Know your costs. Price with clarity.
Great cocktails.
Clearer margins.
Turn your recipe and supplier prices into a cost per serve. See your gross profit and the price needed to reach your target.
Your cocktail, costed.
Start with an example, then make it yours.
Example recipe and prices only. Replace these with your venue’s recipe, current invoices and measured yields. They are not supplier quotes.
Enter costs net of recoverable GST. Include only direct costs not already listed, such as ice or consumables.
Use the same unit for pack size and recipe quantity. Recipe quantity is the usable amount, after waste. For a garnish, choose “each”.
GST & price settings
Set each ingredient’s GST from its invoice. The sample rates are assumptions, not a tax classification. For GST-registered businesses, the calculator assumes all GST on purchases is creditable. If it is not, use your actual net cost. If not registered, supplier GST stays in costs and no GST is added to sales. Changing a setting reinterprets the entered prices; it does not convert them. Confirm your GST treatment with your accountant.
Nothing is sent or saved automatically. Save a recipe file to keep your work and reopen it here.
A few things worth knowing
Small details.
Better decisions.
Consistent recipes and current supplier costs make the numbers useful.
- Start with your invoice.
Enter the price of one bottle or pack, its size and the recipe amount. A 700 mL bottle and a 45 mL pour must both use mL. Check whether the invoice price includes GST.
- Allow for what you actually use.
Usable yield covers loss from trimming, spoilage or spillage. Enter 95% if 5% of a pack is lost. For squeezed juice, use the measured juice yield and avoid counting the same loss twice.
- Choose a target for your venue.
The 70% GP is an editable starting point. Review labour, service time, customer expectations and operating costs before choosing a final menu price.
See the calculations & assumptions
Unit cost = GST-adjusted pack cost ÷ (pack quantity × usable yield ÷ 100).
Ingredient cost = unit cost × quantity in the recipe. Cost per serve = all ingredient costs ÷ recipe serves + other direct costs per serve.
GST adjustment: registered + GST-inclusive purchase prices: divide by (1 + ingredient GST rate). Registered + exclusive prices: use the entered price. Not registered + exclusive prices: add ingredient GST. Not registered + inclusive prices: use the entered price.
Net sales = GST-inclusive menu price ÷ (1 + sales GST rate), if registered. For an exclusive price, use the entered price as net and add GST to the customer price. If not registered, menu price equals net sales and no sales GST applies.
Gross profit = net sales − cost per serve. GP% = gross profit ÷ net sales × 100. Target customer price = cost per serve ÷ (1 − target GP ÷ 100), then add sales GST if applicable.
Calculations keep full precision internally. Displayed values are rounded; target prices round up to the next cent to avoid falling below the selected margin. GP is undefined at a zero selling price. Negative GP means the price does not cover these direct costs. No currency conversion, labour allocation, stock tracking or tax filing is included.
Want a second pair of eyes?
Get help reviewing your cocktail costs, recipe consistency and menu pricing with Margin & Menu Lab.