Measure your real baseline
Replace the example fields with your actual fruit spend, labor and waste estimate. The calculator does not supply an industry benchmark.
Free Bar Operations Tool
Fresh vs. Dried Garnish Cost & Waste Calculator
Use your own drink volume, fruit spend, waste and prep labor to estimate the monthly operating cost of your current garnish process. Dried Yet. does not insert a universal waste rate or pretend every bar has the same economics.
Your estimate
Monthly garnish operating snapshot
Estimated garnish uses—
Fresh fruit spend—
Estimated waste cost—
Estimated prep labor—
Current operating cost—
Recommended planning lane—
Supported dried-garnish comparison
Estimated dried-garnish cost:
Difference vs. current operating cost:
Why there is no automatic “you save $X” claim: a responsible comparison needs a verified garnish yield and the price that actually applies to your program. We use your operating estimate to start the conversation instead of inventing those inputs.
How to use the estimate
Use drinks to estimate demand
Your monthly garnish-use estimate comes directly from drinks per week × garnishes per drink × operating weeks.
Then size the Dried Yet. program
Use the result to discuss Orange, Lemon, Lime or a mixed program with Dried Yet. rather than guessing how many packages your operation needs.