Costing & Pricing
Practical education for product makers
Make better products. Build a stronger business.
Clear, US-focused guidance for costing, production, inventory, labels, markets, wholesale, and growth.Start with the complete workflow
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Costing & Pricing
The Maker Profit Map: 12 Numbers Every Product Business Should Know
A visual, practical map of the twelve numbers that connect product demand, unit economics, capacity, inventory, quality, and cash.Read the guide →Wholesale & Sales
How to Price Products for Wholesale Without Losing Your Retail Margin
Set wholesale and suggested retail prices from true COGS, retailer expectations, order costs, and your required contribution margin.Recipes & Production
How to Scale a Recipe for Commercial Production
Scale recipes by weight, baker’s percentage, yield, and process limits while avoiding the common mistake of multiplying every ingredient blindly.Labels & Compliance
How to Order Ingredients on an FDA Food Label
Build an FDA-style ingredient declaration by descending weight, handle compound ingredients, and understand the special considerations around ingredients at 2% or less.Labels & Compliance
FDA Serving Sizes and RACC: A Practical Starting Guide
Learn how Reference Amounts Customarily Consumed connect product category, household measure, gram weight, servings per container, and Nutrition Facts.Food Safety & Shelf Life
pH and Water Activity: What Food Makers Need to Know
Understand why pH and water activity measure different barriers and why a calculator cannot replace a scheduled process or laboratory shelf-life validation.Labels & Compliance
How to Prepare for a Nutrition Facts Label
Gather the formula, yield, serving-size, ingredient, supplier, and laboratory information needed before creating a US Nutrition Facts panel.Inventory & Traceability
Lot Numbers for Small Food and Product Businesses
Create a lot-code system that supports recalls without exposing unnecessary customer or production details on the package.Food Safety & Shelf Life
How to Set a Best-By Date for a Food Product
Build a defensible shelf-life plan using product risk, packaging, storage, sensory limits, laboratory work, and retained batch records.Markets & Growth
How Much Inventory Should You Bring to a Craft Fair or Farmers Market?
Forecast market inventory from expected traffic, conversion, product mix, safety stock, break-even sales, and the cost of bringing too much.Costing & Pricing
How to Price Product Bundles and Gift Baskets
Calculate bundle COGS, gift packaging, assembly labor, payment fees, discount depth, and contribution margin without giving away the most valuable item.Shipping & E-Commerce