Guides
The numbers behind your menu
Step-by-step guides on pour cost, recipe cards, waste and pricing. Every example is worked out by the CostFlow engine on a fictitious bar, so you can follow the math line by line.
How to Calculate Cocktail Pour Cost, Step by Step
How to calculate cocktail pour cost step by step: cost each recipe line, add waste and ice, then divide by the menu price. With a worked example.
Read the guideCocktail Recipe Card: A Template and What It Must Include
A cocktail recipe card template with every field it must include: pours, units, purchase prices, waste, ice, garnish, cost and pour cost.
Read the guideBar Waste: How Much It Really Adds to Your Pour Cost
Bar waste raises pour cost drink by drink. See where it comes from, how to measure it and what 5%, 10% or 15% waste does to one gin & tonic.
Read the guideTheoretical vs Actual Pour Cost: Why the Numbers Don't Match
Theoretical vs actual pour cost: why the two numbers rarely match, the usual causes of the gap and how to close the count at month end.
Read the guideHow to Price Cocktails from a Target Pour Cost
How to price cocktails from a target pour cost: divide cost by the target, round up, then check margin, local prices and the menu. With examples.
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