How many glasses from a bottle?

A 750 ml bottle yields about 6 glasses of 125 ml, or 5 of 150 ml, net of ~5% waste from tastings, oxidation and bottle dregs.

What is a good wine markup?

The ideal wine cost is 25–35% of the list price. In practice: higher multipliers (2.5–3×) on entry bottles, lower (1.8–2.2×) on premium.

How do I calculate keg yield?

Start from the keg litres, subtract foam and purge (5–10%) and divide by the glass size. The draft beer cost calculator gives sellable glasses, cost and pour cost.

Calcoli HoReCa — Beer & Wine

Beer & Wine Calculators

Price wine by the glass, measure keg yield and protect margin on draft beer and bottles.

Open Draft Beer Cost

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The recommended path

1
Calculate the cost and price of a wine glass.
Wine by the glass
2
Check draft beer yield and cost.
Draft beer cost
3
Set the wine markup by price tier.
Wine markup
4
Verify the margin on key products.
Dish margin

When to use these calculators

Use these tools when you build the wine list or the draft line, when you set the price of a glass or a half-pint, and when you want to know how many sellable glasses come from a bottle or a keg net of waste. On wine and beer the margin is made on yield: a few extra millilitres per serving, times the pours, erode the profit.

Practical examples by venue type

Wine restaurant

You cost the glass from a 750 ml bottle with 5% waste and set the list price with the right markup per tier.

Pub / taproom

You estimate sellable glasses from a 30 l keg after foam and line purge, and check the real pour cost.

Bar

You compare the margin of a wine glass with draft beer to decide what to push.

Event

You estimate the wine bottles and kegs needed for the guest count, with a prudent buffer.

Reference benchmarks

Wine cost (glass)25–35%Well-run wine list.

Glasses per bottle6 × 125 mlNet of ~5% waste.

Beer pour cost20–28%Well-tuned draft.

Keg waste5–10%Foam, purge and pouring.

Indicative industry figures: they vary by format, location and period. Use them as a reference, not an absolute rule.

Common mistakes to avoid

Costing the glass without accounting for waste, tastings and bottle dregs: real yield is lower than theoretical.
Applying the same markup to every bottle: premium wines bear lower multipliers than entry labels.
Ignoring foam and line purge in keg yield: they noticeably reduce sellable glasses.
Not pushing by-the-glass sales on high-rotation wines, where margin per bottle is higher.

Frequently asked questions

How many glasses from a bottle?: A 750 ml bottle yields about 6 glasses of 125 ml, or 5 of 150 ml, net of ~5% waste from tastings, oxidation and bottle dregs.
What is a good wine markup?: The ideal wine cost is 25–35% of the list price. In practice: higher multipliers (2.5–3×) on entry bottles, lower (1.8–2.2×) on premium.
How do I calculate keg yield?: Start from the keg litres, subtract foam and purge (5–10%) and divide by the glass size. The draft beer cost calculator gives sellable glasses, cost and pour cost.