How do I set up a monthly overview of my pour cost per drink category for my administration?
Pour cost per drink category gives you insight into which drinks are profitable and which cost you money. Most bartenders rely on gut feelings and rough estimat...
How do I calculate total beverage margin per season and compare it to the previous year?
Most restaurant owners track annual beverage costs, but seasonal variations tell a completely different story. Summer cocktails and winter wines create margin s...
How do I calculate the impact of removing a popular but low-margin drink from the menu?
85% of restaurants that remove popular low-margin drinks see their total beverage revenue drop within the first month. The real impact depends on what guests or...
How do I calculate the margin on a wine pairing per person at a birthday dinner?
Many restaurants assume wine pairings follow the same pricing rules as regular menu items—but that's completely wrong. You're dealing with 21% VAT on alcohol, v...
How do I calculate the cost price of homemade tonic or sparkling water?
Homemade tonic and sparkling water seem cheap, but the actual cost price often disappoints. Between syrup, CO2, water and labor you're quickly at €0.30-0.50 per...
How do I calculate the margin on alcohol-free sangria or summer drinks?
You calculate the margin on alcohol-free sangria by adding up all ingredient costs and dividing by your selling price excluding VAT. Many hospitality entreprene...
How do I calculate the beverage cost of a terrace season versus a winter season?
A terrace owner in Amsterdam noticed his winter beverage costs jumped 4% higher than summer, despite similar pricing. Seasonal drinking patterns create dramatic...
How do I calculate the margin on coffee specialties like a flat white, cortado or oat cappuccino?
Calculating coffee margins is like solving a puzzle where half the pieces are hidden under the espresso machine. A flat white that you sell for €3.50 can have a...
How do I calculate how much I lose when I open a wine bottle and don't sell it completely that day?
An opened wine bottle that doesn't sell is money straight out of your pocket. While many bars focus on their food costs, they ignore the silent killer of wine w...
How do I calculate the margin on a beverage offer for a high tea or high wine?
Nearly 70% of restaurant arrangements fail to properly track beverage costs, turning potentially profitable high teas and wine events into margin killers. Many...
How do I calculate the cost price of a complimentary welcome cocktail I offer as part of a package?
A complimentary welcome cocktail may seem free, but it definitely has a cost that impacts your package pricing. Many entrepreneurs forget these 'hidden' costs i...
How do I calculate the margin on prosecco per glass versus champagne per glass?
Wondering which sparkling wine actually makes you more money per glass? The margin gap between prosecco and champagne often surprises restaurant owners. While p...
How do I calculate the margin on beer I sell via a food truck or festival stand?
Beer sales at festivals and events generate solid profits, but only if you nail your margin calculations. Most food truck owners overlook hidden costs like tap...
How do I calculate beverage revenue growth when expanding my cocktail menu from five to ten cocktails?
Expanding your cocktail menu feels overwhelming, especially calculating the potential revenue impact. Most bars experience 20-40% growth in beverage sales after...
How do I calculate the impact of a new POS system on my beverage cost control?
Last month, a bar owner showed me his books - €15,000 in beer purchases but only €12,500 in recorded sales. That's a 17% leakage that a modern POS system could'...
How do I calculate the margin on a bar-snack combination that I sell as a package?
I'll admit something that might surprise you: most bar-snack packages actually lose money. Restaurant owners think they're being clever by bundling a beer with...
How do I calculate the cost price of a punch bowl for ten people?
Most restaurants excel at pricing individual drinks but struggle with punch bowl calculations. Many hospitality entrepreneurs forget to include alcoholic bevera...
How do I calculate the margin on a drinks menu I've specifically created for lunch?
Think of your lunch drinks menu like a different playlist than your dinner one. Guests sip differently at midday - more coffee and fresh juices, less wine and c...
How do I calculate the cost of bar equipment like shaking glasses, jiggers and presses per cocktail?
Bar equipment like shakers, jiggers and citrus presses are investments you depreciate across all the cocktails you make with them. The cost per cocktail is ofte...
How do I calculate the margin on a non-alcoholic beer compared to regular beer?
Most bar owners think regular beer delivers better margins than non-alcoholic options. That's often wrong. Non-alcoholic beers frequently generate higher profit...
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