Costing a recipe
The three numbers to have at hand before pricing a dish at the café.
Before pricing a dish, it helps to have three numbers at hand.
The cost of each ingredient
What we pay per kilo or per unit, after waste: if we use 850 g out of a kilo of carrots, the real cost is higher than the receipt says.
Cooking loss
Some preparations lose weight when cooked. That loss is paid for too.
Servings
With the total cost of the recipe and the servings it makes, you get the cost per serving: the starting point of the price.