Pricing Baked Goods: How To Do It The Right Way

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Join me in one of my highly requested pricing workshops, while I show you how to price your home-baked goods the right way. If you'd like to use my handy pricing calculator tool you can find it here:
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If you are currently guessing at your prices then you can't be sure that you are covering all your costs. In this video, I show you how to calculate your costs by hand and how you can do it easier and faster with my Perfect Pricing Calculator.
You'll also see why the 3x your cost method is not reliable and can actually be losing you money.
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Опубликовано:

14 окт 2024

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Комментарии : 16

@KareenAj-uv2ri 6 месяцев назад

I would love to learn from you❤

@betterbakerclub 6 месяцев назад

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/

@lindsey9710 3 месяца назад

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?

@betterbakerclub 3 месяца назад

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.

@marygerman2312 Месяц назад

@@betterbakerclubdo you have a video on explaining this as well?

@butterkistable 9 месяцев назад

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! 🙃

@betterbakerclub 9 месяцев назад

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/

@letsstartahomestead 7 месяцев назад

Me too! I am also trying to figure out reasonable pricing for organic and gluten free baked goods

@milagrosmendez9073 Год назад

How do you adjust when the yield is less than recipe states because you're making the cookie bigger?

@betterbakerclub Год назад

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!

@FM-qb7uu Год назад

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?

@betterbakerclub Год назад

To cost ingredients most effectively I recommend converting everything to weight.