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PriceLift
Start from a cost and target markup — get the final price you should charge, plus the resulting profit margin.
Retail: 50–100%. Restaurants: 200–400% on food. SaaS often markets 70%+ gross margins. Use markup to set price, then check margin to verify it makes sense.
Revenue, cost → gross profit, margin %, markup %.
OpenUnits and revenue needed to cover fixed costs.
OpenOriginal price + discount % → final price, savings.
OpenAdd or remove sales tax / VAT from any amount.
OpenSelling price
$64.00
Profit per unit
$24.00
Resulting margin
37.5%
What you entered
Selling price = cost × (1 + markup%)
$40 × (1 + 60/100)= $64Profit per unit
$64 − $40= $24Resulting margin
$24 ÷ $64 × 100= 37.50%Result
Selling price: $64.00
A 60% markup on a $40 cost gives a selling price of $64.00 — a resulting margin of 37.5% (markup % and margin % are never equal, since they divide by different bases).