We have a pub, and we really need to keep a close watch on profit margins. I have a formula for calculating the GP from net cost and selling prices [which is 1-(cost price/sales price) ] but my math lessons are nearly 50 years back, and I can't work out how to calculate the price we need to charge in order to make the right margins. So if you guys have any idea then let me know. Any of the help from you guys will be appreciated
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