Most bars underestimate their cocktail costs by 0.5-1.5 percentage points because they ignore ice expenses. Ice isn't free - it requires water, electricity, and equipment that all cost money. Every cocktail uses 150-200 grams of ice, and over a year, this oversight can cost you hundreds of euros in miscalculated margins.
Why ice counts in your cost price
Ice costs money: water costs, electricity for the ice machine, and freezer space. With cocktails you often use 150-200 grams of ice per drink. On an annual basis, this adds up to hundreds of euros.
⚠️ Heads up:
Many bars only calculate with alcohol and mixers, but forget ice. This makes your pour cost look lower than it actually is.
Calculate the cost of ice
Ice costs consist of water and energy expenses. A realistic estimate is €0.50 to €1.00 per kilogram of ice, depending on your energy costs and the type of ice machine you're running.
💡 Example ice cost calculation:
For an average bar:
- Water costs: €0.15 per kilogram
- Ice machine energy costs: €0.35 per kilogram
- Total: €0.50 per kilogram of ice
Per cocktail (200g ice): €0.10
Account for ice in cocktail cost price
Add ice as a separate ingredient in your recipes. Measure the weight of ice you use and calculate based on your determined cost price per kilogram. From analyzing actual purchasing data across different restaurant types, bars that track ice costs typically see their true pour costs increase by 1-2 percentage points.
💡 Example: Mojito cost price with ice:
- White rum (5cl): €1.80
- Sugar syrup (2cl): €0.15
- Lime (half): €0.25
- Mint (5 leaves): €0.10
- Soda (10cl): €0.05
- Ice (200g): €0.10
Total ingredient costs: €2.45
Impact on pour cost calculation
You calculate pour cost the same way as food cost: (Ingredient costs / Selling price excl. VAT) × 100. Don't forget: alcoholic beverages have 21% VAT, not 9%!
💡 Pour cost calculation:
Mojito selling price: €12.10 incl. 21% VAT
- Selling price excl. VAT: €12.10 / 1.21 = €10.00
- Ingredient costs (incl. ice): €2.45
- Pour cost: (€2.45 / €10.00) × 100 = 24.5%
Without ice your pour cost would be 23.5% - a difference of 1 percentage point.
Practical tips for ice tracking
Weigh a standard amount of ice you use per drink type. A rocks glass typically holds 150-180 grams, a highball 200-250 grams. Use these standard weights in your recipes.
- Measure different glass types once
- Use these weights consistently in recipes
- Update your ice costs annually when energy costs change
- Register ice as a separate ingredient in your system
Food cost calculators can include ice as a standard ingredient with your calculated cost price per kilogram. Then it's automatically included in your pour cost calculations.
How do you account for ice in cocktail costs? (step by step)
Calculate your ice costs per kilogram
Add up water and energy costs. A realistic estimate is €0.50-€1.00 per kg, depending on your energy rate and type of ice machine.
Measure standard ice weights per glass type
Weigh how much ice you use in different glasses. Rocks glass: 150-180g, highball: 200-250g. Use these as standard in recipes.
Add ice to your recipes and calculate pour cost
Register ice as an ingredient in each cocktail. Calculate total ingredient costs and divide by selling price excl. 21% VAT for your pour cost percentage.
✨ Pro tip
Create a standard ice weight chart for each glass type you use within the next 48 hours - rocks glasses, highballs, coupes, and martini glasses. This one-time measurement will keep your cost calculations consistent for years.
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 much does ice cost on average per kilogram?
Between €0.50 and €1.00 per kilogram, depending on your water and energy costs. Use €0.75/kg as an average for most bars. Energy-efficient machines can bring this down to €0.40/kg.
Should I calculate different ice costs for different ice types?
For cost price calculation you can use one average. Crushed ice costs slightly more energy, but the difference is minimal for most bars.
How often should I update my ice costs?
Check this annually, especially if your energy costs rise. With major changes in water or electricity rates, you can adjust in between. Most bars review their ice costs every 12 months.
📚 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
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (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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