Whether you’re a rapidly growing restaurant looking to scale, a catering company seeking structure, or a brand new bar wanting to get started on the right track, there are valuable services we offer to optimize your business.

Operational Services

Menu Engineering

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COGS Optimization

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Inventory Systems

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PAR Level Setup

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Batch Costing

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Cocktail Profitability

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Deadstock Reduction

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Vendor Strategy

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High-Margin Menu Design

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Data-Driven Training

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Operational Efficiency

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Multi-Unit Consistency

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Loss Prevention

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Speed of Service

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KPI Dashboards

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Smart Ordering Tools

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Scalable Systems

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Menu Engineering - COGS Optimization - Inventory Systems - PAR Level Setup - Batch Costing - Cocktail Profitability - Deadstock Reduction - Vendor Strategy - High-Margin Menu Design - Data-Driven Training - Operational Efficiency - Multi-Unit Consistency - Loss Prevention - Speed of Service - KPI Dashboards - Smart Ordering Tools - Scalable Systems -

Essentials

A clean, fully costed-out bar.    Operational sanity restored.

  • Full product ordering and inventory system setup

  • Ingredient par calculator and template

  • COGS targets by category (beer, wine, spirits, N/A)

  • Vendor/supplier partnership starter guide

Upgrades

A profitable, scalable beverage program. Body and Soul.

  • Custom cocktail and menu design (up to 8 drinks)

  • Menu costing and POS entry sheet

  • Staff training guide (incl. service standards & sales prompts)

  • Labor/time-saving batch guides

  • Draft service manual language

  • live team trainings (virtual or onsite)

Overhauls

A full beverage infrastructure.   Built for scale and profit.

  • Active partner negotiation

  • Sales reporting templates with KPI dashboards

  • Seasonal R&D calendar + launch planning

  • Full pricing & margin breakdowns by format (BTG, BTB, N/A)

  • Custom service standards by format (casual, high-end, etc.)

Each level of consultation is designed to return its investment.

Put simply, these services pay for themselves.

Imagine two cocktails stemming from one idea. One has had no cost control, and one has controlled cost of goods and improved operational efficiency.

Case Study: The Tomatini

Cocktail #1
(No Control)

  • Price: $17/cocktail
    Volume: 300/wk
    Weekly Revenue: $5,100

    Cost Of Goods: $2.50/cocktail
    Labor: 2hr @ $25/hr

    Breakage: $0.05/cocktail Overpour/Spoilage: $0.45/cocktail
    Deadstock: $250/month, $62/week

Cocktail #2
(Controlled)

  • Price: $17/cocktail
    Volume: 300/wk
    Weekly Revenue: $5,100

    Cost Of Goods: $2.00/cocktail
    Labor: 2hr @ $25/hr

    Breakage: $0.05/cocktail
    Overpour/Spoilage: $0.00/cocktail
    Deadstock: $40/month, $10/week

Now imagine a similar scenario at a larger restaurant group. Here we leverage cost control, labor efficiency, top-line data, and strategic partnerships.

Scenario #1
(No Control)

  • Price: $15/cocktail
    Volume: 1,500/wk (across 3 stores)
    Weekly Revenue: $22,500

    Cost Of Goods: $2.75/cocktail
    Labor: $300/week (incl. salary)

    Breakage: $0.05/cocktail Overpour/Spoilage: $0.45/cocktail Deadstock: $1,200/month, $400/week

Scenario #2
(Controlled)

  • Price: $15/cocktail
    Volume: 1,500/wk (across 3 stores) Industry Event: $300/week
    Margin Improvement (5%): $1,125 Weekly Revenue: $23,925

    Cost Of Goods: $2.00/cocktail
    Labor: $150/week

    Breakage: $0.05/cocktail Overpour/Spoilage: $0.00/cocktail Deadstock: $200/month, $50/week

Build a better business today