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The Double Strainer Journal
Better drinks start with better knowledge. Explore cocktail recipes, practical techniques and smarter ways to run a bar. Read free guides or go deeper with Premium.
Bar Beverage KPIs: The Practical Guide to Cost, Margin, and Variance
Beverage KPIs are the difference between guessing and managing. A bar can feel busy and still leak profit through small gaps: inconsistent pours, poor pricing, wrong purchasing decisions, or a menu that sells the wrong drinks too often. KPIs make those gaps visible, but only if the data is clean and the metrics are interpreted in the right order.
This guide explains the core beverage KPIs for bars, how to calculate them, and how to turn numbers into actions. The focus is beg
Cocktail Bar Suppliers: How to Choose, Compare, and Manage Vendors
Supplier choices shape everything guests notice and everything owners feel: stock availability, drink consistency, speed of service, and cost control. A great menu can still fail if key items arrive late, cases show up short, or pricing changes quietly over time.
Menu Engineering for Bars: What it is, why it matters, and how to optimize a cocktail menu without guessing
Menu engineering is a structured way to improve a bar menu using two facts: what guests actually buy and what each drink contributes after direct ingredient cost. It replaces opinions with repeatable decisions and helps prevent margin leaks caused by underpriced specs, inconsistent pours, slow builds, and low-selling items that tie up inventory.
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