Our Services

We provide comprehensive cost diagnostic services designed specifically for small food businesses in Paraguay.

What's Included in Our Diagnostic

Complete Operational Assessment

We visit your location during normal business hours to observe and document your entire food preparation and service process from start to finish.

Precise Ingredient Measurement

We weigh portions, measure liquids, and document quantities for every ingredient that goes into each dish you prepare.

Time and Energy Tracking

We record cooking times, equipment usage, and energy consumption to calculate gas, electricity, and labor costs accurately.

Waste Documentation

We track spoilage, trim waste, cooking loss, and other forms of waste that affect your actual cost per serving.

Packaging Count

We count every napkin, container, bag, utensil, and disposable item used per customer to capture the complete serving cost.

Cost Calculation Sheet

You receive a clear spreadsheet showing cost per unit for each product, with formulas you can update as prices change.

Consultant weighing food portions in kitchen

The On-Site Visit Process

Our diagnostic begins with a thorough on-site visit to your food business. This typically takes between three to six hours, depending on the complexity of your menu and operation.

What We Do During the Visit

Observe your complete preparation workflow
Weigh ingredients before and after preparation
Time each step of your cooking process
Count disposables and packaging materials used
Document waste at each stage of production
Record equipment usage and energy consumption
Interview you about ingredient sourcing and costs

We work quietly and efficiently to minimize disruption to your normal operations. Many of our clients continue serving customers during our visit.

Cost Categories We Calculate

Our analysis breaks down costs into clear categories so you understand exactly where money goes in your operation.

Direct Ingredient Costs

All raw materials that go into the finished product — meat, vegetables, flour, seasonings, oil, and any other consumable ingredients.

Energy and Fuel Costs

Gas for cooking, electricity for refrigeration and equipment, and any other energy expenses directly attributable to food preparation.

Packaging and Service Materials

All disposable items used in serving — containers, bags, napkins, utensils, condiment packets, and wrapping materials.

Labor Cost

The value of time spent preparing each item, including your own labor calculated at a reasonable hourly rate.

Transport and Logistics

Delivery costs, fuel for transport, and any other expenses related to getting food from your kitchen to customers.

Your Deliverable: The Cost Sheet

After completing our analysis, we deliver a simple but comprehensive spreadsheet that becomes your operational cost reference.

Cost Per Unit for Each Product

See exactly what it costs to make one empanada, one lomito, one meal — including all materials, energy, packaging, and labor. No guesswork, just measured reality.

Current Margin Analysis

Compare your selling prices against actual costs to see your real profit margin on each item. Identify which products are profitable and which might need attention.

Updateable Formulas

The spreadsheet includes formulas that automatically recalculate costs when you update ingredient prices, allowing you to maintain accuracy as market conditions change.

Maintenance Instructions

We show you how to update the sheet yourself when prices change or when you modify recipes, so you remain self-sufficient without needing ongoing consulting.

Types of Businesses We Serve

Empanaderías

Calculate the true cost of each empanada variety, including dough, filling, frying oil, gas, and packaging.

Lomiterías

Understand costs for lomitos, milanesas, and other sandwich preparations with all accompaniments and disposables.

Food Carts

Track costs for street food operations including transport, setup, and all materials used in mobile service.

Rotiserías

Calculate costs for prepared meals, side dishes, and takeaway items with accurate portion and packaging data.

Small Restaurants

Analyze menu item costs for small dining establishments serving daily meals and specialty dishes.

Bakeries

Determine real costs for baked goods including ingredients, energy, packaging, and labor time.

What We Don't Do

It's important to understand the scope of our service. We focus specifically on operational cost analysis, which means:

We don't provide accounting or bookkeeping services
We don't prepare tax documents or financial statements
We don't offer business strategy or marketing advice
We don't require ongoing subscriptions or monthly fees
We don't install or sell software systems
We don't manage your finances or handle money

Our service is a one-time diagnostic that gives you the cost data you need. What you do with that information is entirely up to you.