Pricing9 min read
Your flour just went up 20 percent. Now what?
What has to change when an input price moves, which products are affected and by how much, plus why a flat percentage across the menu is the wrong answer.
Posts tagged costing
Pricing16 min read
Pricing a custom cake: the costs most bakers forget
The costs most bakers forget when quoting a custom order.
Getting started8 min read
What to look for in bakery software
The questions worth asking any bakery system before you commit, from event dates and deposits to what happens to your allergen labels when a supplier reformulates.