RESOURCES FOR RUNNING A
SUCCESSFUL BEVERAGE PROGRAM
SUCCESSFUL BEVERAGE PROGRAM
Here are the worksheets that I have developed while running successful beverage programs at a variety of levels and for different price points and market applications. These are all customizable to your needs and product selections. If you want help adapting them to your particular needs, please do not hesitate to reach out to me at any time by using the email form above or on my Contact page.
These worksheets will remain free to access and download while I am working on building this site. After completion, they will only be accessed by subscription.
The single most important form I use on a daily basis are designed to track, understand and control my beverage costs. Generally referred to as Cost of Goods Sold (COGS), this is the percentage of the selling price that is attributed to the actual purchase price of the product. Having an understanding of what the product costs you and how to price it accordingly is one of the biggest obstacles I faced when starting out. Many of my "mentors" had different approaches and agendas, and while there are industry standards - I did not always find them to be standardized. I had to develop my own plan.
I have worksheets for tracking my wine costs by the glass and bottle, my draft and bottled beer, and all of my spirits. I work with multiple locations, and as such generally have to keep track of pricing across multiple tiers of price points, as well across multiple states. Having a system to reference for all this requires a good amount of input, but without I would be unsuccessful in keeping track of my product prices. I use these forms everyday to see where my costs are, and to track needed changes due to price increases or other issues.
MAJOR CATEGORY COST WORKSHEETS
This is the one I rely on regularly as I generally deal with wine centric locations. Not only do I need to track my costs, but also price my wines according to the product category and the relative market. There is also a need to price items offered in different forms in relation to each other. For instance, how does your by-the-glass (BTG) price relate to the by-the-bottle (BTB) price of the same item? Do you want no discount by stepping to a bottle or should there be an incentive to get a better price when a guest buys a bottle. ALso, do you offer a variety of sizing options, such as quartinos, half-liters, etc. If so, what is the relation of those prices to each other?
I have a few variations of this worksheet - one each for the wine list, draft and bottled beer, and spirits. Click on the titles below for the links to these worksheets:
WINE LIST COST WORKSHEET
These worksheets will remain free to access and download while I am working on building this site. After completion, they will only be accessed by subscription.
The single most important form I use on a daily basis are designed to track, understand and control my beverage costs. Generally referred to as Cost of Goods Sold (COGS), this is the percentage of the selling price that is attributed to the actual purchase price of the product. Having an understanding of what the product costs you and how to price it accordingly is one of the biggest obstacles I faced when starting out. Many of my "mentors" had different approaches and agendas, and while there are industry standards - I did not always find them to be standardized. I had to develop my own plan.
I have worksheets for tracking my wine costs by the glass and bottle, my draft and bottled beer, and all of my spirits. I work with multiple locations, and as such generally have to keep track of pricing across multiple tiers of price points, as well across multiple states. Having a system to reference for all this requires a good amount of input, but without I would be unsuccessful in keeping track of my product prices. I use these forms everyday to see where my costs are, and to track needed changes due to price increases or other issues.
MAJOR CATEGORY COST WORKSHEETS
This is the one I rely on regularly as I generally deal with wine centric locations. Not only do I need to track my costs, but also price my wines according to the product category and the relative market. There is also a need to price items offered in different forms in relation to each other. For instance, how does your by-the-glass (BTG) price relate to the by-the-bottle (BTB) price of the same item? Do you want no discount by stepping to a bottle or should there be an incentive to get a better price when a guest buys a bottle. ALso, do you offer a variety of sizing options, such as quartinos, half-liters, etc. If so, what is the relation of those prices to each other?
I have a few variations of this worksheet - one each for the wine list, draft and bottled beer, and spirits. Click on the titles below for the links to these worksheets:
WINE LIST COST WORKSHEET
