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.