01Pillar
Pricing and profit
What a recipe costs, what to charge for it, and where the margin goes. Markup, margin, cost of goods, and the arithmetic behind a quote you can defend.
01The 3:5:8 rule and florist pricing methodNo citable authority states 3:5:8, so this chapter gives the arithmetic instead: what every markup multiple does to your margin, and how to find your own.6 sections / companion calculator02Floral pricing formula: recipe cost to quoted priceThe whole path from a written recipe to a number you can say out loud, with every step of the arithmetic shown and nothing folded in silently.6 sections / companion calculator03Cost of goods percentage for floristsWhat cost of goods means in a flower business, how to compute your own percentage from invoices you already have, and what actually moves it.4 sections / companion calculator04Gross margin, net margin, and what sits between themWhy the margin on the quote is not the margin in your bank account, and the arithmetic that connects the two.4 sections05Pricing a bridal bouquet, end to endOne recipe followed all the way from a stem list to a number you can put on a proposal, written for the florist setting the price.5 sections / companion calculator