The Bakery Business Guide: Pricing for Profit

The Bakery Business Guide: Pricing for Profit, available at $189.99, has an average rating of 4.75, with 67 lectures, based on 32 reviews, and has 133 subscribers.

You will learn about 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. This course is ideal for individuals who are Hobby bakers or bakery business owners needing to get a handle on their pricing and learn how to price for profit. or Bakers who want to make an income from their baking business. It is particularly useful for Hobby bakers or bakery business owners needing to get a handle on their pricing and learn how to price for profit. or Bakers who want to make an income from their baking business.

Enroll now: The Bakery Business Guide: Pricing for Profit

Summary

Title: The Bakery Business Guide: Pricing for Profit

Price: $189.99

Average Rating: 4.75

Number of Lectures: 67

Number of Published Lectures: 67

Number of Curriculum Items: 67

Number of Published Curriculum Objects: 67

Original Price: $189.99

Quality Status: approved

Status: Live

What You Will 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.

Who Should Attend

Hobby bakers or bakery business owners needing to get a handle on their pricing and learn how to price for profit.
Bakers who want to make an income from their baking business.

Target Audiences

Hobby bakers or bakery business owners needing to get a handle on their pricing and learn how to price for profit.
Bakers who want to make an income from their baking business.

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 Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Lecture 2: Course Notes Before You Begin!

Chapter 2: Section 2: Pricing Pitfalls – The Pricing Struggle is Real

Lecture 1: Pricing Pitfalls

Lecture 2: Struggle 1: Emotional Pricing

Lecture 3: Struggle 2: Asking Others/Copycat Pricing

Lecture 4: Struggle 3: Estimating

Lecture 5: Struggle 4: Materials Times 3

Lecture 6: Struggle 5: Self-Doubt

Lecture 7: Struggle 6: No Formula

Lecture 8: Struggle 7: Haggling and Bullying

Chapter 3: Positive Profit Mindset – Get out of your own way!

Lecture 1: Positive Profit Mindset – Get out of your own Way!!

Lecture 2: Mindset Therapy Session

Chapter 4: Why Average Pricing?

Lecture 1: Why Average Pricing Explanation Video

Lecture 2: Pricing Process Overview, What to Expect

Chapter 5: Section 5: Before Creating Pricing, Save Money Where You Can!

Lecture 1: Saving Money Video

Lecture 2: Additional Ideas on How To Save Money in the Bakery Industry

Chapter 6: Recipe Conversion and Measuring

Lecture 1: Tips on Recipe Selection for Pricing Purposes

Lecture 2: Beginner Scratch Cake Recipes – Vanilla and Chocolate

Lecture 3: Converting your Recipes to Weight (You will need a kitchen scale!)

Lecture 4: Finding Volume and Weight for Your Recipes

Lecture 5: Creating the Recipe for 1 Cup of Batter/1 Section of Material

Chapter 7: How to Find Recipe and Product Element Costs

Lecture 1: Cost Chart Introduction

Lecture 2: Using the Cost Chart Walkthrough and Examples

Lecture 3: Using the Cost Chart for Packaging

Lecture 4: Other Cost Charts to Complete

Chapter 8: Scaling Down and Averaging

Lecture 1: 1 Cup of Batter / 1 Section of Material Scale Down and Averaging

Lecture 2: Cup/Section and Averaging Worksheet Walkthrough

Lecture 3: Making Scaling Recipes and Shopping Simple

Chapter 9: Calculating Depreciation and Overhead

Lecture 1: Introduction and Charts

Lecture 2: Determining Your Monthly Order Goal – Examples

Lecture 3: Overhead Cost Chart Walkthrough

Lecture 4: Depreciation Cost Chart Walkthrough

Chapter 10: Income Strategies

Lecture 1: Overview

Lecture 2: Hourly Rate

Lecture 3: Profit Margin

Chapter 11: Section 11: Calculating Prices for Your Products

Lecture 1: Using Your Pricing Forms

Lecture 2: Pricing Form Walkthrough

Chapter 12: Section 12: Compiling Your Final Average Pricing Chart – Tracking Sales + Profit

Lecture 1: Building Your Unique Average Pricing Chart

Lecture 2: Mock Average Pricing Chart Walkthrough for a Cookie Bakery

Lecture 3: Using the Monthly Business Sales Breakdown Chart

Chapter 13: Adding Additional Charges

Lecture 1: Adding Additional Charges and Fees

Lecture 2: More Time

Lecture 3: More Materials

Lecture 4: Non-Edibles

Lecture 5: Late/Rush Fee

Lecture 6: Event Fee

Lecture 7: Delivery/Set Up

Lecture 8: Rentals

Lecture 9: Final Notes on Additional Charges and Fees

Chapter 14: Amending Pricing to Benefit Your Business

Lecture 1: Changing Prices to Benefit Your Business

Lecture 2: Intro and Promotions

Lecture 3: Donations

Lecture 4: Discounts

Lecture 5: Refunds

Chapter 15: Taxes (for educational purposes only – not professional investment,

Lecture 1: An Overview of Taxes

Lecture 2: Expect 30-40% Paid in Self Employed Income Taxes in the US

Lecture 3: Sales and Use Taxes

Lecture 4: Organization

Lecture 5: Tax Prep

Chapter 16: Transitions and How They Can Affect Pricing

Lecture 1: Transitions

Lecture 2: Moving Locations and Lowering Prices for the Market

Lecture 3: Networking

Lecture 4: Local Favorites and Menu Changes

Lecture 5: Solidify Business

Chapter 17: Bonus Section

Lecture 1: CONGRATULATIONS!!

Lecture 2: Thank you again!

Lecture 3: Your Awesome Bonus Section

Instructors

Melissa Fryer
Creative Class Instructor and Bakery Business Mentor

Rating Distribution

1 stars: 0 votes
2 stars: 0 votes
3 stars: 4 votes
4 stars: 6 votes
5 stars: 22 votes

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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