Bar Cost Sample

Bar Cost Sample

You can use these formulas for any bar business. when preparing the bar cost, collect all daily bar receipts

 for the whole week/ month.

Bar Cost Summary Report

Figure - 1            

Bar Cost Transaction Report

Description           Liquor     Wine       Beer      Total

Open. Invty           100          50          200         350

Deliveries              200        100         150         450

Consumption         200          50         100         350

Closing Invty          100        100         250         450

Bar Sales            1.000        200         450      1.650

Bar Cost                  20%       25%       22%    21.21%

Figure - 2            

Bar Cost Summary Report

Opening Bar Invty. in Cost Price                       350

Beverage Deliveries in Cost Price                     450

Bar Consumpt in Cost Price                              350

Closing Bar Inventory in Cost Price                   450

Total Sales in Selling Price                             1,650

Bar Cost                                                         21.21%

Figure - 3            

Bar Consumption / Bar Sales = Bar Cost

Total Bar Consumpt in Cost Price                      350

Total Sales in Selling Price                              1,650

Bar Cost is                                                      21.21%

Figure - 4            

Bar Cost for the month is                             21.21%

Menu Costing Sample

MENU COSTING SAMPLE

Note: Before you start the menu costing you must have completed information on all products generated on the menu like: measurement for every spirits/alcoholic beverages /wines/ sodas/juices/beers etc.

MARGARITA

45           ml           Tequila Silver                 0.50

20           ml           Triple Sec Liqueur         0.25

45           ml           Lemon Juice                  0.15

Miscellaneous                                                                    0.10

Total menu in cost price                           1,00

Preparing menu or selling price:

Beverage Menu in cost price                       1.00

Beverage Markup                                           20%

Marketing flow                                                25%

Given Percentage                                        100%

$1.00 X 20 X 25 / 100 = Selling Price

Formulas:          

$1.00 X 20 = 20 

20 X 25      = 500

500 / 100   = $5.00           

Selling Price  is $5.00     

Bar Cost Sample Tips;   

Cocktail Cost / Selling Price = Bar Cost

$1.00 / $5.00 = 20%        

Bar Cost is 20%

Note:   

a) When you making cocktails menus you have to study the location then you can adjust your beverage mark up and your marketing flow. Marketing flow is designing for low and high price of the product in the market.

b) The Standard Markup of Beverage is 19% to 25%, and marketing flow are defending against the feasibility study of your business, The Given % of 100 percent is designed to get your selling price in the right direction. This technique was always used in the five star hotels

c) You can use the formulas for actual bar operations; just adjust what is the best for your business selling prices.

d) In actual bar operations, i am not agreeing to use direct percentages of the selling price likes times 500% or more, because, you cannot control the marketing flow of the market.

e) By using formulas you can make menu planning for every 3 month or up to 6 months without losing business.