Reply to After dinner drinks – great margin but dropping sales

Hi Liquid Man, I believe there is still profit to be made from the pre and post dinner drinking occasion. Maybe look beyond limiting your offer just to Cognac. We've had great success recently buy recommending Zacapa rum after meals and serving it with home made fudges and chocolates. Perhaps you could produce a small menu with one sipping rum, one cognac and a few whiskies etc. Key is ensuring that your serve staff can confidently sell the spirits bytelling the story of what it is and where it comes from – paint the picture for the diner. It's a great addtional margin generator and a large group can get through half a bottle easily. Good luck with it all. More

Board: Cocktails, Spirits, Beers & Soft Drinks | 14-02-2010 | Read the thread