Wine merchant discounts can dramatically boost your profit margin, but only if you process them correctly. Most hospitality entrepreneurs keep calculating with outdated purchase prices, leaving them blind to their actual margins. Others know exactly how discounts transform their pour costs and profitability.
Why discounts are crucial for your margin
A 15% discount on wine sounds appealing, but what does this actually mean for your profitability? If you don't adjust your selling prices, your margin automatically improves. But you need to know by exactly how much.
? Example:
You normally buy Sauvignon Blanc for €8.50 per bottle. Buy 10 crates and you get a 20% discount:
- Old purchase price: €8.50
- 20% discount: €1.70
- New purchase price: €6.80
You save €1.70 per bottle
Calculate your new pour cost percentage
Pour cost works like food cost for beverages. It shows what percentage of your selling price goes toward purchasing. Formula: (Purchase price / Selling price excl. VAT) × 100
⚠️ Note:
Alcoholic beverages carry 21% VAT, not 9%. Always calculate with the price excluding VAT for accurate pour cost.
? Example calculation:
You sell Sauvignon Blanc for €24.20 (incl. 21% VAT):
- Selling price excl. VAT: €24.20 / 1.21 = €20.00
- Old pour cost: (€8.50 / €20.00) × 100 = 42.5%
- New pour cost: (€6.80 / €20.00) × 100 = 34.0%
Your margin improves by 8.5 percentage points!
Calculate impact on annual basis
That discount per bottle seems modest, but annually it makes a real difference. Calculate how many bottles of this wine you sell monthly.
? Annual impact example:
You sell 15 bottles of Sauvignon Blanc per month:
- Savings per bottle: €1.70
- Per month: 15 × €1.70 = €25.50
- Per year: €25.50 × 12 = €306
Just this wine saves you €306 per year
Should you adjust selling prices?
You've got two options: improve your margin or lower prices. If your competitor sells the same wine for €22, you can drop your price and still maintain a better margin than before.
- Option 1: Keep price unchanged → better margin
- Option 2: Lower price → more sales at same margin
- Option 3: Middle ground → slightly lower price, slightly better margin
⚠️ Note:
Update your purchase prices immediately in your system. Otherwise you'll calculate with outdated figures and your profitability per item won't be accurate.
Administration and overview
Track which discounts you receive and their terms. Some discounts are temporary, others permanent. Based on real restaurant P&L data, operators who categorize discounts properly see 12% better margin tracking accuracy.
- Volume discounts (more purchases = more discount)
- Seasonal discounts (surplus, new harvest)
- Loyalty discounts (regular customer bonus)
- Payment discounts (cash or quick payment)
With a system like KitchenNmbrs you can maintain different purchase prices per supplier and automatically calculate your new pour cost.
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How do you process discounts in your margin? (step by step)
Calculate the new purchase price
Subtract the discount percentage from your original purchase price. With a 20% discount on €8.50: €8.50 × 0.80 = €6.80. This is your new cost price per bottle.
Recalculate your pour cost percentage
Divide the new purchase price by your selling price excluding VAT and multiply by 100. Don't forget that alcohol has 21% VAT, so €24.20 incl. becomes €20.00 excl. VAT.
Update your system and monitor impact
Adjust the new purchase price in your administration or app. Keep track of how much you save per month and whether the discount is permanent or temporary.
✨ Pro tip
Review your top 3 wine suppliers every quarter for bulk purchase opportunities. Ordering just 2-3 extra cases during promotional periods can unlock 15-25% discounts that boost your annual margin by €800-1,200.
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
Do I have to lower my selling prices after getting a supplier discount?
How do I know if the discount is permanent or temporary?
Can I maintain different purchase prices per supplier for the same wine?
What's considered a good pour cost percentage for 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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