Pricing
Food Business Pricing Kit
A repeatable pricing system, including what delivery commissions and discounts actually cost you.
₱1,299
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XLSX · PDF
Who it's for
Built for a specific job
The first product here that behaves like a business toolkit rather than a single spreadsheet. Two pricing methods, then the things that quietly take the margin back: platform commissions, discounts, and prices set once and never revisited.
- Cafés and restaurants setting prices across a menu
- Anyone selling through a delivery platform
- Businesses planning a promotion
What you'll get
Everything in this product
- Menu Pricing sheet for the whole menu
- Target Food Cost calculator (Method A)
- Target Gross Profit calculator (Method B)
- Gross Margin analysis with contribution
- Psychological Pricing worksheet
- Delivery Commission worksheet
- Discount Impact calculator
- Break-Even Pricing worksheet
- The Food Business Pricing Guide (PDF)
Feature breakdown
What it actually does
Both methods, side by side
Targeting a food cost percentage and targeting a cash gross profit disagree on cheap and expensive dishes. Seeing both is the point.
Delivery commission, properly
A commission comes off the top of the price, not off the profit at the end. The worksheet shows the same dish in both channels.
Discount impact
A 15% discount comes entirely out of gross profit. The sheet shows how many more you must sell just to stand still.
Break-even pricing
How many of an item it takes to cover your fixed costs at its current margin.
Rounding offered, not applied
Nearest 5, nearest 10, .95 and .99 endings are shown as options. The raw number stays the honest answer.
Example
A worked example
Example: a ₱400 dish costing ₱150 earns ₱250 gross profit in the dining room. Through a platform at 20% commission with ₱18 of packaging it earns ₱152 — forty per cent less for the same work. Example figures only.
What's included
Files and formats
Deliverables
- XLSX workbook, 9 sheets
- The Food Business Pricing Guide, PDF
- Formats
- XLSX, PDF
- Version
- 1.0
- Last updated
- 2026-08-20
- Updates
- 12 months of updates
- Licence
- Single business licence. Use it in your own business, on any number of your own devices.
Two files: the workbook and the guide.
How it works
From download to answer
Load your menu
Cost and current price for each item.
Compare the two methods
See what each would charge for the same dish.
Check your delivery channel
Enter the commission and the packaging, and read the real margin.
Model a promotion
Run any discount through the impact sheet first.
Questions people actually ask
Which pricing method should I use?
Percentage pricing for the bulk of a menu, cash-margin pricing for expensive proteins where percentage produces a price nobody will pay.
Does it handle VAT?
Work in prices excluding tax, then add tax per local rules. Mixing a tax-free cost with a tax-inclusive price overstates margin.
Can I model different commissions per platform?
Yes — enter one row per platform for the same dish and compare.
Does it assume volume stays the same after a price rise?
It does, and the sheet says so. Treat the result as the best case and watch what actually happens.
Try it free first
The free calculator this is built around
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Food Business Pricing Kit
A repeatable pricing system, including what delivery commissions and discounts actually cost you.
Get the product₱1,299 · Single business licence. Use it in your own business, on any number of your own devices.
Every figure in this product is an estimate based on what you enter. Real profitability also depends on labour, rent, utilities, taxes, delivery commissions, waste, discounts and other operating costs. All example data is illustrative, not a market rate or a benchmark.