Cocktail & Mocktail Menu Costing Toolkit
A practical digital costing toolkit to calculate drink costs, COGS %, gross profit, selling prices and menu-level KPIs before launching or updating a beverage menu.
Calculate real cocktail and mocktail costs from ingredient prices, units and recipe specs.
Review COGS %, gross profit and pricing gaps before your menu goes live.
Use a practical workbook built for bars, restaurants, hotels and consultants.
Trusted by bartenders, consultants & hospitality teams worldwide
AT A GLANCE
Format
Excel, Sheets and PDF files
Delivery
Instant access after purchase
Price
$9.90 One-time purchase
Support
Email support included
Works On
Desktop, tablet and mobile
The Cocktail & Mocktail Menu Costing Toolkit is a practical digital workbook designed to help bars, restaurants, hotels and beverage professionals calculate drink costs, review profitability and make clearer menu pricing decisions.
It connects ingredient prices, pack sizes, recipe specs, wastage, selling prices and menu-level KPIs in one structured file, so you can understand how each drink performs before it goes live.You receive a complete digital costing toolkit with an Excel workbook, a Google Sheets import version, a PDF user guide and Google Sheets import instructions.
The workbook includes dedicated sections for Instructions, Ingredient Library, Recipe Cost, Menu Summary, Settings and Print Report. It allows you to cost up to 20 cocktails or mocktails, calculate GP, GP %, COGS %, total cost including wastage and review target COGS checks.
It also includes a clean A4 print report that can be used internally, shared with stakeholders or attached to client-facing menu documents.Many beverage menus lose margin because drink prices are based on intuition instead of real ingredient cost, pack size, wastage and target profitability.
This toolkit gives you a structured way to control your numbers before the menu goes live. It helps you identify drinks with high COGS, review gross profit, compare recipes and make pricing decisions with more clarity and less guesswork.You can use this toolkit to cost a new cocktail or mocktail menu, review an existing menu, update pricing after supplier changes, prepare a menu refresh or create a professional costing report for a client or stakeholder.
It is also useful for consultants, trainers and beverage managers who need a clear way to explain how unit cost, recipe cost, wastage, COGS and gross profit connect inside a real bar program.Start by setting your currency, liquid unit, weight unit, default wastage percentage and target COGS in the Settings sheet. Then build your Ingredient Library with ingredient names, categories, pack volumes and pack prices.
After that, enter each drink inside the Recipe Cost sheet using recipe name, ingredients, pours and selling price. The workbook automatically calculates unit cost, total recipe cost, cost including wastage, GP, GP % and COGS %.
The Menu Summary then updates automatically, showing completed drinks, average selling price, weighted COGS %, weighted GP %, target COGS checks and menu health indicators. The Print Report creates a clean A4 view for sharing or printing.Best for bar owners, beverage managers, head bartenders, consultants, trainers, restaurants, hotels, cafés, event bars and hospitality teams that need clearer control over drink costing and menu profitability.
It is especially useful for new menu development, seasonal menu updates, supplier price changes, client projects, opening budgets and teams that want a practical costing system without using complex software.
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BUILT FROM REAL BAR OPERATIONS
Created by Riccardo Grechi, working head mixologist, bar consultant & trainer.
The Double Strainer is built by Riccardo Grechi, an Italian head mixologist, bar consultant and trainer with 10+ years of hands-on experience across Europe and Southeast Asia. His work combines cocktail R&D, menu engineering, cost control, SOP development, training and beverage-program design, with a focus on practical systems that can be used in real service, not just theory.
10+ years of bar and hospitality experience
Award-winning head mixologist
Menu development, training & operations systems
Luxury hotel, cocktail bar & multi-venue experience
Founder of The Double Strainer, read by 30,000+ people yearly
WHAT'S INSIDE
Ready-To-Use Files
Ingredient cost setup, recipe costing, selling price review, COGS analysis, gross profit check and menu summary.
Practical Tools
Excel workbook, Google Sheets-compatible file, quick-start guide, example menu and print-ready costing summary.
Real Examples
Includes an example menu structure you can overwrite and adapt to your own drinks, prices and ingredient costs.
Operational Checks
Check ingredient prices, units, recipe specs, garnish costs, selling prices, COGS %, gross profit and pricing gaps before launch.
WHAT BAR PROS ARE SAYING
This toolkit made cocktail and mocktail costing much clearer and faster. It helped me calculate real drink costs, review COGS, spot pricing gaps, and understand which menu items were protecting the margin and which ones needed adjustment.
Sarah M.
Restaurant Owner
This toolkit gave us a clearer and more professional way to organize our bar work. It is practical, easy to follow, and useful from the first time you open it.
Sophie C.
Beverage Operations Manager
A very well-structured resource for anyone who wants better systems behind the bar. It saves time, reduces confusion, and makes daily operations easier to manage.
Daniel B.
Hospitality Consultant
What I liked most is that it feels built for real hospitality work. Clear files, practical guidance, and a structure that can actually be used in a working venue.
Elena M.
Head Bartender
FAQ
Yes. The toolkit is designed to be practical and easy to follow, even if you are not an advanced spreadsheet user. It is most useful when you have a real bar, menu, project or operation to organize.
Yes. I also offer a done-for-you service where I can fill in the toolkit with your venue data, recipes, prices, suppliers, stock levels or operational details. This is a separate custom service and can be requested after purchase or before buying. Contact me to have more info about this service.
No, but basic hospitality or beverage knowledge helps. The toolkit gives you structure, prompts and examples so you do not have to build the system from zero.
After purchase, you receive access to the digital files or download page. Delivery details are provided after checkout and by email.
This is a digital toolkit, not a live class. It is a practical set of files, templates, calculators, guides or checklists that you can use at your own pace.
Where editable files are included, yes. You can adapt them to your venue, recipes, prices, suppliers, stock levels, team or workflow. PDF files may be intended for reading or printing only.
Many files can be viewed on mobile, but desktop or laptop use is recommended, especially for spreadsheets, dashboards and operational files with multiple tabs.
Yes. The toolkit is designed for practical use in bars, restaurants, hotels, cafés, event operations, beverage programs and consulting projects.
No. The toolkit gives you a strong operational structure, but it does not replace a tailored consulting project, full venue audit, custom menu build or team training program.
Yes. Custom versions, additional currencies, extra sheets, translations, layout changes or venue-specific adjustments can be requested separately, depending on the project.
No. The files are for use inside your own business, team or client project. They cannot be resold, redistributed, republished or presented as your own product.