Fold the surcharge into your prices
Example numbers are filled in. Change them to yours.
- Your menu prices. Five example items are there to start. Enter prices as printed on your menu, with GST included.
- What you used to add. Work it out from the surcharge I added (a percentage of the bill) or my card fee (the percentage you pay on each card sale). Then enter the share of sales paid by card. Check your terminal reports for this.
- Round new prices to 10 cents, 50 cents or 1 dollar. Prices always round up.
You see how much your prices go up, your takings after rounding compared with before, and a table of old and new prices.
Example: 80% of sales on card, 1.5% surcharge
80% × 1.5% = 1.2%. Rounded up to the next 10 cents:
| Item | Now | New price |
|---|---|---|
| Flat white | $5.00 | $5.10 |
| Eggs on toast | $18.00 | $18.30 |
| Chicken parmigiana | $28.50 | $28.90 |
| Fish and chips | $24.00 | $24.30 |
| Beef burger with chips | $22.00 | $22.30 |
Takings after rounding: +0.23% against before, if each dish sells equally often. The new prices carry the surcharge your card customers used to pay, spread over every customer.
The maths
- From the surcharge you added: new price = old price × (1 + card share × surcharge). With 80% of sales on card and a 1.5% surcharge, a $20.00 dish becomes $20.24, rounded up to $20.30.
- From your card fee: new price = old price ÷ (1 − card share × fee). After fees, you keep what you kept before.
Prices include GST. The calculator only scales them, so GST stays in.
Print your new price list
Make one A4 page with your new prices. Add your business name, a heading, an optional line at the bottom, and an optional phone number or website. Pick the Classic or Minimal design, any colour, a heading font and your logo. The list ends with "All prices include GST."
Download it as a PDF to print or as an image, or copy the new prices as text.
Need to rework your prices from scratch? Try the menu price calculator or the recipe cost calculator. Then put the new prices on a free WhatsApp order page.