In January’s One for the Road, we asked experts:

How are you keeping costs down at your bar/restaurant in the new year?

Kyle Brown, General Manager Customshop, Charlotte, North Carolina

At Customshop, we try to control costs through a variety of systems. At the end of each quarter, I do a pricing check on everything to make sure our inventory sheets are correct and adjust pricing accordingly. Our spirits pricing is static, but wine costs can change significantly, so it’s important to know any variance to accurately list items. We also closely monitor our product-mix to keep up with the trends of what is selling at a higher than anticipated rate.

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