Start with tomato salsa. The entry pairs “1.20 per batch” with “12 portions”. That pairing is useful only when it is clear why the context supports the state. A purchase price only tells part of the story. Trim loss and batch yield change the cost that reaches the plate.
Begin with the constraint
Record usable yield, then divide the batch cost by portions served. Keep selling price and ingredient cost as separate inputs.
Example: Tomato salsa
The illustrative record contains 1.20 per batch. Its state is 12 portions. Ask what evidence supports that state, which detail is still uncertain and whether the next person could understand it without reading a separate message thread.
Questions for a working review
- Define the decision the reader needs to make. For tomato salsa, use “1.20 per batch” as the starting context.
- Find the source behind the example record. For tomato salsa, use “1.20 per batch” as the starting context.
- Write down the open question before choosing a state. For tomato salsa, use “1.20 per batch” as the starting context.
A small exercise
Take one recent restaurant costing example from your own process. Write its context without using a status label, then add the label separately. If the two contradict each other, investigate the source before updating the record. Compare the result with “Corn tortillas” in the demonstration to see which distinctions your process needs.
These are planning notes. The specimen is illustrative, and the preview does not process live work.
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