Every engagement starts the same way: a profitability health check, then setup in Deluge. Everything else builds from it.
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Costing
Menu and inventory costing done properly: every product, prep, batch and cocktail costed ex-tax and per serve — including layered preps, complex batches and cocktails that pour from other batches. It lives in Deluge, not a spreadsheet, so a supplier price change moves every cost that depends on it.
What you get
A costed product database
Costed preps, batches and recipes
Cost per serve and GP on every listing
A costed menu the owner can read
Who it suits
Any bar that prices from memory, or from a spreadsheet nobody trusts.
Your sales mix set against each line’s contribution: what sells, what earns, and what does both. From there, a price architecture and a re-cut list — what to keep, re-price, reposition or drop.
What you get
An engineering report by section
A re-pricing plan to a target GP
A re-cut list, costed
Monthly re-runs on request
Who it suits
Venues with a list that has grown over years, or a GP that has drifted.
The profitability and optimisation review every engagement starts with. A few days on your numbers and in your bar, looking at the things that quietly cost money: costing and pricing, the sales mix, stock control, pars and ordering, waste, the prep programme and the flow of service. It ends in written findings and an agreed action list — the record your team then reads in Deluge, beside the targets we set together.
What you get
A written report and a prioritised fix list, with the money attached
Findings and agreed actions your team reads in Deluge
Pars and an order sheet
Prep and batching sheets
Who it suits
Any operator engaging Deluge International — and the ones who suspect the leak but can’t see it in the numbers.
A list designed for your room and your team, costed to a target GP before the first drink is poured. Technical where it earns its place: clarifications and washes, cordials, oleos and infusions built as layered preps, carbonation, kegged, bottled and freezer serves — each costed with its yield loss, and each with the batching to survive a Saturday. Specs, preps and batching are built in, not added later.
What you get
A costed list, classics to technical
Spec cards and prep sheets, with technique
A batching programme for service and events — kegged, bottled and pre-diluted where it fits
Launch training and blind-build certification
Who it suits
New openings, relaunches and seasonal changes — and hotel bars that want a signature list without a signature prep burden.
Spec certification, product knowledge and service standards — tested with quizzes Deluge generates from your own published list — spec build, blind build, product knowledge, price check — so the team learns your bar, not a textbook.
What you get
Spec and blind-build certification
Product knowledge sessions
Quizzes the team takes on their phones
Results you can see
Who it suits
Any venue onboarding staff or tightening consistency.
Most venues run purchasing and the POS as two systems that never agree, and a hotel runs them across several outlets. I close the gap with Deluge rather than an integration: supplier price lists and till reports come in as spreadsheets — pasted, CSV, or the hotel export with its merged cells — the columns are recognised once and remembered per source, sales match to the menu by till code, then product code, then name and size, and a monthly pricing check says where it has drifted. Nothing to install, nothing to replace.
What you get
Product and till codes reconciled
Price lists and till reports imported, layouts remembered
Sales matched to the menu, a product-mix report per outlet
A monthly check on pricing integrity
Who it suits
Hotels and groups with a POS, a purchasing system and a gap between them.
On site for audits, openings and training; remote for costing, engineering and the monthly numbers. Based between Sydney and Fiji.
Engagement shapes
Health checkWhere every engagement starts: the profitability and optimisation review — the numbers, the bar, written findings, agreed actions.
SetupThe venue goes into Deluge: every product, prep and drink costed, the list engineered, the team’s documents published. No licence fee during setup.
ProjectAn opening, relaunch or new list — from costing to launch training.
Licence & ongoingYour team keeps running on Deluge under a per-venue monthly licence for the app alone. The monthly numbers — sales in, engineering report out — are quoted separately.
Pricing on enquiry.
FAQ
Questions I get asked
How does an engagement start?
With a profitability health check: a few days on your numbers and in your bar — costing and pricing, the sales mix, stock, pars, waste, prep and service — ending in written findings and an agreed action list. Then setup: I get every product, prep and drink on your list into Deluge, costed ex-tax and per serve, set your sales mix against it and hand back a re-price and re-cut list. Everything else — a new list, the monthly numbers — builds on that.
Do you work remotely or on site?
Both. Costing, menu engineering and the monthly numbers are done remotely from your price lists and till reports. Audits, openings, relaunches and training are on site. I am based between Sydney and Fiji and work across Australia, New Zealand and the Pacific.
What does it cost?
Pricing is on enquiry, because the scope depends on the size of the list, the number of outlets and how much of the programme already exists. Tell me about the venue and I will put a number on the health check and setup. After setup the venue keeps running on Deluge under a per-venue monthly licence that covers the app alone; further work is quoted separately.
Can I use Deluge without an engagement?
Not off the shelf. Deluge is Deluge International’s own tool, not a product on its own: a venue arrives in it through an engagement — the health check, then setup — and keeps running on it under licence. Occasionally I set a venue up by invitation; ask.
How long does a costing run take?
It depends on the list. A single bar with a few dozen drinks and a wine list is days of work; a resort with several outlets, layered preps and a large cellar is longer. The output is the same either way: a costed database, cost per serve and GP on every listing, and an engineering report by section.
Do you work with hotels and groups, or only independent bars?
Hotels and resorts are where most of my recent work is — several outlets sharing one purchasing system and one POS. Small groups and independent cocktail bars are the rest. The method is the same; the difference is how many bars share the one database.
What do you need from a venue to start?
Your current menus, your supplier price lists (a spreadsheet or the pricelist export is fine), a recent till report with sales by item, and your recipes as they are — even if they are in a notebook. I do the data entry; you check what comes back.
Do you work in New Zealand and the Pacific islands?
Yes. I am based between Sydney and Fiji. Remote work — costing, engineering, the monthly numbers — is location-independent; on-site work is scheduled in blocks so the travel is worth it.
Tell me about the venue.
A few lines on where the bar is and what's going on with the numbers is enough to start.
