Pour cost and liquor cost: formula and calculator
By mise · Updated September 29, 2026
Quick answer: pour cost per drink = cost of the liquor in the drink ÷ drink price × 100. For a period, pour cost = (beginning inventory + purchases − ending inventory) ÷ beverage sales × 100. Liquor usually targets 15–20%, draft beer 15–22%, wine 30–40%.
Pour cost is the bar's food cost. Get it per drink when you price the menu, and per week from your counts to see what really happened.
Per drink
Per period (actual pour cost)
If actual pour cost is well above the per-drink number, the difference is over-pouring, spillage, comps, unrung drinks or theft.
Typical targets
| Category | Target |
|---|---|
| Liquor | 15–20% |
| Draft beer | 15–22% |
| Bottled beer | 24–28% |
| Wine by the glass | 20–30% |
| Wine by the bottle | 30–40% |
Lowering pour cost without raising prices
- Jiggers or measured pourers on every bottle.
- Weekly counts with variance per spirit.
- Comps and spills recorded, not absorbed.
- Recipe cards for cocktails, with the pour per ingredient.
mise gives you the weekly side: scan and weigh the bar, and see usage and losses per bottle in units and dollars.
Point the camera and the product comes up complete: name, brand, category, size and photo — the mise AI finds it from the barcode or a photo. 7-day free trial, no card.
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Frequently asked questions
What is a good liquor pour cost?
15–20% for spirits is the usual target; overall bar pour cost of 18–24%.
How do you calculate pour cost?
Per drink: liquor cost in the drink ÷ drink price. Per period: (beginning + purchases − ending inventory) ÷ beverage sales.
How many 1.5 oz pours are in a 750 ml bottle?
About 16 (25.4 oz ÷ 1.5 oz), in practice 16 after allowing for a little loss.