> For the complete documentation index, see [llms.txt](https://help.flowerbuddy.co/llms.txt). Markdown versions of documentation pages are available by appending `.md` to page URLs; this page is available as [Markdown](https://help.flowerbuddy.co/reference/retail-plan-page/recipes/price-products-and-review-margins.md).

# Price products and review margins

Each product has a selling price for one product. This is separate from its product quantity and separate from the ingredients that make up its cost. When the product is expanded, **Cost/ea.**, **Price/ea.**, and **Profit/ea.** show the unit comparison for people who can view cost and profit.

FlowerBuddy can calculate a suggested price from flowers, hard goods, direct labor, **Design Fee**, configured overhead, and applicable fees. Use it as a review point, not as a required selling price. Select **Price/ea.** to enter the price you intend to charge, then review the resulting margin.

In **Labor**, choose a time estimate to enter **Build** minutes and install minutes for a product that needs on-site work. Choose the percent method when your business estimates direct labor as a percentage. **Design Fee & Overheads** explains the pricing inputs applied from the plan's settings. Design Fee is a pricing increase, not another labor cost and not a guarantee of a particular profit margin.

When FlowerBuddy marks a product as below its suggested retail price, review missing ingredient costs, labor, product quantity, markups, or the deliberate price decision. Keep a manual price only when it reflects the choice you intend.

<div data-with-frame="true"><figure><img src="https://2616748322-files.gitbook.io/~/files/v0/b/gitbook-x-prod.appspot.com/o/spaces%2FUtdSEPutB4SrRwwUMOIx%2Fuploads%2Fgit-blob-8b72729a9459f0cf9a9ca4447074c9e617c53f9f%2F18-product-labor-and-overheads.png?alt=media" alt="Expanded retail product showing a labor percentage, calculated labor cost and retail amount, plus Design Fee and Overheads." width="550"><figcaption></figcaption></figure></div>

## Set a selling price

1. Expand the product on **Recipes**.
2. Review the ingredients in **Flowers & Hard Goods** and the direct-labor method.
3. Select **Price/ea.** and enter the selling price for one product.
4. Check **Cost/ea.**, **Profit/ea.**, and the product's margin where your access allows them.
5. Review the plan summary after changing a price or product quantity.

For example, entering 45 dollars in **Price/ea.** sets the selling price for one arrangement. If the product quantity is 12, the plan summary reflects the price across 12 arrangements. It does not set a price for each ingredient.

## Choose a labor method

Use the time method when the florist can estimate hands-on minutes. Enter **Build** time for studio work and install time only when the product needs on-site work. Use the percent method when direct labor is normally estimated as a percentage. Switching methods converts the current estimate, so review the resulting minutes or percentage before relying on it.

## Review Design Fee and overhead

**Design Fee & Overheads** brings in configured pricing inputs. Indirect Labor, Owner Labor, Facilities, and Other Overhead are cost assumptions, not automatically separate customer charges. Correct an inaccurate assumption at its source where possible instead of changing the product price just to hide an inaccurate cost.

The same section also shows **FlowerBuddy Fee** and **Payment Processing Fee** with their cost and retail figures. Review them with the other calculation rows when checking a suggested price or margin. They are not direct-labor entries and do not replace the selling price you enter in **Price/ea.**