Don't like it? Do it yourself. - General Tiki

BB Bongo Bungalow Member Indiana Joined: Aug 20, 2007 Posts: 1295	BB Bongo Bungalow Posted posted on Sun, Sep 16, 2007 3:29 AM On 2007-09-15 19:05, GatorRob wrote: If your vision ever becomes a reality, Bongo, all I can say is please hire someone like Martin as a consultant. Serving high quality tropical drinks in a high volume establishment is a very difficult thing to do. Margaritas have 3 ingredients. Zombies around 10. The art of making good tropicals in any bar, high volume or not, is nearly extinct. Good point GatorRob. Cheap mixes sure don't cut it. Fresh ingredients make a world of difference. Our on-the-rocks margaritas are world-class and our mojitos are muddled better than any I've ever had at any price. Freshest ingredients, highest quality. Learning how to make a classic cocktail with the best, freshest ingredients is one thing, selling quantities of them with the needed profit margin is another. So, what to do? Well, like it or not, we will sell frozen versions of tropical drinks. That is where will get volume. Frozen drinks are still very popular. Our highest quality, freshly made tropical drinks will be for the discriminating guest, willing to pay for it. This duality is how we serve high quality drinks in a high volume bar.

On 2007-09-15 19:05, GatorRob wrote:
If your vision ever becomes a reality, Bongo, all I can say is please hire someone like Martin as a consultant. Serving high quality tropical drinks in a high volume establishment is a very difficult thing to do. Margaritas have 3 ingredients. Zombies around 10. The art of making good tropicals in any bar, high volume or not, is nearly extinct.

Good point GatorRob. Cheap mixes sure don't cut it. Fresh ingredients make a world of difference.

Our on-the-rocks margaritas are world-class and our mojitos are muddled better than any I've ever had at any price. Freshest ingredients, highest quality.

Learning how to make a classic cocktail with the best, freshest ingredients is one thing, selling quantities of them with the needed profit margin is another. So, what to do?

Well, like it or not, we will sell frozen versions of tropical drinks. That is where will get volume. Frozen drinks are still very popular. Our highest quality, freshly made tropical drinks will be for the discriminating guest, willing to pay for it. This duality is how we serve high quality drinks in a high volume bar.

Post #332741 by Bongo Bungalow on Sun, Sep 16, 2007 3:29 AM