You have a great product, but what does it cost to produce and how much can you sell it for?
Instead of struggling to work out the difference between your cost price, wholesale price and what your retail price should be, come along to this practical workshop. Hosted by Jane Del Rosso and Kylie Suich from The Business of Food this workshop along with a Brand & Design Specialist.
We will step you through the figures behind your food product and assist you develop a recommended retail price. You will leave with:
the tools to assess the costs & pricing points of products you currently sell and future products you develop
an understanding of the different between the cost price, distributor price and Recommended Retail Price (RRP) for your product(s)
the ability to identify which of your products have the highest profit margin and which are your loss leaders.
To attend this workshop, you need to be ready for production. This means you already know your recipes / the costs of your ingredients / your production time / your labour time / other overhead costs. We will introduce you to tools that bring all those factors together so you can develop your cost price, wholesale price and retail price for your food product(s).
Morning tea provided (not lunch). Please tell us your dietary requirements when you book in.