Properly calculated wine packages can increase your total arrangement margin by 15-20% compared to à la carte pricing. Most restaurants guess at wine margins, leaving serious money on the table or pricing themselves out of the market. Here's how to nail the numbers on wine and food pairings.
Why calculate wine packages separately?
Wine packages operate on completely different economics than regular drink sales. You're not selling individual glasses—you're pricing a curated experience. This means determining exact pour amounts per person and their true cost beforehand.
⚠️ Note:
Wine carries 21% VAT, not 9% like food. Always calculate separately and add to your total arrangement.
Calculate the cost price of your wine package
For each wine package you need these numbers:
- Glasses per person (typically 3-5 glasses with a 4-5 course menu)
- Specific wines for each course
- Purchase price per bottle
- Actual glasses yielded from one bottle
? Example cost price calculation:
4-course menu with wine package for 1 person:
- Course 1: Sauvignon Blanc (€18/bottle, 6 glasses per bottle) = €3.00
- Course 2: Chardonnay (€24/bottle, 6 glasses per bottle) = €4.00
- Course 3: Pinot Noir (€28/bottle, 6 glasses per bottle) = €4.67
- Course 4: Dessert wine (€32/bottle, 12 glasses per bottle) = €2.67
Total wine cost price per person: €14.34
From cost price to selling price
Restaurants typically run different margins for wine versus food. Standard margins for wine packages sit between 60-75%. That translates to a pour cost of 25-40%.
Formula selling price wine:
Minimum selling price excl. VAT = Wine cost price / (Pour cost % / 100)
? Example selling price:
Wine cost price: €14.34 per person
Target pour cost: 30%
Minimum selling price excl. VAT: €14.34 / 0.30 = €47.80
Selling price incl. 21% VAT: €47.80 × 1.21 = €57.84
You can price the wine package at €58 with a 30% pour cost
Pricing the total arrangement
Now you combine food and wine margins. Critical point: different VAT rates apply!
- Food: 9% VAT
- Wine: 21% VAT
- Calculate each component separately, then combine
? Example total arrangement:
4-course chef's menu:
- Food: €85 incl. 9% VAT (cost price €22, food cost 28%)
- Wine: €58 incl. 21% VAT (cost price €14.34, pour cost 30%)
Total arrangement: €143 per person
Total cost price: €36.34
Total margin: €106.66 (74% margin on the entire arrangement)
Common mistakes with wine packages
The biggest error is generous pouring without calculating the impact. An extra 2cl per glass seems insignificant, but with 4 glasses per person and 50 guests you've consumed 4 additional liters of wine. This represents one of the most common blind spots in kitchen management—small portion creep that destroys margins.
⚠️ Note:
Always calculate using standard pours (12.5cl for white, 15cl for red). Train staff to pour consistently. Pour variation will kill your margin calculations.
Optimize seasonality and purchasing
Wine prices stay more stable than fresh ingredients, but smart buying still matters:
- Purchase seasonal wines in advance for special menus
- Negotiate volume discounts for recurring arrangements
- Factor in storage costs and tied-up capital
- Test new wines in small batches first
Related articles
How do you calculate the margin on a wine package? (step by step)
Determine your wine menu per course
Choose which wine goes with which course and how much you pour per person. Standard: 12.5cl white, 15cl red, 10cl dessert wine. Note the purchase price per bottle and how many glasses you get from one bottle.
Calculate the cost price per person
Divide the purchase price per bottle by the number of glasses from that bottle. Add up all wine glasses per person. This is your total wine cost price per arrangement.
Determine your selling price with desired margin
Divide your cost price by your desired pour cost (for example 30%). Multiply by 1.21 for the 21% VAT. Add to your menu price for the total arrangement.
✨ Pro tip
Run your wine package numbers through a food cost calculator (like KitchenNmbrs) every 6 weeks to catch price creep from suppliers. Small increases across multiple bottles can shift your margins by 5-8% without you noticing.
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
What margin should I target for wine packages?
Do I calculate different VAT rates separately?
How many glasses does one bottle yield?
What if guests don't finish their wine allocation?
Can I offer multiple wine package tiers?
How do I handle wine waste and spillage in my calculations?
Should I use the same pour cost percentage for all wine styles?
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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