28d • Butter & Banter
The 4 numbers every profitable baker knows
Everyone asks me for recipes.
Nobody asks me for numbers — but numbers are what make you profitable.
In my commercial kitchen, every single item lives or dies by 4 numbers:
1. Food cost % — ingredients ÷ menu price. If it's over 30%, you're in trouble.
2. True labor — your hours × a real hourly rate (yes, even if it's "just you").
3. Overhead — packaging, delivery, kitchen costs. The stuff nobody counts.
4. Target margin — decide your profit BEFORE you price, not after.
Most home bakers know exactly one of these. Commercial bakers know all four — that's the whole difference.
👇 Be honest: which of the 4 are you currently guessing on?
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The 4 numbers every profitable baker knows
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