Early Stages Of Planning For My Shop Opening-Pricing Help

Business By sugarandspice Updated 5 May 2005 , 1:40pm by sugarandspice

sugarandspice Posted 1 May 2005 , 4:28pm
post #1 of 4

I'm in the very early stages of working on getting my own shop opened. I've worked for several years as a decorator/baker so I have the necessary skill, but as I was sitting here working on my endless to-do list I realized I have no idea how to work out pricing. I've never had to deal with the financial side of things when I'm at work. My husband is a chef at a large restaurant chain and is working on getting us in there for a tasting. I think it's important that we go in there very organized and show that we're very serious and that it's a legitimate business. I'll be renting space at an already established commercial kitchen so I can almost immediately go to work when I get business. Does anyone have an easy calculation to price their cakes that they'd be willing to share? I feel like I have to go in there with a very definite price schedule and not be wishy-washy but I also have to make sure that when I calculate the prices I come up with a price that's going to cover all my costs. Any help would be very appreciated!

3 replies
flayvurdfun Posted 3 May 2005 , 8:38am
post #2 of 4

have you found what you were looking for? If not I would price others around you, some on the internet and go from there..... I am sure you will do fine!

Lisa Posted 3 May 2005 , 12:22pm
post #3 of 4

You might try using a pricing matrix. Dawn and Victoria (cali4dawn and Ladycake) have one that they share. Also, here is an article Earlene wrote about pricing. Thought it might help...


sugarandspice Posted 5 May 2005 , 1:40pm
post #4 of 4

Thanks everybody! Dawn e-mailed me the pricing matrix-which I haven't yet figured out but I do have it! I appreciate all the help! I have another question, which I'll post separately.

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