St. Patrick’s Day can be one of your biggest bar days. It can also be one of your messiest margin days.
Quick Summary
- Price drinks from real pour counts, not guesswork
- Add a waste factor for foam, spills, and comps (10-15%)
- Use peak-hour pricing or package bundles
- Keep SKU count tight so bartenders stay fast
This guide keeps the math simple so you can price fast and avoid event-night surprises.
Keg Math First
Use this basic model:
Cost per pour = Keg cost / Sellable pours
Menu price = Cost per pour / Target beverage cost %Sellable pours are always lower than theoretical pours. Track your real count from last events.
Example: Draft Special (Example Numbers)
- Keg cost: $185
- Sellable 16 oz pours after waste: 118
- Cost per pour: $1.57
- Target beverage cost: 22%
$1.57 / 0.22 = $7.14Price at $7.50 or bundle with food.
Event Bundle Ideas
- Beer + slider combo
- Beer flight + appetizer
- Group pitcher package with time limit
Bundles reduce ordering friction and raise ticket value.
Peak-Hour Controls
- Fewer cocktail variants
- Printed event menu only
- Extra barback labor built into price
Speed is profit on high-volume days.
Local Data Check (US)
Use state alcohol control guidance and local event permits when planning service model and staffing. Retail sales trend reports from the Census Bureau can also help estimate local spending strength.
Do This Now
- Calculate your keg cost and expected sellable pours (account for waste)
- Divide keg cost by sellable pours to get cost per pour
- Divide cost per pour by 0.22 to find your menu price at 22% beverage cost
- Create 2-3 bundle options (beer + food, beer flight, pitcher package)
- Set peak-hour pricing (higher price for 6-10 PM window)
- Limit your drink menu to 5-6 items for speed
Great event bars are not lucky. They are priced for speed, waste, and labor reality. KitchenCost helps you model drink specials before the rush.