Saved costings
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Importing never replaces what you already have: anything that clashes is added as a separate copy. Keep exported files private; they contain your costs. Up to 100 costings.
1Your product
Give this costing a name you will recognise later, for example “Chinchin, October prices”.
2What goes into one batch
For each item, enter what you paid for the pack you bought, then how much ONE batch uses. You are only charged for the amount used, not the whole pack.
Weight (g, kg), volume (ml, litre, cup, spoon) and count (pieces) do not convert into each other, because we do not guess densities. Cups and spoons use 240 ml, 15 ml and 5 ml.
3Time, running costs and equipment
Your time and your workspace are real costs. Enter them here so they are shared fairly across your batches.
Labour for one batch
Your own time is not free.
Monthly running costs (overhead)
Equipment wear
Equipment lasts for years, so its cost is spread evenly over its life, then shared across your batches. Leave empty to skip.
A month of rent is not charged to one batch: monthly costs are divided across this many batches.
4What one batch makes
Weigh (or measure) the finished product after cooking, cooling and any waste. Use the usable amount you can actually sell.
1 kg = 1000 g
5Pack sizes and your plan
List every size you sell. Each size gets its own recommended price. Then say how many of each you plan to make from this batch.
Rounding always goes up, so your margin is never lower than the target.
6Your prices and costs
Complete the highlighted fields to see your prices.
12 things still need attention. Numbers are not shown until everything adds up, so you never act on a half-finished calculation.