Wine margin calculator for restaurants
Discover how much you should charge per bottle and glass to maintain a profitable margin — by wine type, range and restaurant context.
Demo of Winerim Core's pricing & profitability engine
This tool applies continuous interpolation across price ranges, context adjustment (CADJ) and average ticket adjustment (TADJ) — a simplified version of how Winerim calibrates pricing with real data.
What it decides
- Which multiplier to apply based on wine type, cost price and restaurant context
- Whether your current pricing leaves enough margin per glass and bottle
- How average ticket influences wine pricing strategy
What it prevents
- Applying the same multiplier across the entire list
- Artificial pricing jumps when crossing price thresholds
- Setting prices that don't cover the cost per glass or waste
Potential impact
- Visible comparison of gross margin, selling price and purchase cost
- Beverage Cost % controlled and visible for every reference
- Pricing aligned with the restaurant's actual positioning
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.
Your wine data
Adjusts the multiplier to your profile
Adjusts multiplier for high-end wines in high-ticket contexts
Final multiplier
Interpolated base
×2.90
CADJ
+0.00
TADJ
+0.00
Final
×2.90
Full analysis
Purchase cost
12.00 €
Recommended PVP
34.80 €
Gross margin
22.80 €
65.5%
Glass PVP
6.96 €
Glass cost
2.40 €
Glasses to cover cost
2
/ 5
Beverage Cost
Beverage Cost %
34.5%
Review
Winerim Diagnosis
Margin health
Optimal66% — Target: 65%
Deviation vs target
+1pp
Your margin vs target
Beverage Cost
ReviewBC: 34.5%
Executive reading
The calculated gross margin for this Still is within the model range for a Casual context. Compare actual rotation before maintaining or changing the price. Beverage Cost (34.5%) is above the recommended 28% threshold. Consider reducing purchase cost or adjusting PVP.
Pricing guide
How to calculate wine pricing in a restaurant
The interpolated multiplier method
Instead of applying a fixed factor per range, Winerim uses continuous interpolation: the multiplier adjusts progressively based on cost price, avoiding artificial jumps near range boundaries.
Entry-level wines
×3.5 – ×3.8
Higher margin % because the absolute price is low
Mid-range wines
×2.6 – ×3.0
Balance between margin and price perception
Premium+ wines
×1.8 – ×2.3
Lower margin % to keep prices competitive
The glass rule
A by-the-glass price can be set so the first 2-3 glasses cover the bottle cost. This is a contribution reference, not a profitability guarantee: actual waste and operating costs still matter.
Common pricing mistakes
This calculator is just the beginning
Winerim Core analyses pricing, margins, rotation and the full architecture of your wine list — with a deep analytical layer that works with your real data, not generic formulas.