Pricing is where many new food businesses leave money behind. The trick is to start from YOUR cost, not from a competitor.
Work out what one dish truly costs you — ingredients, packaging, and a fair value for your time.
Add the margin you want on TOP of that cost (not a number plucked from the air).
Sense-check against what nearby places charge, then decide where you want to sit.
Remember VAT: your sale price may need to include it — the rules depend on what and how you sell.
Do this now
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