Pour cost for non-alcoholic beverages typically runs 15-25% of your selling price. Most hospitality entrepreneurs miscalculate these costs, unknowingly losing money on water and soft drinks. You'll discover how to calculate accurate pour costs and benchmark against industry standards.
What is pour cost for non-alcoholic beverages?
Pour cost represents the percentage of your selling price spent on purchasing beverages. For water and soft drinks, you'll calculate:
- Purchase price of the beverage
- Packaging costs (glass, straw, lemon)
- Ice cubes
- Optional garnish
💡 Example Cola:
You sell cola for €3.50 (incl. 9% VAT):
- Selling price excl. VAT: €3.21
- Cola syrup: €0.35
- Carbonated water: €0.10
- Ice and lemon: €0.05
Pour cost: (€0.50 / €3.21) × 100 = 15.6%
Normal pour cost percentages
Different non-alcoholic beverages carry these typical margins:
- Tap water: 5-10% (mainly glass and service)
- Bottled water: 20-30%
- Soft drink from tap: 15-25%
- Bottled soft drink: 25-35%
- Fresh juices: 30-40%
- Coffee/tea: 10-20%
💡 Example bottled water:
You sell San Pellegrino 0.75L for €4.50:
- Selling price excl. VAT: €4.13
- Purchase price bottle: €1.20
- Glass: €0.05
Pour cost: (€1.25 / €4.13) × 100 = 30.3%
Why non-alcoholic beverages matter
Many restaurants underestimate the profit potential of water and soft drinks. These beverages often deliver lower pour costs than beer or wine, but they're tracked less carefully. Something most kitchen managers discover too late is that beverage costs can spiral out of control when you're not monitoring portion sizes and hidden expenses consistently.
⚠️ Note:
VAT on non-alcoholic beverages in restaurants is 9%, not 21%. Always calculate using the price excluding VAT for your pour cost calculation.
Costs you forget to include
Non-alcoholic beverages often carry hidden expenses:
- Ice cubes: €0.02-0.05 per glass
- Lemon/lime: €0.03-0.08 per wedge
- Straws: €0.01-0.03 per piece
- Glasses (depreciation): €0.02-0.05 per use
- CO2 cartridges: for tap installations
💡 Example fresh orange juice:
You sell fresh juice for €4.20:
- Selling price excl. VAT: €3.85
- 2 oranges: €0.80
- Glass and garnish: €0.08
- Labor to squeeze: €0.50
Pour cost: (€1.38 / €3.85) × 100 = 35.8%
How to optimize your pour cost
With a few adjustments, you'll improve your beverage margin:
- Buy syrup in bulk (cheaper per liter)
- Use tap installations instead of bottles where possible
- Check portion size (standard glass 250ml)
- Offer water from your own source (lower pour cost)
A food cost calculator like KitchenNmbrs helps you track all beverage ingredients and automatically calculate your pour cost per drink.
How do you calculate pour cost for beverages? (step by step)
Gather all costs per glass
Add up: beverage purchase price, ice, lemon, straw, and glass. Don't forget small costs - they add up quickly with many glasses per day.
Calculate selling price excluding VAT
Divide your menu price by 1.09 (for 9% VAT). Non-alcoholic beverages in restaurants fall under the reduced VAT rate.
Apply the pour cost formula
Pour cost % = (Total costs per glass / Selling price excl. VAT) × 100. Check if you're between 15-35% for a healthy margin.
✨ Pro tip
Audit your tap installation weekly for leaks and incorrect syrup-to-water ratios. A miscalibrated cola tap can silently inflate your pour cost by 8% within 30 days.
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
Should ice and lemon be included in the pour cost calculation?
Yes, all costs related to serving are included. Ice and garnish seem small, but with 100 glasses per day it becomes €10-15 extra costs per day.
What is a too high pour cost for soft drinks?
Above 40% it becomes difficult to make a profit. Then check if your purchase price is correct or if your selling price is too low.
Is tap water always more profitable than bottled water?
Usually yes, because your purchase costs are much lower. But some guests are willing to pay more for branded water, so offer both options.
What if my pour cost comes out too high?
You have three options: buy cheaper, serve smaller portions, or raise your selling price. First check what competitor prices are normal in your area.
📚 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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