· finance
Pour Cost and Beverage Control: Maximizing Bar Profitability
Beverage operations can be your highest-margin revenue source or your most overlooked drain on profit — pour cost control is the discipline that determines which one it is.
Tag: bar management
· menuBar Menu Creation: Building a Profitable Beverage Program
A practical guide to building a bar menu that aligns with your concept, achieves target pour costs of 18–24%, and drives profitable check averages.
· menuHappy Hour Menu Strategy: Pricing, Timing, and Legal Considerations
How to build a profitable happy hour program with the right menu structure, pricing mechanics, timing strategy, and awareness of legal restrictions that vary by jurisdiction.
· menuHow to Price Liquor: Markup, Pour Cost and Drink Pricing
How to price liquor for a bar: the pour cost formula, worked prices for well, call and premium drinks, the average liquor markup, and cocktail costing.