Pour cost is the cost of the liquor in a drink as a share of its selling price. It is the bar equivalent of food cost percentage, and it is calculated per serve rather than per bottle.
Bar stock is worth a great deal per millilitre and leaves in small increments, so consistent over-pouring is expensive and nearly invisible without measurement.
A rising pour cost on a stable menu usually points at over-pouring, waste or shrinkage rather than a supplier price change.
Example
A serve costing 4 in spirit and selling for 20 has a pour cost of 20%.
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