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Add the flowers, the quantities and your labour: you get the cost, the selling price and the margin you keep. Reference costs from the Spanish market are already filled in, so you only correct what you know is different.
Never costed a bouquet before? Here it is, step by step.
| Flower | Qty | Unit cost | Cost | |
|---|---|---|---|---|
| Start by typing a flower above. It comes with its market reference cost and you adjust it to your supplier’s price. | ||||
Costing a bouquet means working out what it really costs you before you put a price on it: each flower at its cost per stem, the foliage, the materials nobody sees and your labour. Without that sum, the price is a guess or a copy of what the shop down the road charges, which is the quickest way to work hard and earn little.
The usual surprise when someone costs their bouquets for the first time isn’t that they earn little overall: it’s that some specific bouquets are losing them money. They tend to be the ones with a few expensive flowers, or the ones still at the price from three seasons ago while the supplier kept going up.
Add the flowers in the bouquet with their quantities. Each one comes with a reference cost from the Spanish market, so you only need to correct the ones you know are different —even better if you have the delivery note to hand—. Then enter your labour and the markup you work with, and the three figures that matter appear below: what it costs you, what you should sell it for and the margin you keep.
Try moving the markup and watch what happens to the margin. That is the conversation almost nobody has with themselves: how much you need to charge for the bouquet to pay for the hours you put into it.
For any flower shop that wants to review its prices with data instead of gut feeling: when preparing the season’s price list, when the supplier has gone up and you don’t know how much to pass on, or when you create a new bouquet and aren’t sure where to price it.
A calculator solves the bouquet in front of you today. What changes a flower shop’s margin is doing this for the whole range and keeping it up to date: that’s what Evoflor’s recipe costing for florists does, saving every recipe with your real purchase costs and recalculating the margin on its own whenever the price of a flower changes.
If you’d like the theory before the tool, the article on how to price a bouquet without losing money explains it step by step, and the one on flower waste explains why the markup has to cover it.
