Pricing & Orders: Cost-Based Price, Price per Serving, Delivery Fees and Lead Times
This lesson is part of the course
In this lesson
You price every order in the December book from ingredients, materials, decoration hours and overhead, compare the price per serving, charge the right delivery band and set the date by which each design must be confirmed.
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Lessons in this course
- Servings per Tin: Portion Sizes, Top Areas and a Servings Chart Locked
- Tier Plans: Guest Count, Real and Dummy Tiers, Kitchen Cake and Height Locked
- Batter Batches: Scaling from a Reference Tin and Counting Base Recipes Locked
- Frosting & Filling: Top and Side Areas, Coat and Filling Grams Locked
- Fondant: Rolled Diameter, Sheet Weight and Packs to Open Locked
- Ganache & Buttercream Ratios: Parts, Shares and Scaling a Formula Locked
- Decoration Time: Complexity Levels, Sugar Flowers and Piped Borders Locked
- Pricing & Orders: Cost-Based Price, Price per Serving, Delivery Fees and Lead Times Locked