Ex: if 1 lemon costs $0.40 and produces 1/2oz-3/4oz of juice and the drink requires 3/4 oz lemon juice would this add on only $0.20 to the overall cost?

Thanks! ]]>

The 33.814023 is the ounce amount in a Liter sized bottle of booze. If you’re using a 750ml in the formula, you need to multiply it by the Liter amount in order to get the correct cost. That way you get the correct cost by ounce out of your bottles.

There are 2 different charts, just figure which one works best for you. It’s a great spreadsheet to use!

]]>For example, should the formula in D3 be =C3/(B3*29.5735) or am I totally overlooking something here?

]]>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.

]]>It will help a lot!

Cheers n keep it up!!!

]]>Thanks again!

]]>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

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?

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

]]>Unrelatedly, “my two cruel taskmasters” was hilarious.

]]>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

]]>Tomek – Yes, you’ve gone too far.

]]>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? ]]>

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.

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