# Deluge International

> Bar consultancy for hotels, resorts and independent bars & restaurants across Australia, New Zealand and Asia-Pacific The programme never lives in one place. Product lists, costings, menu drafts, spec cards, recipe books, engineering, reports — seven files, seven versions of the truth. Every price change and every recipe tweak makes another document wrong. With more than one bar, multiply it. I cost every drink from top to bottom, engineer the list and set the team up to run it — for hotel and resort bars, small groups and independents. Every engagement starts with a profitability health check, then setup in Deluge.

Two things share the name. **Deluge** is the software: a costing and publishing app for bars — products, preps, recipes and menus in one database, with spec cards, prep sheets, order sheets, costed menus and margin reports derived from it (https://app.deluge.bar/) — the consultancy's proprietary tool, licensed to the venues it engages, not sold on its own. **Deluge International** is the consultancy run by Jesse Williams, Hospitality Operations & Beverage Leader | GM / Licensee | Mixologist, based between Sydney & Fiji, working across Australia, New Zealand and Asia-Pacific. Contact: hello@deluge.bar.

## Pages

- [Deluge International — bar consultancy, hotels to independents](https://deluge.bar/): Costing, menu engineering and bar operations for hotel, resort and independent bars in Australia, NZ and the Pacific — on Deluge, licensed to your team.
- [Bar consultancy services](https://deluge.bar/services/): Costing and menu engineering runs, bar operations audits, cocktail programmes, staff training and purchasing–POS bridging for hotel bars and independents.
- [Deluge, the bar costing app](https://deluge.bar/deluge/): One database for products, preps, recipes and menus; spec cards, prep sheets, order sheets and margin reports come from it — yours to run under licence.
- [Jesse Williams, bar consultant](https://deluge.bar/about/): Ten years in Sydney’s most awarded bars, working with industry leading beverage programs across a diverse range of specialised offerings — the multi-site bar manager and licensee who built Deluge.
- [Track record](https://deluge.bar/work/): The venues I’ve run and the numbers they ran at: Fiji's highest rated luxury resort, Eau de Vie, the Oxford Tavern and more.
- [Contact](https://deluge.bar/contact/): Tell me about the venue. Email hello@deluge.bar or send a note through the form.
- [Bar GP calculator](https://deluge.bar/gp/): Free GP calculator for bars: check a drink's gross profit or find the menu price for your target, tax taken out first. Cocktails costed by ingredient.

## Notes

- [What GP should a hotel bar run?](https://deluge.bar/notes/what-gp-should-a-hotel-bar-run/): Beverage cost versus gross profit, what a defensible number looks like across several outlets, and why an average of percentages will lie to you.
- [How do you cost a cocktail properly?](https://deluge.bar/notes/how-to-cost-a-cocktail/): Ex-tax, per serve, with every prep and batch behind the drink carrying its own yield loss — and why a spreadsheet loses the chain.
- [Menu engineering for a cocktail list](https://deluge.bar/notes/menu-engineering-for-a-cocktail-list/): Sales mix against contribution per drink, the four classes every list sorts into, and how to re-price and re-cut to a target GP without guessing.
- [Why purchasing and the POS never agree](https://deluge.bar/notes/why-purchasing-and-the-pos-never-agree/): Two systems, two code namespaces and a price list that moves — and the monthly reconciliation that keeps a hotel bar's margins honest without an integration.
- [What does a bar consultant actually do — and what does it cost?](https://deluge.bar/notes/what-a-bar-consultant-does-and-costs/): The shapes an engagement takes, what a venue hands over and gets back, and why the price is on enquiry rather than on a rate card.
- [Stocktake variance under 2% — what it actually takes](https://deluge.bar/notes/stocktake-variance-under-two-percent/): Variance is a symptom, not a cause. The pars, ordering, prep discipline and spec adherence that keep unknown loss under two percent, venue after venue.
- [Batching cocktails for service and events](https://deluge.bar/notes/batching-cocktails-for-service-and-events/): Bottled, kegged and freezer serves — when a batch earns its place, where the water goes, and how to cost it per serve so the GP survives the shortcut.
- [Why bar documents go stale — and how to stop it](https://deluge.bar/notes/why-bar-documents-go-stale/): Spec cards, prep sheets, order sheets and costed menus drift apart because they are separate files. The fix is to make them views of one database.

## Facts

- 24% — Beverage cost held at a luxury international 5 star resort. Cost of goods down 3% since onboarding.
- 78% — Beverage gross profit held at Sydney's pre-eminent cocktail destination, Eau de Vie Sydney, as venue manager and licensee.
- ≤2% — Unknown stocktake variance at every venue since 2018 — often within 1%.
- 11+ — Years in Sydney’s most awarded bars & pubs and Fiji's highest rated 5 star resort.
- Deluge is Deluge International's proprietary tool and is not sold on its own: a venue arrives in it through an engagement and keeps running on it under a per-venue licence.
- Every engagement starts with a profitability health check, then setup in Deluge (no licence fee during setup), then a per-venue monthly licence for the app alone; further consulting is quoted separately. Pricing is on enquiry.
- Deluge works alongside any POS or purchasing system by importing what they export (spreadsheets); it has no API integration.
- Outlets within a venue share one Deluge database; reports are per venue.

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