Practical Workshop · Xalapa, Veracruz

Do you know what your
best-selling dish
really costs you?

A hands-on costing and pricing course for owners of taco stands, torta shops, tamale businesses, and comida corrida restaurants who have never sat down to calculate the real cost of each plate.

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3 Hands-On Sessions Xalapa, Veracruz Small Groups
Food business owner weighing ingredients and calculating costs at their stand
From guessing to knowing
In three sessions you weigh ingredients, count gas, disposables, napkins, salsa you give away — and discover the truth about each dish.
Workshop participants working through costing exercises at tables
The Problem

Most food businesses run on intuition, not numbers

Many owners of taquerias, torterías, tamale businesses, and comida corrida restaurants set their prices by looking at the competition or going by feel — without ever calculating what each dish actually costs to produce.

Gas, disposable containers, napkins, the salsa you give away, the time you spend cooking — these costs add up. When they go untracked, the dish you sell the most might be the one hurting you most.

Weigh every ingredient
Learn to measure portions accurately so you know the exact material cost per serving.
Count gas and utilities
Allocate energy costs to each dish — often overlooked but always present.
Value your time
Your cooking hours have a cost. The workshop shows you how to include them in your pricing.
How It Works

Three sessions that change how you see your business

Each session builds on the previous one. You leave with a complete cost structure for your most important dishes — built with your own hands.

01

Real Ingredient Costs

You bring the recipe. We bring the scale. Together we calculate what each ingredient costs per portion — not per kilo, per portion.

  • Weigh and price every component
  • Account for waste and trim
  • Build your ingredient cost card
  • Compare across your dishes
02

Hidden Costs Revealed

Gas, disposables, serviettes, packaging, the free salsa — every item that leaves your stand without a price tag gets counted here.

  • Calculate gas cost per dish
  • Track disposables and packaging
  • Account for condiments given away
  • Add labor time to your cost
03

Setting Prices with Confidence

With your true cost in hand, you learn how to set prices that cover everything and leave room for your business to grow.

  • Apply a sustainable markup
  • Understand your break-even point
  • Compare your prices to the market
  • Identify your most profitable dish
Before & After

What changes when you know your numbers

The difference between running your business by feel versus running it with clear, calculated information.

Before the Workshop

Operating without a cost map

  • Prices set by looking at competitors
  • No idea which dish is most profitable
  • Gas, napkins, salsa never counted
  • Labor time treated as free
  • Busy every day but unclear if growing
  • Price increases feel risky and arbitrary
After the Workshop

Running on real information

  • Prices based on your actual cost structure
  • Clear view of which dish earns more
  • Every cost item tracked and assigned
  • Your time counted as a real input
  • Understand where your money goes
  • Adjust prices with a clear rationale
Who It's For

Built for street food and neighborhood restaurant owners

This workshop is designed specifically for small food business owners in Mexico who prepare and sell food directly to customers — and who have never formally calculated their costs.

Taco Stands Torterías Tamale Businesses Comida Corrida
No accounting background needed
The workshop uses everyday language and practical exercises. You don't need to know accounting — you need to know your own dishes, which you already do.
Taco stand owner reviewing handwritten cost notes at their food stand
Where We Operate

Serving food entrepreneurs across Veracruz

Workshops take place in Xalapa and extend to surrounding communities and municipalities throughout the region.

Xalapa (Jalapa)
Primary location. Workshops held at Plaza Caxa, Av. 20 de Noviembre 571, Local 3C.
Coatepec & Xico
Coffee-region municipalities with active street food and restaurant communities.
Perote & Teocelo
Highland communities in the Xalapa metropolitan area served through community sessions.
Veracruz State (Regional)
Community workshop format available for groups in other Veracruz municipalities. Contact us to arrange.

Find out what your dishes
really cost you

Three sessions. Real ingredients. Your own numbers. A clearer view of your food business than you've ever had before.

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