By-the-Glass Profit Calculator

How It Works

This calculator models gross profit contribution of by-the-glass wine sales.

1. Enter bottle cost, bottle size, pour size, and menu price per glass.
2. Set wastage percentage to account for spoilage or over-pouring.
3. Review sellable glasses, gross profit per bottle, margin, and weekly contribution.

FAQ

Why is wastage important?

Even small spoilage or over-pour rates materially reduce realized margin.

What is break-even price per glass?

It is the minimum per-glass price that covers bottle cost at estimated sellable pours.

Is this net profit?

No. This is gross profit before labor, rent, and other operating costs.

Read next

Restaurant wine markup explained: what’s normal and what’s excessive?

Use the guide to benchmark bottle pricing, then use this calculator to understand the glass-level economics underneath it.