Wine, Beer & Cocktail Pricing Calculator (Pour Cost)

How it works

Pours per container = size ÷ pour × (1 − waste); cost per drink = container cost ÷ pours + garnish; price = cost per drink ÷ target pour cost %; pour cost % = cost ÷ price; markup multiple = price ÷ cost

Bars price from pour cost — the ingredient cost of a drink as a percentage of its selling price — the way kitchens price from food cost, and the targets are lower because drinks carry less labour: 18–24% for beer and cocktails, 15–20% for well spirits, 25–35% for wine by the glass. The cost per drink comes from the container cost divided by the pours it really yields after spillage, over-pouring, foam and the last unsellable ounce, which is why jiggers and keg audits matter more than the wholesale price. Dividing that cost by the target percentage gives the menu price; comparing the current price gives the actual pour cost and the gross profit per drink, which is ultimately what pays the rent. Expensive wines are priced at lower multiples because guests judge absolute markups, not percentages.

Worked example

A $14 bottle of wine poured at 150 mL with 8% loss yields 4 glasses, so each costs $3.50 plus 25¢ of service — $3.75. At a 22% target the glass should sell for $17.05, rounded to $18; at the current $12 the pour cost is 31% and the gross profit $8.25 a glass, which is typical for by-the-glass wine but above the target — a $16 price or a 125 mL pour would fix it.

Frequently asked questions