How do I calculate the markup on a cocktail to achieve...
73% of bars fail within their first three years, often due to poor drink pricing strategies. Many bar owners guess at cocktail markup, bleeding money with every...
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 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 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 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...
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Wine margins can make or break your restaurant's profitability, yet many operators rely on outdated rules of thumb.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...
What are average cocktail margins in a cocktail bar?
Most bar owners believe they're making money on cocktails, but nearly 40% are actually losing profit on every drink served. The culprit? Miscalculated pour cost...
How do I calculate the margin on aperitif cocktails...
A Michelin-starred restaurant in Amsterdam tracks their Aperol Spritz at 32.8% pour cost while their signature cognac digestif runs 41.2%. These margin differen...
How do I calculate the cost price of draft beer...
Picture this: you're confidently pricing your draft beer based on the keg cost, only to discover months later that hidden expenses are silently eating 20-30% of...
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 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 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 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 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 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 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...
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...
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