The bar business blog
Bar Inventory Software: What to Ask For Before You Buy
Choosing bar inventory software: what to ask for in costing, stock and routines, when a spreadsheet is enough and when a program pays for itself.
From Bartender to Head Bartender: Duties and Steps
What a head bartender does, how the role differs from a great bartender and how to make the jump: leadership, ordering, costs, team. A guide from the bar.
Batching Cocktails for Bars: Method, Costs and Service
How to batch cocktails in your bar without losing quality: what to batch, dilution, costs, labelling and prep organisation so service runs faster.
Cocktail Costing: Cost and Price Every Drink Right
Learn how to cost your cocktails: real cost with waste, ice and garnish, menu price and margin, with a worked example step by step. Built for bar owners.
Cocktail Spec Sheets: Make Every Drink Taste the Same
How to write cocktail spec sheets that standardise your bar: the fields to include, how to train your team with them and how to keep them up to date.
How Much Does It Cost to Open a Cocktail Bar?
What it costs to open a cocktail bar in Spain: investment lines, sourced public figures, Madrid licences by municipality and what changes behind the bar.
How to Design a Cocktail Menu That Sells
How to design a cocktail menu that makes money: structure, how many drinks, margin by category, menu engineering and the mistakes that cost you sales.
Mocktail Menu for Bars: Zero-Proof Drinks That Sell
How to build a profitable mocktail menu: how many zero-proof drinks to list, what to charge, how to name them and how to place them on your bar menu.