Concepts

Pour cost, margin, tiers, and the math behind every screen.

Pour Cost
The single most important number in your bar. What it means, how it's calculated, and what targets to aim for.
Margin vs. Pour Cost
Pour cost % keeps you honest. Margin in dollars pays the rent. Both numbers tell a different part of the story.
Cost / Oz & Pour
The two per-unit numbers that turn a bottle price into a drink cost. Useful for comparing products and writing recipes.
Tier Targets
A flat 18% target makes well bottles look 'underperforming' and prices premium spirits off the menu. Tiered targets fix that.
Markup & Suggested Price
How PourCost reverses the pour cost formula to tell you what to charge to hit your target.
Dollars vs. Percent
A strict 20% pour cost prices premium drinks off the menu. Margin dollars pay the bills, not percentages.
Variance
Inventory says you should have $4,200 left. The shelf says $3,750. That gap is variance, and it's almost never random.