This post introduces the concept of usage & COGS. It explains how to calculate usage and touches on the different methods to calculate COGS.
Pour cost is perhaps the single most important metric with regards to tracking & assessing the performance of your beverage program.
This post distills bar ops into its basics and summarises the topics that will be covered in later lessons/posts.
This is the first in a series of posts that will cover the basics of Beverage Management with a particular emphasis on stock control and usage/cogs. The content is intended Bar & Restaurant Managers.
In this post, I drill into the subtle hidden disadvantages of using spreadsheets and the advantages of using a purpose designed cloud-based platform like Barsumo for managing stock in Bars & Restaurants.
First impressions count. And for a Bar or Restaurant, this can mean anything from aesthetics to general ambiance to the friendliness of wait staff. It also likely includes your menu.
Having a good understanding of prices and the actual price paid for products is an integral part of running a successful Bar or Restaurant.
- OLDER POSTS
- page 1 of 2