Back-Bar Range Planner & Spirit Category Knowledge Cards: Range Plan, Pour Cost and 24 Spirit Cards in Excel and Word

Full description

For beverage managers, head bartenders and trainers who want a plan for the back bar and a way to teach it. The workbook holds one row for each brand slot in a category and tier, with the brand left for you to choose. It works out pours per bottle, cost per pour, pour cost and a target price, then checks the price ladder between tiers, the capital on the shelf, the turn of each bottle and the shelf space against the sales share. The Word guide gives the planning method, a worked example and 24 knowledge cards for staff, each with taste notes, a classic serve, a selling line and an honest caution.

What is inside

• Back_Bar_Range_Planner.xlsx: 7 tabs, 2,385 formulas, 2 native charts, 14 drop-down and input rules, 9 integrity checks
• Range Plan with 94 sample brand slots across 24 spirit categories and four generic tiers (well, call, premium, super-premium); brand cells left blank
• Cost per pour, pour cost percent, target price, back-bar capital, monthly revenue, turn and a flag for every slot
• Price Ladder: average price by tier, step between tiers against a band, and tiers over the planned slot count
• Back Bar & Mix: weighted pour cost, capital and revenue by tier and by category, shelf share against sales share
• Dashboard: 9 KPI tiles plus a check tile, 2 charts and the top ten categories by monthly revenue
• Spirit_Knowledge_Cards_and_Range_Guide.docx and PDF: 10 pages with the range method, a worked example, a tasting routine and 24 category knowledge cards (base, production, taste notes, serve, garnish, food match, selling line, up-sell step, a fact and a caution)
• README.txt and LICENSE-and-Terms.txt

How it works

1. Set pour sizes, tier targets and the bands on Settings.
2. Enter one row per brand slot on Range Plan: bottle size and cost, menu price, bottles on the back bar and monthly bottles.
3. Read the flags, the price ladder and the shelf-space table, and fix the slots that need action.
4. Print the knowledge cards and run a ten-minute tasting for each one.

Details

• Formats: 1 Excel workbook (.xlsx) and 1 guide in Word (.docx) and PDF, English
• Software: Excel 2016 or later, or LibreOffice Calc 7 or later; any word processor for the .docx
• No macros, no external links, no data tables, no array formulas
• 3 files plus README and license; instant digital download

Good to know

• Sample data is illustrative. No brand is named: tiers are generic placeholders and the brand cells are blank.
• Pour sizes, target pour cost, bands and the loss allowance are starting values. Verify them with your suppliers and local rules on pour sizes and sale.
• The files support planning and training. They are not accounting, legal or licensing advice.
• Single-user license. Do not redistribute.

FAQ

How is the price worked out?

Cost per pour is the bottle cost divided by pours per bottle, after a loss allowance. Target price is the cost per pour divided by the target pour cost for the tier, rounded to your price step.

Are there brand names?

No. The tiers are generic placeholders and the brand column is left blank for your own choices.

What do the 24 cards cover?

Twenty-four spirit categories from vodka and gin to liqueurs, bitters and an alcohol-free alternative. Each card has the base, production in three lines, taste notes, a classic serve, a garnish, a food match, a selling line, an up-sell step, a fact and a caution.

Can I add categories?

Yes. Settings has 24 categories and 4 spare rows. Range Plan has 30 spare rows.

Do I need macros?

No. Every result is a standard worksheet formula.