Most cocktail bars do not lose money in dramatic ways. They lose it in quiet, repeatable leaks: a few milliliters over-poured, a high-volume drink priced wrong, prep made “just in case” and thrown away, dead inventory sitting on a shelf for months.

A drinks program does not win because a drink tastes great once. It wins when your team can reproduce the same result fast, consistently, and profitably, every shift. Menu Design & Engineering is The Double Strainer’s online service for venues and brands that want more than “nice recipes”. This is a complete execution system: recipes, prep logic, shelf-life standards, QC checks, and (where included) costing and pricing structure, so the menu performs under real service press