Tuesday, February 24, 2009

Balancing the Budget at the Bar


By Gamal Hennessy

Everyone knows we are in a recession. Not many people are sure how we’re going to get out of it. Many lawmakers on the state level think one of the keys to generating revenue and balancing their budgets will come from increases in so called ‘sin taxes’. This would mean that the state tax on liquor could go up. If the taxes on liquor go up, how long will it be before the cost of drinking goes up too?

Andrew Cleary of Bloomberg.com reported that state law makers across the country are planning to increase the taxes on beer, wine and spirits in an attempt to close budget gaps through increased taxation. At the same time, stocks of beverage companies have been decreasing up to 40% in the last 12 months as people tighten their belts in the face of economic uncertainty. While lobbyists for the liquor companies plan to fight against these measures, victory for them appears unlikely. If they get taxed, then the operators who serve the liquor have to pay more per bottle of liquor. If they have to pay more to buy liquor, guess who’s going to probably pay more to drink it….

I’ll give you a hint…it’s you. But before you bang your fist on the desk and curse the greedy club owner for stealing your hard earned wages, it would help to understand the economics of serving drinks.

Of course, the main source of revenue for a bar is the drinks that are served. Each drink also represents a specific cost that the bar has to pay before the bartender can throw that little napkin down on the bar and ask you what you want. The price the bar pays to serve each drink is based on the cost of the ingredients, the serving costs and the glass costs which combine to become what business plans call the cost of goods sold.

Understanding how the cost of goods sold works, we need to examine a drink and the costs associated with it. Let’s take a Vodka/ Cranberry for example because it’s simple. You go to the bar order it and the bartender charges you $8. You are shocked.

According to the
Professional Bar & Beverage Manager’s Handbook, there are about 25 ounces of liquor in a 750 ml bottle. So if a bar uses a bottle of Absolut with a wholesale price of $15, then every ounce of vodka costs $.60 ($15 ÷25 ounces). If the bar puts 4 ounces of vodka in each drink, then each bottle can make about 6 drinks. So for every $15 the bar spends on liquor it pulls in $48 (6 drinks x 8 dollars).

But a vodka cranberry has more than vodka in it. Let’s say that the cranberry juice is $.20 per ounce and the ice and lime are $.05 each. When the bartender makes your drink, let’s figure a 4 to 3 ratio in a 10 ounce rocks glass. That means roughly 4 ounces of vodka ($2.40) and 3 ounces of cranberry ($.60), ice and the little lime wedge ($.10). Based on our initial prices, the bar pays $3 for the materials to serve you the drink. If the drink is $8 that means there is $5 in profit.

At this point, you might assume that you need to open a bar and make some money. Before you apply for your liquor license, you need to consider the additional costs. Drinks don’t just appear in front of you. This isn’t Star Trek. The bartender who served you the drink has to be paid. The bar back who gets the ice and cleans up the empty glasses has to get paid. Each glass that drinks are served in have to be paid for and each one has a potential to only be used once because it could chip or break completely in the hands of the drunk and clumsy. All those costs could equal an additional $.50-$.75 per drink. There is a tax on the liquor that figures into the price. If that tax goes up, then the cost of the drink goes up too.

Then you have to take a look at where you are. Unless you’re passing around a bottle of Mad Dog around a barrel fire by the highway, the space you’re drinking in has to be paid for. There is the rent for the venue and the taxes associated with that real estate (keep in mind that the cost per square foot in New York City is among the highest in the country). There are entertainment costs whether you’re talking about a satellite TV sports package, a DJ, a band or an internet jukebox. There are costs associated with the furniture you’re sitting on. There is a cost for the décor. There are costs for the security guard or hostess standing out front. The license for the computer system and touch screens that the bartenders use isn’t shareware. It costs money. Utilities like water, gas, telephone, heat, electricity and website maintenance associated with the venue also have to be paid. When you take all of that into account, you might have added another $2 to the cost of serving you that drink.

Then there are costs for things that patrons don’t see at all. There are insurance costs. There are costs for the lawyers, accountants and other professional services that a business needs. There are costs for maintenance associated with keeping things like the lights and the toilets working. You’re now talking about another $.50 to $1 cost per drink.

Finally, you have optional costs like marketing, advertising, uniforms for the staff and laundry costs for those uniforms. Or promotional deals like happy hour, two for one specials and other events designed to get people in the door by lowering the price of the drinks. If you decided to include these costs, tack on another $.20-$.50 per drink.

Now that $8 might cost the bar more than $7 to serve you. That leaves a per drink profit of less than $1. While that can be a decent return if you serve thousands of drinks per night, it doesn’t leave much room for error. If the tax goes up enough, most or all of that profit could be gone.

Of course, there are other ways a club can generate money, like covers, bottles and corporate parties. And
if the state decided to let more bars open, it might not have to raise the liquor tax to generate more revenue. But this is not an argument to make you feel sorry for operators. The professional ones can keep costs down and be very successful, even in this economy. It is meant to serve as a more realistic look at the price a bar has to pay to keep the doors open. We want you to avoid sticker shock when you slide up to the bar. Just take a deep breath, pay for your drink and toast the inevitable end of the recession.

Have fun.
Gamal

Thursday, February 19, 2009

Where is New York’s Nightlife District?



By Gamal Hennessy

Many major cities have designated areas where nightlife concentrates. Vegas has the Strip. New Orleans has Bourbon Street. South Beach has Ocean Drive. London has Leicester Square. New York has pockets of venues scattered all over the city, but what if there was a central area that was easy to get to, isolated from local residents, and big enough to house the next generation of mega clubs? Could something like that work here? Would we want it to?

Diane Vacca of
Chelsea Now reported last week that members of community boards 4 and 5 in Midtown are in the initial stages of a plan that would designate areas in the Garment District (between 34th and 41st Streets and 6th and 9th Avenues) as a manufacturing zone. By using a non residential area for larger nightclubs like the venues currently in West Chelsea, the boards hope to give the residents of the quality of life they are looking for while providing space for a vital part of New York’s culture and economy.

Clubs have had conflict in recent years with local residents, community boards and police where local residents complain that the club’s activities are detrimental to the neighborhood and club operators complaining that they don’t have the tools or authority to solve the problems and remain in business. The
encroachment of residential buildings into traditional nightlife areas has exacerbated the problem, which probably had a lot to do with this proposal.

Creating an Ocean Drive in Midtown wouldn’t radically alter the geography of most of the cities venues. Local bars, live music venues, lounges, speakeasies, and wine bars would still flourish all over New York. But mega clubs like the historic Palladium,
Roxy and the Limelight, recent venues like Crobar and Lotus and current clubs like Webster Hall and Home need more space, generate more street noise and cause more late night traffic congestion than the smaller venues. Creating an area for them could help isolate the inevitable issues that come up.

There are at least two issues with the current plan, both turn on economics. The first question is “How do mega clubs fit into the future of New York nightlife?” The desire for operators to sink money into a mega club might not be very strong.
Real estate costs are still fairly high, even in a recession. Liquor licenses are still a time intensive process that can tie up an investment for up to a year. Operating costs might be prohibitive in this district if patrons are planning to hop from club to club like in New Orleans, but are unwilling to pay substantial covers five or six times in one night. And the ability to pack a mega club with patrons on a consistent basis might be challenging without a point of difference to set them apart from the club next door. Steven Lewis has noticed a dispersal of nightlife from a few large venues to many small ones. In that kind of environment, can a mega club survive?

The second issue has to do with the zoning of the area itself. Ms. Vacca reports that the city is unwilling at this point to rezone the area for a nightlife district. Altering their position may take some time. Even if they succeed, operators run the risk of sinking investment capital into properties in a nightlife district only to find that the area is rezoned for residential once they make the area trendy enough for residential developers. This pattern has played itself out in the Meatpacking District and West Chelsea. Vegas and South Beach have created nightlife zones and maintain that status. If a similar New York zone is going to exist, local government needs to have the same commitment to maintain it.

Neither of these obstacles is insurmountable. A specific nightlife zone could spark
growth in nightlife similar to what we saw in the mid 1970’s with the rise of Studio 54. Fresh capital and new ideas like a nightlife zone could be the start of a new age in the nightlife industry.

Have fun.
Gamal