Costing and pricing for fresh departments
Know your costs.
Protect your GP.
Keep everything you make costed, spot changing margins and review selling prices across your store.
Your daily costing workspace Example
| Product | Cost ex VAT | Selling price incl VAT | GP |
|---|---|---|---|
| Chicken pieDeli · each | R 24.00 | R 34.50 | 20.0%GP too low |
| Hot dog rolls 6Bakery · each | R 8.10 | R 16.99 | 45.4%On target |
| Beef minceButchery · KG | R 96.30 | R 139.99 | 20.3%GP too low |
| Potato saladDeli · KG | R 38.20 | R 89.99 | 50.3%On target |
Made for your fresh departments
- Bakery
- Butchery
- Deli
- Fruit & Veg
- HMR
From ingredient cost
to a considered price.
A practical workspace for the people who make the food and the people who manage the margins.
Sign in- 01
Keep your costings current
SIGMA's costs come in every night, and you see which products a change affects.
- 02
See what each product costs
Ingredients, quantities and what the batch makes, together in one readable costing.
- 03
Act on the right figures
Check GP outside its limits and the costings still to do, department by department.