Specify every drink
Measures, glass, ice, garnish and method. Without a specification, each bartender makes a different drink at a different cost.
Know the pour cost
Cost each drink from its specification against the price excluding VAT. On draught, allow for line cleaning and spillage. Then compare the theory with your stock results.
Curate the range
A long list ties up cash in slow stock and overwhelms guests. Choose a range that suits your food and your guests, and retire slow sellers regularly.
A long list ties up cash and overwhelms guests.
Use wine by the glass well
A thoughtful glass list lets guests explore and lets the team pair with the food. Track open bottles so freshness and margin are both protected.
Train the bar
A team that knows the range sells better drinks with more confidence, and pours them consistently.
- Write specifications for your five best selling drinks.
- Identify your three slowest moving lines.
- Start an open bottle log for wine by the glass.
Eight Rabbits Wine & Bar sets specifications, pour costs and range decisions as one system, connected to training and purchasing.
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