Bars
Bar consulting: pour cost, beverage program and profit
Cocktail bars, late-night kitchens and high-volume pours where the room is full six nights a week and the beverage cost tells a different story.
How this format makes money
The levers that decide the margin
Pour cost and variance
Weekly counts against a costed, seasonal menu. Free-pouring and untracked comps make variance impossible to read — and the leakage runs into six figures.
Comps, voids and authorisation
Tightened comp and void rules in the POS, with a paper trail. The single biggest swing in bar margin usually lives here.
Late-night food matched to peak
Kitchen hours aligned to bar peak so the busiest hour has food to sell, and the food carries its own labor.
Who this is for
Cocktail bars, wine bars and late-night establishments full most nights, where the pour, the comps or the kitchen hours are quietly bleeding margin.
Where we start
Services most relevant to bars
Operations
Service standards, prep discipline and shift rhythms that hold up on a full Friday with two people called out.
Explore OperationsProfitability
Line-by-line margin work across food, beverage, labor and overhead — without shrinking the plate or the welcome.
Explore ProfitabilityRevenue & Performance
Covers, check average and day-part mix managed as one system instead of three disconnected reports.
Explore Revenue & PerformanceAudits
An unsentimental read on where the establishment stands — financial, operational and guest-facing — in weeks, not quarters.
Explore AuditsBrand & Marketing
The area, the reputation and the repeat guest treated as one plan — so marketing spend drives covers that actually carry margin.
Explore Brand & MarketingNot sure where to start?
Tell us what is pressuring your margins and we will point you to the first service that pays for itself.
Start a conversation
Quick enquiry
Talk to us about your bar
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+1 (214) 988-5411