Wine Program Profitability Calculator

Import your inventory, model your BTG program, and see exactly where your money is and where it’s going.

Most beverage directors know their wine cost as a single number on a P&L statement. What they don’t know is which wines are actually making money, which ones are tying up capital, and what their blended cost of goods looks like when you factor in the by-the-glass program alongside bottle sales. This tool lets you load your entire wine inventory, set your BTG yields and pour cost targets, model your sales mix, and then see the full picture: total inventory value, blended COGS, per-wine profitability, and breakdowns by distributor, region, type, and storage location. It’s the closest thing to an X-ray of your wine program’s financial health.

What This Tool Does

Wine Program Insights is a full inventory profitability analyzer. Load your wine list through manual entry, column-by-column paste, or bulk import from a spreadsheet, then let the calculator build a complete financial picture of your program.

• Three data input methods: manual form, column paste, or bulk spreadsheet import
• BTG program modeling with adjustable pour size, bottle yield, and sales mix slider
• Dashboard metrics: total inventory value, blended COGS, median and average bottle price
• Breakdowns by distributor, wine type, region, and storage location
• Sortable profitability table with per-wine cost/serving, pour cost %, profit, and total value
• Print reports (portrait summary or landscape full table) and CSV export

Understanding Wine Program Profitability

A wine program’s profitability isn’t a single number. It’s the relationship between what you paid for your inventory, what you’re selling it for, and how you’re selling it. A bottle that sits in your cellar at $80 cost and sells once a quarter for $240 looks great on paper (33% pour cost), but it’s tying up capital that could be turning over in your by-the-glass program at a tighter margin with far higher velocity. The goal isn’t to minimize pour cost on every wine. It’s to understand the full picture so you can make intentional decisions about where your money sits and how fast it moves.

Blended COGS and Why It Matters

Your blended cost of goods sold is the weighted average of your entire program’s cost against its potential revenue. It’s the number that actually hits your P&L, and it’s almost always different from what you’d get by averaging individual pour costs across your list. The reason is sales mix. If 40% of your BTG wine revenue comes from glass pours and 60% from bottle sales, the blended number reflects that weighting. A wine that you sell mostly by the glass at a 25% pour cost contributes differently to your overall COGS than the same wine sold mostly by the bottle at 33%.

This calculator lets you set your assumed sales mix with a slider, so you can model different scenarios. What happens to your blended COGS if your BTG program grows from 40% to 55% of revenue? What if you shift two more wines onto the by-the-glass list? These are the questions that separate a beverage director who manages costs from one who optimizes profitability.

The BTG Program Economics

Your by-the-glass program is where most of the margin lives, but also where yield matters most. A standard six-ounce pour from a 750ml bottle gives you four glasses if you’re working with 24 usable ounces. At a $20 bottle cost, that’s $5 per glass in wine cost. Price the glass at $20 and you’re running a 25% pour cost with $80 in total revenue against $20 in cost. The same bottle sold whole at $60 yields a $40 gross profit but at a 33% pour cost. The math favors BTG in both margin percentage and total dollars, but only if you actually sell all four glasses before the wine deteriorates.

The calculator factors in your yield settings and pour size to compute cost per serving, suggested glass price, and pour cost for every BTG wine. You can adjust these globally so one change to your standard pour size recalculates every wine on the list.

What the Breakdowns Tell You

The dashboard breakdowns are where this tool goes beyond basic costing. The distributor breakdown shows you how much of your inventory value sits with each supplier, which is useful when negotiating volume discounts or evaluating whether you’re over-concentrated with a single house. The wine type and region breakdowns reveal the shape of your list: are you heavy on red Burgundy by value but light on inventory depth? The location breakdown tells you where your money is physically stored, which matters for insurance, security, and operational efficiency.

The top and bottom lists (configurable by count) surface the wines with the highest and lowest total value and quantity in your inventory. Zero-quantity wines are flagged separately so you can identify SKUs that need reordering or removal from the list. These aren’t glamorous metrics, but they’re the ones that keep a beverage program running clean.