Selling and marketing
Baked Goods Menu Template: What to List and How to Price
A menu template that shows what to list, how to price, and where your margin goes.
On this page
- What to put on every menu line
- How to price a line on the menu
- How to format the menu for a phone screen
- How to list sizes and bundles
- A worked example for one menu line
- When to change a price on the menu
- How to keep the menu and label consistent
- Mistakes that cost you money on a menu
- Where to get the exact label wording
What to remember
- List every size you sell, not just the item.
- Put a price on each line before you print.
- Check your state’s exact label wording.
- Subtract ingredients, labor, and overhead before you call it profit.
Think of your baked goods menu template as the price list you will use everywhere. It should be short enough to read on a phone and complete enough that a customer knows what they are buying. Start with the items you already sell most.
What to put on every menu line
Each line needs the item name, the size, and the price. Add a short description only if it helps the customer choose. If you sell packaged goods, your state may require a label with specific wording. The My Custom Bakes label generator tells users to get their state’s exact wording before printing.
List your items and sizes
Write every item you sell and every size it comes in. A loaf and a slice are two lines.
Add the price for each size
Put the price next to each size. Do not leave a line blank or say market price.
Add a short note if your state requires it
Check your state’s exact wording for cottage food labels. Better Baker Club publishes a state by state resource you can check.
Check the math on each line
Subtract ingredients, labor, and overhead from the price. If the number is negative, change the price or the size.
Save one copy and reuse it
Keep the same template for markets, order forms, and your shop. Update prices when your costs change.
How to price a line on the menu
Start with the cost of ingredients for one batch. Add your labor by multiplying your hourly rate by the hours you work. Add your overhead, including your $20 monthly Brevl fee if you use Brevl. Subtract all three from the menu price. The number left is your margin.
Check the margin on every line before you print. If a line pays you nothing after all three costs, change the size or the price. Do not wait for a slow month to find out.
Packaging is part of your cost. Add the cost of the box, bag, or label to the ingredient line or as its own line. A price that covers ingredients but not packaging pays you less than you think.
How to format the menu for a phone screen
Most customers will read your menu on a phone. Use one column and a large price next to each item. Do not use tiny fonts or long descriptions. Test the menu on your own phone before you print or post it.
Put your best sellers at the top. Keep each description to one line. If a customer has to pinch and zoom, the menu is too crowded. A short list is easier to read and easier to update.
How to list sizes and bundles
List every size as its own line. A loaf and a slice are two lines. A half dozen and a dozen are two lines. Do not hide a size inside a description. The customer should see the price for the size they want.
A bundle is a line too. Add the bundle price only after you check the margin on the whole bundle. Subtract ingredients, labor, and overhead from the bundle price. If the bundle pays you nothing, change the bundle or drop it.
A worked example for one menu line
Use your own numbers for each line. The steps below show the order.
Write the ingredient cost for one batch
Add the cost of every ingredient in the batch. Include packaging if it goes in the same line.
Write your labor cost
Multiply your hourly rate by the hours you work on the batch.
Write your overhead share
Divide your $20 monthly Brevl fee by the number of batches you sell in a month.
Write your menu price
Put the price you plan to charge for that size.
Subtract and check the margin
Add ingredients, labor, and overhead. Subtract that total from the menu price. The number left is your margin. If it is too small, raise the price or shrink the size.
When to change a price on the menu
Change a price when an ingredient cost changes or when your monthly fees change. Check your margin on each line at least once a season. Write the date on your master copy so you know when you last checked.
Do not wait for a slow month to find a bad line. If a line pays you nothing after all three costs, change the size or the price. Update the same template everywhere you use it.
How to keep the menu and label consistent
If your menu doubles as a label, use the same item names and sizes on both. Print one test label before you print a whole sheet. Check that the price and the state wording fit on the label.
Do not copy another state’s wording. Get your state’s exact wording before you print. A label generator can help you check the label before you commit to a full print run.
Mistakes that cost you money on a menu
The first mistake is leaving prices off the menu. The second is forgetting packaging in your cost. The third is not checking your state’s label wording before you print. How to sell baked goods legally walks through the checks. Cottage Food Labels offers a label generator with downloads for home printing in common sizes for thermal and desktop printers.
Where to get the exact label wording
Label rules vary by state. My Custom Bakes tells users to get their state’s exact wording. Better Baker Club publishes a state by state resource covering cottage food labeling requirements and cottage foods laws. Use one of these before you print a menu that doubles as a label. Print one test label before you print a whole sheet.
Try the free bake pricing calculator
Free, no signup.
Common questions
Do I need a separate menu for each market?
One template can work for every market if you keep the same items and sizes. Make a copy for each market only when prices or sizes change. That way you are not rebuilding the list every weekend. Keep one master copy and save a new version for each market.
Should I put ingredients on the menu?
Only if your state requires it or a customer asks. A full ingredient list belongs on a label, not always on the menu. Check your state's exact wording before you decide what to print. If you do list ingredients, keep the same order as your recipe.
How often should I update prices?
Update prices when an ingredient cost changes or when your monthly fees change. Check your margin on each line at least once a season. If a line pays you nothing, change the size or the price. Write the date on your master copy so you know when you last checked.
Can I use the same template for wholesale?
Wholesale buyers need different prices and often different sizes. Keep a separate wholesale line on the same template or a second copy. Do not show retail prices to a wholesale buyer. Check your margin after ingredients, labor, and overhead before you quote.
What if my state requires a cottage food disclaimer?
Get the exact wording from your state before you print. A state by state resource can help you find it. Put the disclaimer where the customer can read it. Do not copy another state's wording because the rules can differ.
Sources
General information, not legal or tax advice.