You will get an automatic Bar Loss Tracker for waste, free drinks and staff drinks

Riccardo G.Status: Offline
Riccardo G.
Rising Talent

Let a pro handle the details

Buy Data Entry & Cleaning services from Riccardo, priced and ready to go.
Riccardo G.Status: Offline
Riccardo G.
Rising Talent

Let a pro handle the details

Buy Data Entry & Cleaning services from Riccardo, priced and ready to go.

Project details

• What it is: An Excel/Google Sheets Bar Loss Tracker to log Waste, Free Drinks (Comps), and Staff Drinks with auto-costing and weekly reporting.
• Why it helps: Stops untracked giveaways, shows loss cost in dollars, and highlights top staff, items, and reasons.
• Ideal for: Cocktail bars, hotel bars, and restaurants that want weekly visibility and tighter controls.
• Why buy from me: Built for real bar operations with dropdowns, QC status checks, and an approval workflow (only Approved rows count in reporting).
• How it works: Fill Setup once (staff, outlets, item costs). Log each event on shift. Manager approves. Reports and dashboard update automatically.

LAUNCH OFFER: FIRST 5 SLOTS ONLY.
Same deliverables.

Includes
• Setup tab (staff, outlets, currency, targets, item cost list)
• Shift Log (event entry + auto unit cost + total cost + status flags)
• Cost Leakage Report (totals, breakdowns, top drivers, missing cost and pending approval checks)
• Dashboard (KPIs, weekly trend, alerts, open actions)

Delivery format: XLSX (no macros) and Google Sheets compatible.
Data Tool
Google Sheets
What's included
Service Tiers Starter
$30
Standard
$50
Advanced
$80
Delivery Time 1 day 2 days 3 days
Number of Revisions
012
Optional add-ons You can add these on the next page.
Fast Delivery
+$20 - $30
Additional Revision
+$10
Cost List Setup (50 items) (+ 1 Day)
+$25
Multi-Outlet Setup (+ 1 Day)
+$20

Frequently asked questions

Riccardo G.Status: Offline

About Riccardo

Riccardo G.Status: Offline
Head Mixologist & Bar Consultant | Cocktail Menus & Bar Operations
Bologna, Italy - 2:13 am local time
Beverage Consultant for Bars and Hotels | Templates, Training, Cost Control, Menu Systems:
I help bars and hotels improve profit, speed, and consistency with practical operating systems: costing and inventory templates, SOPs, online training, and service-ready menu development.

I am the founder of The Double Strainer, a mixology and bar-operations platform focused on real service execution. It is where I publish practical frameworks for bartenders and bar managers: costing logic, prep systems, station standards, and consistency workflows that can be implemented immediately.

Experience across Europe and Southeast Asia, including projects with IHG (Hotel Indigo) and Hyatt (Andaz Prague). Top 50 Bartender, Hennessy My Way Global (2024).

What I deliver
• Templates (Excel/Google Sheets): costing, pricing, inventory, ordering, PAR, variance control, QC checks
• Online training + SOPs: specs, station setup, speed, consistency, upselling, service standards
• Consulting: menu engineering, COGS and GP optimization, workflow fixes, pre-opening support
• Menus (one of the services): original cocktail and zero-proof menus built for real service with service-ready spec sheets

Portfolio
Real examples of spec sheets, templates, and SOP formats are available in my Portfolio section.

Message me with your venue type and your main issue (cost, speed, consistency, menu refresh, inventory). I will reply with a clear plan and the best-fit package.

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.

Project steps ! Standard & Advanced

1. Client purchases and sends requirements 2. I set up your file (staff, outlets, cost list, reasons) and deliver the first version. 3. You review and request 1 focused revision. 4. Final delivery with clean reporting ready for use.

Review the work, release payment, and leave feedback to Riccardo.