Greg Harrington - All Comments

RE: Theoretical Wine Cost

Billy Giampaolo — Sat, 29 Jul 2017 01:12:35 GMT

Is there a book or some other piece of information where all of the formula's for calculating everything related to beverage you could recommend? This is a very important piece of our business and one that I am weak in and would like to be better. Any recommendations would be greatly appreciated.

RE: Theoretical Wine Cost

Jim Fink — Wed, 02 Sep 2015 14:34:38 GMT

Just FYI...theoretical has an extra "c" in it. Great information, thank you.

RE: Theoretical Wine Cost

Laura Maniec — Fri, 28 Jan 2011 04:59:52 GMT

Eatec is a great system that also helps you do this without having to do it manually. It is costly but worth it if you run multiple units.

RE: Theoretical Wine Cost

Drew Hendricks — Thu, 30 Dec 2010 17:23:26 GMT

Greg and Geoff- Cannot stress how great iI think it is we are covering these topics on the Guild blogs. Last year we put some business questions in the TEXSOM exam and will increase the number of questions etc. in that competition. I often find that people have a weak grasp of this side, the most important side, of our job. I hope to contribute to this in the future as this is 90% of what I do now.

In further news we just installed a new POS set up exactly the way you have described here where the cost rolls up as you "create" the drink. Also, have to be carefull how things apprear on the guest check or they feel nickled and dimed.

RE: Theoretical Wine Cost

Patrick Miner — Sat, 18 Dec 2010 08:03:35 GMT

Mr. Harrington,

Thank you for posting this. I work for a chain restaurant, and we have these systems set up company wide. We do inventory every week, but I have little to no involvement on the numbers crunching. I am more and more interested in this area, and I appreciate your last few posts in the forums regarding this subject.

RE: Theoretical Wine Cost

Gramercy Cellars — Fri, 17 Dec 2010 21:29:11 GMT

Individual items sold.

RE: Theoretical Wine Cost

Jal Hastings — Fri, 17 Dec 2010 17:28:20 GMT

Oh wow. I would love to set up a POS system that way, unfortunately I don't see my employer going for that any time soon.

I am curious, if we're talking top 25 products at the bar, are we referring to top 25 items (martini, jameson neat, bloody mary) or are we referring to brands (ketel one, jameson, skyy vodka).

RE: Theoretical Wine Cost

Gramercy Cellars — Fri, 17 Dec 2010 17:00:41 GMT

Liquor is actually done the same way, but most people have the POS system set up so that it makes the calculation very difficult. You have to go through each item ie Cosmo and break out the main liquor. So for a Cosmo, you have to break out 3 oz of whatever vodka you use. Don't worry about the minor liquors in a drink unless they are >30% ie you run a Negroni special.

A great way to set up the liquor side of you POS is by ounces. You would set up Vodka 1.5 oz, Vodka 2 oz, Vodka 3 oz. Then you set up the brand names and cocktails as modifiers. So if someone wants a Grey Goose Cosmo, they would press "3 oz vodka" modified "Grey Goose" modified "Cosmo" Jim Beam on the rocks would be 2oz Bourbon, modified Beam. Of course you have to train the staff to press the correct buttons for the correct drinks, but it is possible. This enables you to at the end of the month to see the sales information in a manageable way.

RE: Theoretical Wine Cost

Jal Hastings — Fri, 17 Dec 2010 15:44:57 GMT

Very interesting. Thank you very much for the information. I would also love to see how you do that with liquor cost. Also, I understand that you're using the Mouton as an example. But, if you're calculating the top 25 by volume, and not by sales, would something like that even pop up.

RE: Theoretical Wine Cost

Anonymous — Thu, 16 Dec 2010 23:18:01 GMT

thank you Greg for the worksheet. BTW, I tasted your wines and they are unbelievable. Great job!