> 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 liquorcost 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