Poche pasticcerie sanno prezzare adeguatamente i propri prodotti. Nicola Candian a Sigep
🍰 Christmas period 2024 saw significant sales increases in many bakeries, some exceeding 40% compared to the previous year. Expert Nicola Candian, at Sigep World in Rimini (January 18-22, 2025), highlighted the confusion among operators between cash flow and true margin. A study of 100 Italian bakeries showed 78% of owners inaccurately calculated production costs. For instance, a handmade panettone sold at €38 had an estimated margin of 70%, while the actual margin was around 55-60%. The average real margin during the rest of the year is about 25%. Costs analysis revealed: raw materials 25-30%, energy 15-20%, personnel up to 35-40%, equipment amortization 10-15%, packaging and marketing 8-10%. The Christmas season, accounting for 20% of annual turnover, often masks structural inefficiencies, with 65% of bakeries using December revenues to cover subsequent months' expenses. A Northern Italian bakery with €800,000 turnover had a real margin of just €45,000 (
Condividi
