Bar operations guides
Straightforward formulas and checklists for running a tighter bar, from tip pools to liquor counts.
How to Split a Bar Tip Pool by Hours Worked
The simple formula, a real shift example, and how to keep AM and PM tips fair without a spreadsheet.
How to Calculate Pour Cost & Drink Margins
The pour cost formula, healthy targets for liquor, beer, and wine, and how to price a cocktail with confidence.
How to Set Bar Par Levels (and Stop Overstocking)
Calculate how much of each product to keep on hand so you never 86 a top seller or tie up cash in dusty bottles.
How to Calculate & Lower Your Bar Labor Cost Percentage
The labor cost formula, what a healthy number looks like, and practical ways to trim labor without burning out your staff.
How to Track Liquor Variance & Stop Bar Shrinkage
Find out how much liquor is disappearing, where it's going, and simple habits that stop the leak.
Weekly vs. Monthly Liquor Inventory: What Works Best?
The trade-offs of each schedule, and a simple hybrid that catches problems fast without eating your week.
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