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Subject: Re: Liquor Costing
From: beans
Posted: Fri Jan 2. 2004, 01:35 UTC
Followup to: "Liquor Costing"  by Wicked Hund  (Thu Jan 1. 2004, 23:56 UTC)
> I'm curious if there are any bar managers out there with their best 
> how to's on costing out drinks/liquors.
> 
> 1.5 ounce pours for rocks, 2 oz. pours for up, cocktails...etc.
> 
> .750 L bottles as opposed to 1 L bottles etc.
> 
> .750 L bottle: 26 ounces, 1.5oz pours creates 17 drinks.
> 1 L bottle: 34 ounces, 1.5oz pours creates 11 drinks.
> 
> So here's my real question:  What's the best formula out there that 
> is used when it comes to costing out drinks?  Some drinks are 2 oz 
> pours, some are 1.5 oz pours, but all out of the same size vodka 
> bottle, per say.
> 
> I'm just curious!
> 
> Thanks


cost of product x desired liquor cost percentage/portion = price to charge, 
without factoring in other costs (wash, garnish, etc.)

Portions are to be determined.  Our standard pour is 1 1/4 ounces with 1 1/2 
for anything on the rocks.  So, generally, we work with the following in the 
above equation with costing:

1 Liter of alcohol (33.8 ounces) equals
Twenty Two 1 1/2-ounce drinks
Twenty Seven 1 1/4-ounce drinks

750 ml bottle (25.35 ounces) equals
Sixteen 1 1/2-ounce drinks
Nineteen 1 1/4-ounce drinks


Check out this discussion:  
[beans] Re: Pricing Drinks

A search would yield these as further discussions:  
liquor+cost">http://www.webtender.com/iforum/search.cgi?q=liquor+cost

I hope some of this helps.


--------------------------
"Those are my principles, and if you don't like them ...
well, I have others."  -Groucho Marx


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