Pour cost & bar margin consulting
The bar is where margin leaks fastest, and quietest. Full GP, pour cost and menu-structure rebuild, implemented on your floor.
The bar is where margin leaks fastest, and quietest.
When bar margin is the largest unsolved leak in the venue, the fix is not a new POS report. It is GP rebuilt from the pour up, pour cost brought under control, and a menu structure that stops the best-selling drinks from quietly bleeding money. Built and implemented on your floor, not handed over as a slide deck.
Three losses every venue carries behind the bar
Your 30ml nip is poured at 45ml.
Free-pouring without a jigger runs every spirit about 50% heavy. On a busy night, that's whole bottles given away – one round at a time.
11 kegs in. 9 kegs sold.
Foam, line cleaning, staff drinks and untracked comps. The two missing kegs never show up as a number – they vanish into variance.
Your signature cocktail loses money.
Six ingredients, three garnishes, priced off a guess. The drink everyone orders is the one quietly bleeding your margin, all night long.
Typical industry ranges – illustrative, not figures from a specific engagement. The exact numbers depend on venue category and operator discipline; your venue's are found during the work.
GP rebuilt, pour cost controlled, menu re-engineered
- Full gross-profit rebuild across the beverage range.
- Pour cost analysis, and the controls that hold it once the engagement ends.
- Menu-structure redesign so the drinks that sell most are the ones that earn most.
- Implemented on your floor, with your team, over six to ten weeks.
Stop the bar from bleeding margin.
The Read is a free 30-minute conversation. We talk through where the venue is now and where you think the gaps are. After that, scope and timing for the beverage work. Founder-delivered, answered personally within 24 hours.
Book the Read → Or take the 3-minute self-assessment first.