In a bar or restaurant, nothing matters more than the bottom line. Generating more gross revenue is every restaurateurs’ main focus, but controlling costs is what keeps the doors open.
Think of your total budget as a pie that adds up to 100%. All costs need to be squeezed into that pie. The remainder is net revenue: money in your pocket, money to expand, to remodel, to pay back your investors, etc.
The beauty of running a bar is that the cost of labor is lower than a restaurant, and margins on libations are much higher than food. Creating a consistent bottom line comes down to simple math.