Bar equipment like shakers, jiggers and citrus presses are investments you depreciate across all the cocktails you make with them. The cost per cocktail is often negligibly small, but for a complete cost price calculation you should include them.
Why include bar equipment in your cost price?
A cocktail shaker costs €25 and lasts 5 years. Per cocktail that's less than 1 cent. Seems small, but when you add up all your bar equipment it can be 0.5-1% of your cocktail price. With thousands of cocktails per year it adds up.
? Example:
Basic bar set for cocktail bar:
- Cocktail shaker: €25
- Jigger set: €15
- Citrus press: €30
- Bar spoon: €8
- Strainer: €12
Total: €90
Calculate the depreciation per cocktail
The formula is straightforward: Cost per cocktail = (Purchase price bar equipment / Lifespan in cocktails)
You need to estimate how many cocktails you'll make with this equipment. A quality shaker lasts 5 years with intensive use. At 50 cocktails per week that's 13,000 cocktails over 5 years.
? Calculation:
Cocktail bar with 50 cocktails per week:
- Per year: 50 × 52 = 2,600 cocktails
- Over 5 years: 13,000 cocktails
- Bar equipment: €90 / 13,000 = €0.007 per cocktail
Cost: 0.7 cents per cocktail
Different materials, different lifespans
Not everything lasts equally long. Jiggers and shakers are virtually indestructible. Citrus presses and strainers wear out faster due to acid and heavy use.
- Shakers, jiggers: 5-10 years with normal use
- Citrus press: 2-3 years (acid attacks metal)
- Strainer, bar spoon: 3-5 years
- Glasses: Budget for 10-15% breakage per year
⚠️ Note:
Be conservative with lifespan estimates. Better to estimate 3 years than 5, then you're on the safe side with your cost price.
Is this significant?
For most bars, bar equipment costs are negligible. But for premium cocktail bars with expensive, specialized tools it can add up to 1-2% of the cocktail price. Based on real restaurant P&L data, high-end establishments often see equipment depreciation reach this threshold.
? Premium bar example:
Cocktail bar with expensive tools:
- Japanese jigger set: €80
- Premium shaker: €120
- Professional citrus press: €150
- Various bar tools: €200
Total €550 / 13,000 cocktails = €0.042 per cocktail
At cocktail price €12: 0.35% of the price
Practical tip for your administration
In practice, most bars calculate a fixed amount of €0.05-0.10 per cocktail for bar equipment. That covers all tools, replacements and unexpected costs. Simple and safe.
In a food cost calculator like KitchenNmbrs you can add this as a standard ingredient to all your cocktail recipes. Then you don't have to recalculate every time.
Related articles
How do you calculate bar equipment costs? (step by step)
Inventory all your bar equipment
Make a list of all the tools you use: shakers, jiggers, strainer, bar spoon, citrus press. Note the purchase price of each item. Don't forget glasses, ice scoop and other utensils.
Estimate the lifespan in cocktails
Calculate how many cocktails you make per week and multiply by the expected lifespan in years. Be conservative: 3-5 years for most tools, 2-3 years for citrus presses.
Calculate the cost per cocktail
Divide the total purchase price by the number of cocktails over the lifespan. Add up all tools for the total bar equipment cost per cocktail. Round up for safety.
✨ Pro tip
Track your actual equipment replacements over 12 months, then add 20% buffer for unexpected costs. Most bars find this lands around €0.06-0.08 per cocktail for standard setups.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
Should I include glasses in the bar equipment costs?
What about ice machines and other large equipment?
Can I calculate a fixed amount per cocktail?
How do I handle seasonal volume fluctuations?
Should I include this in my pour cost calculation?
How often should I update this calculation?
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.
kennisbank.more_in_category
Related questions
Explore more topics
Calculate your cocktail costs down to the ml
Drink margins seem high, but spillage and free pours eat them up. KitchenNmbrs calculates the exact cost price of every cocktail and drink. Try it free.
Start free trial →