Costing a hot counter before you buy a single pot

Start from the price your customer will pay, not the cost of the food. Work backwards: how much is left for ingredients after rent, power and wages?

Then list wastage honestly. A pot that is half full at closing is a cost. Batch size matters more than recipe.

Pre-portioned 500 g mains remove most of the wastage, which is why café owners see their margins steady within a month.