Happy Hour Margin Calculator
Regular price, happy hour price, pour cost and the uplift you really get. Profit per happy hour against a normal hour.
Liquor, mixer, garnish, ice. Use the pour cost calculator.
What that hour sells now, from the till.
Honest uplift. 30 to 60% is a good happy hour. Over 100% is rare.
Average food margin per drink order. Counted at 40% attach.
How this is calculated
Margin per drink = price − pour cost, at each price. Happy hour drinks = full-price drinks × (1 + uplift).
Profit per hour = margin × drinks + food profit × drinks × 40% attach rate. Difference = happy hour − full price.
Uplift needed to break even = regular margin ÷ happy hour margin − 1.
Prices are before GST/HST. Add tax on top of the price shown, never inside your margin. Estimates, not advice.
Close. Push food harder
Needs 72% more drinks just to match a normal hour
- Margin per drink, full price
- $7.15
- Margin per drink, happy hour
- $4.15
- Pour cost at happy hour price
- 31%
- Normal hour profit
- $236
- Happy hour profit
- $213
What a losing happy hour costs across every happy hour of the year. Zero means it pays.
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Every drink costed from the same bottle list as the kitchen. Saved on this device, free.
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