A review of beans should explain the transition to “6 portions”, rather than treating the label as self-explanatory. 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.
Review the next move
Mi Tierra is a restaurant costing concept built around quantities, yields and portion sizes rather than a single headline food-cost percentage.
Example: Beans
The illustrative record contains 0.72 per batch. Its state is 6 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
- Compare the proposed next step with the original objective. For beans, use “0.72 per batch” as the starting context.
- Review the assumption that would change the outcome. For beans, use “0.72 per batch” as the starting context.
- Leave a dated explanation for the next person. For beans, use “0.72 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 “Tomato salsa” 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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