Too many bar owners rely on guesswork or outdated markup formulas when setting menu prices.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
🔴 Learn More: 🔴
📌 Want a personalized bar growth plan?
Book your FREE STRATEGY SESSION here
→ https://barbusinesscoach.com/strategy-session
🚨 Want a stronger team and better bar culture?
Grab the free Bar Culture Workbook now
→ https://barbusinesspodcast.com
📢 Get FREE ACCESS to a group that understands the bar business
→ https://www.facebook.com/groups/barbusinessnation
🚀 Snag my book "How to Make Top-Shelf Profits in the Bar Business!"
Learn 75+ strategies to run it more profitably
→ https://barbusinesscoach.com/book/
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