to know whether a mezcal is profitable behind your bar you need three numbers: how many pours a bottle yields (about 16 at 1.5 oz or 25 at 1 oz from 750 mL), cost per pour divided by its menu price (pour cost), and how fast the bottle empties (turnover). A high-margin mezcal that never moves makes no money; one that turns with a healthy margin does.
How many pours per bottle?
| Bottle | Pour | Pours (theoretical) |
|---|---|---|
| 750 mL (25.4 oz) | 1 oz | 25 |
| 750 mL | 1.5 oz | 16 |
| 750 mL | 2 oz (double/cocktail) | 12 |
Subtract a little for spillage and staff tastings.
How to calculate cost per pour and pour cost
- Cost per pour = bottle cost ÷ number of pours.
- Pour cost (%) = cost per pour ÷ menu price per pour × 100.
- Gross profit per bottle = (pours × menu price) − bottle cost.
Illustrative example (made-up numbers, only to show the math):
| Item | Value |
|---|---|
| Bottle cost | $40 |
| 1.5 oz pours | 16 |
| Cost per pour | $2.50 |
| Menu price per pour | $12 |
| Pour cost | about 21% |
| Gross profit per bottle | $152 |
What is turnover and why does it matter?
Inventory turnover measures how many times you sell and restock a product in a period. A simple version: bottles sold in the month ÷ average bottles in inventory. A label that takes months to empty ties up cash and shelf space, and open mezcal slowly loses aroma.
How to improve margin and turnover
- A short, well-chosen list: one entry mezcal for cocktails and one or two premium labels for sipping.
- House cocktails built on the entry mezcal to drive volume.
- Tasting flights so guests try the premium labels.
- Measured pours with a jigger, always.
- Trained staff who can recommend (see our guide to the mezcal menu).
How this applies to ZUNTE
ZUNTE works as an entry mezcal: versatile in cocktails and pleasant neat, which helps turnover. ZUNTE Gold and ZUNTE Swarovski® take the premium spot, with a higher check per pour.
FAQ
What is a healthy pour cost?
It depends on your concept and market; set your target and measure it monthly.
How often should I count inventory?
Ideally weekly at the bar and monthly in storage.
Should I carry many brands?
No. A few labels that turn make more money than many that sit.
Sources
- Standard beverage costing and inventory turnover formulas.
- ZUNTE Mezcal. Product sheets and recipes, zuntemezcal.com.
