Costing & profitability
What should a restaurant’s cocktail pour cost be?
A practical guide to cocktail pour-cost targets, the formula behind them and the reasons a restaurant may reasonably run above or below 20%.
Read the answerAdvice for operators
Practical answers for a stronger beverage program.
Straightforward guidance on costing drinks, setting prices and keeping a menu current—written from decades of hospitality experience, not assembled from generic restaurant advice.
Costing & profitability
How do you calculate the cost of a cocktail?
Calculate cocktail cost from bottle or pack price, usable volume and recipe quantity, including juice, syrups, garnishes and realistic waste.
Read the answerPricing strategy
How should a restaurant price cocktails?
A practical cocktail-pricing method combining recipe cost, target pour cost, local market expectations, labor and perceived value.
Read the answerMenu planning
How often should a restaurant change its cocktail menu?
Why quarterly cocktail-menu updates work for many restaurants, when to change more or less often and how to avoid disrupting service.
Read the answerAbout this guidance
Built from real hospitality experience.
Inebrious is led by a longtime bartender, former brewery owner and CIA-trained sommelier. The guidance here is written for people responsible for restaurant beverage programs and is reviewed when costs, tools or operating practices materially change.