Bar & Pub Financial Model - Pour Cost, Wastage & Break-Even (Excel)

A packed bar can still leak margin one pour at a time. A full room feels like money, but a bar loses its margin in over-pours, wastage, and wages just as fast as it makes it at the till. The number that settles it is pour cost.

What This Model Does

The Vespera Bar and Pub Financial Model builds revenue by:

• Drink category

• Trading session

Then charges it against:

• Pour cost

• Wastage

• Labour

To show what the business truly keeps.

Who Buys This Model

• Bar and pub founders

• Hospitality operators

• Franchisees

• Lenders and landlords who assess them
  
  

The One Number: Pour Cost Percentage
This is the number that decides whether a busy bar is profitable. The model builds pour cost from:

• Drink mix

• Wastage

So you can see where price and portion control protect the margin.

Key Model Features

• Revenue by drink category and session

• Pour cost, wastage, and labour lines

• Pour cost percentage

• Break-even coverage

• Startup and fit-out cost

• Monthly cash flow

• Scenario toggle
  
  

Use This Model To

• Plan a bar or pub with clear drink economics

• Test how price, mix, and wastage move the margin

• Size the startup cash you need

• Present a fundable plan to a lender or landlord

• Institutional grade

• Excel-based

• Run the numbers first