Margin = Selling Price - Cost
% P = P/BP *100 % - percentage P - profit P/BP - fraction BP - buying price * 100 - times one houndred (you have to be given the buying price and the selling price to work out the percentage profit) REMEMBER TO CANCEL DOWN THE FRACTION!!!
yes!
food cost $3.36food cost% 32accompaniment garnish cost $ 2.40Sales prise ?
Take a look at what price other people are selling them for and work it out from that
20 - 25% margin
To work out the break even point you have to do this equation → (fixed cost)÷(selling price−variable cost). For example the fixed cost is $10000, the selling price is $17 and the variable cost is $12. So you would do → (10000)÷(17−12) which would equal $2000.
a screw a tool and a margin is when you draw a line down your page of work
scheme margin, discount margin
They will try to work on between 100% and 300% profit margin
See how much money it took to cook the dish in total, E.g: Ingredients, use of oven etc. Then when you have rounded it up, divide it by how many people are going to be eating, then raise the price a little if you are selling for profit or you have your answer.
Buying on margin allowed investors to borrow money from their broker to purchase stocks. This meant they only had to provide a percentage of the total cost of the stock as collateral, while the broker would lend them the rest. The investor would then pay interest on the borrowed amount. If the stock price increased, the investor could sell the stock and repay the loan with the profits. However, if the stock price decreased, the broker could issue a margin call, requiring the investor to deposit more funds to cover the loss.
There are three factors that go into setting the price of a good. The first is Cost of Goods Sold, or COGS. What goes into this depends on what you are selling and how high up in the supply chain you are--someone selling rice will have a much longer list of expenses than someone selling sand. Next is profit. The third is a supply/demand factor. The purpose of this is to equalize supply and demand: if you have more people who want your goods than you have goods to sell, you raise the price until demand goes down. Conversely, if you have an oversupply of goods, you reduce the price until demand rises. That's the theory, at least; it doesn't work consistently, though. If you have an oversupply of liver and onions you could reduce the price to free and still have an oversupply--you have an oversupply not because the price is too high, but because most people don't want what you are selling. There are three ways to reduce the price of a good. The first is to reduce the COGS. Next, you can reduce the profit margin. The most common and effective way to reduce the price is to increase the amount available for sale.