Creating a profitable menu is both an art and a science. In this session, you will learn how to calculate food costs, labor costs, and overhead relative to every ingredient and finished product in your bakery. You’ll also learn how to use your intuition and marketing efforts to decide when it’s time to raise prices, reduce costs, or change your menu.
You’ll get valuable guidance on:
- Food costs, labor costs, and overhead expenses and the cost of doing business
- Pricing your products accordingly, ensuring your costs are covered
- Identifying any items you produce that aren’t’ “worth it” to maintain