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11-22-2024 08:33 PM
s there a way you can add the usual drink modifiers and Classic cocktails to our bar tab in our Menu? With out using the excel sheet they provide? Like does anyone have a format they can share?
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Menu Building
a month ago
Beer and wine are easy. Liquor is more complex when you are talking drink building in Toast. I’m sure there are lots of ways to handle it, this is how we did it and we have over 500 bottles.
All the liquor is separated into categories (bourbon, rum, etc) each category is an up charge from a base price these are modifiers and will be used in multiple cocktails and straight liquor pours. Think of it like this, Tito’s is a $2 up charge as a modifier. When we add the modifier to the menu, it is entered at one place and that modifier is shared everywhere is listed under a vodka heading and shared throughout the menu. If the price of the modifier needs to change, it changes in one place the price modifies throughout the entire menu.
. A straight pour is base price of $6 plus $2 Tito’s upcharge, a lemon drop has a base price of $10 plus $2 Tito’s upcharge. A simple drink with Tito’s (one alcohol plus a mixer) is $7.50 base price plus a $2.00 upcharge. We have a cocktail called a complex drink, this is a way to build complex drinks and pick a base spirit upcharge, $10 base plus $2 upcharge.
So there is a beverage heading, under beverage we have beer, draft beer, cocktail, red wine glass, red wine bottle, white wine glass, white wine bottle, bubbly glass, bubbly bottle and liquor.
Under cocktails there is simple drink, complex drink, different common cocktail names and their individual prices. Subheadings under the drinks garnish, ice, bourbon, rye, vodka, etc.
It works pretty good, our biggest issues is doubles. We use special request and look at the price of the modifier to wing this. The server or bartender uses the special request button to type double and add the price. This is the rule of thumb and works well. We don’t double alcohol in cocktails like a margarita, etc. I feel it throws the proportions off and makes a bad drink we will however double the entire drink and charge double. A double of straight liquor or a double simple drink is allowed. They look at the modifier amount. For example Tito’s, $2 modifier price is used as a base but the minimum double is $2.50, so a straight pour of Tito’s is $6 base plus $2 Tito’s upcharge plus $2.50 double price. If the double upcharge amount is more than $4 the server needs to ask the bartender. Most times this is more expensive liquor and there is no price break you pay double for a true double pour. Most doubles fall under $4 so we don’t have to have discussions very often
11-23-2024 02:47 PM
Are you onboarding or are you trying to quickly add items to the menu that you missed?
a month ago
On boarding modifiers for cocktails and liquors
a month ago
Beer and wine are easy. Liquor is more complex when you are talking drink building in Toast. I’m sure there are lots of ways to handle it, this is how we did it and we have over 500 bottles.
All the liquor is separated into categories (bourbon, rum, etc) each category is an up charge from a base price these are modifiers and will be used in multiple cocktails and straight liquor pours. Think of it like this, Tito’s is a $2 up charge as a modifier. When we add the modifier to the menu, it is entered at one place and that modifier is shared everywhere is listed under a vodka heading and shared throughout the menu. If the price of the modifier needs to change, it changes in one place the price modifies throughout the entire menu.
. A straight pour is base price of $6 plus $2 Tito’s upcharge, a lemon drop has a base price of $10 plus $2 Tito’s upcharge. A simple drink with Tito’s (one alcohol plus a mixer) is $7.50 base price plus a $2.00 upcharge. We have a cocktail called a complex drink, this is a way to build complex drinks and pick a base spirit upcharge, $10 base plus $2 upcharge.
So there is a beverage heading, under beverage we have beer, draft beer, cocktail, red wine glass, red wine bottle, white wine glass, white wine bottle, bubbly glass, bubbly bottle and liquor.
Under cocktails there is simple drink, complex drink, different common cocktail names and their individual prices. Subheadings under the drinks garnish, ice, bourbon, rye, vodka, etc.
It works pretty good, our biggest issues is doubles. We use special request and look at the price of the modifier to wing this. The server or bartender uses the special request button to type double and add the price. This is the rule of thumb and works well. We don’t double alcohol in cocktails like a margarita, etc. I feel it throws the proportions off and makes a bad drink we will however double the entire drink and charge double. A double of straight liquor or a double simple drink is allowed. They look at the modifier amount. For example Tito’s, $2 modifier price is used as a base but the minimum double is $2.50, so a straight pour of Tito’s is $6 base plus $2 Tito’s upcharge plus $2.50 double price. If the double upcharge amount is more than $4 the server needs to ask the bartender. Most times this is more expensive liquor and there is no price break you pay double for a true double pour. Most doubles fall under $4 so we don’t have to have discussions very often
4 weeks ago
There are a variety of ways to accomplish this depending on how your drink menu is currently configured. I'd be happy to see if I can help you figure it out. Feel free to drop me a line and I'll see if I can help you figure it out.
