The margin on prosecco and champagne per glass differs significantly due to purchase and selling prices. Prosecco often has a better margin because the purchase price is lower, but the selling price per glass is still attractive. With champagne you pay more for the bottle, but you can also charge more per glass.
Difference in cost price per glass
For a fair comparison, you first need to calculate what each glass costs you. This depends on the bottle size and how many glasses you get from it.
💡 Prosecco example:
Prosecco bottle 0.75L for €8.50 purchase price
- Glasses per bottle: 6 pieces (125ml per glass)
- Cost price per glass: €8.50 ÷ 6 = €1.42
- Selling price: €6.50 per glass
- Margin per glass: €6.50 - €1.42 = €5.08
Margin percentage: 78%
💡 Champagne example:
Champagne bottle 0.75L for €25.00 purchase price
- Glasses per bottle: 6 pieces (125ml per glass)
- Cost price per glass: €25.00 ÷ 6 = €4.17
- Selling price: €12.00 per glass
- Margin per glass: €12.00 - €4.17 = €7.83
Margin percentage: 65%
Handle VAT correctly
For the correct margin calculation, you need to calculate with prices excluding VAT. Alcoholic beverages fall under 21% VAT.
⚠️ Note:
Alcoholic beverages have 21% VAT, not 9% like food. Always calculate excluding VAT for your margin calculation.
The formula becomes: Margin % = ((Selling price excl. VAT - Purchase price) ÷ Selling price excl. VAT) × 100
💡 Example with VAT:
Prosecco €6.50 incl. VAT per glass
- Excl. VAT: €6.50 ÷ 1.21 = €5.37
- Purchase price per glass: €1.42
- Margin: €5.37 - €1.42 = €3.95
- Margin %: (€3.95 ÷ €5.37) × 100 = 74%
Which generates more profit?
Whether prosecco or champagne yields more depends on your sales mix and pricing. Prosecco often has a higher margin percentage, but champagne generates more euros per glass.
- Prosecco advantages: Lower purchase price, high margin percentage, faster turnover
- Champagne advantages: More euro profit per glass, higher average bill
- Volume effect: If you sell 10× more prosecco, that generates more total profit
Practical tips for better margins
You can improve the margin on both drinks by purchasing smarter and standardizing your glasses.
- Buy prosecco in larger volumes for better purchase conditions
- Use standardized glasses (125ml) for consistent portions
- Regularly check if your selling prices still match your purchase prices
- Offer different price tiers (basic prosecco and premium)
With a system like KitchenNmbrs you can automatically calculate and track the margins of all your drinks, so you always know which drinks are most profitable.
How do you calculate the margin per glass? (step by step)
Calculate the cost price per glass
Divide the purchase price of the bottle by the number of glasses you get from it. A standard 0.75L bottle yields approximately 6 glasses of 125ml.
Convert selling price to excluding VAT
Divide your menu price by 1.21 to get the price excluding 21% VAT. This is your actual selling price for the margin calculation.
Calculate margin in euros and percentage
Subtract the cost price from the selling price (both excl. VAT) for your profit in euros. Divide this by the selling price and multiply by 100 for the percentage.
✨ Pro tip
Keep track of how many glasses you actually get from each bottle. Many bars lose margin by pouring too full or spilling - 10ml extra per glass costs you a whole glass of profit per bottle.
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 many glasses do I get from a bottle of prosecco or champagne?
From a standard 0.75L bottle you get approximately 6 glasses of 125ml. Some establishments pour 100ml glasses, then you get 7-8 glasses per bottle.
What is a normal margin on sparkling wine in hospitality?
A typical margin on prosecco and champagne is between 65-80%. This is higher than beer or wine because guests are willing to pay more for sparkling wine.
Do I charge 9% or 21% VAT on prosecco?
Alcoholic beverages always fall under 21% VAT, including prosecco and champagne. This applies to both on-premises consumption and takeaway.
What factors affect my margin on sparkling wine?
Your purchase price (volume, supplier), pour size per glass, selling price and any losses from improper storage or bottles left open too long.
How often should I adjust my prices?
Check at least quarterly whether your purchase prices have changed. Especially with champagne, prices can fluctuate significantly due to harvests and exchange rates.
📚 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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