Read more about The designer's guide to making budgets work at CreativeBloq.com
There's an old-fashioned rule of thumb in the restaurant trade on how to price a dish: take the cost of the ingredients, add tax and times it by three. The creative trade, by comparison, is about as simple to 'price' as a Jimmy Five Spice menu. Each 'ingredient' in a creative project is almost impossible to cost tangibly, meaning the industry is doubly liable for undercharging for expertise, and overcharging for time. The result can equate to cashflow problems at best, and in worst case scenarios, trading-deficit and outright bankruptcy.
from Creative Bloq http://www.creativebloq.com/business/designers-guide-making-budgets-work-101517362
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