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Pricing drinks, modifiers and upcharges so the menu pays for itself.
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A practical method for pricing coffee shop modifiers — oat milk, extra shots, syrups and sizes — from ingredient cost, with examples and the mistakes that leak margin.
October 6, 2026 · 4 min
Answered by the GetCafePOS team. Can’t find yours? Ask us.
Work from cost: measure how much oat milk goes into each size, multiply by your cost per millilitre, and price the upcharge so the oat portion carries the same margin as the rest of the drink. In practice many US cafes land between 50 cents and a dollar; your number depends on your supplier and pour size.
Usually yes — a shot is a shot. The exception is a drink whose standard recipe already varies by size (one shot small, two shots large); then 'extra shot' still means one more shot at the same price.
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