Set prices, protect margin, and know the profit on every sale.
Most freelancers undercharge because they price off a number in their head. Enter your real targets belo…
Most makers price on gut feel and quietly lose money on every sale once fees and overhead are counted. E…
Before you launch a product or set a price, you should know your break-even — the sales you need just to…
Enter your cost, current price, and target margin to see where you stand and what to charge — then optim…
Raising prices can grow profit even if some customers leave — because margin improves on those who stay.…
A big fee can hide a low hourly rate once you count the hours and costs. Enter your fee, hours, and cost…
Markup and margin look similar and cost people money when confused. Enter your cost and markup to see th…
A 20% discount can wipe out far more than 20% of your profit. Enter your price, margin, and discount to …
Selling and payment fees quietly eat your margin on every sale. Enter your price, cost, and fees to see …
Between the FBA fee, referral fee, and product cost, marketplace margins are thinner than they look. Ent…
Cost-plus pricing starts from your real costs — materials, labor, overhead — then adds a markup, so you …
Revenue isn't profit, and profit spread over your hours might surprise you. Enter your numbers to see mo…
Selling to stockists and direct needs two prices, each with room for margin. Enter your cost and markups…
A retainer sounds like stability, but if the hours creep up it can pay less than your hourly rate. Enter…
The base cost and platform fee eat into every POD sale. Enter your price, base cost, and fee to see true…
Food cost percentage is the number that makes or breaks a menu. Enter your ingredient cost and price to …
Fixed costs spread across attendees set your break-even; the ticket price has to clear it. Enter your co…
Utilization — the share of your hours that are billable — quietly sets your income ceiling. Enter your b…
Subscription boxes have thin margins once product, shipping, and fees are counted. Enter your numbers to…
Revenue by service tells you what sells; margin by service tells you what pays. Enter a service's revenu…
You can't price a menu you haven't costed. Enter a recipe's total ingredient cost, how many servings it …
Labor is one of the biggest controllable costs in any service business. Enter your labor cost, sales, an…
Prime cost — food, beverage, and labor combined — is the biggest slice of a restaurant's controllable sp…
Every seat has a revenue ceiling set by how often it turns and what each guest spends. Enter your seats,…
Best-sellers by revenue aren't always best-sellers by profit. Enter a product's price, unit cost, and vo…
Menu engineering ranks every dish by how well it sells and how much margin it makes. Enter an item's mar…
Guessing a per-head price leaves money on the table or wins jobs that lose money. Enter your cost per gu…
Your day rate isn't a salary divided by working days — it has to cover costs, tax, and the days you can'…
Price elasticity tells you how much volume moves when price moves. Enter units and prices from two point…