Consulting · Bar audit and cost control
Bar audit: find out where your margin is leaking
A bar audit is a review during live service to find out where your margin is leaking. I spend one or two days in your venue, review the menu, correct the costing of your 15 to 20 best sellers, analyse waste and dead stock, and give you a prioritised report with a 90-day plan.
I carry out a full bar audit: I come during live service and review your menu, your costings, your waste and how the team moves behind the bar. You get a report with clear priorities and a 90-day plan to put it into practice. What I see in your bar and what I'd do tomorrow, without the theory.
What you get
- A visit to your bar during a real service shift
- Menu review: range, prices and consistency
- Corrected costings for your 15 to 20 best sellers
- Analysis of waste, stock rotation and dead stock
- A look at service speed, bar flow, hygiene standards and how the team is doing
- A prioritised report: quick wins and medium-term changes
- A 90-day action plan
- Optional: Miselup set-up to keep costings, costs and stock up to date
- Duration
- Indicative: 1 to 2 days in your venue and around a week for the report
- Format
- In person in Madrid for the visit; the report, in person or by video call
- Price
- Bespoke — ask for a proposal
For the day-to-day running of the bar, I set up Miselup, the management software I distribute.
Is it right for your project?
Bars that are busy but not profitable
It's busy every night, but the accounts don't show it and you don't know which cocktail is costing you money.
Hotels with an underperforming bar
The bar works, but nobody has looked properly at what each drink costs or how the team works during service.
Venues that have grown without a plan
The menu keeps adding lines, stock piles up and every bartender makes drinks their own way.
Owners who want an outside view
Before changing your menu, suppliers or team, you want to know what's really wrong and where to start.
How I work
A bar audit isn't done from an office. I start by watching your bar at work and finish with the numbers checked and a to-do list in order of priority.
Conversation and data
We talk about your venue, your goals and what's worrying you. I ask for your menu with prices, recent purchase invoices and, if you have them, sales by product.
Visit during live service
I spend a real shift at your bar and look at speed, workflow, mise en place, hygiene standards and how the team works together.
Menu, costings and waste
I go through the menu cocktail by cocktail, correct the costing of your best sellers and look for where product is being lost: waste, stock rotation and dead stock.
Prioritised report
I sort what I've seen into quick wins and medium-term changes, and explain the reasoning behind each point.
90-day plan
I present the report, we adjust it to your reality and you're left with a roadmap you can put into practice with your team.
From a working bar.
I'm co-owner and creative director of Stillroom, the gastronomic cocktail bar we opened in April 2026 at Calle Moreto 9 in Madrid, so I also look at your bar through an owner's eyes. And as a Miselup distributor, I know how to leave your costings and stock in a tool that actually gets used every day.
Before we start
How long does a bar audit take?
As a guide, one or two days in your venue and around a week to prepare the report. It depends on the size of the menu and whether you have one bar or several. I'll confirm it in the proposal.
What do I need to prepare before the visit?
Your menu with prices, recent purchase invoices and, if your till system allows it, sales by product for the last few months. If something's missing, don't worry: we start with what there is.
Will you interrupt service?
No. I watch the shift exactly as it runs every day, because that's the only way to see the real bottlenecks. I ask the team questions during quiet moments or outside service.
Does the audit include putting the changes in place?
The audit ends with the report and the 90-day plan. If you want me alongside you while you put it in place (adjusting the menu, training the team or setting up Miselup), we can treat that as a second phase or as ongoing consultancy.
How is it different from bar consultancy?
The audit is a closed project: a precise snapshot of your bar and an action plan. Consultancy is support over time: we work on the changes together. You can start with the audit and decide afterwards.
Pairs well with: bar consultancy, cocktail menu design and bar staff training.
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Shall we audit your bar?
Tell me about your venue and what's worrying you. I'll suggest where to start reviewing your bar, with no obligation.
Ask for a proposal