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

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 ...