Cocktail & Bar
Enter the bottle cost and size. The standard Gin Tonic dose is 50 ml.
Total cost = Gin cost + Tonic cost + Garnish cost + Overhead Selling price = Total cost ÷ Target food-cost % Profit margin (%) = (Selling price − Total cost) ÷ Selling price × 100 Example (target 25% food cost): Gin 50ml = €2.00 Tonic 150ml = €0.70 Garnish = €0.20 Overhead = €0.50 Total cost = €3.40 Selling price = €3.40 ÷ 0.25 = €13.60 → round to €13.50
A premium G&T typically costs €2–4 to produce: 50ml of a quality gin (€1.50–2.50), 150ml premium tonic (€0.50–1.00), and garnish such as citrus peel or cucumber (€0.10–0.30). Overheads and labour bring the all-in cost to roughly €3–5.
In Italy, a well-made G&T is typically priced between €8 and €14, depending on the gin tier and city. Milan and Rome premium venues charge €12–16 for top-shelf serves. A healthy food cost percentage sits between 20–30% of the selling price.
Profit margin = (Selling price − Total cost) ÷ Selling price × 100. If your G&T costs €3 to make and sells for €12, your margin is 75%. Target at least 70% gross margin to cover labour and overheads.
The standard Italian pour for a G&T is 40–50ml of gin, topped with 120–150ml of tonic water. Premium serves sometimes use 60ml of gin with artisanal tonic to justify higher price points during aperitivo hour (6–8pm).
Yes — garnish can add €0.10–0.50 per drink, which matters at scale. However, premium garnish (fresh herbs, dehydrated citrus, edible flowers) also justifies a higher selling price and enhances perceived value, often allowing you to charge €1–2 more.
During Italian aperitivo (typically 6–8pm), bars often bundle a G&T with light snacks. In this context, pricing €10–13 all-in for the drink + buffet is common in northern Italy. Factor the snack cost into your calculation for accurate margin analysis.
Enter the bottle cost and size. The standard Gin Tonic dose is 50 ml.