How much does it cost to open a bar?

Five major expense categories will eat up most of your startup budget. Location and buildout typically consume the largest chunk. According to restaurant consultancy data from Aaron Allen, construction and leasehold improvements represent 40-60% of your total hard costs. 

This makes it your most critical financial decision. Hard costs typically include construction, equipment, and fixtures: the tangible investments you'll need before opening day.

Your liquor licensing costs vary dramatically depending on where you're opening. Here's what you're looking at:

Keep ahead of the timeline: Approval takes at least 3–6 months, so start your applications 6–12 months before opening.

Your equipment investment ranges from $75,000 to $150,000 for essential bar operations. Your biggest expenses include refrigeration ($1,500-$6,000), ice machines ($1,500-$10,000+), and draft beer systems ($800-$25,000 depending on tap count and complexity). POS systems add another $1,500-$5,000 in hardware plus monthly software fees of $50-$600.

What about inventory? You’ll need $10,000–$15,000 to stock liquor, beer, wine, mixers, and garnishes. It’s only 3–5% of your total startup costs, but it still takes planning because you need a full lineup before opening day.

Beyond your initial investment, you'll face ongoing operational costs of $5,200-$12,600 per month in non-payroll expenses. Labor adds another 25-35% of your total revenue. Your biggest controllable expense is payroll, but true labor costs run 20-40% higher than base wages when you factor in all the extras:

These additions mean a medium-sized bar easily faces $20,000+ monthly in total labor costs. For perspective, median bartender wages nationally hit $16.12/hour, with servers earning $16.23/hour and managers at $31.40/hour.

Your major monthly expenses break down across several categories:

These fixed costs continue whether you're packed on Friday night or slow on Tuesday afternoon.

Your beverage cost of goods sold will run 15-24% for liquor, 20-25% for beer, and 26-40% for wine: percentages that directly impact your bottom line profitability. Track your expenses weekly against industry benchmarks. Aim for prime costs (labor plus cost of goods sold) between 55-65% of gross sales.

New bar owners usually get tripped up by the same three expenses. The first is working capital: you’ll need $50,000–$100,000 in cash reserves just to cover the first six months while sales build. The SBA’s guidance on startup costs is clear—most businesses underestimate how much they need to stay afloat early on.

Equipment maintenance is another surprise. Commercial ice machines, refrigeration, and draft systems all need regular professional servicing, and staying ahead of that work can save you from the kind of breakdowns that shut down operations.

Then there’s beverage waste and shrinkage. Even a small amount adds up quickly — for a bar doing $500,000 in annual revenue, just 3% waste equals $4,500 in lost profits. Planning for these hidden costs upfront, using tools like the SBA’s startup cost calculator, keeps you from running into painful surprises after opening.

Labor is your biggest controllable expense, and staying profitable means knowing exactly who’s working, what each shift costs, and whether you’re on track to hit your targets. That’s where Homebase helps. The platform uses your sales patterns and workforce forecasting to build smarter schedules, and your team clocks in through integrated timesheets, so every hour is accurate before payroll.

You’ll see labor costs in real time, get alerts before overtime sneaks up on you, and process payroll quickly with tools built for restaurants and bars — including guidance on restaurant payroll. Bars that keep labor between 18–35% of revenue perform best, and Homebase gives you the visibility to stay in that range without the guesswork.

Get Homebase free for six months.