Risposte rapide
Direct answers
- What is drink cost percentage (pour cost)?
- Pour cost (or drink cost %) is the ratio of ingredient cost to selling price. Formula: pour cost % = ingredient cost / selling price × 100. Industry benchmark: 15–25% for cocktails, 18–28% for beer and wine. Lower pour cost = higher margin.
- What is a good pour cost for a cocktail bar?
- Target ranges: premium cocktail bar 18–22%, standard cocktail 20–25%, simple drinks (shots, beer) 15–22%. Spirits have the highest margin potential since cost per ml is low. Total bar beverage cost should stay under 25% of sales.
- How do I calculate the cost of a cocktail?
- 1) List every ingredient with its dose in ml. 2) Calculate cost per ml for each (bottle price / bottle volume). 3) Multiply dose × cost per ml for each ingredient. 4) Sum all ingredient costs. 5) Add garnish and straw costs. That's your drink cost.
- How do I price a cocktail for my menu?
- Divide drink cost by your target pour cost %. Example: drink cost €2.80 / 0.22 (22% target) = €12.73 → round to €13.00. Also check local market prices — if competitors charge €10, you can't charge €14 for an equivalent drink.
- What is over-pouring and how much does it cost?
- Over-pouring means dispensing more than the standard dose. Even 5ml extra per drink (a common bartender habit) adds up dramatically: 100 drinks/night × 5ml × €0.04/ml = €20 in lost margin per shift. Jiggers and measured pours are essential.
- Should I include ice and garnish in drink cost?
- Yes. Ice typically adds €0.05–0.10 per drink. Garnish (citrus, herbs, olives) can be €0.20–0.80 depending on the cocktail. Straws, napkins and glasses amortised over their use add another €0.10–0.20. These 'incidental' costs can push pour cost up 2–4%.
Quick answers
Frequently Asked Questions
What is drink cost percentage (pour cost)?
Pour cost (or drink cost %) is the ratio of ingredient cost to selling price. Formula: pour cost % = ingredient cost / selling price × 100. Industry benchmark: 15–25% for cocktails, 18–28% for beer and wine. Lower pour cost = higher margin.
What is a good pour cost for a cocktail bar?
Target ranges: premium cocktail bar 18–22%, standard cocktail 20–25%, simple drinks (shots, beer) 15–22%. Spirits have the highest margin potential since cost per ml is low. Total bar beverage cost should stay under 25% of sales.
How do I calculate the cost of a cocktail?
1) List every ingredient with its dose in ml. 2) Calculate cost per ml for each (bottle price / bottle volume). 3) Multiply dose × cost per ml for each ingredient. 4) Sum all ingredient costs. 5) Add garnish and straw costs. That's your drink cost.
How do I price a cocktail for my menu?
Divide drink cost by your target pour cost %. Example: drink cost €2.80 / 0.22 (22% target) = €12.73 → round to €13.00. Also check local market prices — if competitors charge €10, you can't charge €14 for an equivalent drink.
What is over-pouring and how much does it cost?
Over-pouring means dispensing more than the standard dose. Even 5ml extra per drink (a common bartender habit) adds up dramatically: 100 drinks/night × 5ml × €0.04/ml = €20 in lost margin per shift. Jiggers and measured pours are essential.
Should I include ice and garnish in drink cost?
Yes. Ice typically adds €0.05–0.10 per drink. Garnish (citrus, herbs, olives) can be €0.20–0.80 depending on the cocktail. Straws, napkins and glasses amortised over their use add another €0.10–0.20. These 'incidental' costs can push pour cost up 2–4%.