Comments on: Part-time pastry chef at a popular medium-sized-bistro – how much to charge? http://www.pastrychefjobs.info/french-pastry-chef/part-time-pastry-chef-at-a-popular-medium-sized-bistro-how-much-to-charge See The World as a Pastry Chef Wed, 14 Jan 2009 16:35:59 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Kay http://www.pastrychefjobs.info/french-pastry-chef/part-time-pastry-chef-at-a-popular-medium-sized-bistro-how-much-to-charge/comment-page-1#comment-396 Kay Tue, 02 Dec 2008 21:50:59 +0000 http://www.pastrychefjobs.info/french-pastry-chef/part-time-pastry-chef-at-a-popular-medium-sized-bistro-how-much-to-charge#comment-396 First, you need to calculate the actual costs (ingredients and labor) in creating each dessert. To arrive at the cost per each item, simply divide the amount with number of items you made. Add to the raw costs, profit margin of 40 to 50% to come up with the minimum selling price. Once you arrive at the minimum selling price, you then evaluate the price against the market price of similar dessert by going to high-end bakeries and obtaining their prices. In the restaurant, the service cost is also added to the price of food/dessert. Since customers already expect the price would be higher in the restaurant, you mark up the price accordingly.<br><b>References : </b><br> First, you need to calculate the actual costs (ingredients and labor) in creating each dessert. To arrive at the cost per each item, simply divide the amount with number of items you made. Add to the raw costs, profit margin of 40 to 50% to come up with the minimum selling price. Once you arrive at the minimum selling price, you then evaluate the price against the market price of similar dessert by going to high-end bakeries and obtaining their prices.

In the restaurant, the service cost is also added to the price of food/dessert. Since customers already expect the price would be higher in the restaurant, you mark up the price accordingly.
References :

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