Bakery Costing Spreadsheet – Among them are the size of the portions, the cost of each ingredient, the value of the services that intervene in the operations, the most profitable dish and the one of more choice by clients. That is why in order to see reflected the profits of the month and not present embezzlement; bakeries should have a clear and accurate accounting that does not help reduce their costs but to manage them.
Using the knowledge that only you as owner or administrator of your bakery can have, for being the one who has more clarity in the ranges of investments, costs and profits generated by your business. For this reason, in order to calculate the costs of your establishment, it is necessary to keep in mind the following aspects according to your business cycle, whether weekly or monthly:
Initial Inventory + Purchases = Ingredients Available
• The initial inventory: All establishments that market a service must have an estimate of how much merchandise, in this case, how many supplies are counted to start the month’s operations such as flour, yeast, eggs, flour, sugar.
• Investment in ingredients (Purchases): Initial inventory may not be sufficient for the magnitude of its production in the period, so it will have to invest in inputs to start its activities. It is advisable to file the corresponding invoices to accurately track how much you have invested and what inventory you have available to start.
• Cost per product and drink: Have calculated the net value of each product or serving dish, according to the recipe and the established portions, cost of each ingredient used and the value of the services that intervened in the preparation thereof; Based on this, you can define what price will be assigned in the letter to each preparation (within a range that does not exceed the purchasing power of your audience) to have specifically the utility in your service. In the course of the month, keep the record with your billing system of the number of dishes sold and their cost.
• The same happens in the case of beverages, according to the cost of the bottle or the ingredients; Calculate the number of drinks you serve and the price to generate an appropriate profit.
• After the closing of the activities and with the proper record of operations in the week or in the month, you must start again with the count of the supplies that were left over.
• Final Inventory: This final inventory will act as the initial inventory for the next period of activities.
According to Pallomaro, the Colombian industry advises on the design of kitchens and provision of inputs for the food industry, it proposes a simplified formula to determine the final costs of a business’ operations.
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