Mi Tierra is a restaurant costing concept built around quantities, yields and portion sizes rather than a single headline food-cost percentage.
The problem to solve
A purchase price only tells part of the story. Trim loss and batch yield change the cost that reaches the plate.
The proposed approach
Record usable yield, then divide the batch cost by portions served. Keep selling price and ingredient cost as separate inputs.
Working with the example
Tomato salsa
The sample records “1.20 per batch” as context and “12 portions” as its state. In a real restaurant costing process, the source and responsible role should be checked before acting on that state.
Corn tortillas
The sample records “0.18 each” as context and “2 per plate” as its state. In a real restaurant costing process, the source and responsible role should be checked before acting on that state.
Beans
The sample records “0.72 per batch” as context and “6 portions” as its state. In a real restaurant costing process, the source and responsible role should be checked before acting on that state.
This preview shows the product direction. It has no account system, integrations or live record storage.
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