Download the service-menu template.
The template includes blank prices, planned service time, what is included and any add-on. Fill it with your own menu; no example amount is presented as the going rate for a Kenyan haircut.
Open the file in Excel or another spreadsheet. Keep one working version for staff and use it to prepare the public menu. This page is for shop owners creating a menu, rather than customers comparing nearby barbershops.
Separate the main service from the add-on.
Haircut and beard — KES 700, 45 minutes. Includes one haircut and a beard trim. Colour and treatment are separate services. Replace the price and duration with figures that fit your team, supplies and pay arrangement.
If a fade includes one thing and a fade with a beard trim includes another, write them as distinct choices or explain the add-on clearly. Avoid charging a customer for a step they reasonably thought was already included.
| Service | What to clarify | Time to plan |
|---|---|---|
| Haircut | Style or service limits and what is included | Use your actual average |
| Beard trim | Standalone service or add-on | Allow the additional working time |
| Haircut and beard | Combined price and included work | Do not assume it takes the time of one service |
| Children’s service | Age/service conditions you actually use | Allow the time your team needs |
The names should match the booking diary and the POS service list. Calling one service by three names makes reports harder to interpret.
Check what remains from the price.
A price needs to work with your staff-pay arrangement and direct supplies before it can contribute to rent and other costs. Use the commission calculator to check the staff share, then allow for supplies and service time.
In a made-up example, a KES 500 service at 40% commission leaves KES 300 before supplies and fixed costs. If it uses KES 50 of supplies, KES 250 remains to contribute to those other costs. That is not the same thing as net profit.
Use the monthly calculator to check whether the planned number of visits supports the shop. Do not set a service price solely because the next shop charges it; their arrangement may differ from yours.
Change the menu everywhere on the same date.
Update the public board, booking list and till records together. Brief staff on what changed and how to explain it. Decide how existing bookings will be handled before the new price appears.
Keep the old list with its dates so you can understand past records. When reviewing sales, distinguish a higher price from a higher number of visits. Both can raise revenue, but they tell you different things.
For a promotion, record the discount explicitly and agree its effect on commission. The marketing guide shows how to check whether an offer leaves enough from each visit.
You will find more planning files in the free tools collection and operating guidance in the owner library.
Let’s use your menu in the demo.
See how services, durations and prices connect to a booking, a payment and the barber’s earnings.
Try my service menu