And making sure your staff doesn’t let rocks pours and doubles slip through the cracks. This can be easily done by making sure to have a modifier button in your POS system. The only real issues you have to account for are pouring doubles or serving drinks on the rocks.īoth of which change the serving size and alter liquor cost and profit margin. You just need to know how many shots in a handle and follow the liquor cost formula and set your pricing strategy using the above method we used in the cocktail example. Given that there’s no additional ingredients, the pour cost calculation is straightforward. Setting shot prices at bars is an easy exercise. You can do the same for food, but use your target food cost. You’d need to price your margarita at $15 to achieve a pour cost of 20%. You’ll use this formula: Drink Price ($) = Ingredient Cost ($) / Target Pour Cost (%) Drink Price ($) = 3 /. Let’s say your bar offers a margarita for $12 and it costs $3 to make. A pour cost of 20% and, therefore, a margin on liquor sales of 80%. Let’s apply the same principle to pricing cocktails. That means they’re shooting for 80% gross profit on their drinks. Most food and beverage directors expect a pour cost of 20%. The average bar industry pour cost is between 18% and 24%.
Margarita bottle beverage how to#
Learn how to become your own liquor cost calculator. A drink with a pour cost of 15% has a profit margin of 85%. Liquor cost, or pour cost, is the amount of the drink’s price that it costs to make the drink. Using liquor cost as a goal is the most traditional and airtight way to price drinks. How to Price Alcohol In a Bar with Pour Cost Check out a bar or restaurant swot analysis example to get some ideas on how to do one. You can gain valuable insight into your competition by doing a swot analysis. How to Price Liquor for Your Barīars and restaurants consider three things when deciding menu prices: the cost of goods sold for the item being sold, competition, and demand. So, it’s important to have a sound alcohol pricing strategy to use at your bar, to limit bar costs (learn more on bar costs: how to get a liquor license) and boost profits. If you’re pricing your drinks correctly, that is.
There’s no denying that serving drinks is a great way to make money in the hospitality industry-it's why bars focus so much on a great liquor bottle display. It's why bar profitability can be so high and being a good bar manager is in high demand.
That’s, on average, 10-15% higher than food. A good profit margin on the most common cocktails is about 80%.
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