Bar & Beverage Cost Control: Pour Cost, Inventory, Variance & Par Levels

What you'll build

What you will be able to do

Each lab ends with a concrete result that you build yourself and the checker confirms, cell by cell.

• Turn bottle prices into usable millilitres, full pours per bottle and the cost of every pour, then put a price on a heavy-handed bartender.
• Cost four cocktails line by line from an ingredient price list, measure their pour cost % and set prices that hit the bar's target.
• Work out how many glasses a keg really sells, the cost and pour cost of a pint-style glass, and the pour cost of wine sold by the glass.
• Measure pour cost and gross profit by category, pool them into one honest overall pour cost and see how a shift in the sales mix moves it.
• Turn the weight of open bottles into fractions, value the closing stock and work out what the month's spirits really cost against sales.
• Compare what the till says was poured with what the inventory says was used, price the gap and flag the products that need a closer look.
• Set a par level for each spirit from its daily usage, work out what to order, round it to full cases and price the order.
• Compare a regular price with three happy-hour ideas on gross profit, find the extra volume each discount needs and chart the result.