Formula Used
Effective bottle cost = Bottle cost × (1 + Waste percent ÷ 100)
Bottle menu price = Effective bottle cost × (1 + Bottle markup percent ÷ 100)
Usable servings = Bottle size × (1 - Waste percent ÷ 100) ÷ Pour size
Cost per glass = Bottle cost ÷ Usable servings
Glass price by markup = Cost per glass × (1 + Glass markup percent ÷ 100)
Glass price by pour cost = Cost per glass ÷ (Target pour cost percent ÷ 100)
Gross margin = Profit ÷ Net selling price × 100
Actual markup = Profit ÷ Cost × 100
How to Use This Calculator
- Enter the wine name and wholesale bottle cost.
- Add bottle size, pour size, and expected waste.
- Set bottle markup and glass markup targets.
- Enter target pour cost for by-the-glass pricing.
- Add tax, service charge, discount, and rounding rules.
- Press the calculate button to view results above the form.
- Use CSV or PDF buttons to save the result.
Example Data Table
| Wine Type |
Bottle Cost |
Markup |
Pour Size |
Waste |
Suggested Use |
| House Red |
$14.00 |
250% |
150 ml |
5% |
Glass and bottle |
| Reserve White |
$28.00 |
180% |
150 ml |
4% |
Bottle list |
| Sparkling Wine |
$22.00 |
220% |
125 ml |
6% |
Glass program |
| Premium Red |
$45.00 |
140% |
150 ml |
3% |
Special menu |
Restaurant Wine Markup Guide
A wine list can lift revenue quickly. It can also hide weak margins. Good pricing starts with the bottle cost. Then it adds waste, target markup, tax, service charges, and expected discounts. This calculator keeps those parts visible. It helps managers compare bottle sales and glass sales in one place.
Why Markup Matters
Markup is not the same as margin. Markup measures how much the selling price rises above cost. Margin measures how much profit remains inside the selling price. A bottle bought for twenty dollars and sold for sixty dollars has a two hundred percent markup. Its gross margin is lower because profit is part of the selling price. Both values matter when you plan a list.
Bottle Pricing
Bottle pricing often uses a multiplier. Higher cost wines may need a lower markup. Entry wines may support a higher markup. The final price should still feel fair to guests. Rounding helps the menu look clean. It can also protect small profits after discounts.
Glass Pricing
Glass pricing needs extra care. One bottle creates several pours. Waste reduces the usable amount. Staff training, corked bottles, tastings, and over-pouring can reduce yield. The calculator converts bottle cost into a cost per glass. It can price by markup or by target pour cost.
Operational Use
Use the results before printing menus. Compare the suggested price with nearby competitors. Check whether the glass price recovers the bottle cost within the first few pours. Review slow-moving bottles often. A high markup does not help if inventory sits too long.
Inventory Control
Markup should also reflect storage risk, cash flow, and demand. Rare bottles may need slower turnover planning. Popular labels may accept slimmer profit because they sell faster. Track actual sales against these results. Update costs whenever suppliers change pricing. Small cost changes can shift margins across a full month. Use reports during each purchasing meeting too.
Better Decisions
Wine pricing should balance profit and guest trust. A clear formula supports that balance. It lets teams adjust markup without guessing. It also reveals when tax, service fees, or discounts hurt margin. Use this tool during menu planning, supplier reviews, and seasonal list updates. Consistent pricing builds a healthier beverage program.
FAQs
What is restaurant wine markup?
Restaurant wine markup is the percentage added above bottle cost to create a selling price. It helps cover labor, storage, breakage, service, and profit goals.
Is markup the same as margin?
No. Markup compares profit to cost. Margin compares profit to selling price. A high markup can still produce a different margin percentage.
How do I price wine by the glass?
Divide bottle cost by usable pours. Then apply a glass markup or target pour cost. Include waste because over-pouring and tastings reduce usable servings.
What is a good wine pour cost?
Many restaurants set a target based on concept, location, and service style. A lower pour cost improves profit, but the price must still feel fair.
Why does waste affect the final price?
Waste reduces the amount of sellable wine. Corked bottles, spills, training pours, and over-pouring all raise the true cost per sale.
Should premium bottles use lower markup?
Often, yes. Expensive bottles may need lower percentage markup to keep the final price attractive. The profit per bottle can still remain strong.
Why include tax and service charge?
Tax and service charges affect the guest total. They may not increase restaurant profit, but they influence how expensive the wine feels to guests.
Can I export the result?
Yes. After calculation, use the CSV or PDF buttons. They export the result table for records, menu planning, or supplier review.