Every gram, better explained
Clear guides on recipe costing, food cost and the food safety rules that apply to restaurants, bars and bakeries in Spain. Written in English, with the Spanish terms you'll hear from inspectors and suppliers.
How to cost a recipe step by step (with a worked example)
How to cost a dish properly: ingredient yield, sub-recipes, cost per portion and menu price, with a complete worked example in tables.
15 October 2026 · 9 min read
What a cup of coffee really costs a bar (and what it says about your margins)
Work out the real cost of a cup of coffee and why a great bar margin doesn't always carry the rest of the business. A complete costing, line by line.
15 October 2026 · 6 min read
Use-by vs best-before dates: what you can serve and what you can't
The legal difference between use-by and best-before dates, how to read them on Spanish labels and how to manage both in your kitchen to stay compliant and waste less.
15 October 2026 · 7 min read
HACCP for bakeries and production kitchens: hazards, CCPs and records
How to set up the HACCP plan (APPCC in Spain) for a bakery or production kitchen: the specific hazards, critical control points, limits and daily records, without pointless paperwork.
15 October 2026 · 8 min read
APPCC explained in English: the HACCP plan Spanish inspectors expect
What APPCC is, which plans a Spanish restaurant, bar or bakery needs, the records the inspector will ask for, and how to keep it all up to date if you work in English.
15 October 2026 · 8 min read
Health inspection in Spain: what happens and how to prepare
Who inspects restaurants, bars and bakeries in Spain, what they check, what the report means, the fines in the law and a checklist to be ready any day.
15 October 2026 · 8 min read
Allergen rules for restaurants in Spain: the 14 allergens and how to inform customers
Which 14 allergens you must declare, how Spanish law (Real Decreto 126/2015) lets you inform customers in writing or verbally, and how to keep allergen information right when recipes change.
15 October 2026 · 7 min read
Food handler certificate in Spain: what the law actually requires
Is the 'carnet de manipulador de alimentos' still compulsory in Spain? What the law requires since 2010, who must train staff, how to prove it at an inspection and what training should cover.
15 October 2026 · 6 min read