Healthy pour cost for a café or bar

Quick answer

Many café and bar owners think pour cost is just another fancy metric to track. That's wrong - pour cost directly impacts your most profitable product category. A healthy pour cost sits between 18% and 25%, depending on your drink type and concept.

Many café and bar owners think pour cost is just another fancy metric to track. That's wrong - pour cost directly impacts your most profitable product category. A healthy pour cost sits between 18% and 25%, depending on your drink type and concept.

What exactly is pour cost?

Pour cost shows the ratio between what you pay for drink ingredients and what you charge customers. You calculate this as a percentage of your selling price excluding VAT, just like food cost.

? Example:

You sell a beer for €3.00 (incl. 21% VAT):

Selling price excl. VAT: €3.00 / 1.21 = €2.48
Cost of beer: €0.45

Pour cost: (€0.45 / €2.48) × 100 = 18.1%

Healthy pour cost percentages by drink type

Different drinks carry different margins. Here's what you should aim for:

Beer: 18-22% pour cost
Wine by the glass: 20-25% pour cost
Spirits (neat): 15-20% pour cost
Cocktails: 20-28% pour cost
Soft drinks: 10-15% pour cost
Coffee: 15-20% pour cost

⚠️ Note:

Always calculate with the price excluding VAT. Alcoholic beverages fall under 21% VAT, not 9% like food!

Cocktails: count all ingredients

Cocktails require more detailed calculations. You must include every component: spirits, mixers, garnish, and ice.

? Example: Gin Tonic

Selling price: €8.50 (incl. 21% VAT) = €7.02 excl. VAT

Gin (4 cl): €1.20
Tonic (15 cl): €0.35
Lime (1 wedge): €0.10
Ice: €0.05

Total ingredients: €1.70 → Pour cost: 24.2%

Why pour cost matters

High pour cost means you're losing money on your most profitable products. Beverages typically offer the highest margins in your business.

Minimal labor: Guests serve themselves or bartenders pour quickly
Extended shelf life: Spirits and beer don't spoil easily
Space efficiency: Bar areas generate high revenue per square meter

From years of working in professional kitchens, I've seen too many operations fail because they ignored beverage margins. Poor pour cost control kills profitability fast.

Common pour cost mistakes

⚠️ Note:

Generous pouring is your biggest cost enemy. An extra centiliter of whisky per glass can spike your pour cost by 5 percentage points.

Eyeballing portions: Pouring without measuring tools wastes money
Complimentary drinks: "House specials" for friends add up quickly
Ignoring spillage: Accidents and waste count as costs too
VAT confusion: Using wrong tax rates skews calculations

Improving pour cost without raising prices

You can boost margins without touching your menu prices:

Enforce measuring tools: Consistent portions mean predictable costs
Smarter purchasing: Bulk orders reduce per-liter expenses
Tactical happy hours: Lower margins during slow periods drive traffic
Feature premium options: Higher-end spirits often carry better margins

? Example: Impact of measuring cups

Without measuring cup: average 4.5 cl whisky per glass

With measuring cup: exactly 4.0 cl whisky per glass

Savings: 0.5 cl × 100 glasses/week × €30/liter = €78/week = €4,056/year

How to calculate pour cost? (step by step)

Calculate selling price excluding VAT

Divide your menu price by 1.21 (for alcoholic beverages). For a beer at €3.00: €3.00 / 1.21 = €2.48 excl. VAT. Note: alcohol falls under 21% VAT, not 9%.

Add up all ingredient costs

Calculate the exact amount of each ingredient. For cocktails: all spirits, mixers, garnish and ice. Use your purchase prices and convert to the portion size you pour.

Calculate the percentage

Divide total ingredient costs by the selling price excl. VAT and multiply by 100. Formula: (Ingredient costs / Selling price excl. VAT) × 100 = Pour cost %.

✨ Pro tip

Track your pour cost weekly on your 3 highest-volume drinks for 30 days. These beverages typically represent 60-70% of your total drink profit.

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's the difference between pour cost and food cost?

Pour cost applies the same principle as food cost but for beverages. Both calculate the percentage of selling price that goes to ingredients. The main difference is that alcohol falls under 21% VAT instead of 9%.

Should ice be included in pour cost calculations?

Technically yes, but many bars skip it since costs are minimal (€0.02-0.05 per glass). For cocktails with lots of ice, it can affect your total calculation. Include it if you want precise numbers.

Why do spirits have lower pour costs than beer?

Spirits offer longer shelf life and higher alcohol content, letting you charge more per centiliter. Beer requires more volume and spoils faster, resulting in lower margins per unit sold.

How often should I check my pour cost?

Check monthly for your top 5 drinks as a minimum. If purchase prices change or margins drop, check immediately. Weekly monitoring works better for high-volume bars.

Can pour cost be tracked automatically?

Yes, systems like KitchenNmbrs let you record drink prices and recipes. The software automatically calculates pour cost per drink, including complex cocktails with multiple ingredients.

What happens if my pour cost exceeds 30%?

You're likely losing money on every drink sold. Review your portion sizes, purchasing costs, and pricing strategy immediately. Consider raising prices or finding cheaper suppliers.

Do wine bottles have different pour cost rules?

Wine by the bottle typically runs 25-35% pour cost since customers expect larger portions. Wine by the glass should stay within 20-25% to maintain profitability.

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ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

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.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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