Pour Cost Calculator
Use this free pour cost calculator to determine if your drinks are priced for profit. Enter your bottle cost, size, pour size, and sell price to instantly see your pour cost percentage, profit per drink, and how many drinks you get per bottle. Want more than a one-time calculation? BarBoard's free pour cost app tracks your numbers automatically from your POS — every day, every drink.
A pour cost calculator helps bar owners determine what percentage of each drink's sale price goes toward ingredient cost. Pour cost is calculated as: (Cost Per Drink ÷ Sell Price) × 100 — where cost per drink equals bottle cost divided by bottle volume in ounces, multiplied by pour size. Most bars target a pour cost of 18–25%; above 30% is a red flag for over-pouring, low pricing, or waste.
Calculator Inputs
Results
Enter your bottle and drink details, then click
"Calculate Pour Cost" to see your results
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How to Calculate Pour Cost
Pour cost tells you how much of every sales dollar you spent on product. It's the fastest signal you have that your pricing is working — or quietly bleeding margin.
The Formula
Pour Cost % = (Cost Per Drink ÷ Sell Price) × 100
For example: if a cocktail costs you $1.50 to make and sells for $10, your pour cost is 15%. Most bar operators target 18–25% — lower for spirits-forward menus, higher for premium craft cocktails. Use the calculator above to find your number and benchmark it.
Pour Cost FAQ
What is pour cost?
Pour cost (also called cost of goods sold or COGS) is the ratio of what you paid for your spirits and mixers compared to what you sold them for. The formula is:
Pour Cost % = (Cost Per Drink ÷ Sell Price) × 100
For example, if a drink costs you $2.50 to make and you sell it for $10, your pour cost is 25%. Keeping this number low means more profit on every drink sold.
What is a good pour cost percentage for a bar?
The industry standard target is under 25%. Here's how to read your number:
- Under 25% — On target. Your pricing and portion control are working.
- 25–30% — Watch closely. Margins are tighter; review your pricing.
- Over 30% — Red flag. Usually indicates over-pouring, low pricing, or theft.
How do I lower my pour cost?
There are three main levers: standardize your pours by requiring bartenders to use jiggers on every drink — free-pouring consistently adds 10–20% to your actual pour size. Review your pricing — even a $0.50 increase per drink can drop your pour cost by 2–3 percentage points. Finally, track inventory weekly: the gap between theoretical and actual usage often reveals shrinkage from over-pouring or theft that can't be spotted any other way.