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Drink pricing

Coffee Shop COGS & Drink Pricing Calculator

Work out what each drink costs to make, then check it against your price. The blended % is your cost of goods sold, and it feeds the product cost line in your sales forecast.

Set what you pay for each ingredient, then check the cost of every drink against its price. The numbers below are typical starting points. Edit anything to match your suppliers and recipes.

A note on these numbers: this is classroom, or lab, pricing.

It assumes perfection, with no waste, no spoilage, and no remade drinks. That is the best case, not the everyday case. As you get busier, volume absorbs a lot of the inefficiency. Early on, and at pop-ups or catering, waste runs higher because there is no exit for ingredients once an event ends. Drip coffee is the one to watch, since brewed batches sit and get poured out, so price that item with the loss in mind. The points you add for waste below are where you account for all of this.

What you pay for ingredients

Enter what one purchase costs and how much it yields. The unit cost on the right feeds every recipe.

  • Coffee beans
    per 1 lb bag
    $
    /
    g
    $0.031/g
  • Milk, dairy
    per gallon
    $
    /
    oz
    $0.031/oz
  • Milk, oat or alt
    per half gallon
    $
    /
    oz
    $0.07/oz
  • Flavor syrup
    per 750 ml bottle
    $
    /
    pump
    $0.08/pump
  • Chocolate sauce
    per 87 oz bottle
    $
    /
    oz
    $0.161/oz
  • Matcha
    per 100 g
    $
    /
    g
    $0.18/g
  • Tea sachet
    per 100 count
    $
    /
    each
    $0.12/each
  • Hot cup
    per case of 1000
    $
    /
    each
    $0.07/each
  • Hot lid
    per case of 1000
    $
    /
    each
    $0.035/each
  • Cup sleeve
    per case of 1000
    $
    /
    each
    $0.028/each
  • Cold cup
    per case of 1000
    $
    /
    each
    $0.1/each
  • Dome lid
    per case of 1000
    $
    /
    each
    $0.04/each
  • Straw
    per case of 2000
    $
    /
    each
    $0.012/each

Cost of each drink

Set your menu price and the share of sales each drink makes up. Open a drink to adjust its recipe.

All-in product cost
28%
Average ticket $4.51
Cost per drink $0.93
Margin per drink $3.58
Drinks blend to 21%. Add
pt
points for waste, food, and retail.

The blend weights every drink by its share of sales. Recipes count drink ingredients only, so the allowance covers waste, comped drinks, food, and retail that also sell below full margin. Coffee shops usually land between 22 and 35 percent all in.

Export your costs

Your numbers save in this browser and carry into the Sales and Profit and Loss step of your roadmap.

How it works

  • Enter what you pay for beans, milk, cups, and syrups. Small changes in milk or bean price move every drink.
  • A latte that costs about a dollar to make and sells for five leaves room for rent and labor. Watch the drinks priced too thin.
  • Your sales mix matters. A menu heavy on plain coffee runs a lower product cost than one heavy on flavored and alt-milk drinks.

Questions

What is a good COGS % for a coffee shop?
Most healthy coffee shops keep cost of goods sold in the low-to-mid 20s as a % of sales. This tool shows your blended % as you enter real ingredient costs and prices.
How should I price a latte?
Cost the milk, beans, cup, and lid per drink, then price so that cost is roughly a fifth to a quarter of the menu price. The calculator flags drinks whose margin is too thin.