---
title: How to Calculate Wine Wastage (Free Calculator + Proven Fix)
description: Use our free wine wastage calculator to estimate your losses, then see how precise pour control and preservation technology can eliminate waste and increase your by-the-glass profits.
image: https://www.winepreservationsystems.com/hubfs/Installations/Enomatic%2025.jpg
---

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# Wine Wastage Calculator: How to Stop Pouring Profits Down the Drain

![Wine Preservation Systems](https://www.winepreservationsystems.com/hs-fs/hubfs/WPS%20Icon.png?width=48&height=48&name=WPS%20Icon.png)

 Wine Preservation Systems

April 9, 2025

### *Most venues lose $1,000+ per month in wasted wine. Use our free calculator to see your numbers – and discover how to stop the leaks.*

[Try the Calculator ↓](https://winepouringsystems.com/blog/wine-wastage-cost#wastage-calculator)

 

*![_A7R9830](https://www.winepreservationsystems.com/hs-fs/hubfs/_A7R9830.jpg?width=2560&height=1707&name=_A7R9830.jpg)*

### What Is Wine Wastage?

When it comes to running a profitable hospitality business, every drop counts – literally. Wine wastage is one of the most overlooked drains on profit in bars, restaurants, and cellar doors. But once you know how to measure it – and how to stop it – you can turn lost revenue into serious gains.

> *Even if you're only wasting half a glass per bottle, that can easily be over $28,000+ in wastage every year.*

Wine wastage refers to any wine that’s bought but not sold. It might be:

- Glasses left over from bottles that oxidised before they were finished
- Staff over-pouring beyond your standard serve
- Spoilage from poor storage (including refrigeration)
- Tastings or comps not properly accounted for

It may not feel like much day-to-day, but over the course of a year, wastage can add up to **tens of thousands of dollars** in lost profit — especially if you’re running a by-the-glass program.

### Calculate Your Wastage

Instead of spreadsheets and guesswork, use our simple calculator to estimate how much you might be losing right now.

### Wine Wastage Calculator

Adjust the below assumptions to reflect your venue.

Number of by-the-glass wines Bottles opened each week Glasses per bottle Average glass sale price Average wastage (%) Weeks open per year

Calculate wastage

**Estimated revenue lost to wastage:**

- $0 per week
- $0 per month
- $0 per year

 Typical wastage ranges from 10–20% due to over-pours, oxidation and comps. On average, 10% wastage would be half a glass per bottle opened, whereas 20% would be one glass per bottle opened.

### Why You Should Track Wine Wastage

Most venues don’t actually track wastage, assuming it’s just part of doing business. But 10% is a conservative figure – and even at that level, you could be losing $1,000+ per month.

Tracking wastage helps you:

- See exactly where you’re leaking profit
- Price your wine list more effectively
- Hold your team accountable for accurate pours
- Make smarter decisions about your wine program

### How to Track Wastage in Real Life

We recommend starting with a one-month snapshot:

1. **Measure everything** – Track how many bottles were opened and how many glasses sold. Any discrepancy = wastage.
2. **Account for tastings and comps** – Record every pour so it’s intentional, not invisible.
3. **Note spoilage** – Bottles left open too long or improperly stored should be written down. (Tip: if a bottle is faulty, you may be able to return it to your distributor — just keep the bottle and notify them quickly.)
4. **Check for over-pours** – Know your standard pour size (150ml is the most common). Anything more = lost profit.

At the end of the month, multiply your wastage in glasses by your average sale price to find your **real $ cost of wine wastage**.

### How Enomatic Eliminates Wine Wastage

This is where technology pays for itself. Enomatic wine dispensing systems are designed to eliminate the most common causes of wastage:

- **Precise portion control** – every pour exact, no more over-pours.
- **Gas preservation** – keeps wine fresh for up to 30 days, so you sell the full bottle, not just the first few glasses.
- **Temperature control** – prevents spoilage from poor storage.

By switching to an Enomatic, many venues recover **tens of thousands in lost profit annually**. In most cases, the system pays for itself just by eliminating your first year's wastage.

![_A7R9875](https://www.winepreservationsystems.com/hs-fs/hubfs/_A7R9875.jpg?width=2560&height=1707&name=_A7R9875.jpg)

### Next Step: See How Quickly an Enomatic Pays Itself Off

We’ve created a free **By-the-Glass Profit Planner** to help you:

- Calculate weekly gross profit
- Track your average wastage
- See how quickly an Enomatic system could pay for itself

### Get Your By-The-Glass Profit Planner

 

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## Keep reading

### [![](https://www.winepreservationsystems.com/hs-fs/hubfs/Wine-Preservation-Systems_Edit_2026-07-22_1x%20(2).jpg?width=2304&height=1728&name=Wine-Preservation-Systems_Edit_2026-07-22_1x%20(2).jpg) How to Trial a Wine Preservation System Before You Buy](https://www.winepreservationsystems.com/blog/trials)

### [![](https://www.winepreservationsystems.com/hs-fs/hubfs/AI-Generated%20Media/Images/Le%20Verre%20de%20Vin%20Tower%20on%20Bar%20Counter.png?width=1536&height=1024&name=Le%20Verre%20de%20Vin%20Tower%20on%20Bar%20Counter.png) Why We're Now Wine Preservation Systems](https://www.winepreservationsystems.com/blog/wine-preservation-systems-new-name)

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