How to Price Your Drinks

Start with your true cost per cup: fruit, syrup, cup, lid, straw, ice, water.

Aim to keep product cost at or under roughly 25–30% of your price. That margin is what pays the vendor fee, the labor and the drive.

Then sanity-check against the event. A city festival supports a higher price than a small neighborhood market. Same drink, different day.

One clean price for one size beats a confusing three-tier menu — it speeds up your line, and line speed is revenue.

Discounting to create a line is a trap. Speed and a good sign create the line.