What should your pour cost be

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Like me, Love me. Every owner should be doing this already with beer bottles. It is a relatively simple matter for the bar to count the beer bottles every week or day and simply match up the number of bottles used to number sold. This should be a part of every bars inventory.

Yet hardly anyone uses this method. Just counting beer bottles leaves the rest of the alcohol completely unaccounted for. Even an honest bartender will slide his friend a complimentary cocktail on the house.

Not on his dime. Food and Beverage Events. In the News. In the Kitchen. At the Bar. Raising prices lowers your percentage, but it also lowers the number of guests coming into your bar. You could sell the hell out of well liquor. The best way to reduce your pour cost is to focus on eliminating the over-pouring and lost sales that plague virtually every bar in the world.

The most important step is to find out exactly how much alcohol you are missing, and the only way to do that is to have a system with proper software in place that can account for it. Only with the correct information, can you be sure your pour cost is as low as it should be and that you are saving the most money. Any other way, and you are a fool who will soon part from his aforementioned money.

For owners who run a bar like this, failure is imminent, and if not failure, then certainly mediocrity. Skip to content. By Dave Allred. Share on facebook.