The function assists bar owners and managers in determining the percentage of revenue remaining after deducting the direct costs associated with producing goods sold. This calculation involves subtracting the cost of goods sold (COGS), which includes expenses like alcohol, mixers, and garnishes, from the total revenue generated by those sales. The resulting figure, when divided by the total revenue and multiplied by 100, yields the percentage representing profitability on sales before considering other operational expenses.
Understanding this percentage is crucial for assessing a bar’s financial health. It provides insight into pricing strategies, portion control, and inventory management effectiveness. Analyzing this figure over time can reveal trends, enabling operators to make informed decisions regarding menu adjustments, supplier negotiations, and strategies to reduce waste. Furthermore, it serves as a key performance indicator (KPI) when comparing the business against industry benchmarks and setting financial goals.