Cost every cocktail to the quarter ounce, price it three ways, batch it for Saturday, and know whether the happy hour special makes money.
Cost every cocktail to the quarter ounce, price it three ways, batch it for Saturday, and know before you print the happy hour menu whether the special makes money.
Bar managers and beverage directors building a cocktail list, batching for volume, or checking that discounts still leave margin.
Excel and Google Sheets. Enter bottle costs once in the library and every recipe pulls from it.
A few of the most used tools in the OpsEdge catalog.
