Calculate your true product costs including ingredients, labor, packaging, and overhead. Know your margins before you price.
| Category | Per Batch | Per Unit | % of Cost |
|---|
Name your product and specify how many units you produce per batch. This is crucial for accurate per-unit costing.
List every ingredient with quantities and costs. Don't forget seasonings, oils, and small items - they add up!
Track the time it takes to make a batch. Include prep, cooking, cooling, and packaging time.
15-20% is typical for home-based. Commercial kitchens may be 25-35%. This covers rent, utilities, insurance.
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