Meal prep guides
Practical, no-fluff articles on the numbers that run a meal prep business — food cost, production planning, purchasing, and margin.
How to Calculate Food Cost for a Meal Prep Business
July 1, 2026 · 7 min read
The exact formula for cost per meal — including the unit conversions and waste that spreadsheets usually get wrong — with a worked example.
Why Spreadsheets Break Down as Your Meal Prep Business Grows
June 24, 2026 · 6 min read
Spreadsheets are great until about the point you start making real money. Here are the specific ways they fail meal-prep operations — and what to do instead.
A Weekly Production Planning Workflow for Meal Prep Kitchens
June 17, 2026 · 6 min read
A repeatable Sunday-to-shipping workflow: plan the week, set quantities, buy exactly what you need, and know your margin before you cook.
How to Turn a Weekly Menu Into a Shopping List (Without Manual Math)
June 10, 2026 · 6 min read
The mechanics of rolling a whole menu into one accurate purchase list — unit conversions, aggregating shared ingredients, netting inventory, and grouping by supplier.
7 Ways Meal Prep Businesses Lose Money on Food Cost
July 6, 2026 · 7 min read
The quiet leaks that erode margin — over-ordering, stale prices, portion creep, ignored waste — and a concrete fix for each.