Overhead Allocation and Full Cost per Product
This lesson is part of the course
In this lesson
You spread rent, energy and upkeep over the products by oven hours and build the full cost of every piece.
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Lessons in this course
- Baker's Percentages: Scaling a Formula to a Target Dough Weight Locked
- Ingredient Cost per Batch and per Piece: from Purchase Units to Grams Locked
- Yield and Bake Loss: How Much Dough to Scale and Mix Locked
- Labour and Oven Time per Batch: Capacity for the Day Locked
- Overhead Allocation and Full Cost per Product Locked
- Pricing: Retail vs Wholesale and the Margin Floor Locked
- Daily Production Plan vs Orders: Leftovers and the Day-old Discount Locked
- Product Mix Profitability: Contribution by Product Locked