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Well drinks are classics for a reason.
With a food cost percentage of 5%, well drinks have a higher profit margin than any other beverage or dish on a restaurant’s menu. Not to mention, a bartender can easily crank out eight vodka sodas in the time it takes to make one Instagram-worthy cocktail.
But well drinks don’t always get the love these deserve. With these handy tips, you can squeeze even more profits out of the hardest working drinks at your bar – something we can all cheers to!
Katie is a former Content Marketing Specialist at TouchBistro where she writes about food and restaurant experiences. She doesn’t shy away from the finer things in life, but no matter how much success she continues to acquire, she stays true to her roots and still considers imitation crab as gourmet. If she isn’t writing, you can find her on a patio with friends and a pitcher of white wine sangria.
By Jackie Prange
By Dana Krook
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