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Pour cost is the beverage version of food cost: what the alcohol in the glass costs you, divided by what the drink sells for. A cocktail built on $2.15 of gin that sells for $12 runs a 17.9% pour cost. Across the whole bar program, most operators target 18–24% overall (Backbar and DoorDash industry data) — above 25% and the bar is subsidizing the room.
Bands differ by category because the products work differently: spirits pour high margins on small quantities, draft beer loses head to line waste, and wine is priced to sell the bottle. The commonly used US bands (MAJC and Bevspot benchmarks):
| Category | Healthy band | Typical target |
|---|---|---|
| Spirits / cocktails | 15–22% | ~18% |
| Draft beer | 20–28% | ~24% |
| Wine (by the glass) | 28–40% | ~34% |
| Whole bar program | 18–24% | ~20% |
Price beats portion. The result card shows the menu price that brings the drink back to its category target — raise that number before you shrink the pour, because guests notice a short cocktail faster than a dollar on the price. If the price can't move, the recipe can: a cheaper pour grade or a shorter build fixes the math without touching the menu.
Keep going with these tools — they build on this calculation: Food Cost Percentage Calculator, Recipe Cost Calculator, Menu Engineering Matrix and Prime Cost Calculator.
When your prices look right, print the menu with the Menu Maker — free templates, PDF & PNG. Want us to set the whole system up for you? Ask about concierge setup.
Most US bars target 18–24% overall, per Backbar and DoorDash industry data. By category: spirits run 15–22%, draft beer 20–28%, and wine by the glass 28–40% (MAJC and Bevspot benchmarks). Sustained above 25% overall, the bar is losing money on every round.
Divide what the alcohol in the glass costs you by the menu price, times 100. A pour costing $2.15 sold at $12 runs 17.9%. Cost the poured amount — the 2 oz of gin, not the bottle.
Wine programs accept 28–40% because a by-the-glass list must sell through open bottles quickly; the margin is made on volume and bottle sales. Spirits concentrate margin in small pours, which is why 15–22% is normal there.
The 20–28% draft band assumes honest lines. Foam waste, over-pours and uncalibrated taps are the usual culprits when draft runs hot — check line temperature and glassware before touching the price.