Points of Service (POS)- Increase them
Recently I have been in multiple scenarios where I am waiting in line to buy a $10 beer.
Baseball game, concert, crowded bar.
A major goal for any business should be to remove as much friction as possible between your customer and them giving you money. If there is a 50 person line of ppl trying to hand you $10 for something you paid <$1 for you know you fucked up. A 50 person line doesn’t include the ppl who value their time more than the beverage, and are sitting in their seats.
Alcohol is a consumable. The amount your patrons are willing to imbibe, is not a static amount, it fluctuates based on a myriad of factors. I have found a very compelling correlation that the quicker someone gets a drink the more likely the are to get a second. It is literally a magic money maker, the more they drink, the lower their inhibition to order another. The more they drink, the more they enjoy their crowded environment and too loud of music. The best part is people are willing to pay 10x the cost to receive this magic liquid. This simple formula has kept restaurants with shitty food open for decades.
Goober steps to success:
1. A person in your establishment that wants alcohol, should have alcohol <1Min.
2. Points of sale (POS) should be increased so that a person never has to wait >1min
If you have limited bar space you need to have coolers on the outskirts with beer to leave the bar open for other drink orderers. This benefits both beer bashers and cocktail consumers
**Which of these scenarios would lead to more revenue generation:**
1. At a bar with 3 friends. The bar stools are all taken, so I have to resort to yelling over a lovely couple on a Hinge date. The bartender didnt hear me, it is too loud. This guy is responsible for taking my order, creating my order, receiving my credit card, returning my credit card and then receiving the tip. The only way to see what my options are is to squint at similarly looking tap tops and hope I see a recognizable one. Maybe the place is slightly better, and they have a chalk wall where someone took the liberty to write in nearly illegible cursive. This bartender now puts four beers on the bar. I look down, I only have two hands. I panic as he takes my credit card, thinking of how to hold 4 pints without spilling. My friends are too far away. I breakdown crying. My friends console me as we leave after one round.
2. I am at a table with my same 3 friends. We select beer on a locally places POS (an Ipad), ordering new beers we may not have tried based on nice pictures, with descriptions. The round is promtly delivered because the bar was smart enough to split resonsibilites of staff. The ipad magically keeps track of how much was ordered and you pay at your convenience. My friend goes for a 2nd drink on the Ipad, and asks if I want another. I am not even half done with my first, but I want to appear as if I can drink many beers. I say yes. Another round is ordered and arrives 7 min after the first. Individuals are significantly better at timing the cadence of their consumption and intuitively know when to start smacking that screen for another.
Good thought- Am I wrong or is nearly every alcohol serving venue in the world wrong?
-Goob
Order-to-cash digitalization. They already do this at airports with more than beer. I prefer the bar seat. The shot girl delivery model should get an efficiency shoutout here too.