How do I calculate the margin on a drink I put on the...
Think of a loss leader like fishing bait - it needs to cost you something to catch the bigger prize. Many hospitality entrepreneurs put a popular drink delibera...
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...
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 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 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...
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 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 I calculate the margin on a tasting menu with...
After managing hundreds of tasting menu calculations, the complexity becomes clear fast. You're not just tracking food costs per dish — you're balancing pour co...
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 the profit my bar contributes to the...
Calculating restaurant profit without separating your bar is like mixing paint colors - you get a muddy result that hides what's actually happening. Most owners...
How do I calculate the cost price of an Aperol Spritz...
Every summer, Aperol Spritz becomes the most ordered cocktail at countless bars - but many operators don't realize they're losing money on each pour. Bar manage...
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 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 drinks I sell with...
Picture this: you're pricing drinks for your takeaway menu, but your margins don't add up like they do for dine-in service. Many entrepreneurs forget that alcoh...
How do I prioritize which drinks to remove from the menu...
You're scanning your bar menu and noticing drinks that barely sell while taking up precious space. Most bars keep underperforming cocktails around for months, m...
How do I calculate the yield of draft beer versus...
I'll admit it - I used to assume draft beer was automatically more profitable than bottles. Sure, draft costs less per liter upfront, but there's tap installati...
How do I calculate whether using a more expensive gin...
Premium gin is like upgrading from house paint to designer wallpaper - it looks impressive, but someone has to pay for it. Bar managers constantly wrestle with...
How do I calculate the cost price of a cocktail workshop...
Last month, a bartender friend charged just €35 per person for a three-hour cocktail workshop and barely broke even. The problem? He'd only calculated the booze...
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