What this calculation means
Pour-cost percentage compares the ingredient cost of one beverage pour with the selling price of that same pour. It is an item-level ratio.
This ratio does not estimate container yield, spillage, taxes, or an inventory-period beverage cost.
How to use this calculator
Calculate the pour cost on a declared allocation basis first. Enter that cost and the matching tax-exclusive beverage selling price.
Formula and variables
Beverage food-cost percentage = Pour cost ÷ Beverage selling price × 100
- Pour costUSD
- Cost of one pour.
- Beverage selling priceUSD
- Price charged for the same pour.
The percentage display uses one decimal place. Intermediate ratios retain their precision before the displayed result is rounded.
Understand your result
The result is the beverage ingredient share of price for that serving.
Worked example
Pour cost is $0.96 and beverage price is $8.
Pour cost: 0.96 USD
Beverage selling price: 8 USD
- Divide $0.96 ingredient pour cost by its $8 price = 0.12.
- Multiply by 100 = 12.0% for that serving.
Example result: 12.0%
Frequently asked questions
Can I use the bottle price as Pour cost?
Only if the sale is the entire bottle on that same basis. For a measured serving, first allocate the bottle cost to the quantity served.
Does a 12% pour cost cover all beverage costs?
No. It describes the entered beverage ingredient allocation relative to price, not labor, packaging, or all operating costs.