Cocktail Recipe Costing, Pour Cost % and Menu Prices
This lesson is part of the course
In this lesson
You cost four cocktails line by line from an ingredient price list, measure their pour cost % and set prices that hit the bar's target.
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Lessons in this course
- Cost per Pour: Bottle Sizes, Usable Millilitres & Pours per Bottle Locked
- Cocktail Recipe Costing, Pour Cost % and Menu Prices Locked
- Draught Beer Yield and Wine by the Glass Locked
- Sales Mix and the Overall Pour Cost Locked
- Bar Inventory: Weighing Open Bottles and Cost of Goods Sold Locked
- Variance and Shrinkage: Theoretical vs Actual Usage Locked
- Par Levels and the Weekly Order Locked
- Happy Hour and Promotion Scenarios Locked