How to Calculate Bar & Food Cost Percentage for Your Restaurant

[@elcape30]

Thank you, Dave was very helpful 🙏🏼

[@iamjacobma]

Thank you Dave!

[@garyedwards778]

Hi Dave, in terms of Cocktails, should we put a percentage of the beverage cost aside for 'Ice, Garnish, Napkins & Straws?' Recommended amount? Thank you, Gary

[@AJJackson-ly7uj]

Couple questions: do you inventory open bottles, just make an estimate? How do you inventory a partial keg? Go by weight?

[@DaveAllredTheRealBarman]

Hey AJ, yes Bar Patrol inventories open bottles with our bluetooth scale. Just put the bottle on the scale and the app knows how much is in the bottle based on the full and empty weight of that brand.
For kegs, you are correct, you can weigh them and enter the pounds into the app and again, it will know how much is in the keg based on the full and empty weight of the keg, which we have as well. Cheers.

[@botrytis_cinerea]

Go lower the pour cost % but also use common sense. You also want to keep your customers. Knowing your limits is crucial to survive, because if you go too far you might as well can close the doors for good. It's all about balance in my opinion.
Very informative and detailed content! Thank you for sharing your knowledge!

[@BadBlonde-CarHistory]

Great stuff. Appreciate it

[@DaveAllredTheRealBarman]

Appreciate that Blondie. Thanks for stopping by.

[@PhillipGDavis]

🍷❣️💯