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<br />I <br /> <br />I <br /> <br />I <br /> <br />Presentation for Liquor Work Session <br />May 3, 1983 <br />Page Two <br /> <br />d. Specialty drinks (high mark-up)/ promo menus <br /> <br />e. 1983 1st Quarter bar purchases, bar sales, bar <br />percentages; comparison to industry and discussion. <br /> <br />4. Sales Concept <br /> <br />a. Up-sell, selective sell <br />b. Group bookings increase <br />c. Increase in parties <br />d. Wine tastings <br /> <br />5. Maintenance <br /> <br />a. Place responsibility and control of maintenance <br />under Director <br />b. Increase awareness of all employees that a clean, <br />orderly and well maintained property is important <br />for efficiency and profitability (slide presentation) <br />c. Seek methods to reduce rising maintenance costs <br />(examples) <br />d. Review all leases and contracts/review work according <br />to specifications in contracts. <br /> <br />6. Inventory <br /> <br />a. Receiving clerk responsible for all receiving, bottle <br />shop, kitchen and bar and linen, insuring consistency <br />and invoice control, orderliness of store rooms and <br />proper condition of equipment <br />b. New liquor inventory forms which the receiving clerk <br />will account for on a daily basis and will assist <br />the manager in preparing a monthly inventory <br />c. Organization of basement warehouse to facilitate <br />awareness of stock, help lower inventory, control <br />buying <br /> <br />BRIEF TOUR OF PROPERTY. RECONVENE IN NORTH ROOM. <br /> <br />B. Marketing <br /> <br />1. Differentiate our product to increase sales acceptance <br />and price acceptance through concept of "mood selling". <br /> <br />2. Widen trade through idea of convenience store image. <br />"Location/Access/Service/price" <br /> <br />3. Increase repeat sales by creating high perceived value <br />in our products. <br /> <br />4. Increase public useage of on-sale and off-sale facilities <br />