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From my experience, creating a pricing model isn’t easy. But doing some basic things can help achieve the objectives. I would recommend using a full-cost pricing model that separates direct costs like meals, rooms, facilities, and program staff from allocated overhead. Then calculate the total cost per participant and add a reasonable margin or subsidy factor, depending on whether the program is intended to break even or generate revenue. A simple spreadsheet with these categories can make it much easier to adjust pricing when attendance, staffing, or venue costs change.
