Dave! Quick question, when you calculate cost percentages, what do you think of the idea of including the time for the bartender to make the drink and wash the glass?
Good question. Factoring in labor can be done, but I certainly don't recommend it as it goes against the industry standards set, which is to separate and categorize your cost percentages by bar, food and labor. You could customize it and start mixing them together, but then it's more difficult to see if you are hitting industry standards for each individual category. I hope that makes sense. Cheers.
![How to Determine Pricing For Beer, Liquor & Wine [Restaurant Business Plan]](http://i.ytimg.com/vi/3HraItbId10/mqdefault.jpg)
Great video. Ill show this to my co-workers.
Dave! Quick question, when you calculate cost percentages, what do you think of the idea of including the time for the bartender to make the drink and wash the glass?
Good question. Factoring in labor can be done, but I certainly don't recommend it as it goes against the industry standards set, which is to separate and categorize your cost percentages by bar, food and labor. You could customize it and start mixing them together, but then it's more difficult to see if you are hitting industry standards for each individual category. I hope that makes sense. Cheers.
@@DaveAllredTheRealBarman Makes total sense! Thank you! To say you've been a treasure trove of information would be an understatement. Thanks again!