Food Costing and Pricing | Foodtrepreneurs Collective

1 Mar 2020 · 6 min
5:59

In this instructional video, the presenter walks small food entrepreneurs through the process of costing and pricing a homemade polvoron product, using a Goldilocks‑style polvoron as an example. The speaker first emphasizes the need to know exact ingredient quantities in grams or milliliters, then lists typical ingredient amounts (flour, skim milk, sugar, oil, compound butter) and their market prices. By dividing the price of each bulk ingredient by its package weight, the presenter derives a per‑gram cost and multiplies it by the amount used in the recipe, arriving at a total ingredient cost of ₱36.89 to produce ten large polvoron pieces. The video then adds other cost components—labor (a modest per‑piece wage), packaging, and a desired profit margin—to illustrate how to calculate a selling price per unit (approximately ₱7.19). Finally, the speaker compares this price to Goldilocks’ benchmark price (₱10 per piece) and shows how a lower‑cost, comparable‑quality product can capture additional profit or allow a competitive price point. The presenter encourages viewers to ask follow‑up questions for personalized guidance.

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