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costing out your recipes.

post #1 of 28
Thread Starter 

do you cost out your recipes? if so do you do it for all of your recipes? and do you do it for each size of your recipe? like same recipe for 10" cake , and the for 6" cake? 

my husband and I stayed up late last night making an excel spreadsheet to cost out a chocolate cake recipe. it was for one 10" chocolate cake without frosting.

 Last night I had a bunch of really specific questions, but now I can't remember any. so do you have any tips or suggestions when costing out a recipe?

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post #2 of 28
Thread Starter 

oh now I remember some. do you find that you get reliable prices looking online? or do you go to the store and look at a bag of flour? is there a huge difference if you are buying in bulk? we costed out the recipe with the prices of a single 5# bag of flour or sugar? is that a bad way to do it?

 

also for recipes that are measured in cups, how do you figure out the price per unit?

http://www.kingarthurflour.com/recipe/master-weight-chart.html

we used this chart, but my husband said he didn't believe it or understand it. is there a better way out there?

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post #3 of 28
Cost out each recipe for each size based on how you will normally purchase your ingredients. If you will be buying retail from a grocery store, be sure to use the non-sale price. Bulk purchases are often significantly cheaper per unit, but you have to be able to store them and use them up before they expire.

Weight per volume will vary depending on your process. The most reliable way to come up with an accurate weight is to actually weigh each ingredient as you are making the recipe. For more accuracy you make the recipe multiple times, record the weight for each ingredient each time, and average the results.

Don't forget to include labor, allocated overhead, and markup for profit when setting your prices.
post #4 of 28

Kayla,

 

This is what I have been using, and it's working great.  The only thing I don't have calculating automatically is the conversions - still working on that, but it'll be a one time thing for you to figure out.  Pop in your supplies, ingredients, recipes and servings, and it'll be good to go.  Also, remember to put in whatever mark up you want on the quote sheet in the top row of columns S and V - that's for supplies and ingredients.

 

Let me know if you have any questions about it.  GL!

 

Karen

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
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"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
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post #5 of 28

Attachment...oops  icon_smile.gif

 

 

price matrix.xls 329k .xls file

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post #6 of 28
Quote:
Originally Posted by kearniesue View Post

Attachment...oops  icon_smile.gif

 

 

price matrix.xls 329k .xls file

Kerniesue, that sure is a lovely spread sheet!!! I don't understand how you would cost out a recipe in it though? It seems to cost out the whole project, not a specific recipe, no?

 

If I can do this, I'll show you my spread sheet for pricing out recipes. I already have ingredients broken down into weights (which is VERY time consuming). I enter my recipes in excel and then look up the exact cost per ingredient and list it next to it. (I'll show you that too if I can).

 

 

NA, I can't figure out how to attach it, if someone can tell me how I will.

post #7 of 28
Thread Starter 
I would cost out my recipes individually first. That way when I have a project I can justbplug in what i already know.
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post #8 of 28

I just added the conversions.  If you look at the recipe tab and the ingredients tab, it should be all there, although I've probably missed something icon_rolleyes.gif

 

Stitches, just click on the paperclip to attach a document..

 

 

 

 

 

price matrix.xls 540k .xls file

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
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post #9 of 28
Have you tried the Cakeulator app? Works great, you can input a master recipe and then get prices per whole cake, per serving, etc. also will add in profit and prep/decorating time.

Liz

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post #10 of 28
Thread Starter 
Cakeulator? Available on droid?
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post #11 of 28

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
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post #12 of 28

I am having a hard time pricing cakes. I usually use a per slice cost but when the cost keeps going up and up I have a hard time and want to start cutting the per slice amount. Is there a per slice amount based on total? Like 1-100 $3/slice 100-200 $2.50/slice, basically a discount the more you add?

post #13 of 28
Quote:
Originally Posted by medicmama7 View Post

I am having a hard time pricing cakes. I usually use a per slice cost but when the cost keeps going up and up I have a hard time and want to start cutting the per slice amount. Is there a per slice amount based on total? Like 1-100 $3/slice 100-200 $2.50/slice, basically a discount the more you add?

If you price based on your costs, you are correct that the per serving price will drop as the cake gets larger, if all else is equal (e.g. no added complexity for the larger design). I recommend handling pricing based on a formula that can be applied to any number of servings instead of tiered pricing, since with tiers you get into a situation where (in your example) 100 servings and 120 servings would be the same price.

The reasons per-serving prices drop as the cake gets larger are because you have a fixed amount of overhead applied to each order and the additional labor involved in making a larger cake of equivalent complexity probably won't scale 1:1 to the increased cost with a fixed per-serving price.
post #14 of 28

I hope I'm not late in replying to this thread. But here's a post that might help.

http://veenaartofcakes.blogspot.co.il/2012/01/pricing-your-cakes-beginners-guide.html

Thanks

Veena's Art of Cakes
Unforgettable cakes for memorable occasions
 
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Veena's Art of Cakes
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post #15 of 28
Quote:
Originally Posted by liz at sugar View Post

Have you tried the Cakeulator app? Works great, you can input a master recipe and then get prices per whole cake, per serving, etc. also will add in profit and prep/decorating time.

Liz

No matter how I manipulate the numbers in this app, I can NEVER get the price to come out, how it should.  I was so excited about it but it has come to be more trouble than what it's worth.

No his mind is not for rent, to any god or government...

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