Confidence in Costing: The Food Entrepreneur's Guide to Pricing for Profit Paperback – September 16, 2025

Do you know your numbers, or are you just guessing?In the food business, it’s not enough to have great recipes. Profit comes from controlling your costs and pricing with confidence. The Confidence in Costing Manual shows you exactly how to stop guessing and start running your business by the numbers.Inside, you’ll learn how to:Calculate your food cost percentage and contribution margin with step-by-step formulas.Apply formulas to real recipes with clear examples that walk you through every step.Use built-in cheat sheets and quick-reference guides that make costing easier to understand and apply.Price your menu items with confidence so you stay competitive and profitable.Written by Shetice Jackson, chef, bakery owner, consultant, and Culinary Institute of America graduate, this manual combines classroom knowledge with real-world business experience. She has successfully operated a thriving bakery for over a decade, while teaching and consulting food entrepreneurs across many different industries. Now she’s sharing the same strategies she uses with her clients so you can apply them to your own business.What you’ll love about this book:It’s practical: Every formula comes with examples you can actually use.It’s simple: No intimidating language, just plain, easy-to-follow explanations.It’s proven: These methods have been tested in bakeries, restaurants, and catering operations.This manual is more than just a collection of formulas. It's a guide to thinking like a business owner. You’ll learn how to recognize the difference between “hoping for profit” and truly knowing whether you’re making money. You’ll see how small changes in portion size, ingredient cost, or waste can dramatically affect your bottom line. And you’ll finally have the confidence to stand behind your prices, knowing they’re based on real numbers.Imagine being able to answer questions like:How much does this recipe actually cost me to make?What should I charge to ensure I’m profitable?How do I adjust when prices from my vendors go up?What’s the impact if I change portion sizes or substitute ingredients?The Confidence in Costing Manual makes all of this clear with straightforward examples, detailed explanations, and worksheets you can reference again and again. Whether you’re working on a single recipe or planning your entire menu, you’ll have the tools to calculate, adjust, and price with confidence.This book is designed for:Caterers who need to cost recipes and portions accurately for events.Bakers who want to make sure every cookie, cupcake, or pastry sold is priced for profit.Restaurant owners and food truck operators who need to set menu prices that work in the real world.Food entrepreneurs who are ready to take control of their numbers and stop leaving money on the table.You don’t need to be an accountant to understand this. The manual breaks everything down in plain language, with the math explained step by step, so even beginners can follow along.Too many talented food business owners burn out because they don’t have a system for costing and pricing. Don’t let that be you. With this manual, you’ll learn how to protect your profit, build a sustainable business, and make sure your hard work pays off.Stop underpricing. Stop second-guessing. Start running your business with clarity and confidence. Read more