How the pour cost calculator works
Pour cost is the heart of bar pricing. The tool divides the bottle size by your pour size to find how many drinks a bottle yields, divides the bottle cost by that to get the cost of one pour, then compares that cost to the menu price. The result is your pour cost percentage, profit per drink, and a suggested price to hit a target cost, so you can price drinks that actually make money.
What is a good pour cost percentage
Most bars aim for a pour cost of roughly 18 to 24 percent, meaning the liquor in a drink costs about a fifth of its menu price. Well spirits often run lower and premium pours higher. A pour cost above the high 20s usually means the drink is underpriced or pours are too heavy, while a very low pour cost can signal you are leaving value on the table or guests feel shortchanged.
Pricing a drink for profit
To hit a target pour cost, divide the cost of the pour by the target percentage. A pour that costs $1.50 priced for a 20 percent cost lands at $7.50. Remember that menu price also has to cover labor, mixers, garnish, waste, and overhead, so the pour cost is a floor, not the whole story. Round to clean menu prices once the math points you to a range.
Free pour versus jigger
The fastest way to wreck a good pour cost is inconsistent pours. A heavy hand that pours two ounces where the recipe calls for one and a half quietly raises cost and lowers profit on every drink. Using a jigger or a measured pour spout keeps costs predictable and drinks consistent, which is why the math here assumes the pour size you actually serve.
Frequently asked questions
What is pour cost? The cost of the liquor in a drink as a percentage of its menu price.
How many shots in a 750 ml bottle? About 17 pours at 1.5 ounces, or roughly 25 at one ounce.
What pour cost should I target? Commonly 18 to 24 percent, adjusted for well versus premium spirits and your market.
Related calculators: Drink Batch, Cocktail, Party Beverage.