How to Calculate and Improve Your Bar’s Profit Margin

A bar is a profitable business option if you’re looking to enter the food industry. However, understanding how to calculate and improve your bar’s profit margin is key to long-term success.

One key area to focus on is drink sales, with cocktail sales accounting for about 23% of a bar’s revenue. It just goes to show how important drink pricing and cost management are to maximizing profits.

Learn how to calculate your bar’s profit margin and strategies to improve profitability to keep your bar thriving. 

In this article: 

• How to calculate your profit margin for your bar

• What is the average profit margin for bars?

• How to boost your bar’s profitability

How to calculate your profit margin for your bar

To calculate your bar’s profit margin, the initial step lies in finding two key figures: your net profit and your total revenue.

Start by tracking all the income your bar generates, including sales from drinks, food, and any additional services. Once you have that total, subtract all of your costs, such as labor, inventory, rent, utilities, and other operating expenses. This final number is your net profit.

To find your bar’s profit margin, divide your net profit by your total revenue and multiply the result by 100.

For example, if your bar earned $50,000 in revenue last month and had expenses totaling $42,500, your net profit would be $7,500. Divide $7,500 by $50,000 and multiply by 100, giving you a profit margin of 15%.

Take note that this is the net profit margin for bars, meaning it takes into account all of your expenses and is the true bottom line that shows how much money your bar is actually making. It’s different from the gross profit margin, which only considers the cost of goods sold. 

What is the average profit margin for bars?

The average profit margin for bars typically ranges between 10-15%, but this can vary depending on the type of bar you run, the location, and the types of drinks you serve.

For instance, a pub that serves both food and alcohol may have lower profit margins compared to a bar that only serves drinks because the cost of food is higher. On the other hand, bars that focus on higher-end liquor and wine may enjoy higher profitability because those drinks come with larger markups.

It’s also important to remember that profit margins for bars can vary widely based on factors like your pour cost and operating expenses. For example, if your bar has an average pour cost of 20%, your gross profit margin on alcohol sales will be around 80%. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins.

Bar profit margin and pour cost

Some high-performing bars can reach higher margins by optimizing their costs and pricing strategies. One common area to focus on is your pour cost, which is the percentage of your drink sales revenue that goes toward the cost of the alcohol itself.

To calculate your pour cost, you have to know the total cost of your alcohol inventory. This includes the amount you paid for the beer, liquor, and wine you sold. Next, divide that cost by the total sales revenue from your drinks.

If your bar spent $5,000 on alcohol and generated $20,000 in sales, your pour cost would be 25% ($5,000 ÷ $20,000). Ideally, you want your pour cost to be as low as possible, typically around 18-24% for most bars.

Keeping your pour cost in check can help you maximize your bar’s profit margins. A lower pour cost means you are making more profit on each drink sold, so it’s important to regularly calculate and monitor this metric.

Factors such as over-pouring, theft, or inaccurate pricing can increase your pour cost and hurt your profits. To keep your pour costs within the ideal range, you can compare the amount of alcohol purchased versus the amount sold to reveal discrepancies and address issues quickly.

Additionally, setting consistent drink recipes and using portion control tools like jiggers can prevent over-pouring and make sure you’re getting the most out of each bottle. Regular training and spot-checks also help maintain consistency, leading to better control over pour costs and higher profitability for your bar.

How to boost your bar’s profitability

Now that you know the industry benchmarks for bar profit margins, it’s time to learn strategies to boost profitability. Reevaluating the prices of your drinks and knowing the types of drinks you sell can help you earn more for each bottle, as well as implementing portion control and even redesigning your menu.

Revisit your drink prices

Revisiting your drink prices is an easy way to boost your pour cost and profit margin. Calculate the cost of each drink on your menu, including the cost of the alcohol, garnishes, mixers, and anything else that goes into the drink. Once you have the cost, divide it by your desired pour cost percentage.

If a drink costs you $2 to make and your goal is to keep your pour cost at 20%, you should price the drink at $10. Doing so helps you maintain a healthy profit margin on each sale.

Keep in mind that certain drinks can be priced higher due to their popularity or unique ingredients. For example, if you serve craft cocktails or premium wine, customers may be willing to pay more because of the perceived value.

On the other hand, for lower-cost items like beer, you can bundle or offer happy hour specials to drive more volume and profit.

Analyze your product mix

Review the drinks and food items you sell the most and least. Determine which items have high-profit margins and contribute the most to your overall revenue.

By analyzing your product mix, you can understand which food and drinks are increasing your bottom line and which ones might be underperforming.

To get a clearer picture of your product mix, use reports from your POS system to track key metrics like sales volume, pour cost, and inventory usage. Break down the performance of each item by category, such as liquor, wine, and food.

For instance, if your wine sales generate higher profit margins but represent a smaller percentage of overall sales, you may want to feature them more prominently on your menu. You can also consider offering wine flights or pairing recommendations to boost wine sales and profitability.

Implement portion control

Making sure your bartenders and barbacks pour drinks consistently can reduce waste and keep your pour costs low. Did you know that just 1 oz. of excess pour can cost you as much as 20% of total sales revenue?

To avoid this, you must standardize the pour size for every drink on your menu. Use pour spouts or jiggers to measure each drink accurately. This prevents over-pouring and helps you maintain a healthy profit margin.

Train your staff to follow these portion control standards and regularly monitor their performance. Providing proper training on pouring techniques can make a big difference in reducing waste and making sure each drink is made consistently.

Additionally, tracking your inventory closely will help you identify any discrepancies or issues with portion control. If you notice a variance between what is poured and what is sold, it could be a sign that over-pouring or spillage is happening.

Redesign and expand your menu

Redesigning and expanding your menu can help increase your bar’s profitability by attracting new customers and encouraging existing ones to try different items.

Analyze your current menu to see which drinks and dishes are underperforming in terms of sales and profit margins. Consider removing or repricing low-profit items and adding new, high-margin items that align with current trends. Check a restaurant menu costing guide to know how to set your prices.

For example, craft cocktails or premium wine are popular choices that can have higher markups. Locally sourced beer is also a great way to differentiate your bar from competitors.

When expanding your menu, make sure to offer a variety of options to appeal to different tastes. You can introduce themed drinks or seasonal specials that keep your customers coming back for something new. Keep in mind that the cost of ingredients is a key factor in maintaining your profitability, so it’s essential to balance creativity with cost-effective ingredients.

Aside from price, menu engineering also involves looking into its design. Place high-profit items in the middle or top, which is where most customers’ eyes travel when looking at a menu.

Plus, you can offer a digital or online menu that can make it easier to update prices and promotions as needed. Updating and expanding your menu regularly will keep your bar fresh and relevant in a competitive industry.

Use happy hours and promotions for more revenue

Set specific times for happy hours, usually during off-peak hours like early evenings, to bring in more traffic when your bar would typically be quiet. Offer discounts on popular drinks or create combo deals that include both drinks and food.

For example, offering 50% off on selected cocktails or a “buy one, get one free” special can attract more customers and increase sales during slower periods. You can also bundle drinks with appetizers or small bites to encourage higher-ticket sales.

You can also organize game nights with bar game ideas such as playing pool, darts, or even adding arcade machines. These promotions can drive more foot traffic and encourage customers to stay longer.

Make sure to track the effectiveness of your promos. Monitor sales data to see which drinks are selling the most during happy hour and adjust your offers accordingly. 

Cut bar costs where possible

Cutting costs where possible is one of the simplest ways to increase your bar’s profitability without affecting the customer experience. Review your inventory and spot areas where there’s over-ordering and spoilage, especially for perishable items like food and garnishes.

Another way to lower your restaurant costs is by negotiating with suppliers. You can save money by buying in bulk or asking for discounts on frequently purchased items like beer and liquor.

Review your operating expenses such as utilities, cleaning supplies, and staff scheduling as well. For example, energy-efficient lighting and equipment can lower your monthly bills, so you can consider upgrading to more energy-efficient options. 

Train staff to upsell for higher bar profits

Training your staff to upsell is also important. Equip your bartenders and servers with knowledge of the drinks or food items that have the highest profit margins.

Encourage them to suggest premium liquor, craft cocktails, or upsized drinks when interacting with customers. For example, if a customer orders a standard cocktail, train your staff to offer a premium spirit upgrade, which can boost the profit margin for that order.

Provide ongoing training and role-playing exercises to help your team become comfortable with upselling while maintaining a friendly and helpful tone. Make sure your staff knows how to read a customer and suggest the right drinks or food items without being pushy.

Rewarding staff for their upselling efforts can also be a great motivator. You can offer incentives for hitting specific upselling goals to keep them focused on improving your bar’s profitability.

Schedule bar staff efficiently

Optimizing your staff schedules during off-peak hours can help reduce labor costs. Use your POS data to analyze your busiest times and days to identify when you need more staff on hand.

For example, if your bar is busiest on weekends, you’ll want to schedule more bartenders and servers during peak hours. On slower days, like weekday afternoons, you can reduce staff to save on labor costs. Making sure that you have the right number of employees for each shift helps avoid overstaffing, which can hurt your profit margins.

Using restaurant team management software like 7shifts allows you to adjust shifts based on real-time demand. It can help you quickly fill open shifts or reassign staff as needed so that you have enough coverage without unnecessary costs.

Encouraging cross-training can also save you money, as employees who can handle both bar and floor duties give you the flexibility to move them where they’re needed most. 

Offer specialty drinks

Specialty cocktails often come with higher price points, which can significantly improve your profit margins. To get started, create a unique menu that features signature drinks using premium ingredients or locally sourced spirits.

For example, offering seasonal cocktails like a spiced apple martini in the fall can create excitement and offer something new to your customers. These specialty drinks can enhance your bar’s appeal and also increase the average ticket price per customer, leading to higher profits.

Promote these drinks during peak hours or events, and train your staff to highlight these unique drinks when interacting with customers. Offering a well-crafted signature drink with high-profit margins can set your bar apart from the competition. 

Look for catering and event opportunities

Offering catering for private events like weddings, corporate gatherings, or holiday parties can bring in additional revenue and help you reach new customers. You can promote your bar as a venue for small or large gatherings that provides specialty drinks or signature cocktails for these events.

You could also partner with local businesses or event planners to expand your reach and attract more bookings. Adding this service can significantly improve your profit margins by creating high-revenue opportunities outside your typical daily business.

To maximize the impact, consider offering customizable drink packages for different types of events. If you have a pub, you can offer a craft beer tasting for corporate events. For high-end bars, you could feature a curated wine or cocktail menu for weddings.

Mobile bars are a viable option as well, allowing you to expand your reach and add a revenue stream. Managing the logistics and staffing carefully for these events is important to maintain profitability. 

Consider selling food or merchandise

If you aren’t doing it yet, consider selling food or merchandise to increase your bar’s profit margin and create new streams of revenue. Adding a small food menu, even if it’s just bar snacks or simple items like sliders or nachos, can encourage customers to stay longer and order more drinks.

The key is to offer items with high-profit margins and low costs, such as finger foods that are easy to prepare and don’t require a full kitchen.

Selling branded merchandise is another smart way to boost your bar’s profitability. Items like T-shirts, hats, and pint glasses with your bar’s logo bring in extra revenue and act as marketing tools when customers wear or use them.

These items typically have high gross profit margins and can be sold at events or through your website. As an example, many pubs offer souvenir pint glasses that customers can buy, creating both a memorable experience and an additional profit opportunity. 

The path to a thriving bar

Your bar’s success depends on strategic pricing and minimizing costs. From calculating your bar’s profit margin to reducing waste and shrinkage, every step plays a key role in bringing money in.

Small adjustments like scheduling staff efficiently can make a big difference in boosting profits. With 7shifts, you can easily schedule staff based on real-time demand and reduce overstaffing, giving you more control over your bar’s expenses and, ultimately, profitability.