Guides
Notes from the kitchen table
Short, practical guides on costing, pricing and planning the way small food businesses actually work.
- 5 min read
Pricing for wholesale without giving margin away
Wholesale doesn't have to mean working for free. A simple framework for setting a wholesale price that still pays you.
- 6 min read
How to cost a recipe properly (without a spreadsheet meltdown)
The maths behind a true cost per portion, why most bakers get it wrong, and a five-minute method you can use today.