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Cocktail & Bar
Set the perfect price for your premium G&T — covering gin, tonic, garnish, and overheads with a healthy margin.
Inserisci costo e formato della bottiglia. La dose standard del Gin Tonic e 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.
Inserisci costo e formato della bottiglia. La dose standard del Gin Tonic e 50 ml.