Beverage Cost Calculator

A bottle is bought whole but poured out one measure at a time, so a single drink only owes the bottle for the exact volume it actually uses — not the whole bottle, and not a guess. Add whatever else goes into the glass at its own already-known cost, and the drink's real ingredient cost is exact, not estimated.

The formula, in the open

• Spirit cost per drink = bottle cost × (pour size ÷ bottle size), with both sizes in the same unit (ml to ml).
• Total ingredient cost = spirit cost per drink + cost of other components (mixers, garnish, syrups) already priced at serving size.
• Beverage cost % = total ingredient cost ÷ menu price × 100.
• Gross profit per drink = menu price − total ingredient cost.

A worked example

A 750 ml bottle costs ₹1,200 and a drink pours 45 ml: spirit cost = 1,200 × 45 ÷ 750 = ₹72. Add ₹20 of mixer and garnish for a total ingredient cost of ₹92. At a ₹350 menu price, that's 92 ÷ 350 ≈ 26.3% beverage cost and ₹350 − ₹92 = ₹258 gross profit.

What moves the number

Pour size is the lever a bar controls most directly — a jigger instead of a free pour. Tighten the same drink to a 40 ml pour and nothing else changes: spirit cost = 1,200 × 40 ÷ 750 = ₹64, total ingredient cost drops to ₹84, and beverage cost falls to 84 ÷ 350 = 24.0% — a real 2.3-point improvement from measurement alone, on the same bottle and the same menu price. None of this accounts for what never reaches a glass at all — spillage, over-pours remade, stock that expires unopened — which is what the food waste cost calculator puts a number on.

Try it

Enter your own bottle, pour and price below. The defaults are the worked example — replace them with yours.