# How do I track market day sales and profit?

> Record each market as one sale: takings, cost of goods and the stall fee. A$1,200 of takings less A$470 of costs is A$730 for the day, before your time.

Record each market day as one sale: gross takings, the cost of the goods you
sold and the costs of being there, mainly the stall fee. Takings minus those
costs is what the day made. Record cash and card together, and write the
figures down the same evening while the float and the card reader totals are
in front of you.

## A worked market day

| Line | Amount |
|---|---|
| Takings (cash plus card) | A$1,200 |
| Cost of goods sold: ingredients and packaging | A$380 |
| Stall fee | A$90 |
| **What the day made** | **A$730** |

That A$730 still has to pay for your time. Ten hours of baking the day before
and nine hours at the stall at A$30 an hour is A$570, which leaves A$160 of
profit. A market that looks busy can be a poor day once the hours are counted,
which is exactly what the numbers are for.

## What to record each time

- **Takings, split by payment method.** Card reader totals and counted cash,
  less your opening float.
- **What you sold, by product.** Bake count minus what came home. This is what
  tells you the brownies outsell the cupcakes at one market and not another.
- **Cost of goods.** From your product costs, not a guess.
- **The cost of being there.** Stall fee, any commission, parking.
- **The market and the date.** So you can compare markets and seasons.

After six or eight markets, the comparison answers the real questions: which
markets are worth the Saturday, which products to bake more of, and how much
to bake so less comes home.

## In ibakepro

ibakepro records a market day as a quick sale on every plan: date, market or
event name, takings, cost of goods and extra costs such as the stall fee, with
tax worked out from your own settings. Add the products you sold and ibakepro
can take them off your stock as well. Quick sales report by sale type with
revenue and profit, so market, counter, online and custom orders sit in one set
of books and you can see which channel is carrying the business.

Because ibakepro already knows what each product costs to make from what you
paid for its ingredients, the cost of goods you enter is a real figure rather
than a guess. See
[recipe costing](/features/recipe-costing), and for the whole-business view,
[is my bakery actually making money](/blog/is-my-bakery-actually-making-money).