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Julianne's Ultimate cake pricing matrix update

post #1 of 45
Thread Starter 

Hi,

I've been working on upgrading my matrix and thought I would share.

Feel free to make the changes you need.

You can also e-mail me with questions if you have any j@abccupcakes.net

I use it with excel 2010 let me know if some parts don't work for you.

 

 

Price matrix 2012.xls 58k .xls file
post #2 of 45

Another great price matrix! Thanks for sharing! Going to try it out =)

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Check out our creations @
Website : http://mydearbakes.wordpress.com/
Facebook : http://www.facebook.com/mydearbakeslittlebakery
Se ya there! =)
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post #3 of 45

this is awesome!!!! this helps me so much

post #4 of 45

Thanks for sharing!

post #5 of 45

This is amazing! Thanks for sharing.
 

post #6 of 45

Thank You!!! Very user friendly

post #7 of 45
Thank you!!
post #8 of 45

This is a lovely spreadsheet thank you! It must  have taken you ages to fine tune it so well!

 

It took me a minute to work out your servings; they’re 1-and-a-half inch by 2 inch servings right?

 

It might be neat to add a little conditional formatting on your portion/pan guide section that will highlight what pans people could use for the servings they are pricing for;

 

This is how I would to it:

You would need to add conditional formatting for each of your pan serving numbers (N33 to N42, P33:41 and R33:36)

To highlights the pan serving number if it is equal to, or up to 10 servings more than, the number of servings in C6:

   Go to conditional formatting, ‘choose highlight if between’, for the first value choose C6 and for the second value write C6+10

 

Set your highlight however you like :)

 

Great job though!! :)

post #9 of 45

This is great!  This confirms my thought that I am to cheap!  Thanks
 

post #10 of 45

You are a lifes saver, thanks for sharing.  I noticed you don't have the cost of labor for decorating on your matrix.  The price list i have always followed for wedding cakes is 3.00 a slice and 30.00/hour for decorating.  That was the basic formula I got from culinary school. Would be interested in your input on that formula. Thanks again for sharing your matrix. 

 

Rocco Camarillo

post #11 of 45
Okay is this the one for math dummies cause if so I need the tutorial. Numbers make sleepy. Can you make one for me and pretend I'm 4. Lol
Here lately my memory hasn't been that good and not only that, my memory hasn't been that good either.

Is that the most beautiful avatar you've ever seen or what?
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Here lately my memory hasn't been that good and not only that, my memory hasn't been that good either.

Is that the most beautiful avatar you've ever seen or what?
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post #12 of 45

WOW - thank you so much. This is exactly what I needed.

post #13 of 45

The spreadsheet downloaded, but was distorted, would you please email it as an attachment to customcakes@onlinenw.com Thanks, hopefully it will come better formatted. I'm sure it has something to do with two different versions of Excell.

post #14 of 45

This is awesome, amazing!!  I was going to ask what formula you use to determine your cost per serving, and then I saw the second tab in the spreadsheet.  I assume I can edit those fields too.  I'm fascinated!!

post #15 of 45
You are an absolute life saver!!!!!!!!!
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