Beverage Cost Percentage: Formula and Calculator
By mise · Updated September 29, 2026
Quick answer: beverage cost % = (beginning bev inventory + bev purchases − ending bev inventory) ÷ beverage sales × 100. Most US bars run 18–24% overall: liquor 15–20%, draft beer 20–25%, bottled beer 25–30%, wine 30–40%.
Bev cost is the drink-side twin of food cost. It is usually lower, which is why bars can afford the rent, and why a few points lost behind the bar hurt.
| Category | Typical bev cost |
|---|---|
| Liquor | 15–20% |
| Draft beer | 20–25% |
| Bottled/canned beer | 25–30% |
| Wine | 30–40% |
| Non-alcoholic | 10–15% |
Beverage cost: —
How mise helps
Scan the barcode with your phone camera or snap a photo of the label; mise's AI finds the product and categorizes it with name, brand, category, photo and price. Count the bar weekly (open bottles in tenths) and mise gives you actual bev cost to compare with your pour-cost targets. Every count is saved with a date and a name, par levels warn you before you run out, and you see shrinkage and food cost for the period without building a spreadsheet.
Scan the barcode or snap a photo: mise's AI finds the product and categorizes it. 7-day free trial, then US$33 a month.
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Scan the barcode or snap a photo: mise's AI finds the product and categorizes it. 7-day free trial, then US$33 a month.
Start freeFrequently asked questions
Bev cost vs pour cost?
Pour cost is per drink (ingredient cost ÷ price); bev cost is the whole program for the period.
What bev cost is too high?
Above 25% overall usually means over-pouring, comps or theft.
Do comps count?
Yes: log them, or bev cost looks worse than it is with no explanation.
How much does mise cost?
A 7-day free trial, then US$33 a month per location.