Price It Right

Are your food sales growing while your profit seems to disappear?

Many Caribbean food sellers price from memory, copy competitors or add a quick mark-up without calculating the full cost of producing and selling each item. The result can be a busy business that is quietly losing money.

Price It Right is a practical, plain-language guide for Caribbean food entrepreneurs operating in the region and across the global diaspora. It shows you how to calculate what your food truly costs and set prices that cover expenses, protect your time and support sustainable profit.

Using realistic examples involving rum cake, curry chicken, fresh juice, pepper sauce, baked goods and meal-prep services, this guide explains how to:

• calculate ingredient and landed import costs

• account for cooking loss and recipe yield

• determine cost per portion

• include labour, packaging, utilities and delivery fees

• understand the difference between mark-up and profit margin

• adjust prices when ingredients, freight or exchange costs rise

• identify low-margin products

• test discounts and promotions before launching them

• price products for local, delivery, wholesale and export channels

The book also includes adaptable Artificial Intelligence prompts that can help organise figures, compare suppliers, model cost increases and review product margins. Every AI-assisted calculation is supported by manual verification steps so you remain in control of the final pricing decision.

Clear visual aids, worked calculations, practical exercises, checklists and a 30-day implementation plan make the methods easy to understand and apply.

Whether you sell from a home kitchen, market stall, catering business, takeaway counter or growing packaged-food brand, Price It Right will help you replace guesswork with a repeatable pricing system.

Stop confusing sales with profit. Know your numbers, charge with confidence and build a more profitable Caribbean kitchen.

Part of The Profitable Caribbean Kitchen Series.