Cost price calculator
Enter the ingredients with their price per kilogram, the number of pieces, packaging, work and energy – the calculator shows what one piece really costs you.
Dessert selling price calculator
From the cost price of a piece, work out the selling price with VAT that leaves you the margin you want. You also see the profit, markup and break-even price.
How we calculate
- The margin is the share of the price without VAT that stays with you after all costs: price without VAT = cost price ÷ (1 − margin), with the channel fee taken into account.
- VAT is added to the price without VAT and the result is rounded up to a tidy number, so the margin you reach can be a little higher than the target.
- The break-even price is the lowest price with VAT at which you do not lose money: it covers the cost price, VAT and fee, with no profit.
Frequently asked questions
What margin suits desserts?
When selling directly to customers, pastry chefs often aim for a 25–40 % margin after all costs, work included. Selling to shops leaves a lower margin, because you keep less of the final price.
What is the difference between margin and markup?
The margin is a share of the selling price, the markup a share of the cost price. A 30 % margin is about a 43 % markup – so it pays not to mix them up.
What is the coefficient?
How many times the selling price with VAT is higher than the cost price. It is handy for comparing products quickly, but always check it against the margin.
The app goes further
In the app you compare the price for direct, online and wholesale sales, try “what if” scenarios when ingredients get dearer, and turn the price into an offer or an invoice.
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