I'm curious about the markup on liquor. I want to understand how much the price increases from the cost of production to the final retail price. Is there a standard markup percentage or does it vary by brand, type of liquor, or even the retailer?
6 answers
BitcoinBaroness
Fri Oct 11 2024
The 20% pour cost and 80% margin target is not a rigid rule but rather a guideline that many restaurants strive to achieve. Some may aim for a lower pour cost to offer more competitive prices, while others may opt for a higher margin to cover increased costs.
SumoStrength
Fri Oct 11 2024
The success of this pricing strategy depends on several factors, including the cost of the liquor, the target market, and the competition in the area. Restaurants must carefully consider these factors when setting their prices to ensure that they are both profitable and attractive to customers.
ZenBalance
Fri Oct 11 2024
The pricing strategy employed by bars and restaurants is a delicate balance aimed at maximizing profits while keeping customers satisfied. A common target for many establishments is to maintain a 20% pour cost on liquor sales.
Sara
Fri Oct 11 2024
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CryptoNinja
Fri Oct 11 2024
Pour cost refers to the direct cost of the alcohol served to customers, expressed as a percentage of the selling price. By aiming for a 20% pour cost, restaurants aim to cover their expenses related to acquiring and storing liquor while still making a profit.