Selling and marketing
Brownie Menu Template: 5 Sections and a Price Check
A brownie menu template you can fill in, with a cost example and a price check before you print.
On this page
What to remember
- List the brownie, the size, and the price on one line.
- Put pickup, delivery, and deposit rules above the fold.
- Add ingredients, labor, and overhead before you trust a price.
- Keep the page short enough to read on a phone.
You do not need design software to make a brownie menu template. A phone note, a printed page, or a simple shop page can hold the same five parts. The work is deciding what goes in each part and what price you can defend, and the baked goods menu template shows how brownies fit beside cookies and bars.
What five parts belong on the template
A brownie menu template has five parts: the brownie name, the size or count, the price, the order rules, and your contact details. Each part earns its space. If a line does not help her choose or help you get paid, cut it.
Pick your brownie lines
List three to five brownies, not your whole recipe book. Lead with the one that sells out first.
Add the size and count
Say 9 pieces, a 4 by 4 inch square, or a whole tray. Use the same words you use when you bake.
Put the price on the same line
No separate price sheet. She should see the brownie and the price together.
Write the order rules
Add the pickup date, the deposit, and how she pays. The baked goods order form template lists the fields that stop a missing deposit.
Add your contact and pickup spot
Put your phone number, your town, and a clear pickup window at the top or bottom.
What to write in the order rules
The order rules do three jobs: they tell her when to pay, when to pick up, and what happens if she changes her mind. Keep each rule to one line. A deposit amount, a pickup window, and the payment methods you accept are enough for most home orders.
If you sell at a market, add what is available that day and what sold out. If you take custom orders, add a lead time and a starting price. A short rule set at the bottom of the menu saves you from repeating the same answers by text.
How to price each brownie before it goes on the menu
Price from the whole batch, not from one brownie. Add the ingredients you bought, the hours you worked, and the fixed costs you pay each month. Then divide by the number of brownies that actually sell. A price that ignores labor or overhead is not a price, it is a guess.
Write your labor down even if you bake at home. Use the hours you spend shopping, baking, packing, and meeting her. If you do not pay yourself in the math, the menu hides the cost of your time. The bread pricing settlement walks through the same cost, labor, and final price order for a loaf.
Use your own receipts for ingredients and your own hourly rate for labor. The fixed costs are the part you can check today. Brevl is $20 a month with 0% commission. The National Cottage Food Alliance state guide lists the Alabama Cooperative Extension System cottage food course at $25, and that certification lasts three years.
Spread the course over 36 months and it adds about $0.69 a month. Add the $20 Brevl fee and your fixed overhead is about $20.69 a month. Divide that by the number of brownies you sell in a month. Then add ingredients and labor to get your break even for one brownie.
For example, write the math on one line: menu price minus ingredients minus labor minus $20.69 overhead equals margin. If the answer is small or negative, the menu price is not ready. This example uses only the fixed costs we can verify. Your ingredient and labor numbers come from your own receipts and your own pay rate.
Mistakes that cost you money
The first mistake is pricing from ingredients alone. The food cost is only one part of the cost. Packaging, your hours, and the monthly fee all come out of the same sale. A menu that leaves them out looks profitable until you count the receipts.
The second mistake is hiding the deposit rule. If she has to ask how much to send, you lose time and sometimes the order. Put the deposit amount and the pickup date in the same place. The farmers market bakery menu shows how to keep a table menu short when you sell in person.
The third mistake is a menu that is too long. Every extra line is another decision for her and another chance for a typo. Keep the first version to one page. Add a flavor only when you can bake it well and price it with the same math.
What to check before you share it
Read the menu on your phone, not on a computer. If you have to zoom or scroll sideways, she will too. Check that every brownie has a size and a price. Check that the deposit rule and pickup window are visible without hunting.
Send the menu to one friend and ask her what she would order. If she asks a question the menu should answer, add that answer. Then print or post the same version. A menu that changes on every screen is hard to trust.
Try the free bake pricing calculator
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Common questions
What should a brownie menu template include?
List each brownie by name, size, and price on one line. Add pickup or delivery details, a deposit rule, and the payment methods you accept. Put your phone number and town at the top so she can reach you without scrolling. Keep the whole page short enough to read on a phone.
How many brownie items should I list?
Start with three to five. A short list helps her choose and helps you bake in batches. If you list too many, you may buy ingredients for brownies that do not sell. Add a new item only after the first list sells well for a few weeks.
Should I put prices on the menu?
Yes. A price on the same line as the brownie stops the back and forth. It also shows you have done the math. If you sell at a market, print a price for each size. If you take custom orders, add a starting price and say the final quote depends on the design.
How do I handle deposits on a brownie order?
Ask for a deposit before you buy ingredients for a custom order. State the amount and whether it is refundable in plain words on the menu. Keep the rule in the same place as the pickup date. A clear deposit rule protects your time and your ingredient money.
Do I need a separate menu for markets and custom orders?
Not always. You can use one brownie menu template and change the order rules at the bottom. A market menu needs your table prices and what is available that day. A custom order menu needs a starting price, a deposit rule, and a lead time. Keep both versions on your phone.
Sources
General information, not legal or tax advice. Check your state cottage food rules before you sell.