Wondering which sparkling wine actually makes you more money per glass? The margin gap between prosecco and champagne often surprises restaurant owners. While prosecco typically delivers higher percentage margins due to lower bottle costs, champagne generates more euros per pour.
Cost breakdown per glass
Start by calculating what each glass actually costs you. This depends on bottle size and how many pours you get from each one.
? 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%
VAT calculations matter
For accurate margin calculations, you must work with prices excluding VAT. All alcoholic beverages carry 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 delivers better profits?
The profitability battle between prosecco and champagne depends on your sales volume and pricing strategy. Prosecco usually wins on percentage margins, but champagne delivers more absolute profit per glass—the kind of thing you only learn after closing your first month at a loss and realizing volume trumps percentages.
- Prosecco strengths: Lower purchase price, higher margin percentage, faster turnover
- Champagne strengths: More euro profit per glass, higher average bill
- Volume impact: If you sell 10× more prosecco, that generates more total profit
Margin optimization tactics
You can boost margins on both drinks through smarter purchasing and portion control.
- 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)
A food cost calculator can automatically track margins across all your drinks, so you always know which pours drive the most profit.
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
Track your actual pours over 2 weeks to spot margin leaks. Many bars lose 15-20% margin by over-pouring just 10ml extra per glass—that's a whole glass of profit lost 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?
What is a normal margin on sparkling wine in hospitality?
Do I charge 9% or 21% VAT on prosecco?
What factors affect my margin on sparkling wine?
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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