Page 2 of 2
In the 1960s, David Dand, a career liquor man from Ireland, decided to create a new product to expand business. He wanted it to be uniquely Irish, something to reflect the good things in Ireland, which he felt were being overshadowed by The Troubles in Northern Ireland.
Tariffs made importing ingredients expensive so Dand and his team looked locally to see what could be used and saw a lot of dairy farms and whiskey.
If you’re reading this you’re probably well aware that calculating inventory usage and cost are one of the most important things you can do to run a profitable bar. They are the basis for establishing pars, calculating pour costs, and setting drink prices.
Here’s how to calculate usage: