Cost Price=(100/(100-loss percent))* Selling Price
P/L% = P/L * 100 divide by C.P
Cost Price = Selling Price - Profit Profit = Selling price * profit percentage Example: Selling Price = 10 Profit % = 50% Profit = 10*50/100 = 5 Cost price = 10 - 5 Cost Price = 5
If the selling price is S then, under the given conditions, the cost price is 0.5*[-100 + sqrt(10000 - 400*S)] = 5*sqrt(100 + 4*S) - 50
profit can be calculated from profit percentage and cost price.profit percentage=profit*100/cost price.profit=selling price-cost price
cost price = selling price - profit
P/L% = P/L * 100 divide by C.P
Cost Price = Selling Price - Profit Profit = Selling price * profit percentage Example: Selling Price = 10 Profit % = 50% Profit = 10*50/100 = 5 Cost price = 10 - 5 Cost Price = 5
If the selling price is S then, under the given conditions, the cost price is 0.5*[-100 + sqrt(10000 - 400*S)] = 5*sqrt(100 + 4*S) - 50
profit can be calculated from profit percentage and cost price.profit percentage=profit*100/cost price.profit=selling price-cost price
cost price = selling price - profit
you minus it
Selling price = Cost of goods sold + Gross profit percentage on sales
Cp = sp/d
Calculating gross margin is done by taking the price of the good being sold and taking away the cost of the goods being sold. This, however, is normally given as a percentage so it is the Price of the good minus the cost of the goods, divide this by the price of the goods and then multiply by 100 to get the percentage margin.
(selling price - direct cost)/selling price = direct margin
In order to calculate food and beverage cost for a restaurant, you need to figure out your ingredient cost and labor cost. Then you divide the menu price by this amount and come up with a percentage. That percentage is your food and beverage cost.
Convert the margin percentage increase (decrease) to the absolute increase (decrease). Add (subtract) to (from) the selling price.