Coffee shops need prices that cover ingredients, cups, barista labor, rent, utilities, card fees, waste, and slower dayparts. A drink with a strong gross margin can still underperform if rent and staffing are not allocated into the price.
Start by calculating the cost of a representative order, then divide monthly fixed overhead across expected monthly transactions. Use that overhead-per-order number inside the main pricing calculator.
Next iteration candidate: turn this page into a dedicated coffee shop menu pricing calculator with inputs for drinks per day, average ticket, rent, payroll, and waste.