en
Elizabeth Godsmark

The Food Service Professional Guide to Controlling Liquor, Wine & Beverage Costs

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  • Nadia Zelenkovaцитирапреди 6 години
    Broad guidelines. You need to start somewhere. The following markup suggestions may help:
    Cocktails, 3 1/2 - 4 times cost
    Other liquor, 4 - 5 times cost
    Beer, 2 1/2 - 3 times cost
    Wine by the glass, 3 - 4 times cost
    Carafe wine, 2 1/2 - 3 times cost
    Dessert wines, 2 - 21/2 times cost
  • Nadia Zelenkovaцитирапреди 6 години
    Random spot-checks. Introduce impromptu cash counts - by the manager. Keep bar staff on their toes!
  • Nadia Zelenkovaцитирапреди 6 години
    • CVP Optimizer - available from several online software retailers, including ZD Net (www.zdnet.com), 32 Bit
  • Nadia Zelenkovaцитирапреди 6 години
    www.32bit.com) and Virtual Software (www.virtualsoftware.com).
  • Nadia Zelenkovaцитирапреди 6 години
    • Consider evaporation and spillage. When calculating a bottle’s cost per ounce, the secret is to deduct an ounce or two up front, before dividing, to allow for evaporation or spillage. Although this will slightly increase the cost per ounce, it will also give you a more realistic starting point.
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