Pour cost maths
Pour Cost Calculator
Calculate what percentage of your cocktail selling price is consumed by ingredients. Use it to compare drinks and spot recipes that need attention.
Pour cost20.0%
Gross profit€9.60
Pour cost formula
Pour cost % = drink cost ÷ selling price × 100
For example, a cocktail costing €2.40 and selling for €12 has a 20% pour cost. Lowering the selling price raises pour cost; increasing the selling price lowers it, assuming the recipe cost stays unchanged.
What is a good pour cost?
There is no universal target that fits every bar. Use your own menu economics, product mix, wastage, VAT treatment and operating costs when setting a target. BarCost lets you choose a target rather than assuming one fixed industry number.