Pour cost for wine per glass normally falls between 15% and 25% of your selling price. Wine has a longer shelf life than food, creating less waste. You'll discover how to calculate the ideal pour cost and which factors affect your profitability.
What is a normal pour cost for wine?
Pour cost is the percentage of your selling price that goes toward wine purchases. It works the same as food cost, but for beverages.
- Wine per glass: 15-25% pour cost
- House wine: 15-20% pour cost
- Premium wines: 20-25% pour cost
- Champagne/sparkling: 20-30% pour cost
💡 Example:
You sell a glass of house wine for €6.50 (incl. 21% VAT):
- Selling price excl. VAT: €6.50 / 1.21 = €5.37
- Cost per glass: €0.90
- Pour cost: (€0.90 / €5.37) × 100 = 16.8%
This falls within the normal range of 15-20%.
How do you calculate pour cost for wine?
The formula mirrors food cost calculation, but pay attention to the 21% VAT on alcoholic beverages.
Formula:
Pour cost % = (Cost per glass / Selling price excl. VAT) × 100
⚠️ Note:
Alcoholic beverages have 21% VAT, not 9% like food. Always calculate excl. VAT for your pour cost.
From bottle to glass: how many glasses do you get?
A standard wine bottle (750ml) yields different numbers of glasses, depending on your pour size:
- 125ml per glass: 6 glasses per bottle
- 150ml per glass: 5 glasses per bottle
- 175ml per glass: 4.3 glasses per bottle (often counted as 4 glasses)
💡 Example calculation:
House wine bottle costs €8.50 to purchase, you pour 150ml glasses:
- Glasses per bottle: 750ml / 150ml = 5 glasses
- Cost per glass: €8.50 / 5 = €1.70
- Selling price €8.50 incl. VAT = €7.02 excl. VAT
- Pour cost: (€1.70 / €7.02) × 100 = 24.2%
Factors that affect your pour cost
Several factors determine your final profitability on wine. From years of working in professional kitchens, these are the most impactful:
- Pour size: Smaller glasses = more glasses per bottle = lower pour cost
- Waste: Opened bottles that don't sell
- Tastings: Wine you give away for tastings
- Staff consumption: Wine your team drinks
- Breakage: Broken bottles or glasses
Differences between wine types
Not all wine has the same pour cost. It depends on shelf life and positioning:
💡 Pour cost by category:
- House wine (open): 15-20% - minimal waste
- Premium by the glass: 20-25% - more potential waste
- Champagne/sparkling: 20-30% - loses carbonation
- Dessert wines: 25-35% - smaller portions, pricier product
Pour cost vs. overall profitability
A low pour cost doesn't automatically mean more profit. You also need to consider:
- Turnover speed: Does it sell well?
- Absolute margin: How many euros do you make per glass?
- Average check: Do customers order food with it?
⚠️ Note:
A wine with 30% pour cost that sells 20 glasses a day often makes more money than a wine with 15% pour cost that only sells 2 glasses a week.
How do you calculate pour cost for wine per glass?
Determine your cost per glass
Divide the bottle's purchase price by the number of glasses you pour from it. With 150ml glasses from a 750ml bottle you get 5 glasses. A bottle costing €10 becomes €2 per glass.
Calculate your selling price excl. VAT
Wine has 21% VAT. Divide your menu price by 1.21 to get the price excl. VAT. A glass at €8.50 incl. VAT becomes €7.02 excl. VAT.
Calculate your pour cost percentage
Divide the cost by the selling price excl. VAT and multiply by 100. With €2 cost and €7.02 selling price: (€2 / €7.02) × 100 = 28.5% pour cost.
✨ Pro tip
Track your pour costs weekly for 4 consecutive weeks on wines by the glass. You'll spot patterns in waste and discover which bottles consistently hit your target margins.
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
Why is pour cost lower than food cost?
Wine has less waste than food. A bottle doesn't spoil quickly and you don't need to cook or prepare it. That's why you can still make good money with 15-25% pour cost, while food cost is often 28-35%.
Should I include VAT in my pour cost calculation?
No, always calculate excl. VAT. Alcoholic beverages have 21% VAT, so divide your menu price by 1.21. Otherwise your pour cost will appear lower than it actually is.
What if my pour cost is higher than 25%?
Then you're probably not making enough on that wine. Check if your pour size isn't too large, or increase your selling price. For premium wines, 25-30% can still be acceptable.
📚 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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