Food cost: how much of your price becomes ingredients
Food cost is the share of the selling price that goes to ingredients. MyCake computes it per product from the technical sheet, so you can see which sweets have healthy margin and which are too expensive to make — and adjust price or recipe before you lose money.
The number that shows each product's health
A truffle at 25% food cost leaves more margin than a cake at 50%. MyCake shows that percentage per product, computed from the real technical-sheet cost over the selling price.
- Food cost per product, in %
- Based on the real technical-sheet cost
- Compares products to prioritize the best margin
- Flags when an ingredient gets pricier and raises food cost
Decisions with data, not gut feel
With food cost in view, you decide clearly: reprice, switch a supplier, change packaging, or drop an item from the catalog that never adds up. That's real cost control, not a hunch.
FAQ
What's a good food cost for a bakery?
It depends on the product and market, but many sweets run between 25% and 40%. What matters is knowing the real number and securing margin in the price.
Where does food cost come from?
The technical sheet's ingredient cost divided by the selling price. MyCake calculates it automatically.
Does it work in Sverige?
Yes, with costs and prices in kr.