Bar Intelligence Consulting
Find the profit hiding in your own menu. We map it in 5 days.
Ambar turns your menu, POS data and costs into an actionable profit report — combining a decade behind the bar with AI. No meetings. No retainers. Just the numbers that move margin.
One-time payment · No meetings
Blended pour cost
31.4%
Target 22%
Profit left on menu
$4,180
per month
Items to reprice
9
of 42
Menu engineering matrix
Contribution margin vs. popularity
Pour cost by item
Cost as a share of price
| Item | Price | Pour |
|---|---|---|
| Old Fashioned | $15 | 21% |
| Espresso Martini | $16 | 37% |
| House Margarita | $13 | 32% |
| Barrel Manhattan | $17 | 20% |
| Well Gin & Tonic | $9 | 40% |
Sample data. Your report reflects your actual menu, costs and sales.
- One upload, one report, no retainer
- 0 meetingsOne upload, one report, no retainer
- Turnaround, start to delivered report
- 0 daysTurnaround, start to delivered report
- Behind the bar and auditing F&B data
- 0+ yrsBehind the bar and auditing F&B data
The problem
Your menu is leaking money in three places at once
Most bars don't have a sales problem. They have a margin problem hiding in plain sight — on the menu they hand every guest.
Your pour cost is out of control
Free-pouring, no specs and no counts can quietly turn a 22% target into 34%. That gap is pure profit walking out the door, drink by drink.
Your best sellers don't make you money
The items that fly off the shelf are often your lowest-margin. High volume on a bad margin isn't a win — it's a leak you're scaling.
Your prices are a guess
Prices set by gut feel or by copying the bar next door leave money on every ticket. Small, data-backed changes compound fast.
How it works
Three steps. No meetings, no retainers, no fluff.
You send data once. We do the analysis. You get a report you can act on the same day it lands.
Upload your data
Send your menu (PDF or photo), rough costs or recipe cards, and a sales export from your POS — or a simple spreadsheet. Ten minutes of your time.
Human + AI analysis
A former Rio bartender and cruise-ship F&B data auditor reviews every item, accelerated by AI. Real operator judgment, not a generic template.
Actionable report in 5 days
You receive a clear PDF plus an interactive dashboard: what to remove, reprice, reposition and redesign — ranked by the money it makes you.
What's inside the report
A document you can act on — not a slide deck you'll forget
Every audit ships as a clean PDF plus an interactive dashboard. Clear enough for your bartenders, precise enough for your accountant.
- Menu engineering matrix that plots every item by profit and popularity
- Pour cost and CMV calculated per item and per category
- Item-by-item price recommendations with local market benchmarks
- A ranked top-10 action list you can execute this week
- A clean PDF for your team and an interactive dashboard to explore
Blended pour cost
31.4%
Target 22%
Profit left on menu
$4,180
per month
Items to reprice
9
of 42
Menu engineering matrix
Contribution margin vs. popularity
Pour cost by item
Cost as a share of price
| Item | Price | Pour |
|---|---|---|
| Old Fashioned | $15 | 21% |
| Espresso Martini | $16 | 37% |
| House Margarita | $13 | 32% |
| Barrel Manhattan | $17 | 20% |
| Well Gin & Tonic | $9 | 40% |
Sample data. Your report reflects your actual menu, costs and sales.
Plans
One payment. One report. A clear return.
Pick the depth you need. Both land in 5 business days.
Menu Intelligence Audit
The flagship. Find the profit hiding inside your current menu.
Delivered in 5 business days
- Menu engineering matrix — Stars, Plowhorses, Puzzles & Dogs
- Pour cost / CMV per item and per category
- Item-by-item pricing recommendations with local benchmarks
- Top-10 immediate actions: remove, reposition, reprice, redesign
- PDF report + interactive HTML dashboard
Bar Health Check
A 360° diagnosis of where your bar leaks money — and how to stop it.
Delivered in 5 business days
- Everything in the Menu Intelligence Audit
- Full cost structure: CMV, labor and estimated shrinkage
- Inventory & portioning control review
- Menu psychology audit — anchors, positioning, descriptions
- Pricing vs. positioning gap analysis
- Prioritized 90-day roadmap, ranked by financial impact
Need something recurring or bespoke? Explore premium services
Why Ambar
Built by someone who has counted every bottle
Ambar comes from a decade in the trade — from pouring drinks in Rio de Janeiro to auditing food-and-beverage data on international cruise ships, an environment where a fraction of a percent on pour cost is taken deadly seriously.
That's the lens on your menu: real operational judgment, accelerated by AI, so you get a specialist's eye at a price that makes sense for a single bar.
10+ years behind the bar
Bartender to bar manager, Rio de Janeiro
Cruise-ship F&B data auditor
Celestyal — where cost control is extreme
Operator, not a theorist
Every recommendation is battle-tested on a real floor
FAQ
Everything you need to know before you buy
Still unsure? The answer to most hesitations is below.
Three things, and none of them have to be perfect: your current menu (a PDF or even a clear photo), your costs or recipe cards (approximate is fine), and your sales data (a POS export or a simple spreadsheet of what sold and how much). After checkout, a short form walks you through exactly what to upload.
Find the profit hiding in your menu — in 5 days
Send your menu and sales data today. Get a report you can act on this week.