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Overview

Knead helps you price your products and understand your margins. Set a price per sell unit, and if you have recipe costs entered, Knead calculates how much you keep after ingredients. No spreadsheets required.

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Where to Set Product Prices

You set prices in your product catalog.
  1. Open your catalog and tap the product you want to price.
  2. Enter the price in the Price field.
  3. Tap Save.
The price you enter is the price per sell unit. If your sell unit is “dozen” and you set the price to $30, customers see “$30 per dozen” on The Board and on their invoice.

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How Sell Units Affect Pricing

Your sell unit defines what a customer is buying and what they are paying for. It is critical to get this right because it flows into every part of Knead. For a deeper look at how sell units work, see understanding sell units. If you sell cookies by the dozen, set the sell unit to “dozen” and the price to your per-dozen rate. Knead handles the rest — on The Board, on orders, and on invoices.
Pro tip: If you offer cookies by both the dozen and the half dozen, use variants. Create one “Cookies” product with a “Dozen” variant at $28 and a “Half Dozen” variant at $16.

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Understanding Your Margins

When you attach a recipe to a product and enter ingredient costs in The Pantry, Knead calculates your margins automatically. The margin is the difference between what you charge and what the ingredients cost. Knead shows this on the product detail page as:
  • Recipe cost — The total cost of ingredients for one sell unit.
  • Margin (dollars) — Price minus recipe cost.
  • Margin (percent) — The percentage of the price that is profit after ingredients.
For example, if you sell a dozen cookies for $28 and the ingredients cost $6.50:
  • Recipe cost: $6.50
  • Margin: $21.50
  • Margin percent: 76.8%
Knead flags each product’s margin so you can spot the weak ones at a glance:
Good to know: Margins reflect ingredient costs only. They do not include your time, packaging, delivery, or overhead. Use them as a starting point, not the full picture.

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Let Knead Suggest a Price

If you would rather not do the math by hand, use the Help me price this calculator on the product form. It takes your ingredient cost, labor rate, hands-on time, overhead, packaging, and card fee and suggests a price that hits the margin you want — with the card fee absorbed for you. One tap applies it to the price field. See Help Me Price This for the full walkthrough.

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Tips for Pricing Your Baked Goods

Start with your costs. Know what your ingredients cost per sell unit. The Pantry and recipe costing features make this easy. Factor in your time. A product that takes four hours to decorate should be priced differently than one that takes 30 minutes. Knead shows ingredient margins — add your hourly rate on top. Check your local market. Look at what other bakers in your area charge for similar products. Your prices should reflect your quality and skill level. Raise prices gradually. Small, regular increases are easier for customers to absorb than one large jump. Use round numbers. $30 per dozen feels cleaner than $28.50. Customers make faster decisions with simple prices.
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