Guides

• How to Price Baked Goods: The Cost-Plus Method

  How to price baked goods step by step: cost ingredients, waste, labor, overhead and packaging, then set a margin and round up to a clean price.

• Cottage Food Label Requirements: A Checklist

  Cottage food label requirements explained: the elements most states ask for, the exact Texas and Florida statements, and how to lay out a compliant label.

• Allergen Labeling: Writing a Contains Statement

  Allergen labeling for baked goods: the 9 major food allergens, how to write a Contains statement, naming tree nuts, and where may-contain fits.

• Recipe Costing for Caterers: Cost Per Guest

  How caterers cost recipes per guest: yields, sub-recipes, waste, labor and overhead, with a worked 120-guest wedding menu priced to a 60% margin.

• Food Truck Menu Pricing: Cost Each Plate First

  Price a food truck menu from plate cost: ingredients, packaging, shift labor, daily overhead, card and event fees, with a worked taco plate example.

• Cake Pricing: How to Price Custom Cakes

  Cake pricing for custom orders: cost ingredients, design hours, overhead, boxes and delivery, then set a margin. Worked example of a $235 cake.

• Food Cost Percentage Formula and How to Use It

  The food cost percentage formula, worked for one item and a whole month, plus how it converts to markup and margin and why bakers should not price by it alone.

• Home Bakery Startup Costs: A Real Budget

  What starting a bakery from home costs: one-time and monthly costs, an editable $1,705 example budget, break-even math, and IRS start-up deduction rules.

• Nutrition Label Generator From Recipe: A Guide

  How a nutrition label generator from recipe works for baked goods, when small bakers are exempt, FDA rounding rules, and a worked cookie example.