Suppose a Roasted Olive restaurant is considering whether to (1) bake bread for its restaurant in-house or (2) buy the bread from a local bakery. The chef estimates that variable costs of making each loaf include $0.52 of ingredients, $0.24 of variable overhead (electricity to run the oven), and $0.70 of direct labor for kneading and forming the loaves. Allocating fixed overhead (depreciation on the kitchen equipment and building) based on direct labor assigns $0.96 of fixed overhead per loaf. None of the fixed costs are avoidable. The local bakery would charge $1.75 per loaf.
Requirements
1. What is the unit cost of making the bread in-house (use absorption costing)?
2. Should Roasted Olive bake the bread in-house or buy from the local bakery? Why?
3. In addition to the financial analysis, what else should Roasted Olive consider when making this decision?