Bar & beverage · Cocktail bar and late-night kitchen
A busy bar that finally kept its pour
The room was full six nights a week and the beverage cost said otherwise.
- -6pts
- Beverage cost
- $84k
- Annual leakage closed
- +12%
- Sales per labour hour
The challenge
Free-pouring, untracked comps and a 140-line back bar made variance impossible to read, and the kitchen closed before the busiest hour.
What we did
- Cut the back bar to a costed, seasonal menu
- Introduced weekly counts and pour-cost variance
- Tightened comp and void authorisation in the POS
- Extended late-night food to match bar peak
The outcome
Beverage cost dropped six points, roughly $84,000 a year of leakage closed, and late-night food now carries its own labour.
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