Enter each drink's bottle and measure size, cost and selling price, then log bottles purchased, recorded wastage and actual pours sold from your till for the period. The tool works out your theoretical pour cost, your true pour cost against actual sales, and the value of any unaccounted variance.
| Drink | Bottle (ml) | Pour (ml) | Bottle Cost | Price / Pour | Bottles Purchased | Wastage (ml) | Actual Pours Sold | Status |
|---|
Ullage, spillage and breakage that isn't logged at the time becomes invisible variance later, and gets wrongly attributed to over-pouring or till errors instead of the genuine loss it was.
Theoretical pour cost tells you what your pricing and portioning should achieve on paper. Actual pour cost, measured against real till sales, tells you what's really happening at the tap or optic. A persistent gap between the two is where the money is being lost.
Training pours, complimentary drinks and refused-drink remakes are all legitimate business costs, but only if they're recorded. Unrecorded, they show up as unexplained variance and make it harder to tell genuine loss from good service.
A single period of high variance can be measurement noise. A pattern across several periods on the same drink or the same shift is worth investigating properly, whether that means retraining on pour discipline or reviewing till procedures.
This calculator provides estimates based on the figures you enter. JWBIZ Ltd accepts no liability for stock or cost control decisions made on the basis of this tool.