zinque

Bottomless mimosas

3 posts in this topic

Trying to start more conservations here about restaurant operations, as we seem to have a great community of restauranteurs.

 

We are thinking about starting bottomless mimosas for brunch, using low-priced prosecco. Anyone has some feedback on those? 

We would probably price around $17. How many glasses do customers usually drink?

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As a restaurant consultant, I would offer the following peices of advice:

-check you local liquor laws, most have serious restrictions on liquor consumption being "bottomless"

-check with your insurance provider and see what they say

-train your servers well and have firm rules

-track them anyway, you will want to know your costs

 

 

On the other end, sparkling wine with OJ can be cheap, you may find that the sparkling wine is about as expensive as the OJ.

Think about something like, first one free then the rest are 4 or 5 bucks. That might get people in your place but limit your liability.

 

Don

POS USA

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I agree with your statement which you made about limiting individual’s liabilities. Does make sense as well.
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