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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

Upward Curve

8 Factors that Drive Costs

Learn about the 8 factors that drive costs up & down and how they affect your bottom line.

Image by James Lee

Costing Your Recipes

Most people don't know what it costs them to make their product.  If you don't know what it costs you, you won't know if what you are charging is enough.  We show you the most accurate way to cost your recipe down to the penny.

Image by Sunrise Photos

Pricing your Products

Pricing your products for sale is always difficult.  We help demystify the process and give you a formula to make sure you are leaving a profit for yourself.  You will learn how to calculate your cost of goods, wholesale price and retail price.  So you can sell with confidence

Image by Karim MANJRA

Margins & Mark Ups

Understanding the difference between margins and mark ups can be the difference between making money and losing it.  Learn the difference between the two so you can speak the same "love" language as your customers and partners.

Image by Alexander Mils

Break Even

You know how much your product costs and what to charge for it but how many do you need to sell to pay your bills and then yourself?  We go over a quick formula you can use to find out so you can identify that milestone and reach it.


And More...

We cover many other subjects that all play a part in costing and pricing your products as well as offer templates and other resources to help you move forward with confidence to profitability.

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.

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