Where did my money go?

STEP 1 OF 6 · YOUR BUSINESS

First, tell us a little about your business.

This won't change your math. It just helps us understand who's in the kitchen with us.

What's your first name?

What kind of food business do you run?

Your answers stay private

STEP 2 OF 6 · YOUR NUMBERS

How much money came in last month?

Total sales from orders, walk-ins, online, and wholesale — combined. A rough number is fine. We're not your accountant.

Total sales last month

$

Number of customer orders

orders

STEP 3 OF 6 · YOUR COSTS

Now, what did it cost to make those sales?

Ingredients, packaging, and the overhead that keeps the lights on. Last month, all in.

Ingredients

$

Packaging & supplies

$

Overhead (rent, utilities, etc.)

$

STEP 4 OF 6 · YOUR LABOR

NOW WE NEED TO TALK ABOUT YOU

Your time is not free. Full stop.

Your products literally cannot come to life without someone mixing, baking, cooling, filling, frosting, decorating, packaging, cleaning, emailing customers and fixing all the things. If that "someone" is you, your labor still counts.

Hours you worked

Production and admin: shopping, prepping, baking, decorating, packaging, cleaning, customer emails, delivery.

hrs

What the business actually paid you

What you transferred or paid yourself. If you paid yourself nothing, enter $0. No shame — we need the real number.

$

What your time should be worth

This isn't a fantasy number. If you're not sure, THINK: "What would it cost me to hire a capable person to do the same work I currently do?"

$ /hr

STEP 5 OF 6 · YOUR PRICING

How do you actually set your prices?

No judgment. Most bakery owners never had a formula. Pick the one that sounds most like you on a normal Tuesday.

PROFIT LEAK — CRITICAL

Janelle, the business didn't pay for itself last month.

You brought in $111 from 44 customers last month — about $3 per order. Revenue only tells us what came in. Here's what the math says should've stayed.

YOUR PROFIT HEALTH SCORE

0 / 100 Critical

Profit after paying yourself fairly 0/35

Are you actually getting paid? 0/35

Do you know your real costs? 0/20

How you set your prices 0/20

Priced without knowing what the product costs.

A score in this range almost always comes from the same place: the prices were set before the true costs were known. Not laziness — nobody handed you the formula. But every order you take at these numbers literally COSTS you money, so more sales will NOT rescue this. The price has to change, or the cost structure does.

YOUR AVERAGE ORDER

$3

On average, each customer order brought in approximately this amount before expenses. This number gets a lot more useful once you know what each order actually costs to fulfill.

THE VALUE OF YOUR LABOR

You worked 120 hrs

At $25/hr, that labor was worth $3,000

The business actually paid you $1,900

Estimated unpaid owner labor

$1,100

Janelle, your business may be using your free labor to LOOK profitable. You worked the hours. The orders got done. But roughly $1,100 of your time likely wasn't paid. Your time is not "whatever is left." And fixing this is the only way you'll ever be able to afford to actually HIRE help.

TWO-THIRDS OF YOUR RECEIPT IS STILL HIDING

Janelle, we found $1,100 of your time that may not have been paid.

Drop your email and we'll send you a free copy of the full breakdown so you can see exactly where your profit leak is! Because this is a BUSINESS, right? Not a bake sale.

●Your estimated real profit in dollars
●Your estimated profit margin
●The expenses you may have missed
●The one profit leak to investigate first