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BAR MENUS & COST CONTROL
MENUS THAT SELL. COSTS UNDER CONTROL.
WHAT WE DO
01 BAR MENUS
02 COSTING & PRICING
03 MENU ENGINEERING
04 STOCK & COST CONTROL
Bar menus and food and beverage cost control for restaurants and bars. Every drink and dish costed, priced and written down, so your team makes it right and you know what it earns. Delivered remotely, wherever you are.
START HERE
FREE 20-MINUTE CALL
Tell us about your menu and your numbers. We'll tell you where we'd start and what it would take.
Prices on request, based on the size of your menu and what you need.
SERVICE 01
BAR MENUS THAT MAKE MONEY
A drinks list built around your venue, your guests and your team, with every drink specced, costed and priced before it goes on the menu.
WHAT WE DOMenu concept and drinks listRecipe specs: measures, glass, ice, garnishBatching and prep for busy serviceCosting and target margin for every drinkPrices that fit your marketMenu layout and descriptionsTraining for your bar team
HOW WE DO ITA brief call on your venue and guestsYour current menu, sales and supplier pricesDrafts made by your team, feedback on videoOn-site tasting and launch on requestWHAT YOU GETA spec book for every drinkA costing sheet with price and marginA menu ready to print
Price and timeline agreed before we start.
SERVICE 02
FOOD & BEVERAGE COST CONTROL
We set up the costing, stock and reporting your managers need to hit their margins every week. Built on your recipes, your suppliers and your sales data. Not generic templates.
COSTING & PRICINGRecipe costing for food and drinksTarget cost % for every itemMenu prices that protect marginSupplier price reviewsYield tests on key productsPortion and pour standardsCostings kept up to date
STOCK & ORDERINGStock-take routine and templatesPar levels and orderingReceiving and invoice checksWastage and breakage logComps and staff drinks trackingUsage against salesStorage and rotation standards
WEEKLY NUMBERSFood and beverage cost %Gross profit by categoryVariance by productBest and worst sellersA one-page weekly reportTargets for your managerMonthly review call
Price on request, based on your venue. Monthly reviews optional.
INCLUDED
MENU ENGINEERING: KEEP, FIX OR CUT
We match every item's sales with its margin, for drinks and food, and tell you what to keep, reprice, rework or take off the menu.
Included in both services. Also available on its own.
Sales mix by item
Margin per item
Best sellers to protect
Items to reprice
Items to rework
Items to take off
HOW IT WORKS
DONE REMOTELY, WHEREVER YOUR VENUE IS
Video calls, shared documents and your own data. You don't need us on site, but we can come for a tasting or a launch as a premium option.
Monthly cost reviews available once the system is running.
01YOU SENDMenus, recipes, invoices, sales and stock reports.
02WE BUILDSpecs, costings, prices, templates and reports.
03YOUR TEAM RUNS ITTraining on video and follow-up until it sticks.
WHAT YOU GET
TOOLS YOUR TEAM USES EVERY SHIFT
01A spec book for every drink
02Costing sheets for drinks and food
03A menu ready to print
04Stock-take and ordering templates
05A weekly cost report
06Training for your team
CONTACT
WHAT DOES YOUR MENU EARN? LET'S FIND OUT.
Tell us about your menu with our short form, and book a free 20-minute call if you want to talk first.
Or email info@wayshospitality.it