Bar & Beverage Cost Control: Pour Cost, Inventory, Variance & Par Levels
Run the numbers of a fictional bar: cost per pour, cocktail costing, keg and wine yields, sales mix, open-bottle inventory, variance and shrinkage, par levels and happy-hour scenarios, with every cell checked as you go.
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About this course
This course follows a fictional bar through its cost-control routine. You calculate usable millilitres and the cost of every pour, cost cocktails line by line with lookups, and price them to a target pour cost. You work out how many glasses a keg and a bottle of wine really sell, pool category results into an honest overall pour cost and see how the sales mix moves it. You weigh open bottles, value the closing stock and calculate cost of goods sold, compare theoretical with actual usage to price shrinkage, set par levels and case orders, and test happy-hour scenarios on gross profit. Every cell is checked as you go.
Lessons
- Cost per Pour: Bottle Sizes, Usable Millilitres & Pours per Bottle Pro
- Cocktail Recipe Costing, Pour Cost % and Menu Prices Pro
- Draught Beer Yield and Wine by the Glass Pro
- Sales Mix and the Overall Pour Cost Pro
- Bar Inventory: Weighing Open Bottles and Cost of Goods Sold Pro
- Variance and Shrinkage: Theoretical vs Actual Usage Pro
- Par Levels and the Weekly Order Pro
- Happy Hour and Promotion Scenarios Pro