Bar Pricing: Pour costs, supply cost, inventory and more!
This virtual session includes instruction covering a range of factors when determining bar pricing. Sam Gearing is an 11-year Food and Beverage veteran and currently the Bar Manager at The UC Theatre in Berkeley, CA. Recorded August 4, 2022
Instructed By: Sam Gearing (Bar Manager at The UC Theatre)
ADDITIONAL RESOURCES
Staff or Team Discussion Questions
What is one of the most effective tools we can be using to calculate bar pricing?
Are the margins of our well and high volume products enabling us to price our premium products at more approachable prices?
Well liquor and high volume pour costs should be between what percentage?
How many pours are lost between 750ml bottle? The busier we are, the more loss occurs.
What elements of information in the training video can we adapt to work for our venue, festival or team?
Session Transcript – Coming soon!