Juice Price Calculator
This tool helps you accurately calculate the production cost and determine a suggested selling price for your juice, smoothie, or any menu item.
Add each ingredient, its cost, and the quantity used. Then, specify fixed overheads per serving and your desired profit margin to find the final price.
1. Ingredients
2. Overhead Costs (Per Serving)
3. Pricing
Understanding Juice Pricing & Formulas
Core Concepts of Food Costing
Accurate menu pricing is crucial for profitability. It involves breaking down the cost of a single serving of your product. This calculator simplifies the process by focusing on three key areas:
- Ingredient Costs: The direct cost of all raw materials that go into one serving of your juice.
- Overhead Costs: The cost of disposable items required for one serving, like the cup, lid, and straw.
- Profit Margin: The percentage you add to the total production cost to generate profit and cover other business expenses (rent, labor, etc.).
Pricing Formulas Used by the Calculator
The calculations are performed in a clear, step-by-step manner:
- Total Ingredient Cost (TIC): The sum of each ingredient's cost multiplied by its quantity.
TIC = Σ (Ingredient Cost × Quantity) - Total Production Cost (TPC): The sum of the ingredient costs and the fixed overhead costs.
TPC = Total Ingredient Cost + Overhead Cost - Suggested Selling Price (SSP): The production cost increased by the desired profit margin.
SSP = TPC × (1 + (Profit Margin / 100))
Real-Life Pricing Examples
Click on an example to see a breakdown of how the price is calculated.
Example 1: Simple Apple Juice
1. Ingredients: 3 Apples at $0.60 each.
2. Overhead: Cup/Lid at $0.20.
3. Margin: 150%.
4. Calculation: Total Ingredient Cost = 3 * $0.60 = $1.80. Total Production Cost = $1.80 + $0.20 = $2.00. Selling Price = $2.00 * (1 + 150/100) = $2.00 * 2.5.
5. Result: Suggested Price = $5.00.
Example 2: Classic Green Juice
1. Ingredients: Kale ($0.50), 4 Celery Stalks ($0.80 total), 1 Green Apple ($0.70), Ginger ($0.30).
2. Overhead: $0.25.
3. Margin: 250%.
4. Calculation: Total Ingredient Cost = $0.50 + $0.80 + $0.70 + $0.30 = $2.30. Total Production Cost = $2.30 + $0.25 = $2.55. Selling Price = $2.55 * (1 + 250/100) = $2.55 * 3.5.
5. Result: Suggested Price = $8.93.
Example 3: Berry Smoothie (Using Weight)
1. Ingredients: 1/4 lb Strawberries ($3.99/lb -> $1.00), 1 Banana ($0.30), Almond Milk ($0.40).
2. Overhead: $0.30.
3. Margin: 200%.
4. Calculation: Total Ingredient Cost = $1.00 + $0.30 + $0.40 = $1.70. Total Production Cost = $1.70 + $0.30 = $2.00. Selling Price = $2.00 * (1 + 200/100) = $2.00 * 3.
5. Result: Suggested Price = $6.00.
Example 4: High-End "Detox" Juice
1. Ingredients: Organic Spinach ($1.20), Turmeric ($0.80), Lemon ($0.40), Cayenne ($0.05).
2. Overhead: $0.35 (premium packaging).
3. Margin: 300%.
4. Calculation: Total Ingredient Cost = $1.20 + $0.80 + $0.40 + $0.05 = $2.45. Total Production Cost = $2.45 + $0.35 = $2.80. Selling Price = $2.80 * (1 + 300/100) = $2.80 * 4.
5. Result: Suggested Price = $11.20.
Example 5: Calculating Breakeven Price
1. Ingredients: 4 Oranges ($0.50 each -> $2.00).
2. Overhead: $0.15.
3. Margin: 0% (to find the cost).
4. Calculation: Total Production Cost = $2.00 + $0.15 = $2.15. Selling Price = $2.15 * (1 + 0/100) = $2.15 * 1.
5. Result: Breakeven Price (Total Cost) = $2.15.
Example 6: Simple Carrot Juice
1. Ingredients: 6 Carrots ($0.15 each -> $0.90).
2. Overhead: $0.20.
3. Margin: 200%.
4. Calculation: Total Production Cost = $0.90 + $0.20 = $1.10. Selling Price = $1.10 * (1 + 200/100) = $1.10 * 3.
5. Result: Suggested Price = $3.30.
Example 7: Tropical Paradise Juice
1. Ingredients: Pineapple serving ($0.75), Mango serving ($1.20), Coconut Water ($0.60).
2. Overhead: $0.25.
3. Margin: 220%.
4. Calculation: Total Production Cost = $0.75 + $1.20 + $0.60 + $0.25 = $2.80. Selling Price = $2.80 * (1 + 220/100) = $2.80 * 3.2.
5. Result: Suggested Price = $8.96.
Example 8: Watermelon Cooler Special
1. Ingredients: Watermelon slice ($1.00), Mint sprigs ($0.25).
2. Overhead: $0.20.
3. Margin: 150%.
4. Calculation: Total Production Cost = $1.00 + $0.25 + $0.20 = $1.45. Selling Price = $1.45 * (1 + 150/100) = $1.45 * 2.5.
5. Result: Suggested Price = $3.63 (round to $3.75).
Example 9: Coffee Drink Pricing
1. Ingredients: Espresso Shot ($0.40), Milk ($0.35), Syrup ($0.25).
2. Overhead: $0.30 (cup, lid, sleeve).
3. Margin: 400%.
4. Calculation: Total Production Cost = $0.40 + $0.35 + $0.25 + $0.30 = $1.30. Selling Price = $1.30 * (1 + 400/100) = $1.30 * 5.
5. Result: Suggested Price = $6.50.
Example 10: Ignoring a Blank Ingredient
1. Ingredients: Grapes ($1.50), Beets (cost left blank).
2. Overhead: $0.20.
3. Margin: 200%.
4. Calculation: The calculator ignores the beet row. Total Production Cost = $1.50 + $0.20 = $1.70. Selling Price = $1.70 * (1 + 200/100) = $1.70 * 3.
5. Result: Suggested Price = $5.10.
Frequently Asked Questions
1. How do I use this calculator?
Click "+ Add Ingredient" for each item. Enter its name, cost per unit, and quantity used. Then add overhead costs (cup, etc.) and your desired profit margin. Click "Calculate Price" to see the results.
2. What does "Profit Margin" mean?
It's how much extra you charge on top of the cost. A 200% margin means the selling price will be 3 times the production cost (Cost + 200% of Cost).
3. How do I handle ingredients priced by weight (e.g., per lb or kg)?
In the "Cost ($)" field, enter the price per unit of weight (e.g., 3.99 for a pound). In "Quantity", enter the fraction you used (e.g., 0.25 for a quarter-pound).
4. Can I remove an ingredient?
Yes. A red "X" button appears on each ingredient row. Click it to remove that row from the calculation.
5. What should I include in "Overhead Costs"?
This is for any non-ingredient cost per serving. Typically, this includes the cup, lid, straw, and sleeve. Sum them up into a single value.
6. Does the profit margin cover my labor and rent?
Yes, that's the intention. The "profit" generated from the margin is used to pay for all other business expenses (labor, rent, marketing, utilities) and to provide net profit for the owner.
7. What if I leave a number field blank?
The calculator is designed to be safe. It will treat any blank or invalid number field as zero, so it won't crash or stop the calculation.
8. Can I use this for food items like salads or bowls?
Absolutely. The tool is a general-purpose "food cost calculator." You can price any menu item that is made from multiple components.
9. How can I change the currency symbol?
The dollar sign ($) is hardcoded in the script. A developer can change it by finding the lines that set the `textContent` of the result elements and replacing the "$" string.
10. Why isn't the calculator working on my page?
This code is specifically designed to avoid a common WordPress script-breaking error. If it fails, another plugin or your theme might be conflicting. Try temporarily disabling other plugins to isolate the issue.
