Wine by-the-glass price calculator
Calculate the optimal price, margin per glass and break-even point for your by-the-glass wine programme.
Getting by-the-glass right is more than dividing a bottle by five
Winerim considers profitability, wine type, preservation, waste and commercial logic to help you decide when to offer a wine by the glass and at what price.
What it decides
- Which wines deserve to be on the by-the-glass programme and at what price
- How many glasses you need to sell to cover the bottle by wine type
- Whether a premium wine by the glass is profitable with a preservation system
What it prevents
- Selling glasses below the real break-even point (including waste)
- Offering sparkling by the glass without considering its limited shelf life
- Ignoring the preservation surcharge for premium wines
Potential impact
- Controlled and predictable margin per glass by typology
- Reduced losses from unfinished open bottles
- More profitable by-the-glass programme with better guest experience
Part of Winerim Core
This tool replicates one of the analytical capabilities that Winerim Core runs continuously: with real, connected data updated automatically.
Go deeper on wine
Library entries and learning paths to read these results with more context.
Bottle data
Acquisition cost (excl. VAT)
Glasses lost per unfinished open bottle. With Coravin: 0. Sparkling without stopper: 2-3.
Recommended glass price
7.68 €
Real cost per glass: 2.40 €
Margin per glass
5.28 €
68.8%
Break-even point
2 glasses
to recover cost
Estimated shelf life
48–72 h
once opened
Preservation surcharge
N/A
No special system
Total profit if all 5 glasses are sold
26.40 €
Revenue: 38.40 € — Cost: 12.00 €
Excellent ratio: you cover the bottle with just 2 glasses. The remaining 3 are net profit.
Net Profitability · Winerim
With configured waste (1 glasses)
18.72 €
Net margin: 61%
(4/5 actual glasses sold)
With configured waste (2 glasses)
11.04 €
Real net profit
(3/5 actual glasses sold)
Minimum weekly rotation
8 glasses/week
By-the-glass viability
ViableBased on the waste configured above. Adjust it to your actual operation.
Tips for setting the by-the-glass price
The classic rule: the glass price should let you recover the bottle cost with 2 glasses sold.
Sparkling wines usually yield 6-7 glasses per bottle. Reds, 4-5. Adjust accordingly.
A ×3–×4 multiplier is standard. Wine bars can go ×4–×5 for premium glasses.
The glass price shouldn't exceed 35-40% of the same bottle's list price.
If a bottle isn't finished within 48-72 h, waste cost should be included in the calculation.
Frequently asked questions
This calculator is just the beginning
Winerim Core manages the complete by-the-glass programme: profitability per glass, waste control, open bottle alerts and optimal rotation — with real operational data, not generic formulas.