By Charles Tan
Food may attract guests.
But beverages generate margin.
However, beverage cost control requires:
• Standardized pouring methods
• Proper glassware
• Inventory control
• Recipe-based cocktails
Without structure:
• Over-pouring occurs
• Inventory mismatches appear
• Margins disappear quietly
When beverage cost is professionally managed, it becomes:
A silent profit engine behind the dining experience.
