Restaurant costing / restaurant owners
Know the cost of the next plate.
Mi Tierra is a restaurant costing concept built around quantities, yields and portion sizes rather than a single headline food-cost percentage.
Independent product concept. Preview available.
The next question
Accounting for ingredient yield
A purchase price only tells part of the story. Trim loss and batch yield change the cost that reaches the plate.
Record usable yield, then divide the batch cost by portions served. Keep selling price and ingredient cost as separate inputs.
Read the note →Journal
01Accounting for ingredient yield
A purchase price only tells part of the story. Trim loss and batch yield change the cost that reaches the plate.
Calculating a batch cost
Record usable yield, then divide the batch cost by portions served. Keep selling price and ingredient cost as separate inputs.
Reviewing a menu price change
A practical note using the beans example.
Mi Tierra / specimen
The details that matter
| Item | Context | State |
|---|---|---|
| Tomato salsa | 1.20 per batch | 12 portions |
| Corn tortillas | 0.18 each | 2 per plate |
| Beans | 0.72 per batch | 6 portions |
The website perspective
Explain the menu as carefully as you cost it
Recipe costs support an internal pricing decision. A restaurant’s public pages need accurate menu information and clear messaging for diners. Webbnix offers search and content marketing for businesses working on their online presence.
Record usable yield, then divide the batch cost by portions served. Keep selling price and ingredient cost as separate inputs.
Reviewing a menu price change
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