How do I calculate the cost price of a house cocktail...
Most bartenders think they know what their cocktails cost - they're usually wrong by 30% or more. That premium gin and tonic you're selling might be eating into...
What's a healthy margin on cocktails in a fine dining...
A healthy margin on cocktails in a fine dining restaurant is between 75-80%. Your pour cost (think food cost, but for drinks) should hover around 20-25%. Too ma...
How do I account for the risk of an unsold open bottle...
An open bottle of wine that doesn't sell costs you money. Most bar managers focus on the purchase price and forget about the ticking clock. The reality? Every o...
How much beverage revenue do I need minimum to pay my...
Most bars run smoothly during peak hours but struggle during quiet periods. Bar owners often don't realize they're losing money every hour they can't hit their...
How do I compare pour cost across different drink...
Managing pour costs across drink categories is like balancing a portfolio - each investment needs different returns to stay profitable. A beer with 15% pour cos...
How do I calculate the cost price of a Margarita...
Most bars lose money on cocktails because they don't calculate ingredient costs properly. You'll need purchase prices for tequila, triple sec and lime, plus exa...
How do I calculate the right price for a cocktail with a...
Most bars lose money on cocktails because they guess at pricing instead of calculating properly. A cocktail with €2 in ingredients needs a minimum €8 selling pr...
What is a healthy pour cost for a café or bar?
Many café and bar owners think pour cost is just another fancy metric to track. That's wrong - pour cost directly impacts your most profitable product category....
How do I calculate the cost price per glass when I buy...
Most restaurant owners guess their wine costs, while smart operators calculate them precisely. This difference between estimation and exact calculation often de...
How do I calculate pour cost when working with a...
Think of pour cost calculation like tuning a guitar - with a barjigger, you've got a tuner giving you perfect pitch every time. Without measuring, you're tuning...
How do you put together a wine list that's both...
Building a wine list is like curating a perfect dinner party - you need options for every guest and every moment. Too many restaurateurs pick wines based on gut...
How do I calculate the cost per glass when buying wine...
Calculating cost per glass from case purchases involves more than simple division. Most hospitality entrepreneurs forget the 21% VAT on alcoholic beverages, whi...
How do I recognize high drink wastage and what can I do...
Like a leaky faucet that drips away your water bill, drink wastage silently drains 3-8% of your bar revenue. Most bar owners discover months later that profits...
How do I calculate the cost price of a flat white...
Are you actually making money on each flat white you serve? Most café owners think they know their costs, but they're only counting coffee and milk. Equipment d...
How do I calculate the margin on a tasting flight of...
Most bars treat tasting flights like regular drinks, but they're completely different beasts. While a pint has one cost price, flights combine multiple premium...
How do I calculate my theoretical beverage cost and...
Why do some bars thrive while others struggle with thin margins? The answer often lies in beverage cost control - tracking what percentage of drink revenue goes...
How do I set up a policy for staff drinks and what's the...
Staff drinks can be a significant cost item if you don't have a clear policy for them. Many hospitality entrepreneurs underestimate the impact: with 5 employees...
How do I calculate what it costs when a bartender gives...
Ever wondered what that "free" drink your bartender just poured actually costs your business? It's not just the purchase price you're losing – there's a bigger...
How do I calculate the margin on alcohol-free beer...
Many restaurant owners assume alcohol-free beer kills profit margins, but that's completely backwards. The reality? Non-alcoholic options frequently deliver sup...
How do I calculate the selling price of beer if I want...
A local café owner buys premium lager bottles for €1.80 each and needs to price them at €7.50 to hit their 24% pour cost target. Most successful bars maintain p...
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