The Bar Pour Cost Playbook
Cut 3-4 pts of margin loss by measuring every bottle pour against your weekly sales mix.
Three short reads. One calculator. Zero salesman.
Cut 3-4 pts of margin loss by measuring every bottle pour against your weekly sales mix.
Build an irresistible bar offer stack using the value-equation framework applied to nightlife.
Step-by-step worksheet to reconcile every open tab and eliminate hidden comp drains.
Measure pints out vs pints paid for. Close the keg yield gap and recover real profit on every tap.
Compare poured ounces to rung ounces by bartender. Find the over-pours, missing rings, and free pours.
Calculate the sales lift of biweekly line cleaning vs monthly. Roughly 2x return on the cleaning cost.
Test every happy-hour price against your pour cost. Keep the lifts. Drop the loss leaders.
Sort every cocktail by popularity and margin. Promote the stars. Fix or cut the dogs. Lift profit 20%.
Match bartender count to hourly revenue. Cut over-staffing on slow nights. Stop understaffing the peaks.
Instantly calculate your bar's pour cost percentage from liquid cost and retail price.