More tips for beverage calculation

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Open glass vs. bottled beer: We have already mentioned that open dispensing from a keg often promises a higher profit margin. The same applies to soft drinks. Glass and plastic bottles are usually easier to store, but they are usually more expensive.
The right serving size: The second disadvantage of bottles is that the volume is predetermined when selling. However, with portion sizes of 0.2 liters, the problem hungary phone data often arises that guests do not order a second bottle. In this case, it would usually make more sense to switch to open drinks that are offered in larger quantities (0.3 / 0.4 / 0.5 liters). Guests save money thanks to the better price-performance ratio, and you make a higher profit thanks to the larger quantities sold.
Pay attention to price thresholds: Should a glass of wine cost 7.10 euros or "only" 6.90 euros? The difference is not big, but it can make a big psychological difference. It can be important for the guest that there is a 6 at the front and not a 7. If you stay just below the next highest euro amount, you can usually increase your sales volume. However, the price thresholds are different for each drink and each target group.
beverage dispenser

Gastro beverage calculation: precise calculation or rough estimate?
Once you have gathered all the essential figures, you can start to calculate your drink prices. To do this, add up the individual costs you previously determined, add your desired profit to the total and you have thus determined your selling price to guests.

If this method is too complicated for you, there is a simplified - but much less accurate - method of calculation: the so-called "purchase price x 4" formula . This requires you to multiply the purchase price of your drinks by a factor of 4 and in this way find out the selling price. Note, however, that this is only a rough estimate.