The arithmetic behind a food business that actually earns: what a recipe costs, what a serving should sell for, and how much you have to move before you are ahead.
Most recipe costing goes wrong in the same three places: mixed units, ingredients bought by the pack, and prices that were right six months ago. Here's the method that holds up.
Updated ·6 min read
You buy a 30-egg tray and use three. You buy a 500 g bag and use 80 g. Turning pack prices into a defensible price per serving, without the two errors that make it wrong.
Updated ·6 min read
How many units you need to sell each month to stop losing money — including the oven you bought, which most breakeven calculations quietly ignore.
Updated ·7 min read
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