Pro Tips

Pricing, pouring, comps, and running the bar — operational wisdom.

Portion Control Leaks Faster Than Pricing Fixes
A 0.25oz overpour on every drink is nearly a full bottle of lost revenue every shift.
Happy Hour: Know the Math Before You Commit
A small discount can drive big volume, or quietly erase margin. Check both before running the deal.
Benchmark Against Your Bar Type, Not the Industry
Spirit bars, wine bars, and beer halls should all target different pour costs. Don't apply one number to everything.
Comps Cost More Than You Think
One comped cocktail erases the margin from several full-price sales. Track them like a budget.
Pre-Diluting Batched Cocktails
Serving up? Add water. Serving over ice? Leave it alone. The rule that saves prep from tasting watery or harsh.
Menu Placement and Anchoring
Where a cocktail sits on the menu, and what sits next to it, changes how often it sells.