I'm wondering how you all determine what price to charge for your goods. Until now, I've mostly been doing this for fun and only charge for ingredients and just a bit of time (if at all). but now it's time to get a little more serious. If you charge too little, people may not take you seriously, and may just take advantage of a good deal, not realizing the time, effort and expertise involved, not to mention quality.
On the other hand, if one isn't using a commercial kitchen, it's important to keep things under wraps, therefore, it might be best not to charge too much, in order to not draw too much attention.
Well, what do you think?
Also, I read somewhere about a pricing matrix. How do I get that info?
you can download the pricing matrix here