Culinary & Baking Math

Basic

Beverage Cost Percentage

Cost of a drink's ingredients relative to its selling price.

Formula

BC = \frac{C_{drink}}{P_{drink}} \times 100

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Variables

BCBeverage cost (%)

C_{drink}Ingredient cost

P_{drink}Menu price

Example

Cost $2, price $10: BC = 20%

Did You Know?

Bars run lower cost percentages than kitchens — which is why drinks subsidise many restaurants.

culinary beverage cost

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More in Culinary & Baking Math

Baker's Percentage

Every ingredient expressed relative to the flour weight — the backbone of bread recipes.

Dough Hydration

Water as a percentage of flour — controls how open and airy the crumb is.

Recipe Scaling

Scales every ingredient up or down for a different number of servings.

Desired Dough Temperature

Water temperature that lands the mixed dough at its target for good fermentation.

Food Cost Percentage

Ingredient cost as a share of menu price — the key restaurant profitability metric.

Portion Cost

Cost of a single serving from a batch.