Menu economics: Building a profitable beverage program

Menu economics: Building a profitable beverage program

Creative cost and labor strategies drive success

Alcohol can be a great profit center at restaurants. Beer, wine and spirits are all generally more profitable than food, and their sales are usually incremental to whatever food guests are buying.

But to get the most out of alcohol sales, operators can benefit by developing strong corporate cultures around alcohol and having systems in place to measure sales and control inventory.

Managing costs

Pour cost — how much it costs to make a d

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