Single Drink Pour Cost
Enter your ingredient cost and menu price to see your pour cost percentage.
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Batch Recipe Calculator
Add every ingredient in the recipe. The calculator totals your cost and shows pour cost.
Total Ingredient Cost
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Industry Benchmarks
How does your pour cost compare to industry standards?
| Pour Cost | Rating | What It Means |
|---|---|---|
| Under 20% | Excellent | Top-performing bars. Strong margins, tight controls. |
| 20% – 25% | Good | Healthy range for most well-run bars and restaurants. |
| 25% – 30% | Watch It | Margins thinning. Review pricing, portions, and waste. |
| Over 30% | Danger | Losing money on most drinks. Immediate action needed. |
Profit Impact at Different Pour Costs
On $500,000 annual beverage revenue, here is what each pour cost level looks like.
| Pour Cost | Ingredient Spend | Gross Profit |
|---|---|---|
| 18% | $90,000 | $410,000 |
| 22% | $110,000 | $390,000 |
| 26% | $130,000 | $370,000 |
| 30% | $150,000 | $350,000 |
Every 2% reduction in pour cost on $500K revenue saves $10,000 per year.
Savings Estimator
See how much you could save by reducing your pour cost just 2%.
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The benchmarks, formulas, and action steps top-performing bars use to keep pour costs under 20%. Sent straight to your inbox.
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Frequently Asked Questions
Pour cost is the percentage of a drink's menu price that goes toward the cost of its ingredients. It is calculated as (Cost of Ingredients / Menu Price) x 100. A lower pour cost means higher profit margins on every drink you sell.
A healthy pour cost for most bars is between 18% and 24%. Well-run bars often target under 20%. Anything consistently above 25% should be reviewed, and above 30% typically means the drink is losing money when you factor in labor, overhead, and waste.
There are several proven ways to lower your pour cost: negotiate better supplier pricing, reduce over-pouring with jiggers or measured pourers, adjust menu prices to reflect current ingredient costs, audit your inventory regularly to catch shrinkage and waste, and train staff on proper portioning and recipes.
Pour cost applies specifically to beverages (liquor, beer, wine, cocktails), while food cost applies to menu items made with food ingredients. Both use the same formula -- cost of goods divided by selling price -- but industry benchmarks differ. Pour cost targets are typically 18-24%, while food cost targets are usually 28-35%.