A practical course that teaches you how to structure costs, find your break-even point, and set prices that keep your food business sustainable.
Many food entrepreneurs price their products by intuition or by copying competitors. This works until it doesn't. When ingredient costs shift or sales volumes change, the margin disappears and the business struggles.
This course gives you the tools to understand exactly what each product costs you to make, what volume you need to cover your fixed expenses, and how to price in a way that reflects reality.
This is educational training. We teach you the methods and frameworks. We do not provide accounting services, tax advice, or personalized financial consulting.
Four interconnected areas that together give you a complete picture of your food business economics.
Go beyond the cost of ingredients. Learn to account for packaging, labor time, energy, waste percentages, and indirect costs that most entrepreneurs overlook. The result is a cost figure you can actually trust.
Understand the minimum sales volume needed to cover all your costs. This number tells you whether your current price and volume make financial sense.
Learn how to set a price that covers costs, accounts for growth, and positions your product appropriately in the market. Margin is not greed. It is survival.
Build a systematic way of organizing your costs into fixed, variable, and semi-variable categories so you always know where your money goes and what levers you can adjust.
Most food businesses sell more than one item. Learn how to apply cost analysis across your full product range and understand which items carry the business and which ones drain it.
Practical, focused sessions designed around the real challenges food entrepreneurs face.
Foundation
The starting point for every food entrepreneur. Covers the complete anatomy of product cost from raw materials to the moment a product is ready to sell.
Core
Move from theory to your actual numbers. Participants calculate their own break-even point using real data from their businesses during the session.
Applied
Bring cost knowledge and market context together to set prices that work. Covers markup methods, margin targets, and how to communicate value to customers.
When the whole family is involved in a food venture, understanding costs becomes a shared responsibility. This course is designed to be accessible for everyone in the household who participates in the business.
Content is structured for people with practical experience but no formal financial training.
Examples and exercises reflect the realities of small-scale and home kitchen operations.
Worksheets and frameworks from the course can be applied to your own products immediately after training.
Reach out and we will share what is currently available.
