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Stumped on ways to customize private events at your restaurant? Gather is here to share with us tips on preferred vendors and menu planning.
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The strength of your leadership skills as a bar manager impact just about everything on your team—turnover, morale, and ultimately the success of your bar. Learn the five essential skills to grow your career and your team's performance.
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BevSpot by Rebekah Gallacher - 8M ago

Our partner, Toast, is sharing the most important kitchen metrics to track regularly to ensure your restaurant can go the distance.
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BevSpot by Chad Burgess - 8M ago
A: To figure out beer cost: Take the cost per keg Divide by the number of beers in the keg to determine the cost per beer Example $150 keg/124 beers = ~$1.21 cost per beer Read full article
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BevSpot by Chad Burgess - 8M ago

A: To cost a cocktail you need to figure out the cost of the amount of each ingredient used in the cocktail and then add all these costs together to get the total cocktail cost. Costing a Cocktail (Step-by-Step) Cocktail List the ingredients in the cocktail For each of these ingredients, note the package (unit) Read the full article...
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A: The formula used to calculate food cost is: Beginning Inventory + Purchases — Ending Inventory / Total Food Sales = Actual Food Cost Read full article Related Questions What is the formula used to calculate food cost? How do you cost a cocktail? What is a good beverage cost? Other BevSpot — Food & Read the full article...
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Learn how to turn football season into dollar signs and host the type of event that works best for your restaurant.
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Sarah reveals how the new Price Tracker feature can help you make smarter purchasing and menu decisions.
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Four steps to create the kind of customer survey that will give you valuable feedback on your bar or restaurant.
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BevSpot by Chad Burgess - 9M ago
A: Pour cost is calculated by taking the cost of a drink and dividing it by the price of the drink. To calculate total pour costs, take your total inventory usage (or cost of goods sold for beverages) and divide it by your total sales for beverages. Pour Cost Formula Pour Costs = Inventory Usage/Sales Read the full article...
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