| Ingredient | Bottle $ | Size | Pour oz | Cost |
|---|
dollars per drink
dollars
percent
Drink cost$0everything in the glass
Pour cost0%cost ÷ menu price
Price for target$0to hit your target
Margin$0per drink, before labor
The pour cost formula
Cost per oz = Bottle cost ÷ Bottle size in oz
Pour cost % = Cost of everything in the drink ÷ Menu price × 100
A 750 ml bottle holds 25.4 oz. At $30 a bottle that's $1.18 an ounce, so a 2 oz pour costs $2.37. Sold at $12, that's a 19.7% pour cost.
What pour cost should be
Spirits commonly land somewhere in the high teens to mid twenties, beer higher, wine by the glass higher again. Your concept, your prices and your market decide the right number for you. A cocktail program built on house syrups can run lower than a list of premium straight pours.
Theory vs what really happened
This calculator gives you the pour cost on paper. The real one comes from your counts: what you spent on the liquor that actually left the shelf, against what you actually sold. The difference between the two is variance, and it is usually where the money is.