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 Message 6011 of 22774 in Behind the Bar
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Subject: Re: Top shelf? Mid Shelf? How to set up bar..
From: Dan the Melon Man
Posted: Fri Feb 25. 2005, 01:02 UTC
Followup to: "Top shelf? Mid Shelf? How to set up bar.."  by Karen  (Thu Feb 24. 2005, 05:56 UTC)
From Beans's search, this thread thrashed it a bit:
[Dan the Melon Man] Re: top shelf

I say Price is the ONLY factor that should define your shelf order.
Calculate your pour costs (see elsewhere for how to do that if you haven't 
already)
Then:
Group your liquors into the "Costs between $0.80 and $1.25" for your Well, 
"between $1.25 and $1.75" for your call, and anything over that either has its 
own premium calculated rate, or possibly you could have a set premium price, 
and a few exceptions on top of that.

Modify your actual figures depending on your actual costs and currency - my 
examples are NZ$, Jim Beam Cost Price is $1.14 a pour here.

.dan.


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