I received a free copy of this book in exchange for a fair and honest review.  All opinions are my own.

Author NEMO shares the fiscal responsibility of running a vegan kitchen in the book “Costs, Yields, and Prices.”

THE SYNOPSIS

Many artisan producers lose money without knowing it, because they leave their own labour out of the costs: revenue covers raw materials and certifications, and the accounts look healthy.

Six chapters: costs in artisan production, production yield and how to calculate it across fermentation and maturing, unit cost, setting the selling price, the break-even point, basic financial management. With the working tables to use directly.

THE REVIEW

This is definitely the most fiscally driven book in this vegan cookbook series. Focusing back on the business side of things, the author delves into the actual cost of not only the production of vegan products and getting certifications for a vegan kitchen, but also factors in the cost of labor that artisans often incur without realizing it, and highlights the areas in which artisans end up losing revenue so that they can go back and fix those missteps themselves.

The book includes detailed chapters on the many ways vegan production ends up costing money. From the certification process, and even the amount of money spent on the specific amount of time some products need to be fermented, to labor costs, and the actual selling point and break-even cost that businesses should be aware of going into, especially that first year of opening a vegan kitchen business.

THE VERDICT

Detailed, insightful, and engaging, Author Nemo’s “Costs, Yields and Prices” is a must-read non-fiction book on vegan kitchens and business as a whole. Readers will learn the real cost of production and what to expect from a revenue standpoint, as well as the cost of labor for artisans looking to turn their craft into vegan recipes; they’ll enjoy this book and use it as a reference time and time again. If you haven’t yet, please be sure to grab your copy today!

Rating: 10/10

About the Author

Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.

At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.

https://www.goodreads.com/book/show/258456273