Comments on: How to Price a Cocktail Menu

By: Carrie

Carrie — Tue, 02 Apr 2013 01:34:03 +0000

I suck at formulas! I don’t know how to set one up and to download yours is all good, it’s not usable. Can you help me?

By: Brian

Brian — Sun, 03 Feb 2013 18:37:09 +0000

I love using the spreadsheet! It’s a great base to figure out your costs and now I can even add in my costs for syrups and garnishes to get a more definite feel of what each drink costs us! Thanks again!!

By: Francisco Terrazas

Francisco Terrazas — Wed, 30 Jan 2013 00:18:34 +0000

Jeffery,

For some reason, perhaps is my business school background, I find running an cost-effective bar program to be a part of the job I really enjoy. I was hoping you could post some of those other formulas you mentioned. I would like to maybe see things from a perspective I am not already using. Thanks for all you do for the betterment of the bartending community.

By: Jane Nedanoski

Jane Nedanoski — Tue, 28 Aug 2012 18:57:44 +0000

Thx mate for the calculator..

It will help a lot!

Cheers n keep it up!!!

By: Brian Means

Brian Means — Tue, 24 Jul 2012 04:53:46 +0000

Jeff, do you also try to include citrus and syrups into the cost of your drinks? I know juice varies from lemon to lemon or lime to lime, but is there any solid calculation you like to use?

Thanks again!

By: Somerset wedding gal

Somerset wedding gal — Tue, 13 Mar 2012 18:23:32 +0000

Thanks for the great post, and for being so generous with your advice.

By: Jérémy

Jérémy — Sun, 22 Jan 2012 23:40:34 +0000

Hello Jeff,
your blog is real source of inspiration for me, I own a molecular bar in Paris and try to respect your way.

But The link below do not work, could you please send me your pricing cocktail calculatar excel sheet by mail?

Thanks a lot.

Jérémy

The lab
07 rue saint sabin
Paris 7eme

By: Jack Sotti

Jack Sotti — Thu, 06 Oct 2011 01:30:34 +0000

Another wonderful post, Thank you very much Jeffrey

By: Roland

Roland — Fri, 02 Sep 2011 18:05:50 +0000

Thanks for this Jeff. I made a similar sheet but yours is far simpler.

My question is how to input costs and measurements for fruit. Berries for example.
I think another column with space for strawberries per case etc..
Thoughts?

By: Payman

Payman — Sat, 06 Aug 2011 22:59:18 +0000

Fantastic article! However I have a question. I’m being brought on as bar manager to repair a deeply damaged cocktail program of a restaurant. As such I will be swapping out almost all their liquors and replacing it with higher quality brands.

Is the restaurant’s old pour cost no longer relevant to me since I’m replacing the spirits? If so how do I go about calculating the new pour cost?

Thanks again, as this is one of the best cocktail blogs out there!

Payman

By: Sarah

Sarah — Sun, 31 Jul 2011 21:00:22 +0000

I love the idea of taking a more scientific look at the nuances of an industry that, to outsiders, might just look like a bunch of people throwing liquid into glasses and then going home.

Unrelatedly, “my two cruel taskmasters” was hilarious.

By: Anthonw

Anthonw — Fri, 29 Jul 2011 03:16:17 +0000

Jeff,

Figured it out. I screwed up my numerator and denominator. Not sure why it’s a tough concept for me to grasp, but I defintely enjoyed reading the post.

I was inspired and posted my own Excel spreadsheet for doing conversions and reductions for punches and other recipes that just weren’t written with the home enthusiast in mind.

I posted it here for those who’d like to check it out. http://zeitguys.us/?p=171

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Tue, 26 Jul 2011 19:46:29 +0000

Tomek – You should work that cost into the business plan to determine what you need your pour cost to be, not factor it in directly to the cost of each drink.

By: Tomek

Tomek — Tue, 26 Jul 2011 19:45:05 +0000

Even if we are using block ice which we have to transport about 300km to our bar….

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Tue, 26 Jul 2011 19:43:22 +0000

Anthonw- I don’t see how that isn’t making sense, I’d suggest taking another look at it.

Tomek – Yes, you’ve gone too far.

By: Tomek

Tomek — Tue, 26 Jul 2011 19:40:55 +0000

Nice stuff. Please keep it coming. Two questions regarding the costing:
1. Is adding the cost of ice going to far in your opinion.
2. If we give every customer a glass of water with their cocktail should we add that to our cost too?
What do you think?

By: Anthonw

Anthonw — Tue, 26 Jul 2011 03:38:38 +0000

So, if my pour cost is 99%, it means that for every dollar I charge customers, only one penny is left to cover labor, operating expenses, etc. Yet, from the calculator, if I specify a 99% pour cost, the calculator tells me I should only charge $2.22 for the Negroni that costs me $2.20 in raw materials.

Yet, if my pour cost is only 1%, the same cocktail should cost my customers $219.

I don’t work in a bar, but I find this calculator interesting. If my gross margin is 99% on a drink, it seems I should be charging less for the drink to maximize revenue at a certain price point. On the flip side, those drinks with a high pour cost should cost way more. I suppose if everything ranges between 15 and 25% all seems to work out well. However, the calculations in the spreadsheet don’t correspond to the comments in your post; at least not to my CPA mind. But like I said, I’ve never worked in a bar. To the extent you can explain this, I’d appreciate it.

By: Nat (alphacook)

Nat (alphacook) — Sun, 24 Jul 2011 03:26:57 +0000

Just starting to take over this role at work–very helpful explanation. We have a similar situation at our bar, balancing the menu with cocktails for enthusiasts vs. the theater and happy hour crowd. I look forward to more of these boring posts!

By: Kim Haasarud

Kim Haasarud — Fri, 08 Jul 2011 22:09:10 +0000

You know, you just gave me an idea … to do a calculator this is the reverse of this. I work with a lot of national accounts where the pricing is already set (i.e. they have a menu of $7.95 cocktails). And, knowing the pour cost, I plug everything in and know that the rum I use in that drink can’t be over x amount a bottle.

By: Kim Haasarud

Kim Haasarud — Fri, 08 Jul 2011 02:43:21 +0000

Hey Jeff!

Great post! Calculator is great. Glad to see you are posting again – yeah!

By: Ginty

Ginty — Wed, 06 Jul 2011 19:11:23 +0000

Jeff!!! I was afraid you’d left us!

Great post. I was just wondering about this my self, I don’t even work at a bar and found this really interesting. Now I can figure out what I’m spending each time I make myself a drink at my home bar.

Thanks again!

By: Federico Cuco

Federico Cuco — Wed, 06 Jul 2011 17:16:46 +0000

My dear Friend, this article is fantastic.
You’re the best cocktail teacher I ever been.

Thanks a lot!

Your friend of the far south

Federico Cuco
Buenos Aires Argentina

By: Jared Scarr

Jared Scarr — Wed, 06 Jul 2011 16:04:24 +0000

Thank you so much for being the “sharing” type of bartender. I know this was hours and hours of work that you are now kindly offering to your audience free of charge.

By: David A. Roth

David A. Roth — Wed, 29 Jun 2011 17:16:48 +0000

Hi Jeffrey, The spread sheet is great. Any tips on calculating dashes of bitters and fresh juices?

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Tue, 28 Jun 2011 07:50:05 +0000

Michael – Thanks so much for the kind words. I’m glad I could help. I’ll be sure to show up and take advantage of the offer one day soon.