Sales were down at the Wardroom this fall, compared to last year.
“Sales for the Wardroom have been very good,” said John Adams, the bar manager. “This is where it gets weird. We’re slightly down from last year. We’re down about $1,000. But, having said that, we also brought down a lot of our costs, so we profited just short of $700, which is the same as last year.”
Adams says the Wardroom made $22,000 in sales for September. Last year, they made $23,500. One of the major cuts was the loss of the booking manager position. Adams now does bookings himself. The bar also now has a supplier for plastic cups, lemons and limes.
“That’s saving us money, because I don’t have to go to the store and buy the stuff,” said Adams.
Other than the booking manager, the cuts won’t affect employees. Wages are up this year, from $10 to $10.15. Staff are also seeing more hours, with a third staff position being added to early happy hour shifts.
Sales at the Galley are also down from their first full month of sales in March.
This March, the Galley brought in $7,000 in sales. In September, the Galley made $5,790 in sales.
“I think we could have done better,” said Adams. “One thing that happened was we were running out of food a lot. And this came from our fear of throwing food out, because that’s a waste. But having said that, we’ve now come to the realization that we were limiting ourselves by capping how much we could sell in a day.”
Adams says the Galley has become much more aggressive in their food orders because the demand has been there.
“Every week in October we’ve ordered more food,” said Adams. “The biggest thing to note is in March, we sold more but we also bought more. This time, we’ve sold a similar amount, but our costs were less. Our ratio between our profit per item has gone up.”
Adams hopes to bring the Galley sales up to $7,000 a month. One of the major complaints he’s received about the Galley is the length of wait times.
“That’s something I’ve addressed with the staff, and I’ve been pretty hard on them,” said Adams. “Some staff can manage it, some can’t, but we all have to. That’s something I’ve been hard on them about.”