Costing a cocktail is not just an Excel exercise. It decides whether a best-selling Negroni pays the rent or slowly erodes the bar’s margin over a season. Two drinks can look identical on the menu but behave very differently in the P&L.Without precise costing, decisions about price, garnish or promotions are based mostly on instinct.With precise costing, they become controllable levers.

On a rainy Tuesday a guest walks in, orders “just one drink” and sits quietly at the bar.Six months later, the same guest knows half the team by name, brings friends, and texts ahead to check if there’s space. That transformation—from stranger to regular—is not magic. It’s design. Guest loyalty doesn’t come from vibes alone, or from one superstar bartender “good with people”. It comes from a pattern of small, repeatable behaviours that any well-run bar can train, track and pr