calculator

 

 

These Cost Calculators are to help you figure out drink prices and what your Pouring Cost will be and should be !!!

 

 

Below are a few Calculators to help you out in a big way.

Hopefully this will help you reduce your Pour Cost so you can make a decent profit off of every drink you sell – Now won’t that be nice!

 

 

What are all these Calculators?

 

 

Below you will find several Calculators for you to use for figuring what you should charge for a drink, beer, draft beer, wine and also it shows you what your PC will be at that price.

If you are finding the Calculators confusing, it might help if you check out my “How to Price a Drink” Page.  That page gives you details on how to figure all the prices of Drinks, Bottle Beer and Draft Beer.

 

 

Pour Cost – PC

 

 

PC’s run different for each bottle of liquor or size of keg etc.
There is NO set PC. It goes by what you are charging and the cost of the bottle of liquor, or beer, wine, draft beer etc.
If you want a lower PC (Pouring Cost) then you will have to raise the price of the drink.

 

 

Draft Beer

 

 

Keep in mind that as far as the draft goes, the formula in the Calculator is set for a large Keg of beer that holds 1984 ounces of beer.
I made a list of all the different size Kegs of beer and ounces of beer they hold.
So in order for you to figure the PC for the other sizes of kegs – open your excel program or get a piece of paper and a calculator. Now all you have to do is create the formula that I
show you how to do in the “How to Price a Drink” Page. Once you are on that page,  scroll down to the draft beer formula’s and instead of 1984 oz. enter the amount of ounces of whatever keg size you are trying to figure the PC for or the prices for.

 

 

Navigation

 

 

Now to use these Calculators, Just enter your values in the white boxes — and you will see the numbers change. Just mess around with it for a bit and I have confidence that you will figure it out in no time. Just don’t mess with the peach colored boxes, because that is where I have the formulas. If the formula does get messed up, just refresh your page and it will go back to how it is suppose to be.
OK then, I think I remembered everything I wanted to tell you, so sit back – enter in the numbers, and learn what prices everything should be in order to make a bigger profit and knock that pouring cost down, down, down!!! Have Fun!!!

 

 

 

 

 

 

 

 

 

 

 

 

16 Responses to Cost Calculator – For Liquor and Pour Cost

  • chance says:

    hi there im a brand new bar manager of a 4 month old bar they have not implemented any type of a beer and liquor cost spreed sheet i need help!! or guidence please

    • admin says:

      Hi Chance
      OK first things first — do you have Quickbooks or Excel? The first thing you need to do is enter all of your beers, wines and liquors into a spreadsheet. Then write what each liquor bottle cost and price of every case of beer and price of each keg of beer. Basically you need to list everything you sell, right down to soda, juice, snacks etc. I do not know if you know how to use Excel or Quickbooks or if you even have it. In excel you will have to know how to write simple formula’s. Which is something I will be having in my site soon — but in the meantime — go to my how to price a drink page http://www.allaboutbarsinfo.com/how-to-price-a-drink/ and scroll down. Here you will find how to price a drink, how to get the pour cost etc. Then you can use these cost calculators to get your correct numbers. Geez I wish I was there so I could help you out. But as of now, I have no idea what you are using to start the spread sheet. If it is pen and paper, that is OK also. Just start by listing every single thing you sell. Then go to the link I just mentioned.
      You will have to do inventory at least monthly. However, where this is a new bar, I would do inventory at least once a week and maybe a mini count every day.
      I will get my spreadsheets on here as soon as I can — but I have been busy with so many family issues – I just have not had the opportunity to get things into this site. Sorry — I will soon I hope. thanks for stopping in, hope I helped at least a little.
      Take Care
      Janie

  • Julius Williams says:

    Love the site, thanks for all the informative info. Quick question, when starting off how does it work when you purchase your first bulk of liquor inventory.. Is it purchased in full at that time, or are you billed monthly payments for each time you place an order?

    • admin says:

      Hi Julius
      I would imagine it is different everywhere – but when I bought the bar it came with whatever booze was left — then I ordered what I needed and either paid for it then or I sent in the check or I would pay the invoice when the delivery man brought the next order. Sometimes I would go to the companies stores and just buy what I needed there. You aren’t allowed to just buy booze anywhere in CA — you have to buy from the Liquor Wholesale Companies. I liked going in there stores because I liked being able to buy some of the booze by the bottle and not a case. Well if they had to break a case when they delivered to my bar — they charged an extra dollar a bottle. So screw that — I would go to the store instead – I saved a whole lot of money that way. HA Hope this helps.
      Take Care,
      Janie

  • Tim Welch says:

    Question: what drew me here was watching episodes of Bar Rescue. How do you keep bartenders from overpouring?

    THis seems to be an inexact science and there is the human element of not counting when you lift the bottle up and down. I know some bottles have pourers but are there other tips or types of technology that you can use to prevent costs from going up without necessarily doing inventory or a Bevintel report.
    THese have merit but if you make the system automated; there would be no need for bartenders.

    • admin says:

      Hi Tim
      Well there is no exact science for getting bartenders to not over pour. Here is the thing though, there are many systems that you can purchase that have all the equipment to hook up your liquor bottles to and then they pour exact amounts. Some will even poor a quarter oz. etc.
      Now having said that, the bar I owned was just a hole in the wall, nothing fancy. A hometown night club. Here is the thing, I never liked the measured pour spouts. I taught my bartenders how I wanted them to pour and then put my trust into them. Hard to do I know, but that is one of the reasons I did inventory. If I knew one of the bartenders was over pouring, I would inventory bottles I knew she used on her shift. Trust me I would call her out on it, or fire her if in fact the inventory came out bad. I had lots of meetings and at those meetings I had them practicing there pouring. We did the three count. Not a slow three count either. It is not easy, and yes there were times I wish I had a real nice POS system. But I didn’t, so I had lots of work to keep my bartenders under control, but most were pretty honest and I was very thankful for that. I think the best answer is — hiring. You hopefully hire honest good people. It isn’t always easy that is for sure.
      Thanks for the question Tim,
      Janie

  • john says:

    hi what should your liquor percentage be, draft beer, bottled beer, and wine, will it differ?

  • Mike Turiace says:

    Do you have a total inventory calculator that would calculate TOTAL LIQUOR and TOTAL BEER cost.

    Thanks!
    Mike T

    • admin says:

      Hi Mike
      No I don’t have a calculator for that. Sorry — but all you have to do is use Excel. I will get the spreadsheets I use on here pretty soon.
      Thanks for asking –
      Janie

  • Rebecca Scott says:

    My liquor is all priced pretty much spot on for 16-18% pour cost. Now, on a few of the pricier liquors such as ‘Patron and Hennessy’, I’m under priced by 1$ or so. Will it all equal out at the end if some less pricier items are overpriced by .75 to $1. Same issue with the draft beer at 22% our cost.

    • admin says:

      Hi Rebecca
      Thanks for visiting my site — As to your question — I found that I also under priced some items – which probably I shouldn’t have, but I didn’t want it just sitting on the shelf.
      It sounds like things should work out, Just remember the lower the # of your PC the better, some things just will never have a low PC, that is just the way it is.
      Watch for over pouring and things like that. Do inventory often, as loss of product can really hurt a business.

  • James Flynn says:

    Do you have calculator for 1.75 bottles(59.17 oz), im still confused on how to figure out pc

    • admin says:

      Hi James
      I do not have the 1.75 in the calculator. However if you go here http://www.allaboutbarsinfo.com/how-to-price-a-drink/
      and scroll down the page — You will see formula’s written out with 25.4 oz and 33.8 oz.
      Just write the formula on paper and put the 59.17 instead. Then with your trusty calculator, just run those numbers and you will get the answers. I show you exactly how to charge to get the PC you desire. Every bottle of booze is different. They can all have a different PC. Depending on the cost of the bottle and the size. Look at the formula’s written out, put in the correct ounces, and you will be able to figure the price you should charge for a decent PC. Hope this makes some sense to you. Go check it out, it is pretty easy. Thanks for visiting – come back soon. :o)

  • admin says:

    Hi Sheryl
    I am so glad you like this site.
    To manually track inventory, you need to measure bottles into 10th’s. Then kind of eye ball the open bottles and write down how much is still in every bottle. For instance .7 or .1 — meaning 7/10′s or one tenth.
    As for listing all your liquor on a cash register, that is not possible unless you own the fancy Point Of Sale (POS) systems.
    However, it is advisable to list as many types of alcohols you can, especially the big sellers. Then you can group some together. Such as, Rum, Vodka etc. Just to get things into smaller increments. When you do your monthly inventory, if you are missing alcohol or beer, it will show up in the final over all balances. Hope that makes sense. You can figure out quite easily what is missing just by what you are going through the most of etc. Also what you notice you are having to purchase a bunch of.
    Now for your last question — I am not sure what you mean? I am thinking maybe you can’t see the entire page on what you are looking at my site with? I have all the columns and rows marked, so ???

  • Nice sight! You have a great resource for those that are considering operating a bar.

    How do you manually track inventory on open bottles? Using an old fashioned register, i cannot imagine listing out the various liquors it might to make to make a drink.

    Also, it is rather difficult to use your cost calculator when columns and rows aren’t identified.

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