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Every Happyn listing carries a real, bookable price — no quote round-trips. That puts the pricing decisions up front, and the listing builder gives you a toolkit to model almost any pricing scheme: three pricing models plus tiers, selections, add-ons, and guardrails. This guide walks through when to use each, with worked examples. (For the why behind upfront pricing, see Why Unit-Based Pricing, Not Quotes.)
Everything on the Pricing tab feeds one calculation:
Your job is to decide which parts of that formula your offering needs. A simple product might only use the base price; a staffed service might use all of it. Start simple — you can layer tools on as you learn how buyers order.
The pricing model determines how your base price scales. Products and digital goods always use flat pricing; per-unit and multi-unit are for services.
Flat — fixed price
One price, regardless of scale. Use it when a single number genuinely describes what you sell: a $350 photo-booth package, a $45 charcuterie box, a digital invitation template. For products and digital goods, buyers can order multiples — a buyer taking 3 boxes at $45 pays 3 × $45.
Choose it when:the effort and cost of fulfilling the order doesn't change with the size of the event.
Per Unit — base × one pricing unit
Your price scales with a single driver — guest count, hours, tables. You set the base price per unit and define one pricing unit buyers fill in. Example: catering at $28 per person for an 80-guest event prices at 28 × 80 = $2,240.
Choose it when: one number (usually guests or hours) drives essentially all of your cost.
Multi-Unit — up to 3 pricing units
Your price has several drivers. Each pricing unit gets its own Pricing Mode: Multiplied (base × value) for the main driver, or Base + Increment (base + rate × value) for secondary effort billed at its own rate. Example: a DJ at $200 per hour for a 4-hour event, plus 2 setup hours at $80/hr, prices at (200 × 4) + (2 × 80) = $960.
Choose it when: quoting off one number would force you to pad your price to cover the others.
A quick rubric: does one number describe the whole job? Flat. Does one thing drive your cost? Per Unit. Do two or three things? Multi-Unit.
Pricing Tiers let the price change with order size, so bigger orders automatically get the better rate you'd have offered in a custom quote. Each tier is a unit range with its own price — leave the last tier's max blank to make it open-ended.
Example: cupcakes by the unit
1–10 at $50, 11–50 at $40, 51+ at $30. An order of 25 falls in the middle tier and prices at the $40 rate. For products the tier is picked by quantity; for services it's picked by your main multiplied pricing unit (like guest count). If an order falls outside every tier, your base price applies.
Use tiers whenyour per-unit economics genuinely improve at volume — batching, bulk ingredients, one trip instead of three. Don't use them to hide a high small-order price; a minimum charge (below) is the honest tool for that.
Selections let buyers choose between versions of the same listing — Color, Size, Package — without you creating separate listings (up to 3 selections per listing). Each option carries a Price Adjustment ($) added to (or subtracted from) your base price. The adjustment is applied before your pricing units, so it scales too: a +$2 premium flavor on a per-person listing adds $2 per person, not $2 total.
For finer control, an individual option can carry its own tier table (the Add Tier button on the option). When a buyer picks that option, its tiers replace the listing's tiers entirely — useful when, say, your premium flavor has a different volume curve than your standard one.
Use selections when the versions differ in price but share everything else — description, photos, availability. If the versions are really different offerings, separate listings stay clearer.
Add-ons are extras on top of the calculated price, available on services with per-unit or multi-unit pricing. Each add-on is either Flat(a fixed amount, like "Custom backdrop — $75") or Per Unit, multiplied by one of your pricing units (like "Extra server — $30/hr × event hours").
An add-on can also be marked required, which means it's always included and buyers can't remove it. Use required add-ons for unavoidable costs you want itemized — a mandatory cleaning fee reads better as its own line than silently inflating your base price.
Use add-ons whensome buyers want the extra and some don't. If everyone needs it, it belongs in the base price (or a required add-on if you want it visible).
Minimum Charge ($)
A floor on the calculated price, so small orders stay worth your time. If $28/person catering isn't viable below $500, set a $500 minimum — a 10-guest order prices at $500, and the buyer sees a "Raised to minimum charge" note explaining why.
Maximum Charge ($)
A cap on the calculated price. Useful when your effort plateaus — past a certain guest count, a photographer's day is the same day. Buyers see "Capped at maximum charge" when it applies.
Variance Allowance (%)
How much you can adjust the final amount after booking, up to 15%. It exists for jobs that genuinely change — ten extra guests confirmed the week before, an extra hour on the day. Set it to your real-world wiggle room, not as padding: buyers see the allowance before they book, and a high number reads as an uncertain price.
These two fees work differently from everything above: they pass through to you at 100%, with no commission and no buyer service fee (see How Disbursements Work). Price them at your actual cost of saying yes.
Rush-order fee
Charges extra when a buyer's event falls within your lead-time window — the compressed timeline that costs you overtime, expedited supplies, or a reshuffled calendar. Choose a Flat amount or a Percentage of order: a 15% rush fee on a $960 booking adds $144. Buyers see it clearly labeled as a rush fee before they pay.
Travel pricing (services)
Found on the Logistics tab. Charges for the driving distance from your address to the event — and the buyer always sees a single all-in price; travel is never shown as a separate line. Two styles:
Per-mile (included distance + rate): e.g. 15 miles included, then $2 per additional mile — a 23.4-mile event bills 9 extra miles for $18.
Mileage bands (flat fee per range): e.g. 0–30 miles $25, 30–60 miles $45, 60+ miles $75 — a 42-mile event lands in the middle band for $45.
Either way, set a Maximum travel distanceso events beyond your range simply can't be booked.
A deposit isn't a pricing tool so much as a cash-flow and commitment tool. Turn on Require depositand pick a percentage (30% is typical) when you have real upfront costs — ingredients, rentals, a date you're taking off the market. If you set a high percentage, you'll be asked for a reason, which is shown to the buyer on the booking agreement — so make it one a buyer would find fair.
Order suggestions (the Suggestions tab) don't change your price, but they're pricing's best companion: they recommend the right order size from the buyer's event details, so buyers order what they actually need.
For quantity-based listings, set a per-guest ratio and a "sold in multiples of" unit — e.g. ~2 cupcakes per guest, sold by the dozen, suggests 6 dozen for a 34-guest party. For listings with selections, set guest-count breakpoints that recommend the right option — e.g. the medium grazing table for 25–50 guests.
Right-sized orders mean fewer "we ordered way too much" refund conversations and more confident checkouts.
Buyers always see an all-in price that includes Happyn's 8% service fee — there's no surprise fee at checkout. Flat listings show a straightforward per-unit price; variable-priced listings show "calculated" with the math itemized as the buyer fills in their event details, including any rush fee and travel-inclusive total.
On your side, your payout is your base price minus the 6% platform commission, with rush and travel fees passed through untouched. The full breakdown — payout schedule, splits, and fees — is in How Disbursements Work.