How to Calculate Bar & Food Cost Percentage for Your Restaurant

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Күн бұрын

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In this video we're going Restaurant Management 101, back to basics. I'm going to show you exactly how to calculate your cost percentage for both your bar products (beer, liquor, wine), as well as your food and retail for your bar and restaurant. If you have a bar inventory system for this, you know exactly how awesome it is to have. If you're still counting your bar inventory old school, you'll need to calculate your cost percentage yourself. Either way, it's good to have a basic knowledge of how to do it.
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Пікірлер: 9

@elcape30 4 ай бұрын

Thank you, Dave was very helpful 🙏🏼

@iamjacobma Жыл бұрын

Thank you Dave!

@BadBlonde-CarHistory 3 жыл бұрын

Great stuff. Appreciate it

@DaveAllredTheRealBarman 3 жыл бұрын

Appreciate that Blondie. Thanks for stopping by.

@AJJackson-ly7uj Жыл бұрын

Couple questions: do you inventory open bottles, just make an estimate? How do you inventory a partial keg? Go by weight?

@DaveAllredTheRealBarman Жыл бұрын

Hey AJ, yes Bar Patrol inventories open bottles with our bluetooth scale. Just put the bottle on the scale and the app knows how much is in the bottle based on the full and empty weight of that brand. For kegs, you are correct, you can weigh them and enter the pounds into the app and again, it will know how much is in the keg based on the full and empty weight of the keg, which we have as well. Cheers.

@garyedwards778 4 ай бұрын

Hi Dave, in terms of Cocktails, should we put a percentage of the beverage cost aside for 'Ice, Garnish, Napkins & Straws?' Recommended amount? Thank you, Gary

@botrytis_cinerea 3 жыл бұрын

Go lower the pour cost % but also use common sense. You also want to keep your customers. Knowing your limits is crucial to survive, because if you go too far you might as well can close the doors for good. It's all about balance in my opinion. Very informative and detailed content! Thank you for sharing your knowledge!