Cost prices and live GP margins

Also known as: coste neto, GP%, margin, gross profit, menu engineering, márgenes.

For every product size in brasio you can store the net supplier cost (cost without VAT). With both the sell price and the cost in place, brasio shows the gross-profit margin and GP% live as you edit — the same numbers your accountant uses to decide whether a dish is worth keeping on the menu.

Set the cost

1. On the till, Admin → Catálogo, open the product.
2. In Tamaños, the coste neto € column is for the supplier price net of VAT.
3. Type the cost for each size and save.

Hover tooltip on the field: Coste neto del proveedor por unidad (sin IVA).

For products with a container (kegs, wine bottles, spirit bottles), use the container model to auto-derive each size's cost. See The container model: kegs, bottles and spirits.

Read the margin live

Each size row carries a margin tooltip showing:

• Margen {amount} — the gross profit in euros per unit (sell price ex-VAT minus net cost).
• {gp}% GP — the GP percentage (margin / sell price ex-VAT × 100).

Examples:

• A glass of house wine: sell €4.50, VAT 10%, ex-VAT €4.09, cost €0.90 → margin €3.19 / GP 78%.
• A pint of craft beer: sell €5.50, VAT 10%, ex-VAT €5.00, cost €1.80 → margin €3.20 / GP 64%.

The tooltip turns red below your menu-engineering threshold (configurable; default 50%) so low-margin items leap out as you scan the catalog.

Spot low-margin items

The sales report at Admin → Ventas groups by product and size, so the Precio medio column reveals when servers are punching the wrong size (typically because the wine is mostly being sold by the glass at a low GP, not by the bottle at a high GP). Cross-reference Facturado with the GP% to see what's actually carrying your night. See Sales report by product and size.

Owner-only visibility

Cost prices and margins are visible to owner and manager roles only. Servers don't see the cost column when editing — they can't accidentally leak the supplier price during a chat with a customer.

Best practices

• Update costs after every supplier price change, not annually. A 10% supplier hike on house wine is a real GP shift; the catalog should reflect it.
• Audit GP% quarterly for your top 20 SKUs. Anything trending down is either a supplier issue or a creep on a sell price the till hasn't caught.
• Use the container model for any pourable; doing the maths by hand on 40 spirits is where errors creep in.
• Reconcile against the Z report end-of-week. Total cost-of-goods on the report should track close to what you'd get from sales-volume × per-unit cost.

Not working?

• GP% is empty: the size has no coste neto €. Type it, or enable the container model.
• GP% says 100%: the cost is zero. Either you genuinely have no cost (e.g. an open-priced charge) or you forgot to fill it.
• Sell price seems off in the margin: the margin uses sell price minus VAT — make sure the product's VAT rate is correct. A house wine at 21% VAT instead of 10% would inflate GP%.