Markup Calculator
Turn cost into price — and see the margin, which is not the same number.
Check the numbers above — one of them can't be used (for example a term of zero).
How this is worked out
Markup is profit measured against what the item cost you:
price = cost × (1 + markup ÷ 100)
Margin is the same profit measured against what you sold it for:
margin = profit ÷ price × 100
Same money, two different denominators, two very different numbers. A 60% markup is a 37.5% margin. A 100% markup is a 50% margin. They are never equal and margin is always the smaller of the two.
This trips up a lot of small businesses, and it usually goes the same way: someone wants a 40% margin, applies a 40% markup, and quietly earns a 28.6% margin instead. Over a year, on every item sold, that is a serious amount of money that was never priced in.
To go the other way — from a margin you want to the markup you must apply:
markup = margin ÷ (100 − margin) × 100
So a 40% margin needs a 66.7% markup.
A worked example
An item costs you 40 and you add 60% markup:
- Selling price: 64
- Profit: 24
- Margin: 37.5%
Now suppose you actually wanted a 60% margin. Applying 60% markup gets you nowhere near it. You would need a markup of 150% — a selling price of 100 — to keep 60 of every 100 as profit.
| You want this margin | You must apply this markup |
|---|---|
| 20% | 25% |
| 30% | 42.9% |
| 40% | 66.7% |
| 50% | 100% |
| 60% | 150% |
What this doesn't cover
- "Cost" here means the direct cost of one unit — materials, manufacture, packaging, shipping in. Rent and salaries are fixed costs and belong in the break-even calculation instead, not in the markup.
- Payment processing fees and marketplace commissions come out of the selling price, so a 2% card fee is roughly 2 percentage points off your margin. Include them in cost if you want the true figure.
- This is per unit. It says nothing about whether you sell enough units to cover your fixed costs — that is the break-even calculator.
Common questions
Which should I actually use, markup or margin?
Use markup to set the price, because it starts from a number you know — what the thing cost. Use margin to judge the business, because it is the share of revenue you keep and it is what everyone else reports. Setting prices by markup and measuring health by margin is the normal combination.
What is a normal markup?
It varies enormously by trade — grocery is famously thin, jewellery and restaurant drinks famously not. The useful question is not what is normal but whether your margin, across everything you sell, covers your fixed costs with something left over. The break-even calculator answers that.
Can margin be more than 100%?
No. Margin is a share of the selling price, so it approaches 100% but cannot pass it. Markup has no upper limit — an item costing 1 and selling for 100 carries a 9,900% markup and a 99% margin.
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