Add the ingredients and what they cost you per use. Get plate cost, food cost %, and the price that hits your target.
Cost per use = (pack price / units per pack) x amount used, plus your waste buffer. Cafe benchmarks: drinks usually run 20-30% food cost, food 28-35%. Not accounting advice.
One numbers breakdown, one rule that costs you money, one growth move. Three times a week, anonymous, free.