$15,000/year
Lost from a 5-point variance on $300,000 in annual alcohol sales.
PourProfit
Beverage Cost Program
Stop leaks.
Grow profit.
PourProfit is A10 HOSPITALITY CONSULTING's beverage-profit program. It turns 90 days of POS sales and vendor invoices into a category-by-category plan to correct pricing, recipes, purchasing, and pour cost.
Program analystMeet Poura, your beverage program analystAI-assisted analysis keeps every audit fast and consistent.
Built for independent restaurants, private clubs, boutique hotels, and small groups.
Pour cost overview
This month's beverage program
Blended pour cost
21.4%
A dashboard makes the variance visible.
Priority categories
Spirits24.8%
Draft27.1%
Wine19.5%
Cocktails22.4%
Monthly leakage: the categories worth your attention are now visible.
Proof in the operating math
What Beverage Variance Actually Costs
Illustrative Example — your numbers will depend on sales mix, recipes, purchasing, and controls.
A few points of beverage-cost variance can become a meaningful annual margin leak.
$24,000/year
Lost from a 3-point variance on an $800,000 food-and-beverage base.
Small gaps in pours, pricing, product mix, and purchasing do not stay small when they repeat every service.
Illustrative math based on annual sales × percentage-point variance. Industry context: Restaurant Inventory Tools.
Theoretical vs. Actual Pour Cost
Find the gap before it becomes the baseline.
Sample Finding — illustrative only. Not a client result.
Target pour cost
20%
Typical audit finding
26%
Poura's audit lens turns that illustrative 6-point gap into a category-by-category question: whether the loss sits in spirits, draft, wine, cocktails, pricing, portions, or purchasing.
Illustrative example of the gap a beverage audit is designed to uncover.
Where the Leak Hides
The total tells you there is a problem. The categories tell you where to begin.
Illustrative category breakdown — not client data.
Spirits
+4 pts
Draft Beer
+6 pts
Wine
+0.5 pt
Cocktails
+2 pts
The total program number tells you that margin is leaking. Category-level analysis tells you where to fix it first.
What to expect
Operator experience. Not generic consulting.
Data you can trace
Every finding comes back to the POS sales and vendor invoices you provide—no invented savings claims.
Practical margin moves
Recommendations are grounded in fine-dining, private-club beverage, and financial oversight experience.
A fixed scope before work begins
Know the deliverables and timeline up front.
From diagnosis to control
A practical system for a healthier beverage program.
01
Beverage Profit Audit
Find the leaks hiding in the numbers.
We reconcile POS sales and invoices to isolate pour-cost issues by category, pricing, recipe, and supplier.
02
Implementation Sprint
Put the controls in place.
Turn recommendations into staff habits, POS settings, recipe controls, price updates, and vendor conversations.
03
Program Autopilot
Keep your margins in view.
Refresh the data monthly with a dashboard, review call, and quarterly menu re-engineering so drift does not return.
Start with clarity
Know your pour cost before another menu cycle.
Start with a complete beverage-cost reset, then build the cadence your program needs to hold margin as costs change.