I also call it, the dark side of mixology, not because it is the bad or rebellious side, but because it is the one that few people deal with and that nobody ever wants to talk about willingly.

Today, all mixology are very attentive to tasting combinations, minimal presentations or super festivals (artistic), I am not saying that it is wrong indeed to an immense value in terms of marketing, but in order to be sustainable a cocktail needs a BUSINNES PLAN.

If you don't do the right math and get caught up in euphoria, there is a very high percentage that your bar or place where you work loses a lot of money, time and energy.

Mixology is getting closer and closer to the concept of high quality, this means that the raw materials, technologies and machinery that are used increase their costs exponentially.

This does not mean that one should not have an excellent plan for the classic proposals, but that today more than ever attention must be meticulous both in the drink and in its business plan.

Before going to the point I also want to put your attention on a very important factor: VARIABLES.

We all know that human performance gives GREAT emotions, but at the same time it has a variable yield based on situations, moods, places (and other dynamics that I will deal with specifically in another article), this makes you understand that in an activity like a cocktail bar with a creative approach, the margins of error rise exponentially.

Another note worthy of further study is the Hospitality effect, which already from the first approach with the customer determines a good or bad success of a service.

From here on you will notice that the numbers become very important.

Most people don't quantify the waste, the time, the wrong drink cost, it's like we don't take into account 20 cents of loss every cocktail.