02
Beverage & Bar Advisory
Beverage programmes that are as commercially sound as they are distinctive — from the cellar to the back bar.
Scope of work
- 01Bar operations and profitability
- 02Cocktail concept development
- 03Wine list and cellar advisory
- 04Beverage programme design
- 05Premium zero-proof beverage concepts
- 06Inventory and cost control
- 07Bar pre-opening
- 08Beverage training and standards
What you receive
- Standardised recipes with full costing
- Menu engineering matrix and repricing scenarios
- 30-day operational control plan
- A control dashboard for your managers
- Wine list architecture and by-the-glass margin structure
How an engagement runs
- 01An opening meeting to record the problem, the profit target and expectations
- 02POS review — theoretical versus actual stock, item mix and key product costs
- 03Pour control, garnish, over-pouring and wastage examined at the bar
- 04Recipes tested within your licence, your products and your space
- 05Recipe cards, training material and unit economics handed over