Your first 5 steps
The true cost of a plate
A kota seller thinks they make R13 profiton every Russian Kota. After hidden costs, it's less than half of that.
Your first step with dijo+ is simple: cost one product properly — ingredients, yield, packaging, labour and overheads — so you can price with confidence.
What you'll do
01. The true cost stack
~3 minSee why ingredients alone are not the full picture.
02. Ingredient costing methods
~3 minTurn what you bought into a cost per portion or kota.
03. Hidden costs and true cost
~3 minAdd packaging, labour, gas and wastage you usually forget.
04. Cost one product in Cost Builder
~10 minBuild one product with a complete true cost.
05. Log one trading day
~2 minRecord what you sold so your numbers start working for you.
About 20 minutes total — finish between lunch rushes.
See the gap
Most owners count the main ingredients. The costs that slip through are what shrink your margin.
Russian Kota
Example from lesson C1 — the true cost stack
They count
But they forgot
Profit looks like
R13.00
Real profit
R5.80
Why most food businesses get this wrong
Most food businesses know their food is good — but underestimate what each plate actually costs. When you know your true costs, you can price with confidence, spot what's losing money, and build a business that lasts.
What you'll have after
One product with a complete true cost
Hidden costs included — not guessed
Margin you can see on that product
One day of sales tracked
That unlocks the rest of your learning path and every downstream tool.
From the community
“We finally know what each kota actually costs us. The cost builder and daily tracker turned guesswork into numbers we could act on.”
Sipho D. · Kota & gatsby bar · Soweto