Cocktail pour cost calculator
Turn recipe cost and selling revenue into a clear view of ingredient contribution. Calculate a drink’s pour cost percentage, contribution per serve and contribution across a service.
How do I calculate cocktail pour cost?
Divide ingredient cost per serve by selling revenue per serve, then multiply by 100. A drink costing £2.50 and earning £10 has a pour cost of 25% and an ingredient contribution of £7.50 per serve.
Pour cost % = ingredient cost ÷ selling revenue × 100. Keep costs and revenue on the same tax basis. Include spirits, mixers, syrups, juice and garnish using the usable recipe yield.
What do the results mean?
| Measure | Calculation | Result |
|---|---|---|
| Pour cost | 2.50 ÷ 10 × 100 | 25% |
| Ingredient contribution per serve | 10 − 2.50 | £7.50 |
| Total ingredient contribution | 7.50 × 80 | £600 |
These figures are illustrative. Ingredient contribution is before labour, rent, utilities, payment fees and other operating costs. It is not net profit. The calculator allows a cost greater than revenue and reports the resulting negative contribution.
Should I use menu price or realised revenue?
Use a consistent tax basis throughout. For a planning scenario, enter your intended selling revenue; for a trading review, use average realised revenue after the relevant discounts and refunds. A full-price menu calculation will overstate contribution if many serves are discounted.
How do I allow for waste and preparation?
Use ingredient costs based on usable yield. If £10 of ingredients produces 800 ml of usable syrup, a 20 ml portion costs £0.25. Do not add a preparation loss twice when the usable-yield calculation already includes it. Actual stock variance needs physical counts and movement records as well as the recipe.
Is a lower pour cost always better?
No. A £3-cost drink earning £15 contributes £12, while a £1-cost drink earning £8 contributes £7. Percentage cost, cash contribution, service effort and popularity answer different questions. Compare them before changing a menu.
Put the calculation to work
Read the full cocktail pour-cost guide, compare menu popularity and contribution, and investigate stock variance. For connected reporting, explore Better Bartender for bars or request venue early access.