Bar and Pub Menu Pricing Guide

What a good one includes

• A breakdown of target pour costs by category, such as draft beer, bottled beer, wine, and spirits, to establish clear profitability baselines.
• Standardized recipe costing cards that account for exact ingredient measurements, garnishes, and ice to calculate the true cost of every drink.
• A built-in buffer for spillages, over-pours, and complimentary drinks to ensure your actual margins match your theoretical projections.
• A local market pricing matrix that benchmarks your menu against direct competitors to position your venue attractively without leaving money on the table.
• A structured strategy for happy hours and event pricing that boosts foot traffic during slow periods without eroding your brand value or bottom line.
• Visual placement recommendations for your physical menu to draw the customer's eye toward your most profitable signature cocktails.

Common mistakes to avoid

• Applying a flat markup percentage across the entire menu instead of tiering margins, which makes premium spirits overpriced and house-rail options unprofitable.
• Failing to calculate the cost of garnishes, mixers, and specialized ice, which quietly erodes your cocktail margins over time.
• Neglecting to adjust menu prices as wholesale supplier costs fluctuate, leading to shrinking profits before you even realize it.
• Blindly copying a competitor’s pricing without understanding their unique overhead costs, purchasing power, or vendor deals.

Frequently asked questions