Pricing
Pricing coefficient and selling price
The theoretical price of each product: cost × coefficient, plus taxes and fees.
Try it in the calculatorWhat it is and why it matters
The selling price has to cover the raw materials, every other cost of the business and the profit you want. That is why it pays to treat the desired profit as one more cost and set it before deciding to open.
The method uses a coefficient: it multiplies each product's standard cost (from its recipe card) and then adds taxes and fees on sales. The result is a theoretical price you must compare with the competition and adjust with commercial judgment.
The formula
- Non-raw-material costs = salaries + payroll charges + rent + utilities + general expenses + amortization
- Amortization = investment ÷ 36 months
- Desired net profit = investment × annual return % ÷ 12 + monthly draw
- Profit before tax = net profit ÷ (1 − 35%)
- Coefficient = 1 + (non-raw-material costs + profit before tax) ÷ COGS
- Net price = standard unit cost × coefficient
- Menu price = net price × (1 + VAT + gross income tax + cards + health & safety)
What each value means
- Costs not related to raw materials
- Staff (with payroll charges), rent, utilities, general expenses and amortization of the investment.
- Desired profit
- The return you expect on your investment plus what you want to draw for your work, before income tax.
- COGS
- Cost of goods consumed in the month.
- Standard unit cost
- The raw material cost of a product, from its recipe card.
Step by step
- Add up the costs that aren't raw materials.
- Set the desired net profit and convert it to profit before tax.
- Work out the cost of goods consumed in the month.
- Work out the coefficient.
- Multiply each product's standard cost by the coefficient.
- Add taxes and fees on sales to get the menu price.
Worked examples
The café's coefficient
Non-raw-material costs: salaries $95,000 + payroll charges (45%) $42,750 + rent $60,000 + utilities $22,000 + general expenses $70,000 + amortization ($4,800,000 ÷ 48) $100,000 = $389,750.
Profit: $4,800,000 × 30% ÷ 12 = $120,000 return + $80,000 draw = $200,000 net → $200,000 ÷ 0.65 = $307,692.31 before tax.
Coefficient = 1 + ($389,750 + $307,692.31) ÷ $440,000 = 2.585.
Menu prices
Ham and cheese toastie: $20 × 2.585 = $51.70 net. Lemon loaf: $35 × 2.585 = $90.48 net.
With 21% VAT, 3.5% gross income tax and a 1% safety and hygiene fee (25.5%): toastie $51.70 × 1.255 = $64.89.
Adding the 4% card fee (29.5% in total): $51.70 × 1.295 = $66.95.
Study notes
Tip
Don't price with the "rule of 3" or just by looking at the competition: combine the cost study, competitors' prices and your commercial judgment.
Tip
If your price is well below the market, you can raise it; if it's well above, review the product or take it off the menu.
Tip
As a benchmark for the minimum return, ask your investment for well above what the same money would earn in a risk-free alternative, such as a fixed-term deposit or a government bond.
Calculator
Try an example
Result
Fill in the data to see the result and the step-by-step working.