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 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 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...
What is a healthy margin on a bottle of wine that you...
Wine margins can make or break your restaurant's profitability, yet many operators rely on outdated rules of thumb. Most entrepreneurs don't know if their wine...
How do I create a beverage menu based on margin and...
Picture this scenario: you're staring at a stack of supplier catalogs, wondering which drinks will actually make you money. Building a beverage menu isn't about...
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 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...
How do I calculate the margin on a beer and snack combo...
Beer and snack combo packages require splitting your margin calculations between two different VAT rates. You're dealing with alcoholic beverages at 21% VAT and...
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 process VAT corrections on beverages in my...
VAT corrections on beverages will mess up your cost overview if handled wrong. Alcoholic drinks carry 21% VAT versus 9% for food, and suppliers change prices re...
How do I account for the costs of a wine tasting I...
Here's a confession: most restaurant owners mess up wine tasting cost accounting completely. They organize these events thinking they'll boost profits, but don'...
How do I use a PMIX report to analyze my best-selling...
Ever wonder which drinks actually make you money versus just moving volume? Most bar managers focus solely on popularity rankings while ignoring profitability m...
How do I use a spreadsheet or app to track my drink margins?
A single miscalculated mojito can cost you €2,000 in annual profit. Most bar owners estimate their pour costs instead of tracking them precisely. You'll discove...
How do I calculate the margin on a magnum bottle of wine...
Most restaurateurs assume magnum bottles cost exactly double what regular bottles do - but that's rarely true. The price per liter often differs between bottle...
How do I calculate the margin on a bottomless brunch...
Why do so many restaurants struggle to profit from their bottomless brunch offerings? The concept seems straightforward - charge a fixed price for food plus unl...
How do I calculate how much cask inventory I need per...
Your busiest Saturday night and you're down to three empty kegs—but your supplier needs eight empties before they'll drop off Monday's beer delivery. Most bars...
How do I calculate the cost price of a hot beverage like...
Many restaurants underestimate hot beverage costs while overestimating cold drink expenses. Hot chocolate and glühwein contain numerous small ingredients beyond...
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