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Cost Controls

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


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>>

Martini Article
Daniel Smith, Bevinco's Man at the Point    June 19, 2012

Until now, compiling detailed information about what transpires behind the bar has been a time-consuming and labor-intensive process. However, computer chip technology is primed and ready to change the way the bar business does business. More>>

Graph Article
Control Pour Costs and Watch Profits Rise!   April 10, 2012

Keeping a finger on your bar’s financial pulse is best accomplished through analyzing your cost percentages, or what in bar jargon is referred to as pour cost. The following eight items cause pour costs to rise:More>>

blank Article
7 Truths About Pour Costs   February 14, 2012

Perhaps the single constant in the beverage business is that every operator wants his or her pour cost to be lower. Simply put, when pour cost goes up, profit goes down. Our experts have rendered their collective experiences into the following principles to keep pour costs down: More>>

Bartender Article
Drink Consistency Leads to Steady Profits   November 8, 2011

Product consistency is crucial to profitability behind the bar. The drinks you serve should taste the same no matter who’s behind the bar. Otherwise, your staff may be serving a product that is different in taste, cost and presentation, and the result is financial chaos.More>>

Dollar Sign Article
Drink Pricing for Optimim Profits   October 10, 2011

You needn’t be reminded how important establishing appropriate pricing for goods and services is to your success. If you raise the sales price substantially past the equilibrium point, you can anticipate sales volume to drop, decreasing profits. After all, how many people will be willing to pay...More>>

Thief Article
Thwarting Bartender Theft   October 6, 2011

Employee theft can reduce cash flow to a trickle. How extensive is the problem? Theft costs bars on average 24 to 26% of gross sales, according to Bevinco. More>>

DigiTap by Wircon Static
DigiTap Systems by Wircon   October 5, 2011

DigiTap Systems offer selectable measured or free-pour dispensing on every spout, real time accounting and wireless technology that works within 300 feet of your computer or POS.More>>

News
Cork ReHarvest, Batali & Bastianich Hospitality Group   May 28, 2010

Cork ReHarvest announces its partnership with the Batali & Bastianich Hospitality Group , to collect their natural wine corks for the Cork ReHarvest recycling program.More>>

Article
Five Tips for Raising Revenue   March 31, 2010

Operators who pay attention to the little things earn big profits. This week’s group of our 50 Money-Making Ideas lays out some profitable operations practices for bars, nightclubs and restaurants.More>>



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