Pour Cost Calculator
Bar profit depends on consistent pours, accurate pricing, and inventory control. This calculator converts bottle cost and pour size into pour cost percentage and shows whether your drink pricing protects margin.
Bottle & pour details
Enter bottle cost and size, then your pour size — both work in metric (ml) or imperial (oz). A standard 750ml bottle is about 25.4 oz; a 1.5 oz pour is about 44 ml.
How to use this tool
- Enter bottle cost and bottle size (ml or oz).
- Set pour size in ounces and selling price per drink.
- Add optional waste/spillage percentage.
- Review cost per pour, pour cost %, and suggested price for your target.
Formula explanation
Cost per pour = bottle cost × (pour size oz ÷ bottle size in oz). Waste-adjusted cost = cost per pour × (1 + waste%). Pour cost % = cost per pour ÷ selling price × 100.
Example calculation
A 750ml bottle costs $28 (~25.4 oz). Pour 1.5 oz. Cost per pour = $1.65. Selling at $12, pour cost = 13.8%.
What this means for your restaurant
Pour cost measures how much of each drink dollar goes to liquor cost. Many bars target 18–24% pour cost depending on concept.
Common mistakes
- Using shot glass size instead of actual poured ounces.
- Ignoring spillage, comps, and overpouring.
- Not converting ml bottle sizes to ounces correctly.
- Skipping weekly inventory variance review.
Pro tips
- Use measured pour spouts or jiggers on high-volume wells.
- Recalculate when bottle costs change.
- Track variance by category: beer, wine, liquor.
- Pair with par levels so you do not over-order expensive bottles.
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