The #1 "Silent Killer" of Bar Profits 📉

Let’s be real—everyone loves talking about flair, new syrups, and fancy garnishes. But if you aren't watching your pour costs, you’re just running an expensive hobby, not a business.

In my experience, the biggest "leak" in a bar’s revenue isn’t theft... it’s unmeasured consistency. A "heavy pour" here and a "freebie" there might seem like good hospitality, but it’s the difference between a 15% and a 25% margin at the end of the month.

I want to know: What is the ONE area in your bar where you feel like money is "leaking" the most?

Spillage/Waste

Inconsistent Pours

Over-staffing during slow hours

Inventory tracking (or lack thereof)

👇 Drop a number below and let’s talk about how to plug the leak.

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