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Operating kit / Open calculator

No signup / Local calculation / CSV export

Event batch & procurement calculator

A four-component, one-recipe planner. Edit the quantities for spirit, citrus, syrup, and soda, then check the batch and purchase plan.

Defaults are a fictional example, not consumption guidance, safety limits, or industry benchmarks. Resetting restores the example.

01 / Plan the allocation

Inventory assumption across the beverage menu.

Other recipes need their own allocation.

Additional volume, not additional consumption.

02 / Define the recipe

All recipe quantities are ml per serving. “Finish” stays outside stored batch volume. The example is not a validated production recipe.

Ingredient ml / serve Add at

% of undiluted batch-eligible liquid only.

Food-safe vessel; confirm equipment limits.

Editable allowance for headspace and handling.

03 / Package sizes & on-hand stock

Purchases are whole packages. Change sizes and usable stock to match your supply. Water is calculated separately; no water purchase quantity is implied.

Spirit bottles

Actual usable liquid per full package.

Include partial containers by measured volume.

Citrus packages

Actual usable liquid per full package.

Include partial containers by measured volume.

Syrup packages

Actual usable liquid per full package.

Include partial containers by measured volume.

Soda packages

Actual usable liquid per full package.

Include partial containers by measured volume.

Results update as you edit. Inputs stay in this page only.

The working plan

Open tool output. No email required.
Recalculate after any recipe or attendance change.

What this calculator does, and does not do.

It rounds allocated serves up once, scales ingredient milliliters, adds water only to batch-eligible liquid, rounds containers up using usable capacity, and rounds net purchases up after stock. Finishing ingredients are procured but excluded from batch-container volume.

It does not estimate alcohol safety, shelf life, ice, glassware, staff, break coverage, total event demand, or prep labor. Review those separately. Zero guests, zero allocation, or zero planned servings produce a zero-volume plan; package and container capacities must remain positive.