When serving alcohol at your restaurant or cafe it's important that you do your maths and ensure that you're pricing your alcoholic drinks correctly. As a general rule you can use the following formula to calculate your drink pricing:
Drink Price ($) = Ingredient Cost ($) ÷ Target Pour Cost (%)
Most venues can make an average gross profit margin of 80% on the alcohol pour cost, however, it is important to consider other factors before you get too excited! In addition to determining what quality of alcohol you're going to serve and where you're going to bulk buy alcohol from - it's also important to account for the labour costs with mixing cocktails, garnish costs, glass breakage, rent, etc.
There are other considerations when pricing your alcoholic drinks, such as:
Are you on the hunt for a new wholesale liquor supplier for your Sydney restaurant? With Foodbomb you have quick access to Australian liquor suppliers to bulk buy alcohol. Here are some of the awesome Foodbomb suppliers to check out:
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