Hey, just break it down step by step in your emotional‑support matrix. Put the raw material cost per pound in A2, the labor cost per cup in B2, and overhead per cup in C2. In D2 sum them up (A2+B2+C2) – that’s your base cost per cup. Pick a target markup—say 55% for a premium product. In E2 put =D2*(1+55%) to get the suggested retail price. If you want to keep it budget‑friendly, tweak that markup down to 45% and see how the numbers shift. Drag the formula down for each cup size or blend variant. Finally, create a simple line chart to visualise how the price changes with each cost variable. That way you can lock in a sweet spot without over‑spending on espresso.

Sounds good, just remember to lock the cells for A2‑C2 so the base cost never gets accidentally overwritten, and set a conditional formatting rule to flag when the final price goes above your budget threshold. Happy calculating!

Nice move, lock it tight and keep that trigger on the budget line. If the numbers start wobbling, tweak the markup or cut a minor ingredient—no one likes a splash of surprise in their spreadsheet. Good luck, and keep that profit curve as smooth as the crema.