Tag: bar-profitability

Bars target 80% profit margins on alcohol sales, but only if you price correctly. Learn the pour cost formulas, tiered markup strategies, wine pricing models, and cocktail menu frameworks that drive beverage profitability.

How to curate, price, and present a wine program that achieves strong margins while matching what your guests are willing to spend — from markup structure to by-the-glass economics.

A six-step method for accurately costing cocktails — from calculating per-ounce spirit costs to applying shrinkage variance and setting prices that hit your target pour cost.