costed plateHow the calculation works
This formula assumes the measured pour is the amount dispensed. Spillage, tasting and overpouring reduce usable bottle volume. Adjust the volume input to measured usable volume when that is how you control stock.
Formula: ((Bottle price × pour ÷ bottle volume) + mixers) ÷ selling price × 100.
Worked example
The starting inputs are illustrative assumptions: Bottle price ($): 30; Bottle volume (ml): 750; Spirit in drink (ml): 45; Other ingredients per drink ($): 0.7; Drink selling price ($): 12. They produce 20.83%. These inputs are editable and are not market prices or industry benchmarks.
Use the result
Include juice, syrup, garnish and any other drink ingredients in the other-cost field. Tax, staff time and glassware are separate costs.
Keep the period, unit and currency consistent across the inputs. A calculator cannot identify a missing cost from the figures you provide. Retain an invoice or stock-count record for the inputs, and use the result as a check on your operating decision.
Sources and method
Checked October 29, 2026. Example inputs and computed results are identified in the text.
- The Principles of Menu Engineering. BC Cook Articulation Committee / BCcampus. Food-cost percentage, menu pricing and contribution margin formulas. Checked 2026-10-29.
- SI Units: Volume. National Institute of Standards and Technology. US customary volume conversions; ingredient density is a separate input. Checked 2026-10-29.