Course Information
Registration period
Year-round Recruitment
Course Level
Study Mode
Duration
2 Hour(s) 38 Minute(s)
Language
English
Taught by
Melissa Fryer
Rating
Course Overview
An insightful guide about pricing baked goods sustainably - including recipe cost, confidence, formula, and strategy.
It is common for bakers to undersell themselves when it comes to pricing their products, either out of uncertainty or fear.
If you do anything to help your business thrive, making sure the numbers are correct and you are charging a price that will make it possible to continue baking for your community is very important.
If you are a person who would like to sell their baked goods and generate real profit from your sales, you must learn about how pricing works and how to apply it to your business.
This course will utilize special formulas to help you determine the perfect price point to:
Cover your true costs AND pay yourself
Stay competitive in your industry while making a profit
Allow your business to have growth built right into the pricing
We will go over various steps needed to get yourself to a price point that is right for your unique business.
Steps include:
Pricing out your materials in a recipe correctly
Pricing out other costs like overhead and depreciation
Determining how and to what amount you want to profit from your sales
Inputting data into a chart to generate your base costs for a product
Creating an easy-to-use pricing chart so you can quote orders quickly, even if they are custom
Course Content
- 17 section(s)
- 67 lecture(s)
- Section 1 Introduction
- Section 2 Section 2: Pricing Pitfalls - The Pricing Struggle is Real
- Section 3 Positive Profit Mindset - Get out of your own way!
- Section 4 Why Average Pricing?
- Section 5 Section 5: Before Creating Pricing, Save Money Where You Can!
- Section 6 Recipe Conversion and Measuring
- Section 7 How to Find Recipe and Product Element Costs
- Section 8 Scaling Down and Averaging
- Section 9 Calculating Depreciation and Overhead
- Section 10 Income Strategies
- Section 11 Section 11: Calculating Prices for Your Products
- Section 12 Section 12: Compiling Your Final Average Pricing Chart - Tracking Sales + Profit
- Section 13 Adding Additional Charges
- Section 14 Amending Pricing to Benefit Your Business
- Section 15 Taxes (for educational purposes only - not professional investment,
- Section 16 Transitions and How They Can Affect Pricing
- Section 17 Bonus Section
What You’ll Learn
- How to price baked goods in a way that covers your true costs, creates a profit for you and generates funds to grow your business., How to use a unique formula to create an average pricing chart, making quoting and menu creation simple., How to find base costs of recipes and business elements., How to manage profitable pricing long term.
Skills covered in this course
Reviews
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NNisha D'Souza
Yes, but my feedback for the last session is to correct the yearly order total from 192 to 208 because a year has 52 weeks x 4 orders per week. I think it's probably a minor change, but it's more accurate.
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AAnastasya Azzahra
This course help me to figure out how my pricing gonna be, im a new baker and gonna start my bakehouse real soon!!
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CChristina Maltese
This is where my weakness lay on pricing, my head just exploded, very thourogh detail,
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RRodolfo C Ramos
I like this class becouse I'm a baker.
