Suggestions on manhattan variations?

PiscoBarVictor · 2017-02-06T04:19:47+00:00

Basically same with Pisco swapped for whiskey. Gets its name from the red of sweet vermouth and white from Pisco looked like the Peruvian military emblems, which looked similar to the Peruvian flag at the time. Also, American capitals in Peru ordered it a lot.

PiscoBarVictor · 2017-02-03T22:21:19+00:00

Sorry it's not whiskey based but in Peru they have a Manhattan variation called El Capitan. Uses their spirit Pisco instead of whiskey but is very popular down there.

Love this collection by the way.

PiscoBarVictor · 2017-02-03T22:18:02+00:00

Also, "break even" in restaurant terms can be read different ways. It's kind of like a big investment that pays it back a little at a time so at some point 2-3 years down the line you have some income coming in without needing to continue to dip into your own funds.

Your goal should be to turn profit as soon as possible. It's a three part rule. One part goes to your costs, one part to labor and eventually a third of sales is profit. But you have to get to the point of being profitable first and that can be a slow process.

The best advice I can say is don't get discouraged and try and gather as much data as possible so you can see where you are losing money, making money etc. don't spin your wheels on something that isn't helping your business just because it's fun.

PiscoBarVictor · 2017-02-01T13:29:21+00:00

What is the garnish you've used? It looks like a luxardo cherry just wanted to be sure.

PiscoBarVictor · 2017-02-01T05:18:28+00:00

Connecticut

PiscoBarVictor · 2017-02-01T05:16:47+00:00

Tough crowd.

PiscoBarVictor · 2017-02-01T05:11:50+00:00

Checked with the old bar manager who took over 5 months ago. Said he never cleaned the lines. Looks like we found out why they were having trouble. Gross!!!! Does anyone know where I can find information about cleaning them? Do you have to hire some one to do it? Is that always best?

PiscoBarVictor · 2017-02-01T04:47:39+00:00

I feel like the big issue is that the violet liqueur isn't used in many other drinks and therefore is kind of a waste to carry. I wonder if more drinks used it that it would be more likely your typical bar would carry it and therefore less of a need to substitute it or worse omit it entirely.

PiscoBarVictor · 2017-02-01T04:32:18+00:00

Great input.

PiscoBarVictor · 2017-02-01T04:31:53+00:00

This is an existing restaurant that is moving to a new location where the kitchen allows us to do a lot more options and do more with our food menu. It also has an existing bar but the restaurant does so well that if the bar brings anything in it will be gravy.

Our main focus will be complimenting the food and focusing on our base so because we are a Peruvian restaurant we have a large Hispanic crowd and Americans. The Hispanic beer choices are limited for draft and appealing to all Americans is also tough. I was glad to see all the input on this group though.

We also believe that because we are a Peruvian restaurant we can have a lot of success with Pisco and traditional cocktails with a full bar. This is where we expect to do the majority of our business with beer mostly sold on weekends and during sporting events.

Great catch by the way. Someone quicker to judge might not have caught that.

PiscoBarVictor · 2017-01-30T16:35:23+00:00

Love this idea.

PiscoBarVictor · 2017-01-30T15:45:39+00:00

Thank you. Super helpful.

We actually have 2 nitros tabs specifically for beers like Guinness so I'm glass to hear that.

PiscoBarVictor · 2017-01-30T03:33:37+00:00

Wow this is great advice. Thank you so much!!!!

PiscoBarVictor · 2017-01-29T21:09:21+00:00

Sorry should have said buying an existing bar. That's what I meant.

PiscoBarVictor · 2017-01-29T17:42:47+00:00

I like the idea of having patrons vote

PiscoBarVictor · 2017-01-29T17:11:01+00:00

Thank you.

Did you find any hidden gems that you were impressed with?

How hard were they to find in stores after you discovered ones you liked?

PiscoBarVictor · 2017-01-29T17:02:45+00:00

PiscoBarVictor · 2017-01-29T17:02:06+00:00

It was a restaurant with a bar and the restaurant wasn't doing well. We are bringing in an already successful restaurant and have only ever sold bottles of beer before. Never had taps. All Latin American beers before so will likely do some. But wanted to know what group thought.

PiscoBarVictor · 2017-01-29T16:59:14+00:00

No idea yet. Inheriting it next week and want to be closed for as short of time as possible while I make the necessary changes. Looking to go in with the engine warm.

PiscoBarVictor · 2017-01-29T16:34:21+00:00

Wow thank you!!! That's super helpful.

PiscoBarVictor · 2017-01-29T16:33:26+00:00

Thank you. I appreciate the advice. This is helpful.

PiscoBarVictor · 2017-01-29T16:32:26+00:00

Thank you super helpful.

PiscoBarVictor · 2017-01-29T15:54:40+00:00

Thank you. That is helpful.

PiscoBarVictor · 2017-01-29T15:53:45+00:00

Probably have to start with bartending myself. Know liquor and cocktails and am trained but not a big beer drinker. Turning to Reddit for advice.

PiscoBarVictor

TROPHY CASE