Product mix report
The product mix report shows what is actually selling. Review cocktails, wine, beer, spirits, and non-alcoholic drinks by quantity and revenue. Compare top sellers to bottom sellers before changing the menu.
Sales by server or bartender
This report helps managers identify training opportunities. If one server sells twice as many cocktails as another on similar shifts, study what they are saying and turn it into training for the whole team.
Discounts, comps, and voids
High discounts or voids can point to service mistakes, recipe confusion, over-pouring, incorrect buttons, or weak manager approval systems. Review patterns by employee and by shift.
Hourly sales report
Hourly sales show when the bar is busiest and when promotions might help. Use this report to plan staffing, prep, happy hour timing, and featured drink pushes.
Menu item profitability
If your POS connects to recipe costing or inventory tools, review margin by item. A popular cocktail with weak margin may need a price change, spec adjustment, or different product choice.
Turn reports into action
- Pick one report to review every Monday.
- Choose one coaching point for pre-shift.
- Use sales data before removing or adding cocktails.
- Compare supplier-supported features against regular menu items.
- Document changes so managers stay aligned.