You calculate the cost price of a mocktail by adding up all ingredients and dividing by the number of servings. Many bar managers forget the small ingredients like syrups, garnish and ice cubes. Here's how to calculate the exact cost price and determine your selling price.
Gather all ingredients and quantities
For an accurate cost price, you need to include every ingredient that goes into the mocktail. Even the small things you might forget.
- Main ingredients (juices, syrups, purees)
- Garnish (fruit, herbs, decoration)
- Ice cubes (it costs money to make them)
- Straws, umbrellas, other accessories
💡 Example: Virgin Mojito
For 1 serving you need:
- 20cl apple juice: €0.15
- 10cl ginger ale: €0.18
- 1 lime (half): €0.12
- 5 mint leaves: €0.08
- Ice cubes (150g): €0.05
- Straw: €0.02
Total cost price: €0.60
Calculate the purchase prices per unit
You buy ingredients per bottle, box or kilo. For cost price calculation you need to convert this to the quantity you actually use. From analyzing actual purchasing data across different restaurant types, I've seen managers consistently underestimate these conversion costs.
💡 Example: Converting apple juice
You buy apple juice for €2.40 per liter:
- Price per liter: €2.40
- Price per cl: €2.40 ÷ 100 = €0.024
- For 20cl: 20 × €0.024 = €0.48
⚠️ Note:
Don't forget to include VAT in your purchase price. The price you pay to your supplier is VAT inclusive, so that's what you use for your cost price calculation.
Determine your desired profit margin
For drinks, people often use a pour cost between 18% and 25%. This is the equivalent of food cost, but for beverages.
Formula for minimum selling price:
Selling price excl. VAT = Cost price ÷ (Pour cost % ÷ 100)
💡 Example: Calculating selling price
Virgin Mojito cost price: €0.60
Desired pour cost: 20%
- Minimum price excl. VAT: €0.60 ÷ 0.20 = €3.00
- Price incl. 9% VAT: €3.00 × 1.09 = €3.27
- Rounded menu price: €3.50
Actual pour cost: (€0.60 ÷ €3.21) × 100 = 18.7%
Test and refine your recipe
Make the mocktail a few times and check if the quantities are correct. Sometimes you'll use more or less in practice than you calculated. Tools like KitchenNmbrs can help track these variations over time.
- Have different team members make the mocktail
- Check if the taste stays consistent
- Measure the actual quantities you use
- Adjust the cost price if needed
⚠️ Note:
What you calculate on paper and what you actually use in practice can differ. Especially with garnish and decoration, people often pour more generously than planned.
How do you calculate the cost price of a mocktail? (step by step)
Make an ingredients list
Write down all ingredients with exact quantities per serving. Don't forget garnish, ice and accessories.
Calculate the costs per ingredient
Convert your purchase prices to the quantity you actually use. Divide the purchase price by the number of servings you get from it.
Add up all costs
Sum all ingredient costs for the total cost price per mocktail. This is your basis for pricing.
Determine your selling price
Divide your cost price by your desired pour cost percentage (usually 18-25%) to get your minimum selling price.
✨ Pro tip
Track your actual ingredient usage for the first 30 servings of any new mocktail. Staff often use 15-20% more garnish and syrups than the recipe calls for until they get comfortable with the portions.
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 pour cost should I use for mocktails?
For mocktails you can use a pour cost of 18-25%, similar to alcoholic drinks. Because mocktails often require more work due to garnish and presentation, the margin can be slightly higher.
Should I include ice cubes in the cost price?
Yes, ice cubes cost money to make (water, electricity, time). Calculate approximately €0.03-0.05 per serving for ice, depending on the quantity.
How do I convert garnish to cost price?
Weigh or count how much garnish you get from one purchase unit. A lime costing €0.25 yields 8 wedges, so €0.03 per wedge. For mint leaves, count the number of leaves per bunch.
What if my cost price turns out too high?
Look at expensive ingredients and find alternatives. Replace expensive syrups with homemade ones, or adjust quantities without affecting the taste.
Should I include VAT in my cost price calculation?
For ingredient costs you use the price you pay (VAT inclusive). For your selling price you calculate first excluding VAT and then add 9% VAT.
How often should I recalculate mocktail costs?
Review your mocktail costs monthly or whenever supplier prices change significantly. Seasonal ingredients like fresh fruits can fluctuate by 30-50% throughout the year.
📚 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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