Taproom margins are strong only when keg math is tight.
The latest U.S. CPI data shows food away from home up 4.1% year-over-year, with full-service meals up 4.9%. That cost pressure shows up in CO2, glassware, and labor just as much as in beer itself.
This guide gives you a clean pricing system you can apply to every keg on the board.
Quick Summary
- Cost by portion standards and batch recipes
- Track all components: protein, sides, sauces, packaging
- Update prices monthly when supplier costs change
- Use portion scales to prevent margin drift
Key Takeaways
- Keg yield drives your true cost per pour
- Price from keg cost, not from competitor menus
- Build in a loss buffer for foam and line cleaning
- Use menu tiers so premium pours earn premium margin
1) Keg Yield Math (Based on the Legal Barrel Definition)
U.S. law defines a beer barrel as 31 gallons. That makes a half-barrel 15.5 gallons.
Conversions:
- 1 gallon = 128 oz
- 31 gallons = 3,968 oz
- Half-barrel = 1,984 oz
Pours per half-barrel:
| Pour size | Pours per half-barrel |
|---|---|
| 16 oz pint | 124 |
| 12 oz pour | 165 |
| 10 oz pour | 198 |
Always round down for loss.
2) Price from Keg Cost (Example)
Assume:
- Half-barrel cost: $180
- Yield: 124 pints
Cost per pint = $180 ÷ 124 = $1.45Add a 5% loss buffer:
Adjusted cost = $1.45 × 1.05 = $1.52If your target pour cost is 22%:
Target price = $1.52 ÷ 0.22 = $6.91Round to $7 and you are on target.
3) The Hidden Taproom Costs
Draft beer pricing fails when these are ignored:
- CO2 and gas mix
- Line cleaning (labor + chemicals)
- Glass breakage
- Promo pours / staff samples
- Credit card fees
If you do not track these, add a small buffer to every pour.
4) Menu Tiers That Protect Margin
Most taprooms need at least two price tiers:
- Core pours: flagships and easy-drinking styles
- Premium pours: high-ABV, barrel-aged, limited release
Premium beers cost more and sell fewer units. They must be priced higher to pull their weight.
5) Flight Pricing (Do Not Discount by Accident)
Flights feel like a value deal, but they often eat margin.
Example flight: 4 pours × 5 oz = 20 oz total
If your 16 oz pint is $7, a straight proportional price is:
$7 ÷ 16 oz × 20 oz = $8.75Round to $9 or $10 to cover extra glassware and labor.
6) To-Go Formats Need Packaging Buffers
If you sell to-go beer, the container is real cost.
- 16 oz can (or crowler) + lid
- Label or sticker
- Bag or carrier Add the packaging cost on top of the pour-cost math. Otherwise, to-go sales will dilute your on-premise margin.
7) Seasonal and Event Pricing
Taproom demand spikes around:
- Release days
- Local festivals
- Sports events
- Holiday weekends
These are premium pricing windows. Consider limited menus or higher-tier pricing for special pours.
8) Food and Merch Attach Rate
Beer margin improves fast when every ticket has something extra.
Ideas that protect margin:
- Simple food pairings (pretzels, chips, small plates)
- Branded glassware and merch
- Limited-release cans or bottles to go
Track attach rate monthly and set a target.
9) Monthly Pricing Audit (15 Minutes)
- Pull keg costs from the last 30 days
- Recalculate cost per pour for top 10 sellers
- Flag items over target pour cost
- Adjust prices or portion sizes
Small, frequent adjustments prevent sudden large price jumps.
10) Simple Taproom Pricing Worksheet
- Identify keg size and cost
- Convert to ounces and pours
- Add loss buffer (3-5%)
- Divide by target pour cost
- Round to a clear menu tier
Do This Now
- Weigh and record 3 portions of your main ingredient
- Calculate the cost per portion using your supplier invoice
- Set a portion standard and train your team
- Review your current menu price against 28-35% food cost target
- Update your pricing if food cost is above 35%
- Schedule a monthly cost review with your team
Related Guides
- Prime Cost Guide
- Food Cost Ratio Guide
- Restaurant Labor Cost Percentage Guide
- Menu Price Review Checklist
- US Restaurant Utility Cost Guide
Sources
Want This Done Automatically?
KitchenCost recalculates pour cost, target prices, and margin once your keg costs change.
If you want a faster way to protect margin, try KitchenCost.