TOOLS FOR RESTAURANT & BAR OPERATORS
Build a costed cocktail menu
your team can actually use.
Calculate your cocktail costs, save your menu recipes and download an Excel costing workbook plus a Word bartender bar book.
Buffone’s tools and resources for restaurant and bar operators across the United States start here with one free cocktail workspace. Use it to build your menu documents; explore consulting separately when you need help making decisions or putting the recipes into service.
Open the free cocktail workspace →Free to use. No signup required.
AVAILABLE NOW · INTERACTIVE WORKSPACE
Cost the full drink.
Save the whole menu.
Cost an entire cocktail, then build your menu one recipe at a time. Include the ingredients and the easy-to-miss extras: garnish, bitters, allocated glassware cost and ice.
- Save, edit and duplicate multiple recipes in one collection.
- Compare recipe cost, selling price and contribution before unentered expenses.
- Record preparation, garnish, glassware and ice for service.
WHAT YOU CAN MAKE WITH THE WORKSPACE
Three outputs from one recipe collection.
A complete cost for each cocktail.
Enter each ingredient’s package price, package size and amount used. Add garnish, bitters, allocated glassware cost and ice. See total recipe cost, actual cost percentage, contribution before unentered expenses and a selling price at your chosen target.
Use it when you are costing a new drink or checking an existing recipe against current purchase prices.
An Excel menu-cost workbook.
Save multiple drinks, then export the collection together. The workbook includes a menu summary and ingredient-cost detail, so you can review recipe costs and selling prices across the menu.
Open the .xlsx file in Excel or import it into Google Sheets. Values are snapshots of your saved recipes; update the workspace and export again after changes.
Word recipe cards for your bar book.
Record ingredient measurements, preparation method, garnish, glassware and ice. Export a service reference with each saved cocktail on its own page, without the costing figures.
Open the .docx file in Word or import it into Google Docs. Review the specifications with your team before using them during service.
CONSULTING · SEPARATE FROM THE FREE TOOL
Need help setting prices, training your team or putting the recipes into service?
The workspace calculates the figures you enter. Consulting can help you review pricing decisions, define portion and preparation standards, and train your team to use the recipes consistently.
Tell Brianna whether you are building a new menu, updating an existing program or preparing your team for service. Start with the specific decision or service problem you want help with.
Discuss your restaurant project →Scoped remote consulting for operators across the United States. On-site work, travel and timing are agreed by project.
Measured results from hospitality consulting
13% higher average bar order value year over year
24.7% higher alcohol sales during menu-launch week versus matched weekdays last year.
Selected results from one restaurant engagement. Average bar order value compares October 1–24, 2026 with the same dates in 2025. Alcohol sales compare October 18–24, 2026 with October 19–25, 2025. Results reflect recorded POS performance, are not a guarantee, and do not establish that consulting alone caused the change.