How it works
No black boxes. Every number the Profit Doctor shows comes from a formula you can check on a napkin.
Total variable cost
Ingredients + Packaging + Labor per item
What it costs you every single time you make and hand over this item. Rent and utilities aren't included here — those don't change per sandwich.
Gross profit per item
Selling price − Total variable cost
The dollars left over from one sale to cover your fixed bills and pay you.
Gross margin %
(Gross profit ÷ Selling price) × 100
The share of each sale you keep. Easier to compare across items than dollars alone.
Weekly gross profit
Gross profit per item × Units sold per week
The real contribution of an item. A small margin on 300 units can beat a big margin on 10.
Suggested price
Total variable cost ÷ (1 − Target margin)
The price that hits your target margin. Default target is 65% and you can change it any time.
Reading the colors
- Green — you're at or above your target margin. Hold the price.
- Yellow — within 15 points of target. A small price or portion change closes the gap.
- Red — well below target. This item needs a real change.
These are estimates and guidelines, not a guarantee of profit.