The many forms of shrinkage
Beverage & wine
Over-pouring, spillage, poor cellar controls, excess stock, weak recommendations, line losses, discounts and missed premium sales.
Where it comes from
The bar is usually the most forgiving part of a hospitality P&L when it is controlled properly, and the most invisible place to lose money when it isn't. A slightly heavy pour, a line that hasn't been cleaned and is losing product, a comp that never gets logged, a wine list still priced against last year's cost — none of these show up as a single event. They show up as a margin that quietly does not add up at month end.
The money issue
Beverage margin is typically higher than food margin, which means the euro impact of losing a few points of it can be larger than people expect. Pour cost drift, untracked comps and a stale wine list are not abstract concerns — they are the difference between a bar that funds the rest of the business and one that merely breaks even.
Describe what is actually happening in your business and Emma will ask the right follow-up questions before recommending anything.
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