Café Brasserie De Kust struggled with razor-thin margins until they discovered their beverage sales were only 18% of revenue. Most successful restaurants maintain a 70-30 food-to-beverage split, but many operators don't even track this critical metric.
What is a healthy food-beverage ratio?
Most restaurants should aim for around 70% food and 30% beverages in revenue. But this shifts depending on your concept:
- Fine dining: 65-75% food, 25-35% beverages
- Bistro/brasserie: 70-80% food, 20-30% beverages
- Café with kitchen: 50-60% food, 40-50% beverages
- Wine bar: 40-50% food, 50-60% beverages
? Example:
Restaurant with €500,000 annual revenue:
- Food: €350,000 (70%)
- Beverages: €150,000 (30%)
This represents a healthy split for casual dining.
Why beverages drive your bottom line
Beverages deliver significantly higher margins than food. Your food costs typically run 28-35% of selling price, while beverage costs usually stay between 20-25%.
? Example margins:
- Main course: 32% food cost = 68% margin
- Glass of wine: 22% purchase = 78% margin
- Beer: 20% purchase = 80% margin
- Soft drink: 15% purchase = 85% margin
Each additional beverage sale boosts your overall profitability.
How do you calculate your current ratio?
You can track this daily or monthly. The formula stays the same.
Revenue split formula:
Food % = (Food revenue / Total revenue) × 100
Beverage % = (Beverage revenue / Total revenue) × 100
? Example calculation:
Yesterday's sales:
- Food: €2,400
- Beverages: €800
- Total: €3,200
Food: (€2,400 / €3,200) × 100 = 75%
Beverages: (€800 / €3,200) × 100 = 25%
⚠️ Note:
Calculate using amounts excluding VAT for accurate comparison. Food carries 9% VAT while alcoholic beverages get hit with 21%.
What if your ratio is off?
Beverage sales below 20% mean you're leaving money on the table. Here's what's usually happening:
- Passive service: Staff doesn't suggest beverages
- Weak wine selection: Not enough options at different price points
- No pairing guidance: Servers don't recommend wine with dishes
- Pricing disconnect: Beverages cost too much relative to food
This is the kind of thing you only learn after closing your first month at a loss: beverage sales can make or break your profit margins, especially during slower periods.
Tips to boost beverage revenue
Several proven tactics can shift your mix:
- Train your team: Always offer aperitifs and digestifs
- Suggest pairings: "This Sauvignon Blanc complements the sea bass beautifully"
- Make wine visible: Put wine lists on every table
- Offer by-the-glass options: Include premium wines by the glass
- Create signature drinks: House cocktails or local craft beers
? Impact example:
Restaurant serving 100 covers daily, 6 days weekly:
- Current: 1 beverage per 3 guests = €5 extra daily
- Target: 1 beverage per 2 guests = €7.50 extra daily
- Annual difference: €2.50 × 600 days = €1,500 additional profit
Timing affects your mix
Ratios shift throughout the day and week:
- Lunch service: Typically 80% food, 20% beverages
- Dinner service: Often 65% food, 35% beverages
- Weekend shifts: Generally higher beverage percentages
- Summer months: Terrace dining drives beverage sales up
⚠️ Note:
Track your ratio over at least 30 days. A single busy happy hour can distort weekly numbers completely.
How do you optimize your food-beverage ratio?
Measure your current ratio
Track your daily food and beverage revenue for 4 weeks. Calculate the average percentage. This is your starting point.
Analyze your beverage sales by time of day
Check when you sell the least beverages: lunch, early evening, or certain days. That's where your biggest opportunity lies.
Train your team in suggestive selling
Teach your staff to recommend a suitable beverage with each dish. Make this part of your standard service.
Adjust your menu
Ensure you have beverages in every price range. Offer expensive wines by the glass too so they become more accessible.
Measure the results
Check after 4 weeks if your ratio has improved. Calculate how much extra profit this has generated.
✨ Pro tip
Track your beverage-to-food ratio separately for lunch versus dinner service. You'll often find untapped opportunities: lunch guests will order that second coffee or afternoon wine if you ask, while dinner customers respond well to digestif suggestions after dessert.
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 if my beverage sales are too high (above 40%)?
Should I include VAT in this calculation?
How often should I check this ratio?
What is the ideal ratio for a lunch restaurant?
Can I raise beverage prices to improve the margin?
How do I calculate the impact on my profit?
Does the 70-30 rule apply to delivery and takeout orders?
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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