THE ESSENCEFOODTECH
Model your operation

Food cost calculator

Model your operation.

Don’t compare one kilo of fresh with one kilo of freeze-dried. Compare what it takes to buy, store and process the same usable output.

01 · Product

Which ingredient are you modeling?

This sets the freeze-dry yield, the fresh-equivalent factor and the reference price. Physical values never change with currency.

Reference price / kg
MX$1,500.00
Base currency
Freeze-dry yield
8%
1 kg fresh → 0.08 kg freeze-dried
Fresh-equivalent factor
12.5×
1 kg ≈ 12.5 kg · per 1 kg freeze-dried
Fresh-equivalent price
MX$120.00/kg
price × yield — a reference, not the final comparison

Reference price / kg in every currency

Offline

Rates refresh automatically every 60 seconds. Select a currency to model in it. Exchange rates are indicative and may differ from commercial settlement rates.

Annual price stability

One price for the whole year. No surprises every week.

Fresh produce changes price every week — sometimes every day — with season, weather and supply. With The Essence FoodTech you agree one annual price per product and stop living with the stress of those swings in the supply of your food service channels.

  • A predictable annual budgetPlan the ingredient cost for the whole year from the first order.
  • Stable cost per servingYour menu price does not have to move because the season did.
  • Purchasing without renegotiatingYour team stops quoting every week and focuses on running the operation.
Request your annual price
JanDec
Fresh price, week to weekYour annual price with The Essence FoodTechIllustrative schematic, not market data. Price and term are set in your supply agreement.

Methodology

How to read the model.

Illustrative operating model. Actual results depend on sourcing, labor, logistics, application and product validation.

Formula

Real usable cost = purchase + freight + cold + labor + prep + waste + urgency + storage + availability risk

Freeze-dried yield
Freeze-dried mass ÷ fresh input mass. Strawberry 8%, mango/pineapple/apple/banana 13%, avocado 20%, blends 10%.
Fresh input equivalent
1 ÷ yield: fresh kilos needed for 1 kg freeze-dried (strawberry 12.5 kg). Not a hydration ratio.
Raw break-even
The fresh price per kilo at which the equivalent fresh mass costs the same as the freeze-dried product: freeze-dried price × yield.
Operational break-even
The same threshold after adding the acquisition, transformation, conservation and operation costs you entered, plus freeze-dried residual logistics.
Monthly difference
Total fresh usable cost − modeled The Essence FoodTech cost. An illustrative model, not guaranteed savings.

17 · Commercial journey

You don’t need to change the entire operation at once.

  1. 01DiagnoseUnderstand the current process.
  2. 02ModelCompare usable ingredient cost.
  3. 03PilotTest one application.
  4. 04ValidateMeasure operational results.
  5. 05ContractDefine supply conditions.
  6. 06ScaleExpand across formats or locations.

Start with one ingredient. Prove the difference.

Start with one ingredient
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