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Why does nobody talk about batch pricing for sauces?
I ran the numbers on my hot sauce setup last week and found out my per-bottle cost drops 31% when I make 40 bottles at once instead of 12. Found it spread out in a old kitchen scale spreadsheet my aunt left me. Anyone else notice a big jump at a certain batch size?
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diana_black222mo ago
...and that spreadsheet discovery hit me right in the gut, because I spent a whole year doing small batches for farmers markets and wondering why my margins were so thin. My salsa recipe really jumps at 25 jars, which is annoying since my stove only fits 18. I finally borrowed a bigger pot from my neighbor and it was like a light switch flipped. The savings mostly came from buying lids and jars in bulk plus not wasting so much on cleanup between batches. Good on you for catching that, it took me way too long to figure out.
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