The Pour Cost System: Calculate It, Track It, and Protect Your Margins

Episode notes

Most bar owners don't have a pour cost problem. They have a tracking problem. In this episode, I'm breaking down how to calculate pour cost correctly, why monthly reports are too late, and how to build a weekly system that catches profit leaks before they become expensive. We'll cover inventory, actual versus theoretical costs, category benchmarks, variance tracking, staff accountability, and operational controls that help you protect your margins every single week. Because you can't fix the numbers if you're measuring the wrong ones. Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. Join here: → Additional resources Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: →

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