For restaurant and café menu items
Try an offer price and see how many units you need to sell to make up the difference.
Amount left = selling price excluding tax − cost per unit.
The amount left is not net profit. It also needs to cover expenses such as rent and salaries.
Unit cost is assumed constant. This is a calculation, not a demand forecast.
The new price is higher than the regular price. This is a price comparison, not a discount.
We remove tax from tax-inclusive selling prices, then subtract the unit cost. The amount left contributes towards other business expenses; it is not net profit.
We calculate the amount left from your usual quantity and divide it by the amount left per unit at the offer price. We round the quantity up to the next whole unit to match or exceed the original total.
The calculation covers one item with a constant price and unit cost. It excludes fixed expenses, effects on other items and capacity limits. It neither recommends a price nor forecasts customer demand.
Pre-filled figures are an illustrative example for one item, not customer data or a Ghayth subscription price.
A free standalone tool, not connected to your Ghayth account data.