Recipe Costing for Pubs
Soupa doesn't have a special drinks mode, and that's sort of the point. A cocktail is just a recipe like any other, so it costs the same way a parma does. Price a bottle of gin once, tell Soupa how many dashes are in it, and every drink using it costs correctly from there on. It's not a POS and it won't run your roster. It's the fastest way to actually know what the bar and the kitchen are costing you.
One system, not two Food and drinks are both just recipes to Soupa. Cost a cocktail exactly the way you would cost a dish.
Bottles, dashes, and splashes Price an ingredient by the bottle and use it by the dash or splash. The same unit conversion that handles a box of eggs handles a bottle of bitters.
Prices move, costs follow Update a spirit or ingredient price once and every recipe using it recalculates from there.
Questions pub owners and bar managers ask
Do I need a separate tool for costing drinks?
No. A cocktail is a recipe, the same as a parma or a steak. Cost it the same way.
Can it handle odd bar units like a dash or a splash?
Yes, alongside standard weight and volume units. Set the conversion once for an ingredient and Soupa remembers it.
Does it help when the food and drinks list changes with the seasons?
Update ingredient prices or swap a recipe's ingredients as things change, and costs recalculate the next time you open it.
Running a kitchen without a bar? See recipe costing for restaurants.