Commonly known a ';PC's ,accurate figuring of pouring costs is a necessity of my new job. What is the formula used to compute this ???What is the formula used by restaurants/bar to figure liquor pouring costs??
To determine the PC simply divide the gross revenue from a bottle by the number of ounces and the cost of the bottle. Example: a bottle costs $25 dollars and contains 25 oz. If you are pouring a one oz. drink, your PC is a dollar. If you are pouring 1 1/2 oz., it's $1.50. Your PC should alway be 33% or less. The one ounce drink should be sold for $3.00 minimum.What is the formula used by restaurants/bar to figure liquor pouring costs??
Cost of the bottle over the volume (ml).
Then multiply by 25ml or 30 ml, depending on what shot size your establishment is pouring.
Selling price is the cost of the shot multiply by 5.
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