Proper garnish accounting can mean the difference between 24% and 30% pour costs on your signature cocktails. That lime wedge costing 15 cents becomes €15 daily across 100 drinks. Here's how to track every garnish element without losing your mind.
Why include garnish in your cost price?
Most bar managers overlook the small stuff. An olive here, lemon slice there. But these 'minor details' quietly inflate your pour cost while you're focused elsewhere.
? Example:
A Gin Tonic with extensive garnish:
- Gin (5cl): €1.80
- Tonic (20cl): €0.60
- Cucumber (3 slices): €0.25
- Lime (1 wedge): €0.15
- Rosemary (1 sprig): €0.20
Total: €3.00 ingredient costs
Skip the garnish and this cocktail costs €2.40. Add those botanicals? You're looking at €0.60 extra - a 25% jump! At €12.00 selling price (excl. 21% VAT = €9.92) your pour cost becomes:
- Without garnish: €2.40 / €9.92 = 24.2%
- With garnish: €3.00 / €9.92 = 30.2%
All garnish elements listed
You remember the spirits and mixers. But what about:
- Fruit: lemon, lime, orange, cherry, pineapple
- Vegetables: cucumber, celery, onion
- Herbs: mint, basil, rosemary, thyme
- Other: olives, salt (for rim), sugar, bitters
- Decoration: cocktail picks, umbrellas, specialty ice cubes
⚠️ Note:
Always calculate using your actual per-piece cost, not per kilo. A €0.30 lime yields about 8 wedges, so €0.04 per wedge - not €0.30!
How do you calculate garnish per cocktail?
Convert everything to 'per piece' or 'per portion'. This approach gives you realistic costs for each drink served.
? Example calculation:
Fresh mint for Mojitos:
- 1 bunch of mint: €1.50
- Number of sprigs per bunch: 15
- Price per sprig: €1.50 / 15 = €0.10
- Sprigs per Mojito: 3
- Mint cost per Mojito: 3 × €0.10 = €0.30
Special considerations for garnish
Factor in cutting waste: A whole lemon yields maybe 60% usable wedges. The remainder gets tossed due to drying or quality loss.
Mind the shelf life: Prepped fruit lasts 1-2 days max. Over-prep and you're throwing money away through spoilage - something most kitchen managers discover too late during their first inventory audit.
Seasonal pricing: Fresh herbs cost more in winter. Either adjust your garnish selection or build higher costs into your calculations.
? Practical example:
Bloody Mary garnish (extensive):
- Celery stalk: €0.20
- Olive: €0.15
- Pickle: €0.10
- Salt for rim: €0.05
- Tabasco (3 drops): €0.03
- Pick: €0.02
Total garnish: €0.55
Pour cost calculation with garnish
Your total pour cost formula: (Alcohol + Mixers + Garnish) / Selling price excl. VAT × 100
Alcoholic drinks get 21% VAT, not 9%!
⚠️ Note:
Many bars skip the VAT conversion. That €15.00 cocktail becomes €12.40 excl. VAT (€15.00 / 1.21). Always use the ex-VAT price for pour cost calculations!
Standard pour cost percentages
For garnished cocktails, expect these ranges:
- Simple cocktails: 18-22%
- Premium cocktails: 20-25%
- Signature cocktails (heavy garnish): 25-30%
- Mocktails: 15-25% (no alcohol, but fruit/herb heavy)
Hit 30%+ and your cocktail's either too expensive to make or priced too low to sell.
Related articles
How do you calculate garnish in your cocktail cost price?
Make a list of all garnish elements
Write down everything that goes on/in your cocktail: fruit, herbs, olives, salt, picks. Don't forget anything, including the small things like a drop of bitters or a pinch of salt.
Calculate the costs per piece or portion
Convert your purchase prices to what you actually use. A bunch of mint for €1.50 with 15 sprigs = €0.10 per sprig. A lime for €0.30 that you cut into 8 wedges = €0.04 per wedge.
Add everything up and calculate your pour cost
Alcohol + mixers + garnish = total cost price. Divide this by your selling price excl. 21% VAT and multiply by 100 for your pour cost percentage. Aim for a maximum of 30% for cocktails with extensive garnish.
✨ Pro tip
Track your garnish usage for exactly 14 days by weighing everything before prep. You'll discover you're using 20-30% more mint and citrus than estimated, giving you real numbers instead of guesswork.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How do I account for fresh herbs that spoil quickly?
Should garnish be calculated more expensive on weekends?
How often should I update my garnish cost prices?
Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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