What it is
The The Double Strainer Profit and Cost Control Suite is a 4 toolkit spreadsheet system built to control beverage profitability through one connected workflow:
-
Cost recipes accurately
-
Track performance KPIs consistently
-
Control waste, comps, and staff drinks
-
Make menu decisions using profit and popularity data
Core outcome: turn costs, sales, and losses into weekly and monthly actions: what to reprice, what to push, what to fix, and what to stop.
What you need to know about the Operations Profit Trio Pack
What problem it solves
Most venues lose profit because cost control is fragmented and not executed as a routine. This suite targets the root causes:
-
Pricing decisions made without accurate recipe costs
-
Margin erosion hidden inside supplier price drift and inconsistent portioning
-
No KPI view that links revenue, COGS, and gross profit in a repeatable way
-
Waste, comps, and staff drinks logged poorly or not costed, so losses feel invisible
-
Menu changes driven by opinions, not performance classifications
Why buy it
Profit leaks happen in the gaps between costing, tracking, and decisions.
Logic check:
-
If costing is wrong, every pricing and margin decision is wrong
-
If losses are not tracked, the KPI numbers are misleading
-
If KPIs are not reviewed consistently, problems repeat monthly
-
If menu engineering is not tied to accurate costs, classifications become noise
This suite closes the loop and turns data into execution.
Who it is for
-
Bar managers who need repeatable cost control and reporting
-
Owners who want margin clarity without complex software
-
Consultants who implement control systems across venues
-
Teams that want accountability on comps, waste, and staff drinks
What’s inside
Cocktail Costing Calculator
Build recipe costing, cost per serve, and pricing visibility based on real unit costs.
Beverage KPI Dashboard
Track key beverage performance metrics consistently over time so you can see trends and variances early.
Waste, Comps, and Staff Drinks Tracker
Log and cost losses that silently destroy margin, then review totals by category, reason, and period.
Menu Engineering Toolkit
Combine sales and profitability signals to classify items and generate clear action decisions.
How it works
Recommended workflow in 5 steps:
1. Configure settings
Currency, units, rounding rules, categories, and any venue rules used across the files.
2. Costing first
Add recipes and unit costs and confirm cost per serve before making pricing decisions.
3. Run tracking routines
Update KPIs on your cadence and log waste, comps, and staff drinks consistently.
4. Run menu engineering on a fixed period
Input sales and prices for the chosen period to generate classifications and decision signals.
5. Execute actions
Reprice, adjust portions, fix recurring waste causes, push winners, redesign or remove weak items.
Files delivered (instant download)
Delivered as a single ZIP. Each toolkit includes:
-
Excel master file
-
Google Sheets import file
-
PDF user guides
Plus a Start Here folder to help onboarding.
Fixed scope
Standard and Advanced are delivered with a fixed scope to protect timelines and avoid scope creep:
-
One venue, one currency, one category tree
-
Up to 120 recipes and up to 250 ingredient cost lines
-
One sales period for menu engineering inputs
-
One initial setup pass and one validation pass
If your venue is larger or more complex, scope can be expanded with a custom quote.