MENU PLANNING FOR PROFIT
Run a profitable bakery business without 12-hour workdays and feeling like you’re running in place.
For small bakery owners who don’t need another cake decorating tutorial but are looking to take the reins and sort out the business side of running a bakery.
enroll now
Your menu is stacked with mouth-watering creations. Your clients and customers fawn over your bakes.
Make it make sense—
But you're still -$250 in the hole at the end of each week and you're starting to lose hope that things will ever change.
- But you’re still working a “third shift” to fulfill tomorrow’s orders
- You’re not compensating yourself consistently (at all?)
- You’re constantly changing your offers and scrambling to retrain your team
- And you’re burnt out doing the thing that used to make you happy.
You’ve spent countless hours tweaking your ingredient costs…
How do you go from a business that’s running in place to a business that’s thriving and sustainable?
What if I told you...
You could work less, make more and it has nothing to do with the price of eggs?
It pays to be more selective about which items deserve to be on your menu?
There's scientific evidence showing that “laundry list” menus are decreasing your sales?
What if instead of feeling like you’re constantly treading water
you could optimize one thing and it would eliminate wasteful kitchen workflows, increase your sales (hello, profit!), and
REIGNITE YOUR PASSION FOR BAKING AGAIN?
PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST PSSST
The secret to running a profitable business isn’t tallying your ingredient costs to the exact penny.
it's your menu!
I’m gonna stop you right there.
“I already know all the things on my menu are good…”
I have no doubt you make a killer chocolate chip cookie.
But when you account for all.the.things, is it making you money?
As a business-minded fellow caker who's been there, I want to show you how to use your menu as a strategic tool to drive profits.
But are you building the business you envisioned for yourself?
yea, it sells
enroll now
A comprehensive self-paced program to help you create and implement a profitable menu that gets *and keeps* your bakery business on course.
Go from burnt-out and bleeding cash to streamlined offers that target your market, give you your time back, and set you up to take home a paycheck every single month.
Best of all? It’s a piece of cake!
Menu Planning for Profit
introducing
WEDDING CAKE BAKERS • CUPCAKE SHOPS • CUSTOM CAKE DESIGNERS • COOKIE SHOPS • HOBBY BAKERS • WEDDING CAKE BAKERS • CUPCAKE SHOPS • CUSTOM CAKE DESIGNERS • COOKIE SHOPS • HOBBY BAKERS • WEDDING CAKE BAKERS • CUPCAKE SHOPS • CUSTOM CAKE DESIGNERS • COOKIE SHOPS • HOBBY BAKERS • WEDDING CAKE BAKERS • CUPCAKE SHOPS • CUSTOM CAKE DESIGNERS • COOKIE SHOPS • HOBBY BAKERS • WEDDING CAKE BAKERS • CUPCAKE SHOPS • CUSTOM CAKE DESIGNERS • COOKIE SHOPS • HOBBY BAKERS • WEDDING CAKE BAKERS • CUPCAKE SHOPS • CUSTOM CAKE DESIGNERS • COOKIE SHOPS • HOBBY BAKERS • WEDDING CAKE BAKERS • CUPCAKE SHOPS • CUSTOM CAKE DESIGNERS • COOKIE SHOPS • HOBBY BAKERS •
Here’s everything you’ll learn in this bakery business profitability course:
module 1
Profitability Metrics That Matter
Stop stressing over useless ingredient cost calculators and start focusing on the secret ingredient eating into your profit margin: YOUR TIME. Get a realistic back-end cost breakdown and learn a better (more effective) way to track costs and inefficiencies.
module 2
Menu Targeting & Tweaks
Avoid profit-sucking laundry list menus and learn why short menus are scientifically proven to INCREASE sales and customer satisfaction. Create your Dream Client Profile and optimize your menu with simple tweaks that will increase your demand.
PLUS: “Why It Works” industry case studies and the inside scoop on the bakery brands you know and love.
module 3
Eliminating Cost Outliers
Time to pare down your menu strategically. Run your targeted recipes through the Production Cost Matrix to help you decide which recipes can stay, which are eating into your bottom line, and which recipes you’ve got wiggle room to splurge on.
PLUS: Fascinating buyer psychology hacks you should know.
module 4
Creating Your Profitable Menu
Walk step-by-step through a mock menu creation process for the Charlotte Cookie Co. Use this as your guide to assess your target audience, base recipes, estimated ingredient costs, TIME costs, and even packaging considerations to build a streamlined, profitable menu.
module 5
Pricing & Maximizing Profits
In this module, we’ll cover the elements of price and walk through real-world examples so you can confidently build your profitable pricing structure. Plus, we’ll tackle pricing mindset roadblocks with practical advice to help you shed the ick and guilt you feel about charging profitably.
- Equipment & economies of scale
- Order minimums
- Pricing custom items
1:1 Coaching Availability
Module outline Notes
Production Cost Matrix Template
Dream Client Profile Workbook
(5) Recorded Video Modules
You get immediate access to:
one-time payment:
$379
*That’s less than half the price of the KITCHEN AID 8-QUART COMMERCIAL COUNTERTOP MIXER!
Pining over the mixer? I’ll show you how you can afford it in Module 05. 😉
start menu planning for profit
With Menu Planning For Profit
This isn’t one of those frustrating courses that bury you in useless spreadsheets.
There are tons of business plan courses and courses claiming they have a magic formula for pricing your baked goods but none of those courses show you which driving factors should be considered when building your menu. And I’ve yet to find another course that pinpoints your menu as the tool that drives your business success—
it's your golden ticket!
Having a profitable menu will allow you to…
Banish fear and guilt around your pricing
When you understand how to price profitably, you’ll price confidently. Feel at ease knowing each item on your menu can generate a profit and drive your business forward without losing customers. Financial literacy, ftw.
Dig yourself out of a hole
If you’re knee-deep in trouble, wondering if you should close shop, or you’re “grasping at straws” hoping a new gimmick will be your ticket out of dodge, there’s a smarter way. Let’s course correct instead.
Save you thousands in rabbit-hole mistakes
No more wasting time and money adding untested items to your menu (investing in packaging, recipe development, and that fancy vanilla bean extract) only to discover your clients won't buy it. Yeah, hard pass.
Create a menu targeting your dream clients
When you get orders you actually like to make, you’re happy, which makes your clients happy. And happy clients will continue to spend and refer others which equates to more profit! Hello, upward happiness spiral!
Set up practical tools to prevent burnout
What good is an afternoon off if you’re stressed thinking about how you’re going to make up the time to fulfill orders later? Overworking isn’t par for the course. Let’s set your business up differently.
Save years “learning the hard way”
Because general business advice isn’t going to solve your bakery-specific problems and no one else is out here teaching you how to assemble a strategic profit-driven menu. I volunteer as tribute!
get menu planning for profit
I dodged the slings and arrows of entrepreneurship (a flooded storefront, COVID, maternity leave, balancing new motherhood) and along the way to building a successful multi-six figure business wondered why oh, WHY doesn’t anyone teach the business side of running a bakery?
So, I set out to create Menu Planning for Profit, And yeah, I could have created yet another pricing calculator for the Pinterest algorithm to play with. But I know through experience that the #1 way to streamline your production and keep your business on track is by creating a strategic menu.
and I cry a little inside every time I see a fellow baker turn to a Facebook group for arbitrary pricing advice.
Look, I know where you’re coming from. I started my bakery business in my parent’s kitchen over a decade ago without any formal training.
Hi, I'm Aryn!
You can whip the business side of your bakery into shape even if:
No, you don’t have to be at a certain stage to start menu planning for profit.
And, hey—in case you’re wondering…
Your products can’t be defined by a niche
You’ve got the spark, but lack some polish
You’re in a bad place (mentally/financially)
Your production process isn’t a streamlined workflow yet
You find the numbers side of running a business scary and overwhelming
Menu Planning for Profit is...
Right for you if:
- You’re ready to turn your hobby into a real business
- You’re ready to course-correct your business practices
- You’re making yummy bakes professional enough to sell
- You’ve got the passion and drive to do things the right way
- You’re bleeding cash and burnt out but know this is where you’re meant to be
- You want to reach the “next level” of sophistication and success but aren’t sure how
not Right for you if:
- You’re looking for a price calculator. Ingredient cost calculators are so useless that I dedicate an entire module to a better alternative. I’ll do you one better.
- You want ready-made answers. My courses and coaching will give you the blueprint, but I won’t give you an arbitrary number to price your cookies. That’s not the recipe for success.
- Bakers looking for shortcuts. Running a bakery is hard work! You gotta put in the time to lay the right foundation or your proverbial cookie will crumble.
If you’re overwhelmed and embarrassed to admit you have no idea if you’re making money…
Whether you’ve been at it for a while or you’re dreaming of turning your hobby into a business, this is exactly where you need to be.
But what you can’t do, from this point forward, is stick your head in the sand or pray your problems away when the solution is literally right in front of you.
I hereby grant you permission to release yourself from this guilt.
get menu planning for profit
After completing your purchase you’ll receive an email with your login and password details. You’ll have instant access to the course via the Thrivecart platform. You can immediately start watching the video modules and download the workbooks and PDF materials. The course is self-paced so you can always take breaks and return to where you left off by logging back into the course.
What happens after I purchase the course?
Yep! This course will help you optimize or course-correct your business practices for more stability.
I’m a seasoned baker. Is this course right for me?
Absolutely! This course will help you build the foundation you need to start and grow your business.
I’m a hobby baker. Is this course right for me?
Sure do! If you’ve got a burning question, you can book a 1:1 coaching session at any time.
Do you offer any continued support after I’ve completed the course?
Every business faces different constraints and I can’t possibly account for all of them in this course, but I stand by the concepts and practices I teach and believe they can help you build a more profitable business. I’ve spent 10 years (and too many hours scrolling through online forums) honing my craft as both a baker and a successful business owner and know knowledge is a shortcut, but it still takes your own gumption and work to implement what you learn.
Can you guarantee my business will be profitable after taking this course?
Because of the digital nature of this course, I do not offer refunds. If you have issues accessing the course you can contact me at info@bakeitwork.com.
Do you offer a money-back guarantee or refunds?
Frequently Asked Questions
There are tons of business plan courses and courses on how to price your baked goods (using useless ingredient cost calculating spreadsheets…but I digress) but none of those courses show you which driving factors should be considered when building your menu. I’ve yet to find another course that addresses the menu as the tool for driving your business—it really is the key!
How is this course different from a course on business plans or pricing?
Do you know whether each item on your menu is driving your business success?
Can you confidently price your products to ensure profit?
Are you targeting your dream clients with your menu or are you baking your favorite things and praying for the best?
Pop Quiz!
The recipe for success lies in your menu. Let’s make sure your baking skills cover your bills.
one-time payment:
$379
start menu planning for profit
MENU PLANNING
FOR PROFIT
✔️ Module 1: Profitability Metrics That Matter
✔️ Module 2: Menu Targeting & Tweaks
✔️ Module 3: Eliminating Cost Outliers
✔️ Module 4: Creating Your Profitable Menu
✔️ Module 5: Pricing & Maximizing Profits
✔️ Dream Client Profile Workbook
✔️ Production Cost Matrix Template
✔️ Module Notes Outline
✔️ 1:1 Coaching Availability
Ready to transform your menu to drive profit?
Menu Planning For Profit
Buy Now
If you're tired of feeling burnt out, stressed over your pricing and wishing your dream clients would (finally) start noticing you, then take control of your business with Menu Planning For Profit!
