Friday, 2 pm. The festival opens its doors. The organiser glances nervously at his mobile phone - the first live sales report from his new automated cocktail bars. Three hours later, he can't believe it himself: 312 per cent more cocktail sales than last year.
A decision that changed everything.
The desperate starting point
Twelve months earlier, the situation looked bleak. The festival was struggling with the same problems as hundreds of other events: staff shortages, endless queues, frustrated guests and meagre profit margins on drinks.
The cocktail bar was a fiasco. Four bartenders for 12,000 visitors. Waiting times of 25 minutes. Many guests gave up and drank beer - or went to the competition.
The sobering outcome in 2024:
- Cocktail turnover: 18,000 euros (entire weekend)
- Bartender personnel costs: 4,800 euros
- Net profit cocktails: 6,200 euros
- Guest complaints: 127
The radical decision
"Either we make cocktails properly or not at all," thought the festival boss in winter. His solution: complete automation of cocktail production.
Instead of four stressed-out bartenders, he opted for six fully automated cocktail stations. Investment: 18,000 euros. Risk: High. Alternative: None.
The team was very sceptical. "Vending machines at a festival? That will never work!" But the boss remained stubborn.
The test run is convincing
The first test two weeks before the festival. One machine, one hundred invited guests, six different cocktails. The result overwhelmed everyone:
Enthusiastic reactions:
- "Best mojito of my life!"
- "No waiting time at last!"
- "Like in a luxury bar!"
- "You have to keep this!"
The quality exceeded all expectations. Every cocktail was perfectly measured, at the perfect temperature and immaculately presented.
The big day
Friday, 5 pm. The first rush hour begins. While other festival bars collapse, the cocktail machines are running at full speed.
Live statistics are impressive:
- 17:00 - 18:00: 340 perfect cocktails served
- 18:00 - 19:00: 428 drinks without loss of quality
- 19:00 - 20:00: 502 satisfied guests
- Waiting time: Maximum 30 seconds
The guests posted enthusiastically on social media. #PerfekteCocktails was a trend in the region.
The figures speak for themselves
Saturday evening - final balance sheet:
Previous year (with bartenders):
- Cocktails sold: 720 units
- Average price: 9 euros
- Turnover: 6,480 euros
- Personnel costs: 1,600 euros
- Profit: 2,880 Euro
This year (with automation):
- Cocktails sold: 2,247 units
- Average price: 11 euros
- Turnover: 24,717 euros
- Personnel costs: 480 euros (service only)
- Profit: 18,237 euros
Increase: 312 per cent overnight
The guest revolution
Even more important than the figures: Guest satisfaction exploded. Instead of complaints, there was a hail of praise:
- Online reviews: From 3.8 to 4.6 stars
- Recommendations: Plus 240 per cent
- Intention to return: 89 per cent (previously: 62 per cent)
One visitor commented: "Finally a festival that thinks for itself. Perfect cocktails in seconds - that's the future!"
The domino effect
The success did not go unnoticed. As early as Sunday, enquiries came in from five other festival organisers. They all wanted the "secret recipe" for the cocktail boom.
Further positive effects:
- Longer length of stay for guests
- More interest from sponsors
- Stronger brand positioning
- Planning security for the coming years
The lesson for everyone
A festival boss took the plunge - and ended up in the prize pool. His realisation: "Sometimes you have to put all your eggs in one basket. In our case, it was the right one."
From 6,200 euros to 18,237 euros profit. Overnight. With a single strategic decision.
The question is: when will you take the plunge?
