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Português
$
USD
I will audit and optimize your bar menu with menu engineering for profit
Beverage Manager, Bar Consultant, Founder of The Double Strainer
Founder of The Double Strainer, Beverage Manager and Bar Consultant with 10+ years of hospitality experience across Europe and Asia, including five-star hotels and pre-opening projects. I help bars, r...
Nível 1
Atendeu a determinados critérios de desempenho e demonstra forte potencial no marketplace.
Sobre este Serviço
Your best-selling drinks are not always your most profitable ones.
I audit cocktail and bar menus using real menu engineering principles, costing logic, sales mix, pricing, and operational performance to identify what is making money, what is leaking margin, and what should change first.
What I analyze
- Item popularity and profitability
- Pricing and pour-cost issues
- Stars, Puzzles, Plowhorses & Dogs
- Weak, redundant, or underperforming drinks
- Menu balance and category performance
- Service complexity and execution issues
What you receive
Depending on your package, your audit may include a Menu Engineering Matrix, profitability and pricing review, item recommendations, Top 10 Fixes Roadmap, prioritized action plan, and operational optimization notes.
What I need
Ideally, send your current menu, 30 to 90 days of POS sales data, and recipe costs or ingredient prices if available.
With 10+ years of hands-on hospitality, beverage management, menu development, and bar operations experience, I combine commercial analysis with practical service knowledge.
Please check package limits before ordering. For larger menus, multiple outlets, or incomplete data, message me first.
Tipo de Negócio:
PMEs
•
Outros
Setor:
Data analytics
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Alimentos e bebidas
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Hospitalidade
Meu portfólio
Outros serviços de Consultoria de Negócios que eu ofereço
Perguntas frequentes
1. What do you need from me to start?
Please send your current menu, recipe specs or ingredient costs, and sales data if available. If you do not have full sales data, I can still review pricing, menu structure, descriptions, and cost logic.
2. Can you work without sales data?
Yes. Sales data improves the analysis, but it is not mandatory. If sales reports are not available, I can still audit your menu based on costs, pricing, structure, descriptions, and operational logic.
3. What will I receive?
You will receive a clear audit with findings, priorities, and practical recommendations based on your package. This may include pricing gaps, weak items, high-potential items, description fixes, and actions to improve profit and menu performance.
4. Do you work only with bars?
This gig is built mainly for bars, cocktail bars, hotel bars, and restaurants with beverage menus. If your business is hospitality-related, message me before ordering and I will confirm fit.
5. What if my menu is larger than the package limit?
If your menu has more items than the package includes, please message me before ordering. I can review the scope and suggest the best option for your menu size.
6. Is my menu data kept confidential?
Yes. Your menu, pricing, and sales information are treated as confidential and used only for the purpose of this audit.
