How do you calculate the cost of using the oven (we have Calor gas) when baking?
I want to price my baking for a cake stall and make a profit not a loss.
I remember watching one of those restaurant troubleshooting programmes, and the professional guy reckoned to multiply his raw materials by 3.5 to calculate what dishes should be on the menu at. maybe that would work for you.
That covers wages, restaurant overheads and profit. So it's a good professional guide I suppose. But I was wondering how much to ask to be reimbursed at a non profit making event.
Yes, I know I could give them, but I'd like some idea of what I was giving.