Your Best-Selling Muffin Might Be Losing You Money
You sell 200 blueberry muffins a week at $3.75 each. They fly out of the case. Your customers love them. But have you calculated the actual cost recently? The blueberries went up, the muffin liners switched suppliers, and the new hire takes 20% longer on prep. That $3.75 muffin might have a margin far thinner than you think — and you would never know it without the numbers in front of you.
The display case audit you've been avoiding
You have 35 items in your bakery case. You set the prices when you opened two years ago, adjusted a few after the pandemic, and haven't touched most of them since. Some are profitable. Some are breaking even. A few are quietly losing money on every sale — and the busier you are, the more they cost you.
When you enter your recipes into DoughMetrics, the numbers don't lie. That almond croissant you sell for $4.50? It costs $3.85 to make including labor — a 14% margin when you need at least 65% to cover overhead. Your plain croissant at $3.25 has a 72% margin. Now you know which items to reprice, which to promote, and which ones are actually carrying the business.
Display Case Profitability — Sample
Industry standard: 65-70% gross margin to cover rent, labor, and overhead.
Saturday morning shouldn't start with a stockout
It's Thursday afternoon and you're planning for the weekend rush. You need to bake 4x your normal croissant batch, triple the sourdough, and add a seasonal special. That means working backwards through every recipe to figure out how much flour, butter, eggs, and cream you need — and whether you have enough in stock or need to place an order today.
With DoughMetrics, your recipes already know their ingredient quantities. Scale the batch size and see exactly what you need: 45 lbs of bread flour, 22 lbs of butter, 15 dozen eggs. Compare that against your current inventory and you know instantly that you're short 8 lbs of butter and need another flat of eggs. The order goes out Thursday evening instead of you discovering the gap at 4 AM Saturday.
Weekend Production — Ingredient Needs
Spot shortages on Thursday, not Saturday at 4 AM.
Flour went up $3 a bag. How many prices need to change?
Your supplier just raised all-purpose flour from $18.50 to $21.50 per 50-lb bag. You use all-purpose flour in 42 of your 58 recipes. In a spreadsheet, that means opening 42 cells, updating the flour cost, checking the formula didn't break, and recalculating the retail price for each one. That's an afternoon of work — if you don't make any mistakes.
In DoughMetrics, you update the flour price once. All 42 recipes recalculate in the same moment. You can sort by margin impact and see that your biscuits dropped from 68% to 61% margin (still fine), but your flatbread went from 42% to 34% (needs a price increase). Twenty minutes of reviewing instead of an afternoon of data entry.
AP Flour: $18.50 → $21.50/bag — Cascade Impact
One update, 42 recipes recalculated. Sort by impact to find what needs repricing.
Tools that match the scale of your operation
Margin Visibility
See the true margin on every recipe. Identify which items carry the business and which ones drag it down.
Batch Scaling
Scale any recipe up or down and get exact ingredient quantities. Plan production runs without mental math.
Packaging Costs
Boxes, bags, labels, stickers — packaging costs add up. Include them in your recipe cost so nothing gets missed.
Cascading Updates
Change an ingredient price once. Every recipe that uses it recalculates instantly — across your entire menu.
Learn the formulas behind the numbers
Know your numbers before they surprise you
Every item in your case has a story the numbers can tell. DoughMetrics gives you the visibility to price with confidence, plan production efficiently, and protect your margins when costs shift.
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