1. What is Drink Pour Cost?

Pour cost is the percentage of a drink's selling price that goes towards the cost of the ingredients. It's a key metric in bar and restaurant management to measure profitability and control costs.

2. How Does the Calculator Work?

The calculator uses the pour cost formula:

Where:

• \( Drink\ Cost \) — Cost of ingredients for one drink
• \( Drink\ Price \) — Selling price of the drink

Explanation: The formula calculates what percentage of the selling price is consumed by the cost of ingredients.

3. Importance of Pour Cost Calculation

Details: Monitoring pour cost helps businesses maintain profitability, identify potential theft or waste, and make informed pricing decisions.

4. Using the Calculator

Tips: Enter the exact cost of ingredients for one drink and its selling price. Both values must be positive numbers in the same currency.

5. Frequently Asked Questions (FAQ)

Q1: What is a good pour cost percentage?
A: Typically 18-24% for liquor, 20-25% for beer, and 14-20% for wine, though ideal targets vary by establishment.

Q2: How often should I calculate pour cost?
A: Monthly at minimum, but weekly or even daily for high-volume bars to quickly identify issues.

Q3: Should I include labor costs in drink cost?
A: No, pour cost typically only includes ingredient costs. Labor and overhead are separate calculations.

Q4: What if my pour cost is too high?
A: Consider raising prices, finding cheaper suppliers, reducing portion sizes, or investigating potential waste/theft.

Q5: Does this work for non-alcoholic drinks?
A: Yes, the same calculation applies to any drink where you want to measure ingredient cost percentage.