Whether it’s soda for patrons at a picnic table or fine wine for people sitting in bistro chairs, every restaurant offers a variety of beverages. And just like food costs, the money that goes towards supplying these beverages can take a chunk out of a culinary entrepreneur’s revenue. Fortunately, there are a variety of ways that restaurateurs can reduce the beverage costs at their eateries. In the end, this will make every drink sold worth that much more.

Lock Up Alcoholic Beverages
One of the biggest revenue drains at any company is theft. Even though restaurateurs believe they’re hiring honest employees, they never really know. This is why restaurants that sell alcohol, especially wine and liquor, should consider keeping their product under lock and key. Managers should all have access to this area, but requiring other staff to ask to have access ensures no one tries to sneak off with an expensive bottle of bourbon. In the end, this ensures only paying customers at the bar tables are enjoying the spirits.

Turn “Free” Into Profit
Reducing beverage costs is all about increasing revenue, but as it turns out, this is possible without changing anything. Restaurants across the globe are now offering “infused” waters. While it is possible to buy these in the bottle, restaurateurs can also make them. By taking a pitcher of water, putting a sliced cucumber or orange in it and leaving it in the cooler overnight, it’s possible to take free water and turn it into something that can be charged for. After all, what’s classier than pulling up a bistro chair and enjoying a chilled, fruit-flavored water?

A Recipe for Every Drink
If a restaurateur hires the three best bartenders in their entire town, they’re bound to make good money. Unfortunately, even the best bartenders have differences in the way they do things, and this can result in increased beverage costs. The simple fact is that what passes as a Long Island Iced Tea in one bar might not be the same as in another establishment. The quantities and even ingredients can vary. This is why every restaurant should have specific recipes for each of their drinks. This will ensure beverage costs can be accurately tracked.

Evaluate Beverage Suppliers
Whether an eatery needs outdoor restaurant furniture for their new patio area or new produce for a seasonal dish, they’ll have to go through a supplier. This is also true with beverages, and restaurateurs should periodically evaluate who they’re buying their beverages from. It’s important to take time and shop around for better prices, and if the current restaurant supplier can’t offer a similar deal on beverages, it’s okay to migrate for a better price. Just remember to avoid giving up a trusted supplier just to save a few pennies. Make sure the move is worth it.

Covering the utilities, paying the staff and replacing old bistro chairs can all put a dent in revenue, but there are a variety of ways to make up for these business necessities. By simply being proactive with their beverage costs, restaurateurs can reduce their overhead and start keeping more money in their pockets.