The cost price per glass of wine determines your profit margin. Many hospitality entrepreneurs estimate this, which means they lose money without knowing it. In this article you'll learn exactly how to go from a purchase price per bottle to an exact cost price per glass.
The basic formula for cost price per glass
You calculate the cost price per glass by dividing the purchase price of the bottle by the number of glasses you pour from it.
Formula: Cost price per glass = Purchase price bottle / Number of glasses per bottle
💡 Example:
You buy a bottle of wine for €12.00 and pour 6 glasses from it:
€12.00 / 6 glasses = €2.00 per glass
How many glasses do you get from a bottle?
A standard wine glass holds 125ml or 150ml. A bottle of wine is 750ml.
- 125ml glasses: 750ml / 125ml = 6 glasses per bottle
- 150ml glasses: 750ml / 150ml = 5 glasses per bottle
⚠️ Note:
Check which glass size you use. The difference between 5 and 6 glasses per bottle has a big impact on your cost price.
Always account for waste
In practice, you never get exactly 6 glasses from a bottle. There's always some left over, spills happen, or you have to discard a glass.
So calculate with 10-15% waste:
- With 6 glasses: 6 × 0.85 = 5.1 glasses
- With 5 glasses: 5 × 0.85 = 4.25 glasses
💡 Example with waste:
Bottle of €12.00, 125ml glasses, 15% waste:
- Theoretical: 6 glasses
- Practical: 6 × 0.85 = 5.1 glasses
- Cost price: €12.00 / 5.1 = €2.35 per glass
From cost price to selling price
For a healthy margin, keep your pour cost (beverage food cost) between 18-25%. This means your cost price should be a maximum of 25% of your selling price.
Formula: Minimum selling price excl. VAT = Cost price per glass / (Pour cost % / 100)
💡 Example price setting:
Cost price per glass: €2.35
Desired pour cost: 22%
- Minimum price excl. VAT: €2.35 / 0.22 = €10.68
- Price incl. 21% VAT: €10.68 × 1.21 = €12.92
- Round to: €13.00
⚠️ Note VAT:
Alcoholic beverages have 21% VAT, not 9%. Always factor this into your final price.
Different wine types, different margins
Not all wines need to have the same margin:
- House wine: 18-22% pour cost (priced more aggressively)
- Premium wine: 22-28% pour cost (guests accept higher prices)
- Top wines: 25-35% pour cost (limited competition)
Digital tools
Manually tracking cost prices per glass takes a lot of time. With an app like KitchenNmbrs, you automatically calculate your cost price per glass and immediately see what pour cost you're achieving. You just enter the purchase price and glass size, the rest is calculated.
How do you calculate cost price per glass? (step by step)
Determine your glass size and number of glasses per bottle
Measure your wine glasses: 125ml or 150ml. A 750ml bottle gives you 6 glasses of 125ml or 5 glasses of 150ml. This is your starting point for all calculations.
Account for waste in your calculation
Subtract 10-15% from your theoretical number of glasses for spills and waste. With 6 glasses this becomes 5.1 glasses, with 5 glasses this becomes 4.25 glasses.
Calculate cost price and selling price
Divide your purchase price by the practical number of glasses for your cost price. Divide this cost price by your desired pour cost (0.20-0.25) for your minimum selling price excl. VAT.
✨ Pro tip
Check your 3 best-selling wines per glass every month. If those have a good margin, 80% of your wine revenue is in good shape.
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 VAT in my wine cost price?
No, you calculate the cost price without VAT. However, you do add 21% VAT to your final selling price, because alcoholic beverages fall under the high VAT rate.
What is a good pour cost for wine?
For house wine 18-22%, for premium wines 22-28%. The more exclusive the wine, the higher your pour cost can be because guests are less price-sensitive.
How much waste should I account for per bottle?
Calculate 10-15% waste for spills, tastings, and glasses you have to discard. In a busy bar this can go up to 20%.
Can I charge different prices for lunch and dinner?
Yes, many restaurants charge lower wine prices during lunch. Your cost price stays the same, but your pour cost can be higher as a marketing tool.
How often should I adjust my wine prices?
Check your purchase prices at least every 3 months. Wine prices fluctuate less than food, but with major changes you need to recalculate your selling price.
📚 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.
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 →