JL Cocktail Co / Free operator tool
Build a cocktail banquet event order from one event brief: set recipe servings, combine ingredient orders, and prepare batch sheets and client or crew reports.
No autosave. Inputs stay in this tab. Save JSON, including internal notes, to resume. Blank means “Not set.” Enter 0 only for a known zero.
The method
A beverage banquet event order brings the agreed brief, menu, access, setup, timing, and responsibility into one document. This builder connects that brief to recipe quantities and crew planning.
Enter the event details, service window, owner, and revision. Set planned servings for each cocktail. Guest count provides context; it does not automatically change the menu or suggest consumption.
Keep client notes separate from crew-only notes. Approval is an operator-entered record, not an electronic signature. Editing an approved plan moves it back to review.
Liquid quantities convert to milliliters. Mass stays in grams. Garnishes counted as each never enter liquid totals. The US customary fluid ounce is 29.5735295625 ml, not an Imperial ounce or a 30 ml recipe convention. See NIST conversion tables.
Ingredient demand = per-serving quantity × planned servings. Shared catalog ingredients combine across cocktails before usable stock is deducted once. Packages to buy = the whole number rounded up from remaining demand ÷ package size. Packages are not cases.
Added water = liquid batch base × dilution percentage. Finishes, garnishes, grams, and counts are excluded. Carbonation starts as a finish in the demo; every ingredient role is editable.
Containers = batch liquid including water ÷ usable capacity, rounded up. The sheet uses an even fill across containers. Solids need separate physical capacity review. Added dilution water is listed separately, not included in ingredient purchasing.
The staffing model divides peak serves per minute by tested throughput per active bartender, then rounds up. It does not assign support, breaks, relief, or verify shift coverage. Enter those decisions in the roster.
Use dated cues for a run of show that crosses midnight. Enter your own equipment, ice, and glassware quantities. Confirm the plan with the venue and responsible crew before you print or share it.
Fictional worked example
Planned servings are recipe quantities, not a recommendation for guest consumption. This small example shows what happens before you buy or batch.
Cocktail A has 40 planned servings: 45 ml spirit and 15 ml syrup in the batch, 60 ml soda as a finish, and one garnish counted as each. Cocktail B has 60 planned servings and uses 30 ml of the same catalog spirit per serving. Its other ingredients are outside this example.
The shared spirit demand is (40 × 45) + (60 × 30) = 3,600 ml. With 600 ml of usable stock, the shortage is 3,000 ml. At 750 ml per package, buy four packages. Stock is deducted from the combined requirement, not from each cocktail.
Cocktail A's liquid batch base is 40 × (45 + 15) = 2,400 ml. If the operator selects 20% added water, add 480 ml for a 2,880 ml batch. Two containers with 2,000 ml usable capacity each receive an even 1,440 ml fill.
The finishing list still needs 2,400 ml soda and 40 garnishes. Neither goes into that batch volume. The percentage and capacity are fictional inputs to explain the arithmetic, not a storage or service specification.
Leave unconfirmed numbers blank and save a draft. Required unknowns or an active hold pause calculated totals and operational exports. A complete calculation does not verify venue access, food safety, responsible service, or supplier availability. Read the event-batching method before preparing the plan.
Questions operators ask
Both parts share one event plan. Recipe servings drive purchasing and batch sheets. The event brief, menu, and public cues feed the client BEO. Crew mode adds recipes, orders, internal notes, roster, and equipment. A responsible operator still needs to review the plan.
Create it once in the shared catalog, then select it in each cocktail. Stable ingredient IDs keep stock attached when you rename it. Duplicate names within the same unit dimension are rejected so you can resolve them rather than deducting stock twice. Different products or preparations should have distinct names.
No. Your inputs stay in this tab's memory. Reloading or leaving the page clears them. Save a JSON plan to your device and load that file to resume. No spreadsheet, CRM, or contact collection is connected. Editable template files are free direct downloads. No signup or follow-up is active.
Internal notes, crew-only cues, recipe production details, purchasing, roster, and equipment notes. Client-facing mode includes the event owner, access and setup text, menu serving counts, approval record, client notes, and public cues. Review those shared fields before sending. This version has no cost fields.
Use Print / save PDF in BEO & exports to save the client or crew BEO through your browser. Download Markdown for a text report and JSON for an editable plan. Purchasing, batch, and operations CSVs are available when required inputs are complete and holds are cleared. Personalized PDF email delivery is not active. No email address or event plan is submitted.
Yes. Blank numbers are unknown, not zero. Save JSON and share a marked draft BEO with the known brief, menu, and timing. Calculated totals and operational CSVs stay paused until the required inputs are set and active holds are cleared. A client draft says “Planning inputs unresolved” without exposing crew-only hold notes. Malformed, incompatible, or out-of-range values still need correction before saving or printing.
Keep the process close
