The Calculator is the “what should I be charging this month?” page. It has a month picker at the top — each month is its own snapshot — and synthesises four inputs into per-recipe suggested prices and a monthly revenue target.Documentation Index
Fetch the complete documentation index at: https://docs.petakopi.my/llms.txt
Use this file to discover all available pages before exploring further.
What you fill in per month
Volume
Either Manual (enter cups directly) or Capacity-based (estimated from seats × dwell time × occupancy × operating days × items per visit).
Monthly costs
One row per line item: name, category (Labour / Overhead / Other), amount. See the example breakdown below.
Monthly revenue target (optional)
Type the revenue (RM) you want to hit this month. Skip this if you’ve added recipes with menu prices — the Calculator derives a target from your menu price × volume (or suggested price for any recipe that doesn’t have a menu price set).Use the override when your recipes don’t yet cover your full menu, or when you don’t have recipes at all. The burn chart needs a target to plot; the override gives it one without making you set up the full P&L first.
The override only feeds the burn chart’s target line. Recipes still unlock per-recipe sales (with Loyverse Items linking), per-cup suggested pricing, and breakeven analysis.
Example monthly costs
For the running Hot Coffee Latte example, here’s a realistic breakdown for a small Malaysian coffee shop:| Name | Category | Amount |
|---|---|---|
| Rent | Overhead | RM 2,000 |
| Wages — Barista | Labour | RM 1,800 |
| Utilities (electric + water) | Overhead | RM 600 |
| Internet | Overhead | RM 100 |
| POS subscription | Overhead | RM 100 |
| Cleaning supplies | Other | RM 200 |
| Maintenance & misc | Other | RM 100 |
| Total | RM 4,900 |
What you get back
Per recipe: COGS, fixed cost per unit, suggested price.Example: Hot Coffee Latte
Continuing the running example from Recipes:| Input | Value |
|---|---|
| COGS (from the recipe’s items) | RM 3.10 |
| Fixed cost per unit (RM 4,900 monthly costs ÷ 2,500 cups) | RM 1.96 |
| Target net margin | 30% |
(3.10 + 1.96) ÷ (1 − 0.30) = RM 7.23
Round to a clean menu number (RM 7, RM 7.50, RM 8). The Calculator price (RM 7.23 here) is lower than the Quick price (RM 12.40 from the Recipes example) because the two are answering different questions — Quick price targets a food-cost ratio, Calculator targets a net-margin ratio after fixed costs.
Plus on the same page, a Live Summary panel that rolls those per-recipe numbers into a monthly view.
The same monthly target feeds Pulse Summary’s burn chart — that’s where you watch your actual revenue accumulate against the target you set here.
Live Summary
The card on the right of the Calculator rolls your inputs and recipes into three at-a-glance numbers:| Row | What it is |
|---|---|
| Breakeven (RM) | Monthly revenue at which net profit = 0. See Breakeven below for the derivation. |
| Breakeven volume | Cups per month you’d need to sell at your menu prices to cover all fixed costs. Same number that drives the Unit economics check verdict. Shows ”—” when no recipe has a menu price set. |
| Monthly revenue target (RM) | What you’re aiming to ring up this month — avg price × volume. |
Why divide by (1 − margin)?
If you want net margin to be 30% of revenue, then by definition the cost side of the price has to be the other 70%:price × 0.70 = COGS + fixed_cost_per_unit
Rearranging:
price = (COGS + fixed_cost_per_unit) ÷ 0.70 = (COGS + fixed_cost_per_unit) ÷ (1 − margin)
There’s no magic in the formula — it’s the basic margin equation solved for price. If you change target margin from 30% to 20%, the divisor goes from 0.70 to 0.80 and the suggested price drops accordingly.
Reading the result
The Calculator gives you a number, but the interpretation matters more than the digit:- Suggested price feels too high vs market. Your fixed cost per unit is the lever — rent or wages too high for this volume. Either drive volume up (capacity-based mode in Step 1 helps) or cut fixed costs.
- Suggested price feels reasonable but breakeven exceeds realistic volume × price. The math says the current setup can’t sustain itself. Time to revisit volume assumptions or fixed costs before you ship the menu.
- Suggested price is well below market. Healthy margin headroom. Either keep prices low as a volume play, or hold near market and bank the extra margin.
Benchmarks for a Malaysian coffee shop
Rough numbers, gathered from talking to owners — your context will vary:| Metric | Healthy range |
|---|---|
| Food cost (% of revenue) | 25–35% |
| Gross margin | 65–75% |
| Net margin (after rent + wages) | 10–20% |
| Fixed cost per unit | RM 1.50 – RM 3.00 |
Breakeven
Breakeven is the revenue point where net profit = 0 — every ringgit below it is losing money, every ringgit above it is profit. The Live Summary panel surfaces it so you can sanity-check your monthly revenue target. If your monthly revenue target is comfortably above breakeven, you have margin headroom. If it’s at or below breakeven, the inputs aren’t internally consistent — the math is telling you the shop can’t sustain itself at the current volume + costs + margin combination, and it’s worth flagging that before you ship the menu. The breakeven calculation uses contribution margin ((price − variable_cost) ÷ price), which is why it requires recipes to be filled in. Without per-cup variable cost, contribution margin is undefined and breakeven can’t be drawn.
The price in that formula prefers your recipes’ menu prices — averaged across recipes that have one set — and falls back to the Calculator’s suggested price for any recipe without a menu price. So once you start filling in menu prices, breakeven shifts from “what the P&L says you’d need” to “what you’d need at the prices you actually charge.”
The full formula
- Contribution per cup =
per_cup_price − avg_cogs. The slice of each cup’s price left over after paying for the ingredients in the cup — available to pay down fixed costs. - Cups needed to fully cover fixed costs =
fixed_cost ÷ contribution. Multiply that cup count byper_cup_priceand you have the revenue at breakeven.
Where each input comes from
Every variable in the formula traces back to something you set somewhere in the app:| Variable | Where you set it | Page |
|---|---|---|
fixed_cost | Step 2 “Monthly costs” — every line item summed | Calculator |
volume | Step 1 “Monthly volume” (manual estimate or capacity-derived from seats × hours × occupancy × items/visit × operating days) | Calculator |
target_margin | Step 3 “Target margin” — only used when no menu prices are set, in the suggested-price fallback | Calculator |
per_cup_price (menu-price path) | “Market price (RM)” field per recipe — averaged across recipes that have one set | Recipes → edit |
recipe_line.quantity | Each recipe’s ingredient line (“18g of beans”) | Recipes → edit |
item.unit_cost | Per-item cost basis (“RM 0.20 per gram of beans”) | Items → edit |
avg_cogs is computed, not entered directly: each recipe’s COGS = sum of quantity × item.unit_cost across its ingredient lines, then averaged across all recipes.
So the chain is Items → Recipes → recipe lines compute COGS → Calculator’s three steps + recipe menu prices → breakeven revenue. If a number on the Live Summary feels off, walk back one step at a time until you find the input that’s wrong.
Unit economics check
Suggested prices answer “what should I charge?” — but the menu price you actually charge today might be different (rounded for tidiness, anchored to what neighbours charge, locked in last quarter and not yet revisited). The Unit economics check card on the Calculator tells you, at a glance, whether your real menu prices clear your real fixed costs at your planned volume. It uses the Menu price (RM) field on each Recipe. For every recipe with a menu price set, the card computes the contribution margin (menu price − COGS), averages it across those recipes, and divides your monthly fixed costs by that average to get the breakeven volume at menu price — how many cups per month you’d need to sell to break even at the prices you actually charge. This is the same number shown as Breakeven volume in the Live Summary.
It compares that breakeven volume against the planned monthly volume from Step 1, then surfaces a verdict pill:
| Verdict | What it means |
|---|---|
| Viable | Breakeven volume is at or below your planned volume. The plan clears fixed costs at your current menu prices. |
| Stretch | Breakeven volume is above your planned volume. You’d need to sell more cups than you’ve planned for to cover fixed costs at these prices — either lift prices, drive volume, or trim fixed costs. |
| Not viable | Average contribution margin is zero or negative — your menu prices are at or below COGS on average. Every cup loses money before fixed costs are even considered. |
| Set a menu price | No recipe has a menu price filled in yet. Open a recipe, add the price you charge today, and the card lights up. |
The breakeven number on this card is in cups per month, against actual menu prices. The breakeven number in the section above is the same idea expressed in revenue per month — fixed costs divided by contribution margin at the same menu-price-preferred average. Two units, one underlying answer: “what does the shop need to do to clear fixed costs at the prices you charge?”
Per-month workflow
| Action | What happens |
|---|---|
| Visit a new month for the first time | Form pre-fills from your most recent prior month. Cue at top: “Cloned from April 2026 — adjust as needed.” |
| Edit and save | Updates only that month. |
| Visit an old month | Shows what you had set then (or blank if you never set it up). |
| Edit a past month | One-time confirmation: “You’re editing a past month. Saved changes will affect historical reports.” |
| Plan ahead (future month) | Soft-warning banner shown. |
| Apply forward to next N months | Power-user shortcut to copy current month’s settings forward. Max 11 months. |