Key points
- The COGS calculator works out the cost per portion from purchase price, pack size, and amount, then adds waste and packaging. The takeaway Kopi Susu Aren example comes to a COGS of Rp9,200.
- With a 40% target COGS percentage, the minimum price is Rp23,000 and gross profit is Rp13,800 a cup. The calculator rounds the minimum price up to the nearest Rp500.
- With operating costs of Rp15,000,000 a month and 25 days open, break-even is 44 cups a day. Selling 60 cups a day leaves Rp5,700,000 of net profit, while selling 40 means a loss of Rp1,200,000.
- Nothing you enter is saved, so download the results to Excel. In Kazeer, operating costs can be recorded and the report works out net profit from real sales.
The COGS calculator on the Kazeer site answers two questions on one page: what one portion of your menu item costs to make, and how many portions you need to sell a day to cover rent, wages, and bills. You don't need an account. Nothing you enter is saved or sent anywhere, so your business numbers stay on your own screen.
This guide uses the example that's already filled in when the page opens: one takeaway Kopi Susu Aren. The ingredients, amounts, and COGS match the guide to COGS per menu item, so you can check the calculator against the worked example by hand.
What the calculator works out
The calculator has three steps. Each step has one main figure under it. The minimum price shows under the price fields, and the other results are gathered in the Results box.
| Step | What you enter | What it works out |
|---|
| 1. COGS per portion | Ingredient purchase prices, pack sizes, amount per portion, waste, single-use packaging | COGS per portion |
| 2. Selling price | Selling price and target COGS percentage | Minimum price, COGS percentage, gross profit per portion |
| 3. Operating costs and sales | Monthly costs, days open, portions sold a day | Gross and net profit a month, break-even |
The formulas are the same ones explained in the COGS, pricing, and gross profit articles on this blog. The difference is that you don't have to redo the sums by hand every time one number changes.
Step 1: enter ingredients, waste, and packaging
For each ingredient, enter what you pay, the pack size, and the amount one portion uses. The pack size and the amount must be in the same unit. If coffee beans cost Rp200,000 a kilo and one cup uses 18 g, the pack size is 1,000 g and the amount is 18 g. The calculator works out Rp200,000 ÷ 1,000 × 18 = Rp3,600 and shows it on that row as the cost per portion.
| Ingredient | Purchase price | Pack size | Per portion | Cost per portion |
|---|
| Coffee beans | Rp200,000 | 1,000 g | 18 g | Rp3,600 |
| UHT milk | Rp18,000 | 1,000 ml | 150 ml | Rp2,700 |
| Liquid palm sugar | Rp40,000 | 1,000 ml | 35 ml | Rp1,400 |
| Ice | Rp20,000 | 10,000 g | 150 g | Rp300 |
| Ingredients total | | | | Rp8,000 |
Type numbers the way you normally would, for example 200,000 or Rp 200,000. The units are g, ml, and pcs. Convert anything bought by the kilo or liter to grams or milliliters first.
After the ingredients, enter waste and spills as a percentage of the ingredients. In this example it's 5%, so Rp8,000 × 5% = Rp400. If you don't know your waste figure yet, the guide to COGS per menu item explains how to work it out from your stock.
Last comes single-use packaging. A plastic cup at Rp30,000 for 50 comes to Rp600 a cup, a lid at Rp7,500 for 50 to Rp150, and a straw at Rp5,000 for 100 to Rp50. Leave this part empty if the item is served in a cup or on a plate you wash and reuse.
The result: Rp8,000 + Rp400 + Rp800 = Rp9,200 a cup.
Step 2: selling price and target COGS percentage
Enter the selling price and your target COGS percentage, the part of the price that may go on ingredients and packaging. The calculator works out the minimum price for that target, then rounds it up to the nearest Rp500.
With a 40% target, the minimum price is Rp9,200 ÷ 40% = Rp23,000. That's already a multiple of Rp500, so no rounding is needed. At a price of Rp23,000, gross profit per cup is Rp23,000 − Rp9,200 = Rp13,800, and the COGS percentage is exactly 40%.
If the price is below the COGS, the calculator says the price doesn't cover the COGS yet. If the price equals the COGS exactly, it says the price only covers the COGS, with no gross profit left. How to choose a target percentage and why to round prices are covered in the menu pricing guide.
Step 3: operating costs and break-even
Operating costs are what you pay every month, busy or quiet. The example in the calculator adds up to Rp15,000,000:
| Operating cost | Per month |
|---|
| Rent | Rp5,000,000 |
| Wages, including your own | Rp7,000,000 |
| Power, water, gas, and internet | Rp1,950,000 |
| Upkeep and POS app | Rp1,050,000 |
| Total | Rp15,000,000 |
Divide anything you pay once a year by 12 first. Don't forget your own wage if you work in the outlet, because without that line net profit looks bigger than it really is.
Then enter the days open a month (25) and the portions sold a day (60). The calculator works out:
- Gross profit a month: Rp13,800 × 60 × 25 = Rp20,700,000
- Net profit a month: Rp20,700,000 − Rp15,000,000 = Rp5,700,000
- Break-even: Rp15,000,000 ÷ (Rp13,800 × 25) = 43.5, rounded up to 44 portions a day
Why round up? At 43 portions a day, gross profit is Rp14,835,000, still Rp165,000 short of the operating costs. At 44 portions it's Rp15,180,000, and the operating costs are covered. Gross profit, net profit, and break-even are explained in more detail in the article on gross vs net profit.
Try a few numbers before you decide
The calculator is most useful for testing a decision before you make it. The results update as soon as you change a number. Three examples from the same figures:
| What changes | Result |
|---|
| Price drops to Rp22,000 | Gross profit Rp12,800 a cup, break-even rises to 47 portions a day |
| Price rises to Rp24,000 | Gross profit Rp14,800 a cup, break-even falls to 41 portions a day |
| Only 40 portions a day sell at Rp23,000 | Gross profit Rp13,800,000 a month, a loss of Rp1,200,000 |
The first example shows why a discount needs working out first. Taking Rp1,000 off each cup means selling 3 more cups every day just to cover the same costs.
Note: The calculator counts every portion sold as the item you're costing, and tax is not included. If you sell many items, fill in one row with your average COGS per portion (purchase price = the average COGS, pack size 1, per portion 1, unit pcs), leave waste and packaging empty if the average already includes them, and use your average selling price per portion. You can work out both averages from a month's sales and COGS divided by the number of portions sold.
Save the results to Excel
Because nothing is saved, your numbers are gone once you close or reload the page. To keep them, press Download Excel. The file, for example COGS Kopi Susu Aren.xlsx, holds every ingredient, packaging item, and operating cost, along with the results. The figures are stored as numbers, so you can add them up or compare them again in Excel or Google Sheets.
The download button only works once at least one ingredient is complete and no field is marked in red. Cost your best-selling items one at a time, save a file for each, then compare their COGS and gross profit.
From working it out to daily reports
The calculator runs on estimates: the portions a day you expect and ingredient prices from your latest receipts. Once the outlet is running, what you need are figures from real sales.
In Kazeer, COGS and tax are recorded from every sale, for each outlet. COGS per menu item can be calculated from its recipe, and ingredient stock goes down automatically with each sale. Rent, wages, and electricity go in as operating costs, and the report shows net profit: gross profit minus operating costs. Tax is not subtracted. If you run several outlets, they're all in one report. See an example in the reports section.
A routine you can start this week:
- Work out the COGS and minimum price of your three best-selling items in the calculator, then save the Excel files.
- Enter last month's operating costs and find your outlet's break-even.
- Compare that break-even with the average number of portions you sell a day.
- Work it out again whenever ingredient prices, recipes, or monthly costs change.