Start with the cost of one complete serving
Include the food or drink plus its cup, bag, lid, napkin or other packaging. Divide a bulk purchase by the number of usable servings it actually produces. Keep spoiled, spilled or unused inventory in your event budget instead of assuming every purchased serving will sell.
Use contribution, margin and proceeds correctly
- Contribution per serving is selling price minus the entered variable cost per serving.
- Contribution margin is that contribution divided by selling price. It is different from markup.
- Estimated proceeds subtract entered variable costs and fixed event costs from expected sales revenue.
- Break-even servings divide fixed costs by positive contribution per serving, rounded up.
Add card fees, equipment hire, permits, unsold supplies and any other costs to the appropriate inputs. The result is a planning estimate, not a promise of event profit.
Build a menu your volunteers can serve
A short menu is easier to price, display and hand over between shifts. Assign setup, serving, restocking and cleanup roles separately. Check what equipment and operating requirements your organization and venue already have in place.
Close the loop after game day
Record units sold, leftover inventory and actual costs. Compare those results with your assumptions before the next event. That gives you a more useful starting point than copying another group's menu prices.
Frequently asked questions
Does this tell me the right price for popcorn?
It shows the effect of the price and costs you enter. Your organization still chooses prices based on its event, serving size and costs.
Is margin the same as markup?
No. Margin divides contribution by selling price. Markup divides the difference by cost. This calculator shows contribution margin.
Are these results guaranteed proceeds?
No. They depend on your entered sales and cost assumptions. Actual demand, waste and other expenses can change the result.