You will get a Cocktail Batch & Yield Calculator with Costing, Dilution, Log
Rising Talent
Rising Talent
Project details
• What it is: A formula-based batching spreadsheet that calculates exact ingredient quantities, real yields, and true cost per serve.
• Why it helps: It saves hours of prep math, eliminates batching guesswork, reduces waste, and standardizes prep so every serve is consistent and profitable.
• Why buy from me: Built for real bar production, not generic spreadsheets. You get a bartender-first layout with QC controls, loss tracking and dilution options
• How it works: Enter target serves or batch volume and it instantly outputs scaling, expected yield, losses, and cost, plus an A4 production sheet and a Batch Log.
LAUNCH OFFER: FIRST 5 SLOTS ONLY.
Same deliverables.
Includes
• Scale recipes by target servings or target net volume, optional packaging targets
• Instant ingredient amounts for the batch, with net usable volume and leftover volume
• Cost per serve and cost per 1L (unit cost or bottle cost plus bottle volume)
• Dilution toggle (include or exclude) with water-to-add
• Expected loss 0% to 30% with optional loss breakdown
• Team dropdowns (Prepared By, Checked By, Station, Storage) with QC status warnings
Delivered Format: XLSX or Google Sheets
• Why it helps: It saves hours of prep math, eliminates batching guesswork, reduces waste, and standardizes prep so every serve is consistent and profitable.
• Why buy from me: Built for real bar production, not generic spreadsheets. You get a bartender-first layout with QC controls, loss tracking and dilution options
• How it works: Enter target serves or batch volume and it instantly outputs scaling, expected yield, losses, and cost, plus an A4 production sheet and a Batch Log.
LAUNCH OFFER: FIRST 5 SLOTS ONLY.
Same deliverables.
Includes
• Scale recipes by target servings or target net volume, optional packaging targets
• Instant ingredient amounts for the batch, with net usable volume and leftover volume
• Cost per serve and cost per 1L (unit cost or bottle cost plus bottle volume)
• Dilution toggle (include or exclude) with water-to-add
• Expected loss 0% to 30% with optional loss breakdown
• Team dropdowns (Prepared By, Checked By, Station, Storage) with QC status warnings
Delivered Format: XLSX or Google Sheets
Data Tool
Microsoft ExcelWhat's included
| Service Tiers |
Starter
$30
|
Standard
$50
|
Advanced
$150
|
|---|---|---|---|
| Delivery Time | 1 day | 2 days | 3 days |
Number of Revisions | 0 | 1 | 0 |
Number of Pages Mined/Scraped | 1 | 1 | 1 |
Optional add-ons
You can add these on the next page.
Fast Delivery
+$20 - $40
Additional Revision
+$25
Extra Batch Validation
(+ 1 Day)
+$25
Multi Location Setup
(+ 1 Day)
+$49Frequently asked questions
About Riccardo
Beverage Consultant | Bar Operations, Cost Control & Cocktail Menus
Bologna, Italy - 1:14 pm local time
My work combines hands-on hospitality operations with structured consulting frameworks for menu engineering, cost control, inventory management, SOPs, staff training, workflow optimization and beverage development.
Selected operational results include:
• Gross profit improvement from 70% to 77%
• Beverage cost maintained within 23–25%
• Monthly stock variance reduced to 2–3%
• Service ticket times improved by up to 25%
I have worked across Europe and Southeast Asia on beverage operations, menu development and hospitality projects, including experience with IHG / Hotel Indigo and Hyatt / Andaz Prague.
I was also selected as a Top 50 Bartender in the Hennessy MyWay Global Competition 2024.
I am the founder of The Double Strainer, a professional beverage education and consulting platform focused on practical bar systems, operational execution and industry training.
What I can help you with:
• Bar and beverage consulting
• Cocktail and zero-proof menu development
• Menu engineering, pricing, COGS and GP optimization
• Bar SOPs and operational standards
• Bartender training and service consistency
• Inventory, ordering, PAR and variance control
• Excel and Google Sheets costing systems
• Workflow optimization and pre-opening support
• Recipe specifications, prep systems and quality control
My approach is practical and operations-focused.
I do not create concepts that only look good in a presentation. Every menu, SOP, costing system, template or training framework is designed to work during real service, with real staff, real costs and real operational constraints.
My portfolio includes beverage menus, recipe specifications, SOP systems, costing tools, inventory templates, training materials and operational frameworks.
If you are opening a new venue, redesigning a beverage program, reducing costs or improving service consistency, send me your venue type and main operational challenge. I can recommend the most effective project scope for your operation.
Steps for completing your project
After purchasing the project, send requirements so Riccardo can start the project.
Delivery time starts when Riccardo receives requirements from you.
Riccardo works on your project following the steps below.
Revisions may occur after the delivery date.
Scope confirmed after purchase
After you purchase, you send the requirements. I confirm the exact delivery steps based on the package you selected (Starter, Standard, or Advanced), then I complete setup, validation, and delivery accordingly.