The Manager's Guide to Cocktail Menu Engineering

Stop Guessing at Your Prices. Start Engineering Your Profit.

The comprehensive, 4-part guide to turning your cocktail menu into a high-margin sales engine.

 

Is Your Best-Selling Drink Actually Making You Money?

Most bar managers look at their sales report and see what’s popular. But popularity doesn't pay the bills—profit does.

If you are pricing your drinks based on "gut feel" or just copying your competitors, you are leaving thousands of dollars on the table every single month.

It’s time to move beyond basic inventory and master the science of profitability.

 

We’ve created a free, in-depth training series: The Manager's Guide to Cocktail Menu Engineering. This 4-part course walks you through the exact same data-driven process used by the world's most profitable bar groups to maximize their margins without sacrificing quality.

 

What You Will Learn in This Series

We’ve broken down the complex science of menu engineering into four actionable steps. You can read them in order or jump straight to the topic you need most.

 

[Part 1: The 4 Keys to a Profitable Menu (The Matrix)]

Stop looking at sales in a vacuum. Learn how to use the Menu Engineering Matrix to categorize every drink on your list into Stars, Plowhorses, Puzzles, or Dogs, and discover the specific strategy for managing each one. 

 

[Part 2: How to Calculate Your True Pour Cost]

You can't engineer a menu if your math is wrong. We ditch the estimates and walk you through the step-by-step process of calculating the exact cost of a cocktail—down to the garnish and straw—so you can price with confidence. 

 

[Part 3: Psychological Pricing & Menu Design]

Once you know which drinks make money, how do you get guests to order them? Learn the secrets of Menu Psychology, including the "Golden Triangle," anchor pricing, and how to write descriptions that sell.

 

[Part 4: The 6-Week Audit]

A menu isn't a "set it and forget it" project. Learn how to conduct a 6-Week Menu Audit to analyze sales trends, catch rising ingredient costs, and re-engineer your underperformers before they drain your profits. 

 

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This course teaches you the strategy, but Backbar gives you the tools to execute it.

Menu engineering requires precise data: real-time ingredient costs, accurate inventory counts, and seamless sales integration. Backbar automates the heavy lifting, giving you the insights you need to engineer a more profitable bar in minutes, not hours.

 

[Start Your Free Trial of Backbar]

 

Ready to Build a More Profitable Menu?

Don't let another shift go by with incorrect prices and hidden losses. Start your journey to a data-driven operation today.

 

[Start the Course: Read Part 1 Now]

 

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