Mi Tierra is a restaurant costing concept built around quantities, yields and portion sizes rather than a single headline food-cost percentage.
Design focus
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.
What you are looking at
Mi Tierra is a software product concept with an interactive local example and practical reading material. It is not a production SaaS service. The example records are invented demonstration data, not customer accounts or evidence of product usage.
Editorial scope
Our notes focus on accounting for ingredient yield, calculating a batch cost, reviewing a menu price change. They describe practical planning considerations rather than professional legal, financial or other regulated advice.