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Pro tip: That '30% rule' for profit margins actually works for small orders
I was listening to a local business podcast from Cleveland last week and this restaurant owner said she never takes an order under 30% profit margin. At first I thought that was too rigid but I ran my own numbers for the last 3 months of custom orders. Turns out 8 of my 12 smallest clients were actually costing me money after materials and time. Has anyone else crunched their numbers like that and found surprise losses?
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kelly3857d ago
Did you account for your own hourly rate in those numbers or just material costs?
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hall.nina6d ago
Wait you actually charged for your own labor in that estimate?
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