So you’ve decided to open a restaurant or bar, or perhaps this isn’t your first rodeo and you’ve been in the business for quite some time. Either way, you’ve come to the right place to learn the key metrics in running a better business behind your bar.

So, what’ll you learn in this guide?

  • How usage calculations help to build an optimal product portfolio
  • Best practices to reduce sitting inventory and why you may not always want to take advantage of bulk discounts
  • The three factors that influence pour costs
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