Lagom blog
Practical guides on pricing, production and stock for small food producers. Know what you really earn.
- Ewidencja sprzedaży w RHD: co zapisywać i jak prowadzić ją bez papieru
- Selling a quarter of beef: deposit, cutting sheet and the final bill
- HACCP for a small cheese dairy: the five checks you actually need
- Filleting yield: how much salmon you really sell from a whole fish
- What a kilo of smoked sausage really costs after curing and smoking
- Lagom FAQ: price, who it is for, languages, currencies and your data
- Lagom vs Craftybase (now Stocksmith): an honest comparison
- Recipe costing app for bakeries, jam makers and caterers
- Production planning and costing software for small food producers
- Lagom or a spreadsheet: which do you need for pricing?
- Pricing for small food producers: a step by step guide
- How much to make: a buffer that cuts waste without losing sales
- How to price catering: price per person and minimum orders
- How to price granola: cost per bag after baking
- How to price hot sauce, from a 50 ml bottle to 250 ml
- How to price homemade jam so it actually pays
- Margin vs markup: why 30% isn't always 30%
- How to price a custom cake without guessing
- A weekly shopping list that never runs out of mascarpone
- Deposit or the full amount? A simple rule for a small bakery
- How to plan the kitchen when eight cakes are picked up on Saturday
- Sanepid i HACCP w domowej pracowni tortów. Od czego zacząć