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You have pint servings of chili total cost of 57.00 for the batch how much do you charge?
Wiki User
∙ 14y ago
There are 3 things to consider-
1 Quality- there is a big difference in perceived value between a chili made from organic grass fed beef and heirloom tomatos and a batch created from 60/40 beef and canned tomatos.
2 Customers- look around at the prices that other people selling chili in your area have adopted and go from there.
2 The total yield of that batch of chili- you want to keep the cost of making the chili (including the ingredients, money to pay the chef, and packaging) less than 33% of the price you sell it for. Make sure you bring in at least $171. Chili is a high margin item, though. It can pad items with less of a profit margin.
Sell them for at least 6 bucks, and add an extra $2 for sour cream, cheese, chives, green onions, and paprika sprinkled on top.
Wiki User
∙ 14y ago
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How much do you charge for 1 pint servings of chili the total cost of batch was 57.00?
Calculating the per-pint cost of the chili, at $57 per batch, will depend on the number of pints in the batch.Divide $57 by that number of pints and you have your per-pint cost.Your $57 should include everything involved in producing the batch, from fuel costs (shopping) to power for cooking, cost of jars and labels, and your time in making the chili from the time you write your shopping list to the time you put the jars on the shelf. If it doesn't include all this, increase the cost until it properly reflects your expenses.Then add what you consider a fair profit on top of your per-pint cost. Be sure to compare this will all competing products on sale locally, checking their labels for comparison of ingredients. This will also give you a marketing edge, if you're able to point out your chili has better ingredients.Look at the labels to see what catches the eye and makes you want to taste it, and check out the biggest-selling brand (that'll be the one at eye-level on the store shelves) for labeling tricks, such as descriptions of the product.Don't skimp on calculating what it's cost you to make the chili. Small and home-based businesses routinely go broke because the operators fail to include all their expenses in the final costing.Wishful thinking is fine, for Disney movies; it won't keep you earning money if you try it when it comes to selling your product.You might have to practically give the chili away to begin with, while you establish a customer base, but at least know whatyou're giving away.Don't forget to check out owners of local restaurants who might be interested in using your product. Here's where you might need to give out a few samples.
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