Everything That You Ever Wanted To Know About Pricing But Were Afraid To Ask.
Decorating By enga Updated 27 Mar 2014 , 10:00pm by SystemMod2
This is from master spreadsheet that I add my ingredients and supplies right down to the extracts that I use. Its a basic formula to get your cost per pound and can easily be converted to ounces and then decimals. I hope this will help you to formulate your own pricing matrix.
(Converted from EXCEL to Word)
Formula: Cost divided by weight = cost per # (if 0 it stays the same, 1-9 round up)
PRODUCT
COUNT PER PACK PER CASE
WEIGHT OF 1 ITEM PER CASE
TOTAL WEIGHT
COST OF 1 BAG OR CASE
COST PER #
ROUNDED UP
VITAL WHEAT GLUTEN
1
50#
69.08
1.3816
1.39
CAKE FLOUR
1
50#
11.38
0.2276
0.23
BREAD FLOUR
1
50#
13.91
0.2782
0.28
#DIV/0!
#DIV/0!
Table for Converting Decimals on Calculator
Use with formula cost sheets
1 ounce =.063 8 ounces = .500 15 ounces = .938
2 ounces = .125 9 ounces = .563 16 ounces = 1.00 or 1#
3 ounces = .188 10 ounces = .625
4 ounces = .250 11 ounces = .688
5 ounces =.313 12 ounces = .750
6 ounces =.375 13 ounces = .813
7 ounces = .438 14 ounces = .875
Weight from invoices
.25 = 4 ounces
.50 = 8 ounces
¼ = .25
½ = .50
¾ = .75
* place you formula (weight divided by cost) in your cost per pound cell
Been there, Done that. How quickly it was forgotten.
Here is (IMO) some VERY useful information. I took the time to right out what I thought was most important: http://cakecentral.com/t/764674/a-serious-rational-discussion-about-pricing
Quote:
Well I hope not because the cycle needs to end. I hope that Heath will implement threads like this so that new members wont have to learn about the horrors of asking pricing or repetitive questions.
There are members like you with thriving businesses that can offer a plethora of information on pricing. I'm just asking them to share that information without it being a heated discussion. A pool, if you will, of information and ideas, that are not archived but readily available for easy access. I'm still hoping that it will be a part of a FAQ's queue.
I sorry, that answer was for you AZ
But he didn't. We asked for the things we thought would be beneficial. NOTHING changed.
I tried that. Didn't go well.
Been there, Done that. How quickly it was forgotten.
Here is (IMO) some VERY useful information. I took the time to right out what I thought was most important: http://cakecentral.com/t/764674/a-serious-rational-discussion-about-pricing
I meant no disrespect DeliciousDesserts, that's part of the problem. Insightful threads like yours need to be front and center not locked and forgotten.
Quote:
Well I hope not because the cycle needs to end. I hope that Heath will implement threads like this so that new members wont have to learn about the horrors of asking pricing or repetitive questions.
There are members like you with thriving businesses that can offer a plethora of information on pricing. I'm just asking them to share that information without it being a heated discussion. A pool, if you will, of information and ideas, that are not archived but readily available for easy access. I'm still hoping that it will be a part of a FAQ's queue.
I sorry, that answer was for you AZ
But he didn't. We asked for the things we thought would be beneficial. NOTHING changed.
I tried that. Didn't go well.
well i am hoping for some changes too and because of the book they are publishing and because of this coming up in a few short weeks http://http://cakecentral.com/b/classes/seattle-2014 i think our board owners are quite busy-- i mean if i just have some kids over for dinner i am covered up--so i can only imagine how busy/stressed they are--
so i honestly believe that some change is coming but it's all in due time thing--
i really like the good parts of cc and i think it can be a ton of a lot of fun to chat about cake -- one of my all time favorite things to do--and i think we can have some hope while looking forward down the road a bit more ~~
fingers crossed
This thread is being locked.
Enga - you cannot command members to share their private business information regarding pricing and profit. Not only is this highly presumptuous, but it also is not something that can be carbon copied and applied to any other individual or business. We are not running franchises, we are all individual sellers, with a huge range of skills, in a huge range of markets all around the world.
As has been discussed in NUMEROUS threads, and highlighted again in this thread (eg. http://cakecentral.com/t/764674/a-serious-rational-discussion-about-pricing), there are many, many resources out there, both paid and free, that ANY legal business can access to help develop ways of pricing their own products.
But there are basics that apply to any business. These points have been discussed innumerable times, on this forum, every single time a pricing question is asked.
Anyone beginning a business needs to have an understanding of pricing to cover costs, overheads, wages and profit. If they do not understand these basics, they need to seek professional assistance.
Non-approved, "Illegal" businesses have no business selling cakes. This is also well-known and has also been discussed at length in this cake forum.
Quote by @%username% on %date%
%body%