How to Join — Nelmado Cost & Pricing Workshops

Who Should Attend

The workshop is designed for people who produce food and sell it.

You don't need a commercial kitchen or formal business registration. If you cook and sell food — in any format — this workshop can help you understand your costs.

Home Kitchen Sellers

You cook from home and sell through WhatsApp, Instagram, or word of mouth. You want to know if your prices actually cover what you spend.

Small Restaurant & Café Owners

You run a small food service operation and want a clearer picture of your per-dish costs and whether your menu pricing is working.

Catering & Event Food Providers

You prepare food for events or recurring clients and need to price proposals in a way that covers all your real costs.

Specialty Food Producers

You make artisan products like jams, pickles, baked goods, or sauces and want to understand your production costs per unit.

Delivery Platform Sellers

You sell through Rappi, PedidosYa, or similar platforms and need to factor in their commissions when setting prices.

Culinary School Graduates

You have the cooking skills but want to understand the business side — specifically how to price your work so it's sustainable.

Participant reviewing handwritten recipe notes at workshop table

What to Prepare

Come with your recipes. Leave with your prices.

The more information you bring about your products, the more you'll get out of the two days. Here's what to prepare before you arrive:

A written list of the products you currently sell or plan to sell
Your recipes, even if they're informal notes or approximations
An idea of your main ingredient suppliers and where you buy
Any packaging or disposables you currently use with their costs if known
Information on which delivery platforms you use, if any
A notebook or device for taking notes during sessions

Don't worry if your recipes aren't perfectly documented. We'll work through that together on the first day. Approximate quantities are a fine starting point.

Workshop Format

What the two days look like

D1

Day One: Measuring & Costing

The first day is focused on documentation and measurement. We write out recipes in detail, weigh every ingredient, apply current Mercado Central prices, and calculate the direct cost of each dish. We also work through indirect costs: gas, electricity, water, and packaging.

D2

Day Two: Pricing & Strategy

The second day builds on day one's cost data. We calculate the value of your labor time, factor in delivery platform commissions, explore margin-setting approaches, and build a complete price list for your product range. You leave with a document you can use immediately.

How to Reserve

Four steps to your place in the workshop

1

Contact Us

Send us a message through the contact form or by email. Tell us briefly about your food business and what you'd like to work on.

2

Learn About Dates

We'll share information about upcoming workshop dates, the venue, and format so you can choose what works for your schedule.

3

Confirm Your Place

Once you've decided on a date, we'll confirm your participation and send you preparation materials to review before the workshop.

4

Arrive Ready to Work

Show up with your recipes and an open mind. The two days are hands-on and practical — you'll be working on your own products throughout.

Everything you need to know to participate