How pour cost works
Pour cost is the share of a drink's price that goes to the liquor in it. If a drink costs you $1.77 to pour and you sell it for $8, your pour cost is 22%.
cost per ounce = bottle price ÷ (bottle ml ÷ 29.57) cost per drink = cost per ounce × ounces poured pour cost % = cost per drink ÷ menu price price to charge = cost per drink ÷ target pour costA worked example
A 750 ml bottle holds 25.4 ounces. At $30 a bottle that's $1.18 an ounce, so a 1½ oz pour costs $1.77. To land at a 20% pour cost you'd charge $1.77 ÷ 0.20 = $8.87, which rounds up to $9.00. That bottle gives you 16 full pours.
What's a good pour cost?
A common rule of thumb is about 18% to 24% across the whole bar. Liquor usually runs lower than that, draft beer a little higher, and wine higher still. Your own number depends on your prices, your crowd, and how much you comp, so use the target chips to see what each level means for your menu.
Why spillage matters
If 5% of every bottle goes to spills, over-pours, and comps, you only sell 95% of what you bought. The calculator spreads that loss over the drinks you do sell. A bar that thinks it runs 20% but loses 10% is really closer to 22%.
Questions owners ask
How many shots are in a 750 ml bottle?
About 25.4 ounces, so 16 full 1½ oz pours or 20 full 1¼ oz pours, with a little left over.
Should I price every drink to the same pour cost?
Not always. Cheap well drinks can run a lower pour cost and premium bottles a higher one, as long as the dollars of profit per drink stay healthy. Look at both the percent and the profit per drink.
Do I count mixers and garnish?
Yes, if they cost you real money. Add them in the mixer box and they're included in the cost per drink.
Does this include tax?
No. Enter your price before sales tax, and your bottle cost as you paid it.