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Every open, overstocked bottle behind your bar is cash you have already spent. Here is how it becomes revenue tonight. A ranked specials board built from the stock already behind your bar, matched against your own sales history.
A specials board built from the stock already sitting behind your bar.
Walk behind your bar and look at what's open, overstocked, and not moving. Every one of those bottles is cash you've already spent, just sitting there, doing nothing for you. Menu Ideas turns it back into revenue tonight. Pull your on hand stock straight from inventory, or type it in yourself. Whatever's sitting there. Set how far back to read your sales, and how makeable you need the results to be. Then it goes to work, matching what's on your shelf against what your guests are already buying, at your prices and your margins. Twenty five ideas back, ranked. Twenty three of them you can pour tonight, with nothing new on the shelf. Two need sourcing, and that list runs to two items. That's not a purchase order. That's a note for whoever's already going out. Open any one of them and you get every ingredient, the build, and exactly what it costs you to pour. No consultant. No test batch. No guesswork. It's a specials board that writes itself, out of stock you've already paid for. Dead inventory becomes tonight's margin. And it takes about a minute.
Inside CoreTAP this module is at /menu-suggestions. See the whole platform or open a demo tenant.
Every figure shown comes from the Miami Beach Club demo tenant. These are real numbers from demo data, shown to illustrate how the module works. They are not typical results and they are not a client's figures.
Bring two weeks of trading. That is usually enough to tell a real pattern from one busy Saturday.