The pricing of restaurant drinks also directly affects the economic benefits of the restaurant business, but many restaurants often ignore the profits brought by the drinks, which are like water and can be easily lost. Therefore, catering enterprises should do a good job of controlling the cost of alcoholic beverages like controlling the cost of food, and will be found to analyze the causes of the problem, so as to take effective improvement measures.

There are many elements of liquor cost control, involving the design of the wine list, the purchase of liquor, acceptance, inventory, receive and issue, sales and other links.

(A) the design of the wine list

Wine list, like the menu, is the best marketing and control tool for catering enterprises. General catering companies tend to wine list and menu into one, but from the sales point of view, the wine list is best designed separately. A beautifully designed wine list will usually inspire guests to consume alcohol. The design requirements of the wine list is manifested in the following aspects:

1. Complete content

The content of the wine list must be complete, generally including:

(1) the name of the catering business, address, telephone number and business hours, etc.;

(2) the number of wine;

(3) the name of the drink;

(4) the price of a unit, and so on.

2. Beautiful printing

The printing of the wine list should be clear and keep it neat and beautiful.

3. Liquor varieties, pricing should be reasonable

The choice of liquor varieties and their pricing should take into account the preferences and consumption ability of the target market of the catering business, and try to meet the needs of the guests.

(B) liquor purchasing control

The purpose of liquor purchasing control is to ensure that the catering business of the supply of liquor and maintain an appropriate amount of inventory, while the purchase of liquor should be at a reasonable price. Specifically, the following aspects of control should be done:

1. Purchasing personnel control

Food and beverage enterprises must designate a person responsible for the procurement of liquor. In order to facilitate the control, liquor purchasing staff can not at the same time engaged in the sale of liquor. In addition, it is best to change the purchasing staff on a regular basis in order to avoid the emergence of private kickbacks and other situations.

2. Purchase quantity control

Purchase quantity control of liquor and dry food raw material purchasing quantity control, regular ordering method or quantitative ordering method can be used to maintain a variety of catering enterprises should be the number of stock of liquor.

3. Purchasing quality control

Based on the use of alcohol in catering enterprises, alcohol can be divided into two categories of designated brands and generic brands. When the guests state that they need a certain brand of liquor, the catering enterprise will supply the designated brand of liquor, such as the guests did not specify the need for a certain brand of liquor, the supply of general brand. Brand selection should be based on the guests' preferences to determine the catering business generally choose a lower price or moderate brand of liquor as a general brand, a variety of other brands as a designated brand.