08 2009 Post subject:

Michael had a 15 TOP at the bar and grill Thursday.

And while they all ate dinner, the bar bill alone was $1100.

I highly doubt the food bill averaged $73 per guest............................

I agree with Jeff, I'm just not seeing a problem here.
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sseige · Posted: Feb 08 2009 Post subject:

Turning tables is nice but maximizing tickets is key.

how many 4 tops do you have to turn with 4 pulled pork sandwiches?
7x4 + 2 waters + 2 soft drinks= $32/4=8

7x4 + 6 dom beer@ 3.50+ 2 dom draft @ 2 and 2 prem draft@ 3= $59/4=14.75

not everyone at a table will order drinks nor will they always drink this amount but the potential is there.

now maybe you turn every table every 45 min from the time you open till you close and dont have to spend a dime on marketing and I would say your in a great position my friend. but now what, your maxed? get a bigger place?
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dietzy · BBQ Fan Joined: 15 Apr 2008 Posts: 164

BBQMAN · Posted: Feb 09 2009 Post subject:

I wasn't there Rob, but I'm guessing they were there for dinner, and stayed for some drinks and a few rounds of darts and/or pool.

I agree with Steve's assesment above, which pretty much said it all on the profit issue.
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dietzy · BBQ Fan Joined: 15 Apr 2008 Posts: 164

Dang, BBQMAN, I was waiting for some story about $15 drinks. Something I can just shake my head at. Your letting me down.lol

My thought on the original question is I pretty much agree with all the previous posts. I will add that this problem (customers staying at the table after they eat) will occasionally happen whether you serve alcohol or not. You could have a table finishing their coffee, visiting , and solving the world's problems. It's something you just have to deal with.

Rob

Pit Boss · Posted: Feb 11 2009 Post subject:

After 7-9 mixed drinks, I would hate to be standing anywhere near one of those guys throwing darts.
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Harry Nutczak · Posted: Feb 11 2009 Post subject:

increasing your per-check averge is always good, no mater if it is drinks or desserts or whatever. if they customers are there spending money, get them to spend more of it while they are there.

If you are lucky enough to have people waiting to get a table, why not start emptying their wallets during their wait by serving them beer or wine.

If you are tryng to turn tables and the party wants to sit and drink, there are several tactful and creative ways to do so and not piss anyone off in the process.
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