I'd be happy to help you with pricing. The best place to get started is in my pricing program here: betterbakerclub.thrivecart.com/the-perfect-pricing-calculator/
Overhead is a killer for many people. I'm fortunate to have a veterans exemption in CA and that allows me to sell in any county and not pay Environmental Health any fees. It's a huge advantage that I pass the savings off to my customers in my prices and it allows me to purchase higher quality ingredients to use in my cookies and breads. Use every advantage you can to make yourself more successful even if it's something simple like an employee discount on butter.
If you log one-time expenses as startup costs, you can aim to recover these costs through your overall business profits. In this approach, you don't directly add the cost to each baked good. Instead, track your total startup expenses and plan for your bakery’s profits to eventually cover these initial investments.
Hi. I really appreciate the tutorial. What if the ingredient cost is somewhat pricey - ie: it’s $35 just for ingredients? What would be the best method for pricing this? I make specialty goods that are gluten free, organic non gmo, etc, and ingredients for this aren’t cheap! 🙃
The basic formula applies, no matter the cost of ingredients. What you need to do is see if your customers are willing to pay for the quality you provide. I provide lots of training on this topic in the video that come with the purchase of the Perfect Pricing Calculator, which you can view here: betterbakerclub.thrivecart.com/the-perfect-pricing-calculator/
Do you mean if you change the serving size for the same batch? You'd just change the yield for the actual amount you are making. I do this a lot with chocolate chip cookies. Sometimes I scoop that at 2 oz and the yield is 36, other times I scoop at 4 ounce and the yield is 18. Hope that helps!
What if your recipe has both weight and spoon/cup measurements? Am I able to add ingredients in both ways? Or do I must convert everything into weight measurements?
I would love to learn from you❤
I'd be happy to help you with pricing. The best place to get started is in my pricing program here: betterbakerclub.thrivecart.com/the-perfect-pricing-calculator/
Overhead is a killer for many people. I'm fortunate to have a veterans exemption in CA and that allows me to sell in any county and not pay Environmental Health any fees. It's a huge advantage that I pass the savings off to my customers in my prices and it allows me to purchase higher quality ingredients to use in my cookies and breads. Use every advantage you can to make yourself more successful even if it's something simple like an employee discount on butter.
What about factoring one-time expenses like a mixer, pans, tools, etc. into your price? Would you use depreciation, and how would you add that?
If you log one-time expenses as startup costs, you can aim to recover these costs through your overall business profits. In this approach, you don't directly add the cost to each baked good. Instead, track your total startup expenses and plan for your bakery’s profits to eventually cover these initial investments.
@@betterbakerclubdo you have a video on explaining this as well?
Hi. I really appreciate the tutorial. What if the ingredient cost is somewhat pricey - ie: it’s $35 just for ingredients? What would be the best method for pricing this? I make specialty goods that are gluten free, organic non gmo, etc, and ingredients for this aren’t cheap! 🙃
The basic formula applies, no matter the cost of ingredients. What you need to do is see if your customers are willing to pay for the quality you provide. I provide lots of training on this topic in the video that come with the purchase of the Perfect Pricing Calculator, which you can view here: betterbakerclub.thrivecart.com/the-perfect-pricing-calculator/
Me too! I am also trying to figure out reasonable pricing for organic and gluten free baked goods
How do you adjust when the yield is less than recipe states because you're making the cookie bigger?
Do you mean if you change the serving size for the same batch? You'd just change the yield for the actual amount you are making. I do this a lot with chocolate chip cookies. Sometimes I scoop that at 2 oz and the yield is 36, other times I scoop at 4 ounce and the yield is 18. Hope that helps!
What if your recipe has both weight and spoon/cup measurements? Am I able to add ingredients in both ways? Or do I must convert everything into weight measurements?
To cost ingredients most effectively I recommend converting everything to weight.
Tried to download spreadsheet and page doesn’t exist anymore
Here's the new link: betterbakerclub.thrivecart.com/the-perfect-pricing-calculator/
i bake in grams. can the spreadsheet price for this?
Yes!