Your menu is probably carrying heroes, dead weight, and a couple drinks that actively lose you money. In this session, we’ll walk through how to use the sales data you already have to identify which drinks to feature, which ones to reprice, and which ones to kill - so you’re not guessing, discounting blindly, or hoping volume will fix weak margin. You’ll see exactly how we evaluate profitability vs. popularity in our own shop, and how those decisions flow into staffing, ordering, and marketing.

Who is this session for?

This session is built for owners and managers of shops that are already open and have real sales history. If you’re looking at your POS reports, worried about cost of goods creeping up, and wondering “is this drink even worth having on the menu?”, this is for you.

You’ll learn how to:

• Spot your true “hero drinks” - the items that deserve to be on your menu board, in your social media, and at the register upsell
• Find silent profit killers hiding behind good vibes and low margin
• Decide when to raise a price, when to change a recipe, and when to just pull the item completely
• Use your menu to protect labor and COGS instead of making them worse

This is a free session included in your general admission.