Cocktail & Mocktail Menu Engineering Toolkit
A practical digital menu engineering toolkit to analyze drink sales, profit, popularity and menu performance, so you can decide what to promote, reprice, redesign or remove.
Classify menu items as STAR, PUZZLE, PLOW HORSE or DOG based on profit and popularity.
Review total units sold, revenue, profit, average profit per sale and menu health score.
Includes Excel workbook, Google Sheets import file, PDF guide, history tracking and print-ready report.
Trusted by bartenders, consultants & hospitality teams worldwide
AT A GLANCE
Format
Excel, Sheets and PDF files
Delivery
Instant access after purchase
Price
$9.90 One-time purchase
Support
Email support included
Works On
Desktop, tablet and mobile
The Cocktail & Mocktail Menu Engineering Toolkit is a practical digital workbook designed to help bars, restaurants, hotels and beverage professionals analyze how their menu items perform in terms of profit and popularity.
It uses classic menu engineering logic to classify each item as a STAR, PUZZLE, PLOW HORSE or DOG, giving you a clearer way to decide what to protect, promote, improve, reprice or remove from your beverage menu.You receive a complete digital menu engineering toolkit with an Excel workbook, a Google Sheets import version, a PDF user guide and Google Sheets import instructions.
The workbook includes dedicated sections for Instructions, Settings, Menu Mix, Summary, Print Report and History. It allows you to enter menu items, units sold, unit cost and selling price, then automatically calculates popularity %, item profit, total cost, total revenue, total profit, profit level, popularity level, classification and recommended action.
It also includes a Summary dashboard, Menu Health Score, trend tracking in the History sheet and a print-ready report for owners, managers, partners or client presentations.A menu can sell a lot and still underperform if the wrong items are taking too much space, attracting too little profit or staying on the menu without a clear reason.
This toolkit helps you move beyond instinct and look at the menu through real sales, profit and popularity data. It shows which drinks deserve more visibility, which ones need pricing or cost control, and which items may need to be redesigned or removed.You can use this toolkit to review a current cocktail or mocktail menu, prepare a menu refresh, analyze sales after a new launch, compare item performance or create a professional menu engineering report for a venue or client.
It is especially useful when you want to understand whether your menu is built around profitable best-sellers, hidden opportunities, low-margin popular drinks or items that are not helping the business.Start in the Settings sheet by choosing your currency, unit display and optional targets for item profit and popularity share. Then enter your menu items inside the Menu Mix sheet using item name, number sold, unit cost and selling price.
The workbook automatically calculates popularity %, item profit, total cost, total revenue and total profit. Each item is then classified as STAR, PUZZLE, PLOW HORSE or DOG based on its profit level and popularity level.
Use the Summary sheet to review the full menu breakdown, menu health score and category performance. Use the History sheet to save snapshots over time and track whether your menu changes are actually improving performance. The Print Report gives you a clean export-ready page for meetings or client work.Best for bar owners, beverage managers, head bartenders, consultants, trainers, restaurants, hotels, cafés, event bars and hospitality teams that want clearer menu decisions based on sales and profitability.
It is especially useful for menu refreshes, seasonal menu reviews, post-launch analysis, consulting projects, owner meetings and teams that want to stop guessing which drinks should stay, move, change or disappear.
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BUILT FROM REAL BAR OPERATIONS
Created by Riccardo Grechi, working head mixologist, bar consultant & trainer.
The Double Strainer is built by Riccardo Grechi, an Italian head mixologist, bar consultant and trainer with 10+ years of hands-on experience across Europe and Southeast Asia. His work combines cocktail R&D, menu engineering, cost control, SOP development, training and beverage-program design, with a focus on practical systems that can be used in real service, not just theory.
10+ years of bar and hospitality experience
Award-winning head mixologist
Menu development, training & operations systems
Luxury hotel, cocktail bar & multi-venue experience
Founder of The Double Strainer, read by 30,000+ people yearly
WHAT'S INSIDE
Ready-To-Use Files
Enter menu items, units sold, unit cost and selling price to calculate profit, popularity and item performance.
Practical Tools
Automatically classify each item as STAR, PUZZLE, PLOW HORSE or DOG based on profit and popularity.
Real Examples
Review total units sold, revenue, profit, average profit per sale, category breakdown and menu health score.
Operational Checks
Track menu performance over time and export a clean report for owners, managers, partners or clients.
WHAT BAR PROS ARE SAYING
This toolkit made our menu review much more structured and professional. Instead of relying on instinct, we could compare sales, profit and popularity in one place and make clearer decisions about what to keep, improve or remove.
Chris L.
Mixologist
This toolkit gave us a clearer and more professional way to organize our bar work. It is practical, easy to follow, and useful from the first time you open it.
Sophie C.
Beverage Operations Manager
A very well-structured resource for anyone who wants better systems behind the bar. It saves time, reduces confusion, and makes daily operations easier to manage.
Daniel B.
Hospitality Consultant
What I liked most is that it feels built for real hospitality work. Clear files, practical guidance, and a structure that can actually be used in a working venue.
Elena M.
Head Bartender
FAQ
Yes. The toolkit is designed to be practical and easy to follow, even if you are not an advanced spreadsheet user. It is most useful when you have a real bar, menu, project or operation to organize.
Yes. I also offer a done-for-you service where I can fill in the toolkit with your venue data, recipes, prices, suppliers, stock levels or operational details. This is a separate custom service and can be requested after purchase or before buying. Contact me to have more info about this service.
No, but basic hospitality or beverage knowledge helps. The toolkit gives you structure, prompts and examples so you do not have to build the system from zero.
After purchase, you receive access to the digital files or download page. Delivery details are provided after checkout and by email.
This is a digital toolkit, not a live class. It is a practical set of files, templates, calculators, guides or checklists that you can use at your own pace.
Where editable files are included, yes. You can adapt them to your venue, recipes, prices, suppliers, stock levels, team or workflow. PDF files may be intended for reading or printing only.
Many files can be viewed on mobile, but desktop or laptop use is recommended, especially for spreadsheets, dashboards and operational files with multiple tabs.
Yes. The toolkit is designed for practical use in bars, restaurants, hotels, cafés, event operations, beverage programs and consulting projects.
No. The toolkit gives you a strong operational structure, but it does not replace a tailored consulting project, full venue audit, custom menu build or team training program.
Yes. Custom versions, additional currencies, extra sheets, translations, layout changes or venue-specific adjustments can be requested separately, depending on the project.
No. The files are for use inside your own business, team or client project. They cannot be resold, redistributed, republished or presented as your own product.