Selling and marketing
Wholesale Bread for Restaurants: Price per Loaf and Margin
A clear way to price wholesale bread for restaurants so each order pays you.
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Selling wholesale bread for restaurants is different from selling at a farmers market. You are not selling one loaf at a time to a person who chose you. You are selling a set number of loaves every week to a business that needs them on time.
What to remember
- Restaurants buy on a schedule, not on a whim.
- Your price must cover ingredients, labor, and overhead.
- A lower price per loaf only works if your cost per loaf is lower.
- Start with one account and one delivery day.
What a restaurant expects from a wholesale bread order
A restaurant needs the same loaf every week. The size, the crust, and the crumb should not change. If your bread is inconsistent, the kitchen cannot plan a menu around it.
They also expect a delivery window you can keep. A missed delivery costs them a service, and they will not order again. Before you agree to a standing order, check that your oven space and your week can handle it.
Communication matters as much as the bread. If you are running late, tell them before the delivery window opens. A quick text can save the account. Restaurants plan their prep around your arrival. If you are new to restaurant accounts, start with how to sell bread to restaurants. For more on pricing and terms, see the selling guides.
Packaging matters too. A restaurant may want your bread in a specific bag or box. Ask before you quote. If you need to buy new packaging, that cost goes into your price.
How to work out your cost per loaf
Your cost per loaf has three parts: ingredients, labor, and overhead. Ingredients are the flour, water, salt, yeast, and any add-ins. Labor is your time, even if you are not paying yourself yet. Overhead is the power for the oven, the bags, the labels, and the delivery cost. For a deeper look at loaf costs, see how much cost for bread.
Track your costs for one month before you quote a restaurant. Keep every receipt and write down your hours. You will see the real number, not the number you guessed. That number is your floor.
To cost one loaf, list every ingredient and divide the package cost by the number of loaves. Add your time at a dollar value. Add overhead for power, packaging, and delivery. Add the three numbers. Then add your margin. A margin of 20 to 30 percent on top of cost is a common starting point.
A worked example: cost, labor, overhead, and margin
For example, say you bake a 2 pound sourdough loaf. Your ingredients cost $2.50. Your labor is 20 minutes at $15 an hour, which is $5.00. Your overhead for power, bag, and delivery is $0.50. Your total cost is $8.00. If you sell that loaf to a restaurant for $10.00, your margin is $2.00, or 20 percent. If you sell it for $9.00, your margin is $1.00, or 11 percent. That is the number you need to see before you agree to a weekly order. For more loaf math, see how much to sell bread for.
Now add the weekly volume. If the restaurant orders 20 loaves, your total cost is $160.00. At $10.00 a loaf, you bring in $200.00. Your profit for that delivery is $40.00. That profit has to cover your time for packing, invoicing, and the drive. If it does not, the order is too small or the price is too low.
Mistakes that cost you money on wholesale bread
Another mistake is forgetting delivery. If you drive 30 minutes each way, that time and gas is part of your cost. Add it to the loaf price or set a minimum order.
A third mistake is agreeing to a size you cannot repeat. If you cannot make the same weight every week, do not promise it.
A fourth mistake is not asking about payment terms. Some restaurants pay in 30 days. That means you front the ingredients and labor for a month. Know when the check arrives before you agree.
One more mistake is not tracking your hours. If you guess your labor, you will guess your price. Use a timer for one week. You will be surprised at the real number.
How to price and quote wholesale bread to a restaurant
Start with your cost per loaf
Use your costing sheet. Never quote from memory.
Add your margin
Decide the profit you need per loaf. Write it down.
Set a minimum order
A minimum of 10 or 20 loaves covers your delivery time.
Agree on a delivery day and window
Pick a day you can keep every week.
Put the terms in writing
Price, size, delivery day, and payment terms. A simple text or email is enough.
Review after one month
Check your actual costs against your quote. Adjust if you need to.
If the restaurant asks for a lower price, do not cut your labor to zero. Offer a smaller loaf, a simpler recipe, or a higher minimum order. You can also ask for a longer commitment in exchange for a better price. Never agree to a price that does not cover your cost. For more on wholesale pricing, see how to sell bread wholesale.
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- How to sell bread to restaurants: price and terms
- How to sell bread wholesale: 2026 price and first account
- Artisan bread wholesale: cost per loaf and margin
Common questions
How do I know what price to quote a restaurant?
Start with your cost per loaf. Add ingredients, labor, and overhead. Then add the margin you want. A restaurant will compare your price to their current supplier, so know your number before you talk. If you cannot make a margin at their price, say no.
Should I charge for delivery?
Yes, delivery is part of your cost. You can add a delivery fee, set a minimum order, or build the delivery cost into the loaf price. Do not absorb it silently. If you drive 30 minutes each way, that time and gas must come out of the price somewhere.
What if the restaurant wants a lower price than I can afford?
You can offer a smaller loaf, a simpler recipe, or a higher minimum order. Do not cut your labor to zero to win the account. If the price does not cover ingredients, labor, and overhead, you will lose money on every delivery. It is better to walk away.
How many restaurants should I take on at once?
Start with one. One account lets you learn the delivery, the timing, and the real cost. Once that account runs smoothly for a month, add a second. Taking on three at once can break your oven schedule and your sleep. Grow at the speed you can keep.
General information, not legal or tax advice.