Every engagement starts with the numbers — a costed picture of the bar — and builds from there.
01
Costing
Menu and inventory costing done properly: every product, prep, batch and cocktail costed ex-tax and per serve — including layered preps, complex batches and cocktails that pour from other batches. It lives in a database, not a spreadsheet, so a supplier price change moves every cost that depends on it.
What you get
A costed product database
Costed preps, batches and recipes
Cost per serve and GP on every listing
A costed menu the owner can read
Who it suits
Any bar that prices from memory, or from a spreadsheet nobody trusts.
02
Menu engineering
Your sales mix set against each line’s contribution: what sells, what earns, and what does both. From there, a price architecture and a re-cut list — what to keep, re-price, reposition or drop.
What you get
An engineering report by section
A re-pricing plan to a target GP
A re-cut list, costed
Monthly re-runs on request
Who it suits
Venues with a list that has grown over years, or a GP that has drifted.
03
Bar operations audit
A few days in your bar looking at the things that quietly cost money: stock control, pars and ordering, waste, the prep programme and the flow of service.
What you get
A written report
A prioritised fix list, with the money attached
Pars and an order sheet
Prep and batching sheets
Who it suits
Operators who suspect the leak but can’t see it in the numbers.
04
Cocktail programme development
A list designed for your room and your team, costed to a target GP before the first drink is poured. Specs, preps and batching are built in, not added later.
What you get
A costed list
Spec cards and prep sheets
A batching programme for service and events
Launch training
Who it suits
New openings, relaunches and seasonal changes.
05
Staff training
Spec certification, product knowledge and service standards — tested with quizzes generated from your own list, so the team learns your bar, not a textbook.
What you get
Spec and blind-build certification
Product knowledge sessions
Quizzes the team takes on their phones
Results you can see
Who it suits
Any venue onboarding staff or tightening consistency.
06
Purchasing ↔ POS bridging
Most venues run purchasing and the POS as two systems that never agree. I built my own tools to plug that gap at an IHG resort: product codes, price flows, sales imports and a monthly health check on pricing integrity.
What you get
Product and till codes reconciled
Sales imported and matched to the menu
Monthly health checks
The same tools, set up for your venue
Who it suits
Groups and hotels with a POS, a purchasing system and a gap between them.
Where I work
Australia, New Zealand and the Pacific islands.
On site for audits, openings and training; remote for costing, engineering and the monthly numbers. Based between Sydney and Fiji.
Engagement shapes
AuditThe costed picture, the report, the fix list.
ProjectAn opening, relaunch or new list — from costing to launch training.
