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Pour Cost Calculator
Enter a bottle price and your pour size. You'll get cost per drink, pour cost percentage, and the annual cost of pouring heavy.
Marji
marji.co/tools/pour-cost-calculator
Illustrative sample, not a restaurant result.
Pour cost percentage
14.7%
At spec this drink runs 14.7%. With the overpour it runs 16.9% — $15,501 a year that never appears on an invoice.
Your numbers
- Bottle cost
- $28.00
- Bottle size (ml)
- 750
- Nominal pour (oz)
- 2
- Menu price
- $15.00
- Actual overpour
- 15.0%
- Drinks per week
- 900
- Cost per pour (at spec)
- $2.21
- Pours per bottle
- 12.68
- Gross profit per drink
- $12.79
- Actual pour cost with overpour
- 16.9%
- Annual cost of the overpour
- $15,501
Re-run these numbers free at marji.co/tools/pour-cost-calculator. Results use the inputs shown. Review quantities, units, yields and supplier costs before making a menu decision. Ingredient contribution excludes other restaurant expenses.
Print the full calculation or share a clean link to this tool. To connect a purchase cost to a dish, enter its reviewed quantities in the recipe calculator.
Cost one recipe →Common questions
What's a good pour cost?
No published standard with a stated sample was found. Set a target for each category from your own recipe costs and prices, and split the bar figure into spirits, draft, bottled beer and wine.
How much do bartenders actually overpour?
Test it rather than assume: have each bartender free-pour their standard measure into a jigger ten times, and record both the average and the spread between bartenders.
Does this account for spillage and comps?
No — this is the cost of a correctly rung drink. Spillage, comps and breakage sit in variance, which is the gap between this theoretical number and what your inventory says you actually used.