Episode Details

Too many bar owners rely on guesswork or outdated markup formulas when setting menu prices. 

They assume as long as it covers the liquor cost, it’s profitable. It’s not.

In this episode, we uncover why pricing based on instinct or competition is silently draining your profits. 

You’ll learn how to factor in waste, spillage, garnishes, and even straws to build real margin. 

Plus, we’ll walk through psychological pricing tactics and how to raise prices without scaring your regulars away.

If you’ve ever wondered why your bar feels busy but the bank account says otherwise, this episode is your fix.

What You’ll Learn

🌟 The one pricing habit that keeps you broke without realizing it
 🌟 The cocktail cost components bar owners forget to include
 🌟 The silent killers of margin hiding in every pour
 🌟 The psychology of price perception and how to use it
 🌟 The best times of year to raise prices without pushback
 🌟 How to align your pricing with your city’s cost structure
 🌟 The quarterly menu check-in that protects your bottom line

📌Start Here
Own, run, or manage a bar? Join Bar Business Nation.

An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business.

Ask questions, hear what other owners are dealing with, and get ideas you can actually use.

🔴Join here:
 → https://www.facebook.com/groups/barbusinessnation

📌Additional resources
🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here:
→ https://barbusinesscoach.com/book/