There is a general formula for dessert pricing: material cost price = selling price x 30-40%. Take the material cost of "caramel mango almond mousse 8 inches" as an example, accounting for 30% of the selling price, that is, the benchmark selling price: 333 yuan /8 inch 34 yuan/serving.
The price of fruit depends on quality, region and season, involving research and development costs, mistakes and rejection rate. Scrap rate can not only mean that abandoned desserts can't be sold, but more importantly, the "waste" produced in production. The packing fee is also an extra big cost.