Homemade tonic and sparkling water seem cheap, but the actual cost price often disappoints. Between syrup, CO2, water and labor you're quickly at €0.30-0.50 per glass. Here's exactly how to calculate what your homemade drinks actually cost.
What goes into the cost price?
With homemade tonic or sparkling water, many bar managers only think about the syrup. But there's much more involved:
- Syrup or concentrate: The flavoring part
- Sparkling water (CO2): The bubbles cost money
- Tap water: Seems free, but costs something too
- Garnish: Lime, lemon, herbs
- Labor time: Time to mix and serve
- Glass and dishware: Depreciation per use
⚠️ Watch out:
Many bars forget the CO2 costs. A €25 CO2 bottle lasts about 200 glasses. That's €0.125 per glass just for CO2.
Calculate the syrup or concentrate costs
The basis of your homemade tonic is the syrup. This usually contains the biggest chunk of your costs:
- Purchase per liter: Note the purchase price of your syrup
- Portion per glass: Measure how much ml syrup you use (usually 20-40ml)
- Calculate costs: (Syrup per glass / 1000) × Price per liter
💡 Example:
You buy premium tonic syrup for €18 per liter. Per glass you use 30ml syrup.
- Syrup per glass: 30ml = 0.03 liter
- Syrup costs: 0.03 × €18 = €0.54
Just the syrup already costs €0.54 per glass.
CO2 and sparkling water costs
Sparkling water seems cheap, but CO2 costs add up quickly. Here's how you calculate it:
- CO2 bottle: Usually costs €20-30 for a 10kg bottle
- Number of glasses: A full bottle lasts 150-250 glasses (depending on gas content)
- Water: Calculate €0.002 per 200ml glass of tap water
💡 Example CO2 costs:
CO2 bottle of €25 lasts 200 glasses:
- CO2 per glass: €25 / 200 = €0.125
- Water per glass: €0.002
- Sparkling water total: €0.127 per glass
Garnish and finishing
The finishing touch costs money too. Factor these in:
- Lemon/lime: €0.05-0.15 per wedge
- Fresh herbs: €0.10-0.25 per sprig
- Special garnish: Cucumber, ginger, etc.
Include labor time
From years of working in professional kitchens, I've learned that homemade drinks cost more time than opening a bottle:
- Mix time: 30-60 seconds per glass
- Bartender hourly rate: €15-25 per hour
- Labor costs: (Time in minutes / 60) × Hourly rate
💡 Complete example homemade tonic:
Cost price per glass (250ml):
- Tonic syrup (30ml): €0.54
- Sparkling water + CO2: €0.13
- Lime wedge: €0.08
- Labor time (45 sec): €0.19
- Glass (depreciation): €0.03
Total cost price: €0.97 per glass
Calculate pour cost
Just like with cocktails, you calculate the pour cost (equivalent of food cost for drinks):
Pour cost % = (Cost price ingredients / Selling price excl. VAT) × 100
💡 Pour cost example:
You sell the homemade tonic for €6.50 (incl. 9% VAT):
- Selling price excl. VAT: €6.50 / 1.09 = €5.96
- Cost price: €0.97
- Pour cost: (€0.97 / €5.96) × 100 = 16.3%
That's a healthy margin for premium drinks.
Comparison with ready-made
Check whether homemade is really cheaper than premium tonic from the bottle:
- Fever Tree tonic: €0.80-1.20 purchase per bottle
- Schweppes premium: €0.60-0.90 per bottle
- Your homemade: €0.97 according to the example above
⚠️ Watch out:
Homemade isn't always cheaper. But you do have more control over taste and quality, which can justify a higher selling price.
How do you calculate the cost price of homemade tonic? (step by step)
Gather all ingredient costs
Note the purchase price of syrup, CO2 bottle, garnish and any additional ingredients. Measure exactly how much you use per glass of each ingredient.
Calculate costs per glass
Divide each ingredient price by the number of glasses you can make with it. Add up all costs per glass together, including CO2 and labor time.
Determine your pour cost percentage
Divide your total cost price by your selling price (excl. 9% VAT) and multiply by 100. A healthy pour cost for premium drinks is between 15-25%.
✨ Pro tip
Track your actual syrup usage for 14 days straight - most bars underestimate by 25-30%. One busy bartender can easily over-pour during rush periods, killing your margins.
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 calculate CO2 costs per glass?
Divide the price of your CO2 bottle by the number of glasses you can make with it. A €25 bottle usually lasts 150-250 glasses, so €0.10-0.17 per glass. Don't forget this hidden cost - it adds up fast.
Is homemade tonic always cheaper than premium bottles?
No, not always. Including labor time and garnish you often end up at €0.80-1.20 per glass. That's comparable to premium brands, but you do have control over taste and quality.
What pour cost should I aim for with homemade drinks?
For premium homemade drinks, 15-25% is a healthy pour cost. That's higher than regular soft drinks (10-15%), but lower than cocktails (18-28%). The extra labor justifies the higher percentage.
📚 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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