At Farm Bar, our beer cost is in the low 20s; wine cost in the high 20s -low 30s, liquor cost is quite low because of the cocktails, between 18% and 22%.
We don't. Depends on the type of concept you are, but for us that's overkill. Farm Bar does about 40% of sales as Liquor, Beer and Wine. We do list the drafts, ciders and wines by the glass and we list the ingredients in the specialty cocktails.
The concept is fairly upscale; we are shooting for a PPA over $50 so I don't want to have any concept disconnects; I don't want to make our guests feel like its fast casual or a QSR. However, I want to make it possible for the guests to order ano...
I've been thinking about implementing a hybrid model. Check started by the server, but the guest can add on to the check by ordering through their phone. Trying to find someone at Toast to talk about this idea.
We've done this, but its a long process. We've integrated Toast and R365. Right now, we are in the process of building all our recipes in R365 with the intent of better costing, ordering and menu management.
