Questions
Frequently asked questions about food costing and pricing.
What food businesses is this designed for?
If you make food and sell it — whether that's from home, at a market, or through a small café — this toolkit is built for you.
It works for home bakers, market stall sellers, cottage food producers, and anyone making and selling their own food products — jams, sauces, confectionery, granola, baked goods, and similar.
It's designed for people who make the same products repeatedly. It's less suited to restaurants or high-volume catering operations with complex, changing menus.
If you've ever wondered whether you're actually making money on what you sell, this will tell you.
Do I need any accounting knowledge?
None at all. If you can type a price into your phone, you can use this. Each tab has step-by-step instructions built in, and the PDF guide walks you through everything from scratch. You enter your numbers — the spreadsheet does the maths.
Does it work in Google Sheets?
Yes. It runs in Google Sheets — just open it in your browser, save a copy to your Google Drive, and you're ready to go. No software to install.
Is it UK-specific?
Yes. Everything is built around the UK context — VAT thresholds for food businesses, typical UK overhead costs, £ throughout, and UK measurements (grams, kilograms, litres). We don't pad it out with American or European content that isn't relevant to you.
What if I have lots of different products?
You can run the costing tool for every product you make — there's no limit. The spreadsheet is set up so you can duplicate tabs for each recipe. Many people work through their whole product range in a single afternoon.
Can I get a refund?
Because Price It Right is a digital download, we're unable to offer refunds once the files have been accessed — which is standard for digital products. That said, if anything isn't working as it should, or you're stuck on something, get in touch and we'll sort it out.
Will my customers accept higher prices if I put them up?
In most cases, yes — though it rarely feels that way beforehand. What real food businesses consistently find is that small, confident price adjustments based on real costs are accepted far more often than people expect. The anxiety usually comes from not being sure the number is defensible. Once you know your true cost, you can stand behind your price.
How do I handle ingredient price rises — butter, eggs, chocolate?
That is exactly what Price It Right is designed for. When butter goes up again (and it will), you update the cost in your Ingredient Master List once — and every recipe that uses butter updates automatically. No reworking spreadsheets from scratch. A five-minute check every couple of months keeps everything current.
Can I keep updating it as my business grows — or is it a one-off snapshot?
It's yours to keep and update as often as you like. Add new products any time, adjust quantities as your recipes evolve, and update prices whenever costs change — it recalculates everything instantly. There's no limit on the number of recipes you can build, and you never need to pay again. Most sellers find they come back to it every month to sense-check their prices, and each time it takes minutes rather than hours.
I've never used a spreadsheet before — will I manage?
Yes. The yellow cells are yours — you fill those in. Everything else is already set up. Every tab also includes plain-English notes built directly into the sheet, so help is always one click away. If you can use a basic calculator app, you can use this.
