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Outcome: you know which prices to raise, and to what. Open Products & Pricing → Menu Pricing. The first time, the page walks you through four short steps. Prices here are before SST.

How a price is worked out

Every price has to pay for three things: the ingredients, your operations (rent, wages and bills), and the profit you keep.
Worked example: rent, wages and bills are RM 9,600.00 a month and you make about RM 800.00 in sales a day, 26 days a month (RM 20,800.00). Operations take 46%. Keep 20% profit and 34% is left for ingredients. A latte with RM 3.30 of ingredients needs RM 3.30 ÷ 0.34 = RM 9.71, rounded up to the next 50 sen: RM 10.00.

Walk through the four steps

  1. Ingredients. Check each item has a cost. Tap Add a cost to open that product’s Costing page in a new tab.
  2. Operations. Enter what you pay each month even with no sales, then sales a day and days open a month. If you sell through petakopi, sales a day is filled in as your average on the days you traded in the last 30 days. Days open is filled in from your orders once you have more than 30 days of them; until then it starts at 26, a typical month, so change it if you open more or less. Not sure of the daily total? Tap Add it up item by item and type how many of each item you sell a day. Under the fields you see what share of your sales goes to operations. Over half, the page tells you what daily sales would bring it down to half; over 70%, it warns you, because prices would have to be very high.
  3. Profit. Slide to the share of every ringgit you want to keep. Most cafés keep 10–20%. The page shows how much of each sale is left for ingredients.
  4. Your prices. See how many times its ingredients each item should sell for, and how much you would need to sell a day to keep today’s prices instead. Below that, each item shows what you keep today and its suggested price. Tap Save targets.

Read your prices

After you save, the page opens on your prices. The line under the title shows your targets, for example “Operations 46% · Profit 20%”. Under the bar you see the same answer as step 4, with a warning when operations take more than half of what you sell. Tap Edit numbers beside the title to go through the steps again. You keep is what is left of today’s price after ingredients and the item’s share of operations. A negative amount, in red, means the item loses money at that price. The page never suggests dropping a price: selling for less means your rent, wages and bills take a bigger share of every sale. Use the chips (To raise, Needs cost, Fine) and the search box to find items. On a long menu, the category chips above them narrow the list to one category, such as Coffee or Food. If you have more than one menu, pick one in the Menu list beside the title to check that menu’s prices against the suggested prices; items not on it are left out. Suggested prices are the same on every menu. The period menu beside the title changes which sales the costs and items sold come from. Your targets always use the last 30 days of orders.

This page checks items, not the shop

Menu Pricing checks each item. To see whether the shop as a whole is making money, open Performance → Overview. Next: Review the monthly answer.