Why Frontier Kitchen University?
Because you have a great idea for a food product or service that people will love. You want to do it right and you want to give your company every change for success.
Costing, Pricing and Break Even Course
Costing and Pricing Your Products
A Dollars and $ense Approach
Are you leaving money on the table? Or worse, giving money away?
Why is it Important?
How much money does it REALLY cost you to make your product? Food is a business of pennies…and those pennies add up fast either in your favor or out of it. It is essential that every business owner knows how to calculate and track exactly how much each serving of each product costs them to make down to the penny.
Not knowing means you will be unable to appropriately plan and reach profitability. Which is actually a recipe for failure.
What We Cover
You could figure this out on your own OR you can learn from our experience working with literally hundreds of food entrepreneurs and create a shortcut to some of the most important numbers to know in the food industry.
Why re-create the wheel when you can take ours for a spin!
As an added bonus for signing up we will include our Recipe Costing spreadsheet ( a $75 value) AND our break even spreadsheet ( a $49 value) at no extra charge.
We've designed the Recipe Costing spreadsheet to go beyond just costing your batch so you get quick access to the formulas and numbers you need to have an edge when talking to wholesale buyers and distributors!
Frequently asked questions
What is the difference between this and what is in the Getting Started course?
This Course is an in depth look at a multitude of factors that play a role in costing and pricing your products.
Who should take this course?
If you are just starting your food business and are getting all the pieces in place this is the course for you. If you are in business but can't seem to figure out what to charge people or how to approach stores you want to carry your products, this course is for you.
Is this course for people selling consumer packaged goods or ready to eat food?
Many of the topics are relevant to both but we do offer different ways to cost your products so there are options if you do a consumer packaged good made for store shelves or if you are a food truck or caterer costing and pricing out your menu.