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Cost Controls

Expert advice on controlling food and beverage costs for the on-premise industry.


Order Liquor Like  Pro Article
4 Ways to Order Liquor Like a Pro   December 22, 2014

Any schmuck can put together a liquor order, but a smart bar manager knows the fine line of ordering enough so they never run out of anything, but never unnecessarily purchase too much inventory.More>>

beverage costing and pricing strategies Article
7 Steps for Accurate Costing and Pricing    July 8, 2014

In the past, fewer offerings existed; there were far less premium cocktails and beers on the menu. Today, this is not the case making costing and pricing even more important for success. More>>

Pricing Article
6 Steps to Rational Pricing   March 18, 2014

It’s never been a particularly good idea to use incomplete or arbitrary methods to determine the prices you will charge for your offerings. The relatively higher cost of the quality products and expertise expected by today’s customer, and your efforts to provide what they expect, makes it an...More>>

Bartender Article
Errors That Drain Beverage Profits    January 28, 2014

It's time to examine the profit side to control some of the common errors that drain your beverage profits. More>>

POS System Article
Making the Most of your POS   January 7, 2014

Having a tight handle on the product going across your bar and the revenue flowing back is important. To best control this exchange, there is no substitute for a smart, observant, present manager.More>>

Inventory Article
Tracking Turns On Inventory    December 3, 2013

In order to succeed in the bar business you need a detailed understanding of product consumption in order to implement procedures that eliminate theft and waste in addition to tracking inventory depletion. More>>

Accubar
Technology Brings Beverage Management Back to Basics   October 29, 2013

Turnover, lack of accountability and understaffing can all result in drastic inaccuracy in beverage management inventory and tracking. More>>

Food Cost Article
How Are You Dealing With Food Cost?    September 17, 2013

Food costs and sales are an important aspect of running a profitably operation. Here two key industry players provide insight on three very important questions.More>>

Pour Drink Article
10 Common Errors That Drain Beverage Profits   April 23, 2013

Often times, it’s the little things that end up causing bars and restaurants to fail. Here’s a list of ten common mistakes, errors, and overlooked areas that can quickly turn a bar’s finances into a nightmare.More>>

Jiggers Article
Style vs. Substance — Weighing in on Pouring Shots   January 8, 2013

Operating a bar requires maintaining a significant capital investment in liquor inventory, liquid assets that are especially vulnerable to internal theft and can siphoned off at an alarming rate. Regardless of whether bartenders over-pour liquor, give it away, sell it and pocket the cash, or drink...More>>



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