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A drink made with top-shelf or luxury spirits — typically commanding a menu price of $18-30+ and a lower pour cost percentage than well equivalents. Premium pours drive higher per-drink revenue and signal brand positioning.
Premium pours are the margin paradox of bar management: they cost more per bottle but often deliver better pour cost percentages than well spirits. A $45 bottle of Clase Azul tequila with a $28 pour price yields a 17% pour cost. A $15 well tequila at $11 yields 14% — technically better, but at a fraction of the revenue per pour.
The strategic value of premium pours goes beyond the margin on individual drinks. A strong back bar of premium spirits signals quality to guests, supports higher average check values, and creates a self-selecting premium clientele. The premium-pour order frequency is a function of visibility (back bar placement at eye level), staff recommendation quality, and menu description.
Training staff on premium spirits is as important as training them on cocktail specs. A bartender who doesn't know the flavor profile and production method of the premium spirits behind them can't recommend or upsell them credibly.
methodus documents premium spirit specs alongside cocktail recipes — giving your team the product knowledge to recommend them confidently and the quiz system to verify they do.
The display shelving behind the bar holding premium and call spirits.
Analyzing menu item profitability and popularity to optimize the menu.
The percentage of revenue spent on drink ingredients.
A drink made with a specific brand of spirit requested by the guest.
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