Costing and pricing guides

Cornerstone guide. Walks through ingredients, packaging, labour, overheads, and margin, then links to every calculator. The hub the other guides and calculators point back to.

High-intent money term. Method-based answer up top, then the cake calculator embedded, then worked considerations.

Explains cost-per-unit, unit conversion, and yield. Sells the core product idea: cost once, recalculate forever.

Educational. Clears up the most common pricing mistake and shows why the difference changes the price. Ties directly to the calculator's margin setting.

Top-of-funnel. Covers ingredients, packaging, energy, insurance, and registration as cost lines, signposting official sources rather than giving legal advice.

For bakers selling to cafes and shops. Explains trade tiers and margins, mapping straight onto the public and trade price tiers in the app.

Letterbox vs parcel formats, food-grade inner packaging, and how to fold postage into a price. Links to the brownie calculator.

Emotional, shareable piece that names the labour-and-confidence problem the product solves. Strong candidate for community sharing and AI citation.

Cornerstone caterer guide. The full method from menu cost to quoted price per head, covering staff, travel, hire and margin.

The per-head calculation itself, why it moves with guest count, and the fixed costs that do not scale.

Buffet specifics: quantity per head, the replenishment problem, and why buffets are cheaper to staff than plated service.

The two lines that decide whether an event makes money, and how to price both without losing bookings.

Cornerstone street food guide. The full method from a service's food cost to a price per serving that survives a quiet day.

The costs you pay before you sell anything, and how to spread them across a service without guessing.

What margin and food cost percentage a UK street food trader should target, and how to tell whether you are hitting it.

Cornerstone cafe guide. Pricing a menu on GP, then checking what the plate actually earns once packaging, labour and waste are counted.

The benchmark numbers, why drinks and food differ so much, and what the percentage does not tell you.

How portion drift and end-of-day waste quietly rewrite a costed menu.

Cornerstone chocolatier guide. From a batch of couverture to a price per piece and per box that pays for the tempering.

Why batch size and reject rate move the cost per piece more than couverture does.

Setting a trade price for delis and hampers that still clears the batch costs.

Cornerstone private chef guide. From one cook session to a defensible price per portion and per plan.

Why the same menu costs more per portion on a smaller plan, and where to set a minimum.

What to charge for your hours, and how to tell whether the rate is actually paying you.