What You'll Learn

Why overhead costs matter for accurate pricing
How to set them up
How they flow into recipe costs

Why This Matters

Your kitchen has costs even when you're not baking — rent, electricity, insurance. Without tracking these, your recipe costs only reflect ingredients and labour, which means you're underpricing everything.

Setting Up Overhead Costs

Go to Settings → Overhead Costs
Add each monthly cost: rent, electricity, gas, water, insurance, equipment lease, cleaning supplies, etc.
Set the frequency — monthly, weekly, or yearly
BakeOnyx converts everything to a monthly total

How It Flows to Recipes

Your total monthly overhead is divided by estimated monthly production units to get overhead per item. This feeds into every recipe: ingredients + labour + overhead = true cost.

The pricing difference: Monthly overhead: $3,000. You produce ~200 items/month. Overhead per item: $15. A cake that costs $10 in ingredients + $15 labour now shows a true cost of $40 — not $25. That's the difference between pricing at $30 (losing money) and $55 (making money).

Tip: Set these up during onboarding Step 4. Even rough estimates are better than $0 — you can refine later as you learn your actual costs.

Next Steps

General Settings — set your labour rate and markup percentage
Understanding Recipe Costing — see how overhead appears in the cost breakdown
Profit & Loss Dashboard — see the full financial picture