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Enter your details to see your real numbers
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Per Visit Profit
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Avg Ticket
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Per customer
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Profit Margin
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After all costs
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Food Cost
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Ingredient spend/mo
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Monthly Revenue
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At current volume
🎯 Business Verdict
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🧁 Bakery Details
Your order volume and revenue inputs
📊 Business Snapshot
Where your practice stands right now
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Revenue Breakdown
Where every dollar goes in your practice
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Food Cost Analysis
How ingredient costs impact your bakery profit margins
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Revenue Projections
Your practice revenue under different growth scenarios
Monthly Revenue Projection
Cost Breakdown
Cost Allocation
Profit at Different Client Volumes
Bakery Revenue Report
Vault & Vessel Studio ·
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How To Use
Know your real numbers — optimize every order
🚀 Getting Started
1
Enter Client Volume
Your average orders per day and working days per month. This drives all revenue calculations.
2
Set Costs & Margins
Food cost %, labor cost %, rent, and utilities. These determine how much of each dollar you keep.
3
See Your Real Profit
The dashboard shows true profit per customer after food costs, labor, rent, and marketing. Red = losing money.
4
Find Your Levers
Adjust sliders to see what happens when you reduce food cost by 3%, increase average ticket, or add more daily customers.
📊 Terms Made Simple
Food Cost %: The percentage of revenue spent on ingredients and raw materials. Industry average for food service is 28-35%. Below 25% may mean portion sizes are too small; above 40% means your pricing or waste needs attention.
Labor Cost %: The percentage of revenue going to wages, benefits, and payroll taxes. Food service typically runs 25-35%. Over 35% and you may be overstaffed or underpriced.
Prime Cost: Food cost + labor cost combined. This is the #1 metric for food service profitability. Keep prime cost under 60-65% of revenue to maintain healthy margins.
Overhead (Rent + Utilities + Marketing): Fixed costs that hit whether you serve 10 or 500 customers. Keep total overhead under 20-25% of revenue. Higher volume spreads these costs across more transactions.