Bar & beverage · Cocktail bar and late-night kitchen
ProjectionA busy bar that finally keeps its pour
The room is full six nights a week and the beverage cost says otherwise — the modeled effect of a back-bar reset and pour-cost discipline.
- -6%
- Beverage cost
- $84k
- Annual leakage closed
- +12%
- Sales per labor hour
By the numbers
Where it stands, where it lands
Modeled figures for this format — today’s baseline against the projected position at day 90.
Beverage cost
27% → 21%
TodayDay 90Pour variance
11% → 3%
TodayDay 90Back-bar lines
140 → 78
TodayDay 90Sales per labor hour
$62 → $69
TodayDay 90
| Measure | Today | Projected day 90 |
|---|---|---|
| Beverage cost | 27% | 21% |
| Pour variance | 11% | 3% |
| Back-bar lines | 140 | 78 |
| Sales per labor hour | $62 | $69 |
The situation
Free-pouring, untracked comps and a 140-line back bar make variance impossible to read, and the kitchen closes before the busiest hour.
How we would work it
- Cut the back bar to a costed, seasonal menu
- Introduce weekly counts and pour-cost variance
- Tighten comp and void authorization in the POS
- Extend late-night food to match bar peak
Projected outcome
Modeled outcome: beverage cost drops six points, roughly $84,000 a year of leakage closes, and late-night food carries its own labor.
Similar situation at your establishment?
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