Hints’N’Tips

E-mail me your top tips to info@thepublicansguide.co.uk

To calculate your pricing for a required profit margin use the table and formula below

Cost of product divided by portions to be served, multiply by number in table.

 

Gross profit % required
Including 20% vat
Multiplication numberGross profit % required
Including 20% vat
Multiplication number
452.182603.000
462.222613.077
472.264623.158
482.308633.243
492.353643.333
502.400653.429
512.449663.529
522.500673.636
532.553683.750
542.609693.871
552.667704.000
562.727714.138
572.791724.286
582.857734.444
592.927744.615

To check if your glass is truly clean fill it with water dry the outside of the glass then tip the water out and turn the glass upside down the remaining water should create a wave effect as it slides down the glass (like watching a Guinness settle) if it spots on the inside it is dirty.

As coolers expel heat and the largest is normally in your cellar try to channel the expelled air out or at least away from the areas you store your products allowing the main cellar cooler to work less.

Try to make your cellar as small as practicable, perhaps put in a butchers curtain to partition part of it off. The small the area to chill the less work your cellar cooler does saving your electricity.

Your pub dog is classed as a guard dog with your accountant and all costs as such can be written off as an expense this includes, the cost of dog itself, insurance, food and medical costs.

Thank-you Pam Knight from Pam Knight Accountancy

Remember your temperatures

  • Lager and stout should be served between 5-8 degrees
  • Extra cold variants should be 2-4 degrees
  • Ale should be served between 12-14 degrees

If you are making jelly baby vodka three cycles in your glass washer are normally just right to melt them down without warming the vodka too much. Remember to remove labels first also do not use black or green sweets they ruin the colour.