Live format
Full-day Zoom masterclass with guided explanations and practical examples.
LIVE FOOD COSTING MASTERCLASS WITH NINA BACANI
Maraming Orders—Pero Hindi Ka Pa Rin Sure Kung May Totoong Kita?
Hindi sapat na mabenta ang product mo.
Kailangan alam mo rin kung kasama sa presyo ang ingredients, packaging, labor, utilities, overhead, at iba pang applicable costs—para hindi ka busy sa orders pero abonado pala.
Sa Food Costing Masterclass Batch 9, gagabayan kang gamitin ang practical worksheets at calculator sa sarili mong food product.
Bring one actual product and learn how to review:
- Complete product or batch cost
- Cost per serving, tray, tub, cake, bottle, pack, or box
- Selling-price basis based on your actual numbers
- Markup and break-even target
- Promos, discounts, and bundles before mo sila i-post
Saturday, August 8, 20269:00 AM–4:00 PM Philippine TimeLive via Zoom
Register first. No payment is collected on this form. Your seat is confirmed after payment and proof verification.
Food Costing Calculator, practical worksheets, and lifetime replay included.
FOOD COSTING SAMPLEOne product, clearer numbers
- Complete batch cost
- ₱1,200
- Number of servings
- 20
- Cost per serving
- ₱60
- Markup used
- 50%
- Markup amount
- ₱30
- Selling-price example
- ₱90
- Gross margin
- 33.3%
Markup % = (Selling Price − Cost) ÷ Cost × 100
Gross Margin % = (Selling Price − Cost) ÷ Selling Price × 100
Sample computation for illustration only. Your result will depend on your recipe, costs, yield, market, and pricing decision.BATCH 9 AT A GLANCE
Everything You Need to Know at a Glance
Date and time
Saturday, August 8, 2026 · 9:00 AM–4:00 PM Philippine Time
Enrollment fee
₱997 one-time payment
Enrollment deadline
Friday, August 7, 2026 at 11:59 PM Philippine Time
What is included
Live masterclass, calculator, worksheets, templates, and lifetime replay via the private Facebook group.
Payment options
GCash or BPI payment details appear after registration.
CHECK YOUR CURRENT PRICING PROCESS
Possible Signs na Kailangan Mong I-Review ang Costing Mo
Hindi mo kailangang hintayin na maubos ang puhunan bago mo tingnan ulit ang numbers.
Maraming orders pero lagi ka pa ring nag-aabono
Ingredients lang ang kasama sa computation
Hindi kasama ang labor, packaging, utilities, o overhead
Kinopya mo lang ang presyo ng competitor
Hindi malinaw kung ilang servings o products ang lumalabas sa isang batch
Nagbibigay ka ng discount, free delivery, o freebies without checking the cost
Hindi mo alam kung ilang orders ang kailangan para mag-break-even
Nahihiya kang magtaas ng presyo kahit tumaas na ang supplier at packaging costs
Kapag isa o higit pa rito ang nangyayari sa business mo, hindi more orders ang unang kailangan mo. Mas malinaw na costing muna.
MABENTA DOES NOT ALWAYS MEAN PROFITABLE
Mabenta Ba Talaga—O Maraming Pera Lang ang Umiikot?
Minsan sunod-sunod ang orders. Pero pagkatapos bumili ulit ng ingredients, packaging, at supplies, parang hindi mo pa rin makita kung magkano talaga ang natira.
Ingredients and small items
Hindi lang main ingredients ang may cost. Kasama rin ang oil, condiments, seasonings, toppings, at ibang maliliit na items na nauubos across many orders.
Packaging and selling costs
Boxes, tubs, labels, utensils, platform fees, commissions, and delivery subsidies can affect what remains from every sale.
Labor and production time
May value ang preparation, cooking, baking, portioning, packing, and cleanup—even when ikaw mismo ang gumagawa.
Utilities and operating costs
Gas, electricity, water, cleaning supplies, rent, equipment use, and other operating expenses still need a reasonable basis in your pricing process.
Yield and wastage
Kung mali ang estimate ng servings or may spoilage and wastage, puwedeng iba ang actual cost per unit kaysa sa iniisip mo.
Kapag kulang ang costing, kahit mabenta ang product, hindi pa rin malinaw kung profitable ang bawat order. The goal is not more orders first. The goal is clearer costing before your next batch.
A REPEATABLE PROCESS FOR YOUR FOOD BUSINESS
The Complete Cost-to-Price Process
Hindi ito tungkol sa pag-copy ng isang “magic price.” Ang kailangan mo ay isang process na puwede mong ulitin kapag may bago kang product, tumaas ang costs, o may promo kang gustong i-review.
- 1
Complete Cost Check
I-identify ang ingredients, packaging, production labor, utilities, overhead, wastage, and other applicable costs.
- 2
Batch and Yield Check
Alamin kung ilang servings, trays, tubs, cakes, bottles, packs, or products ang lumalabas sa isang batch.
- 3
Cost per Unit Check
I-compute ang estimated cost ng bawat serving or product—not the price of the whole ingredient package.
- 4
Selling-Price Check
Review a selling-price basis using your cost, markup, market, quality, serving, and business target.
- 5
Break-Even and Promo Check
Alamin kung ilang orders ang kailangan to cover costs and review whether a discount, bundle, freebie, or bulk offer still makes sense.
BRING ONE PRODUCT
Leave With a Clearer View of Your Own Numbers
Before the class, prepare one actual product or product idea. Bring whatever information you already have:
- Recipe or ingredient list
- Ingredient prices
- Packaging cost
- Current selling price
- Batch yield or estimated number of servings
- Labor and overhead information, if available
By the end of the masterclass, your goal is to have a clearer view of:
- The costs that belong in your computation
- Complete batch or product cost
- Cost per serving or unit
- Selling-price basis
- Markup amount and gross margin distinction
- Break-even quantity
- Promo or discount impact
- Numbers that need regular updating
Your result depends on the completeness and accuracy of the information you bring. The class gives you the process and tools; it does not promise a specific selling price, sales level, or income result.
VERIFIED SAMPLE COMPUTATION
See How the Worksheet Connects Cost, Markup, and Selling Price
The sample below reconciles automatically. It demonstrates the definitions used on this page and helps prevent markup from being mislabeled as margin.
₱1,200 batch cost÷20 servings=₱60 cost per serving
₱60 unit cost×50% markup=₱30 markup amount
₱60 cost+₱30 markup=₱90 selling-price example
Gross margin: (₱90 − ₱60) ÷ ₱90 = 33.3%
FROM HULA TO A CLEARER BASIS
Mas Madaling Mag-Decide Kapag Nakikita Mo ang Numbers
Before
- “Ito kasi ang price ng competitor.”
- Ingredients lang ang counted
- Hindi klaro ang cost per serving
- Promos decided by feeling
- Price increases feel nakakahiya
- Maraming orders pero unclear ang natitira
After
- Price reviewed using your own costs
- Labor, packaging, utilities, and overhead considered
- Cost per serving or unit is clearer
- Promos checked before posting
- Price changes backed by a basis
- Break-even target is easier to see
Hindi ibig sabihin na automatic na tataas ang price mo. Ang ibig sabihin: mas alam mo kung bakit iyon ang price mo—and what may need to change.
WHAT YOU’LL LEARN INSIDE BATCH 9
Practical Food Costing, Pricing, Break-Even, and Promo Decisions
The class is structured for Filipino foodpreneurs who want practical explanations—not unnecessary accounting jargon.
01
Pricing Fears and Value
Understand why sellers are afraid to raise prices and why price is not the only reason customers buy.
You will review
- The fear of losing customers
- Competing on price versus competing on value
- Quality, serving, packaging, and customer experience
- Why confidence should come from a pricing basis
Practical output
A clearer customer-value and pricing-basis checklist.
02
Understanding Food Costing
Learn the main types of costs that may affect your product and business.
You will review
- Direct costs
- Indirect costs
- Fixed costs
- Variable costs
- Ingredients, packaging, labor, utilities, and operating expenses
Practical output
A complete cost-category map for one product.
03
Complete Product Cost and COGS
Break down the cost of one product or batch and avoid overlooking small ingredients and production labor.
You will review
- Ingredient quantities and unit costs
- Packaging and production labor
- Overhead approaches
- Batch yield
- Cost per serving or product
Practical output
A Product Cost Worksheet and Batch and Yield Worksheet.
04
Selling Price and Markup
Use a clear cost-plus pricing example and understand what a markup means.
You will review
- Total cost before pricing
- Markup amount
- Selling-price examples
- The difference between markup and gross margin
- When market and perceived value still matter
Practical output
A selling-price basis using the Food Costing Calculator.
05
Break-Even Point
Know the number of products, servings, boxes, or orders needed to cover applicable costs.
You will review
- Contribution per unit
- Fixed-cost target
- Break-even quantity
- Why break-even is not yet profit
- How a sales target can be built from the computation
Practical output
A reusable Break-Even Worksheet.
06
Smart Pricing Strategies
Review different pricing approaches and avoid common pricing mistakes.
You will review
- Cost-plus pricing
- Competitive pricing
- Value-based pricing
- Psychological pricing
- Underpricing and overpricing
- Price reviews when costs or demand change
Practical output
A practical price-review checklist.
07
Promos, Bundles, and Discounts
Check the numbers before running a flash sale, bundle, freebie, loyalty reward, or bulk offer.
You will review
- Limited-time discounts
- Bundle deals
- Freebies and add-ons
- Buy-more-save-more offers
- Loyalty and referral rewards
- Time limits and urgency without permanent discounting
Practical output
A completed Promo Profit Checker for one offer.
The training is educational. Examples are used to teach the process; they are not guaranteed pricing recommendations for every product or market.
NOT JUST PASSIVE WATCHING
Mas Madaling Intindihin Kapag Kasabay Mong Ginagawa ang Numbers
Follow the process in order
Instead of watching disconnected tips, follow a complete sequence from product cost to pricing and break-even.
Use your own product
Apply the lesson to a tray, tub, cake, pack, bottle, box, meal, or serving that you actually sell or plan to sell.
See the formulas explained
Understand where the numbers come from instead of copying a final selling price.
Clarify while the lesson is fresh
The live format gives you the opportunity to follow the explanation in real time and note questions for the class discussion.
Rewatch after the session
Lifetime replay lets you return to the training when you add a product, change suppliers, or review a price.
The live class runs from 9:00 AM–4:00 PM Philippine Time.
EVERYTHING INCLUDED FOR ₱997
Live Training Plus Tools You Can Reuse
No inflated “total value” is needed. The value is in having a guided process and practical files you can return to when costs change.
Full-Day Live Food Costing Masterclass
A guided Zoom session covering costing, pricing, break-even, price reviews, and promo decisions for food businesses.
Food Costing Calculator
A reusable spreadsheet for organizing product costs, yield, cost per unit, and pricing examples.
Product Cost Worksheet
A structured worksheet for listing ingredients, packaging, labor, and other applicable costs.
Batch and Yield Worksheet
A practical sheet for recording batch output and computing a clearer cost per serving or unit.
Ingredient Price Tracker
A practical file for updating supplier, palengke, grocery, and packaging prices over time.
Break-Even Worksheet
A guide for estimating how many units or orders are needed to cover applicable costs.
Promo Profit Checker
A simple tool for reviewing discounts, bundles, freebies, and bulk offers before posting.
Price-Increase Message Guide
Taglish message examples for communicating a price review clearly and respectfully.
Lifetime Replay Access
Rewatch the training inside the private Facebook group when you need to review or update your costing.
Reuse the tools when:supplier prices changepackaging prices changea new product launchesa promotion is planneda selling price is reviewed
One-time enrollment₱997
Includes the live class, calculator, worksheets, guides, and lifetime replay.
YOUR MENTOR
Learn With Nina Bacani
Nina Bacani is a recipe content creator, food entrepreneur, and mentor to Filipino foodpreneurs.
She has built food products and worked with hundreds of resellers nationwide. She graduated from International Culinary and Pastry Arts and founded the Foodpreneur Workshop in 2021.
Her teaching style is practical, conversational, and beginner-friendly—using Taglish explanations, food-product examples, and reusable tools that participants can apply after the class.
- Real food-business experience
- Negosyo recipes with costing
- Practical instruction for Filipino food sellers
- Beginner-friendly worksheets and examples
- Focus on sustainable pricing decisions—not guaranteed income
WHY COSTING CLARITY MATTERS
A Small Missing Cost Can Add Up Across Many Orders
₱10 uncounted cost per order×100 orders=₱1,000
That does not mean every participant is losing that amount. Your actual number depends on your product, order volume, recipe, labor, packaging, and other expenses.
The goal is not to promise a specific profit. The goal is to give you a clearer and more repeatable way to review the prices you set.
IS THIS FOR YOU?
Built for Filipino Foodpreneurs With Real Pricing Questions
This is for you if you are a:
- Home-based food seller
- Baker or dessert seller
- Online food business owner
- Meal-prep or packed-meal seller
- Carinderia, café, food stall, or small restaurant owner
- Frozen-food or bottled-food seller
- Reseller-based food business
- Aspiring foodpreneur preparing to launch
- Existing seller who gets orders but is unsure about the actual profit
- Seller who estimates prices or copies competitors
- Seller who is afraid to review prices when costs increase
This may not be for you if:
- You need advanced restaurant accounting, tax, BIR, or bookkeeping training
- You need a complete POS or inventory software implementation
- You expect Nina to compute every product for you after the session
- You are looking for guaranteed sales, guaranteed profit, or a magic selling price
- You do not plan to collect or update your own cost information
Beginner ka man or matagal ka nang nagbebenta, the class can help when your current pricing is based on hula, competitor checking, or “feeling ko okay na.”
LET’S ADDRESS THE REAL QUESTIONS
Practical Answers Before You Decide
“Hindi ako magaling sa numbers.”
Practical food-product examples, step-by-step explanations, and worksheets ang gamit. Hindi mo kailangan ng advanced accounting knowledge.
“May calculator na ako.”
The class explains what belongs in each number, how yield changes cost per unit, and how to review markup, break-even, and promos—not just where to type.
“Baka hindi ako makadalo live.”
Lifetime replay is included through the private Facebook group, although attending live helps you follow the sequence while the lesson is fresh.
“Baka kailangan ko agad magtaas ng presyo.”
Hindi automatic na tataas ang price. The goal is to understand your basis and identify what may need to change.
HOW ENROLLMENT WORKS
Reserve Your Seat in Four Simple Steps
- 1
Enter your details
Submit your full name, email address, and mobile number.
- 2
View the payment instructions
GCash and BPI details will appear after successful registration.
- 3
Pay and upload your proof
Complete the payment and upload a clear JPG, PNG, or PDF receipt.
- 4
Receive confirmation and access details
After your proof is reviewed, the team will send your enrollment confirmation, Zoom information, and Facebook group or replay instructions.
Submitting the first form does not confirm your seat. Your seat is confirmed only after payment and proof verification. Both payment and proof upload must be completed before Friday, August 7, 2026 at 11:59 PM Philippine Time.
BATCH 9
Batch 9 Enrollment Is Now Closed
Food Costing Masterclass Batch 9 happens on Saturday, August 8, 2026.
Registration, payment, and proof upload are no longer being accepted for this batch.
BEFORE YOU ENROLL
Questions Food Sellers Usually Ask
The live class is on Saturday, August 8, 2026, from 9:00 AM–4:00 PM Philippine Time via Zoom.
The one-time enrollment fee is ₱997 for the entire campaign. The fee remains ₱997 until enrollment closes.
Enrollment closes on Friday, August 7, 2026 at 11:59 PM Philippine Time. Your payment and proof upload must be completed before the deadline.
The team needs time to match registrations and payment proofs, confirm participants, and send Zoom and Facebook group instructions before the live session.
Yes. It can be especially useful before launch because you can review your cost and pricing basis before accepting orders.
Yes. It is designed for existing sellers who want to review missing costs, batch yield, cost per unit, selling price, break-even, or promo decisions.
Yes. The lessons use practical food-product examples, step-by-step explanations, and worksheets. You do not need advanced accounting knowledge.
No. This is a practical food-costing and pricing masterclass. It does not replace professional accounting, tax, legal, or bookkeeping advice.
No. The focus is costing, pricing, break-even, and promotional decisions—not teaching new recipes.
Prepare one recipe or product, ingredient prices, packaging cost, current selling price, batch yield, and any labor or overhead information you already know. You can still attend if some information is incomplete.
The live masterclass will happen on Zoom. Access details will be sent after your payment is verified and your enrollment is confirmed.
A laptop or desktop is recommended if you want to follow the spreadsheet comfortably. You can still watch on a phone, but editing a worksheet may be easier on a larger screen.
Lifetime replay is included via the private Facebook group. You will need an active Facebook account to access it unless the team announces another delivery method.
The calculator, worksheets, and access instructions will be shared after your enrollment and payment are confirmed.
Yes. The tools are intended to be reusable for your products, subject to the personal-use terms provided with the files.
The class helps you compute and review a pricing basis using your own costs and business information. Your final price still depends on market, quality, positioning, serving, demand, and business strategy.
It can help you understand whether your current price still has a reasonable basis and how to communicate a price review more clearly. It does not guarantee that every customer will accept a higher price.
Submit the registration form first. GCash and BPI details appear after successful registration. Pay ₱997, then upload your proof on the page.
No. Your seat is confirmed only after your payment proof has been reviewed and matched to your registration.
Review the published Food Costing Masterclass Refund Policy before paying. Transfer and refund requests are reviewed under that policy.
ENROLLMENT CLOSES BEFORE CLASS DAY
Complete Your Enrollment by August 7 at 11:59 PM PHT
Enrollment closes before the live session so the team has enough time to match your registration and payment, review your receipt, and send Zoom and Facebook group instructions.
REAL OPERATIONAL DEADLINEFriday, August 7, 202611:59 PM Philippine Time
Complete both your ₱997 payment and proof upload before the cutoff.
FOOD COSTING MASTERCLASS BATCH 9
Stop Guessing. Start Pricing With a Clearer Basis.
Join Nina Bacani and learn a practical process you can reuse for existing products, new products, supplier-price changes, price reviews, and promotions.
Saturday, August 8, 20269:00 AM–4:00 PM Philippine TimeLive via Zoom₱997 one-time enrollment
Enrollment closes Friday, August 7, 2026 at 11:59 PM Philippine Time. Your seat is confirmed after payment and proof verification.