La Cocina que Vende

A 90-minute, 4-round Express simulation from the seat of a young owner-cook who takes over her mother's comida-corrida stall in a municipal market in Puebla, Mexico, on running a small food business with its numbers: costing each dish from a standard recipe - every ingredient after its yield, gas, tortillas, disposables, the helper's pay and her own wage - and pricing from that cost rather than from the stall next door; measuring portions so the costing reaches the plate; cooking in batches to what sells and never serving yesterday's food again; a hygiene routine with money and food in different hands, a thermometer and a daily temperature record; treating a health verification as a list of corrections; counting the cash every day and paying the household a fixed amount instead of from the till; and reviewing prices and the menu every January.

Yareli Tecuapetla Romero (fictional) runs Cocina Economica Dona Chela (fictional), stall 47 of the fictional Los Sabinos market, from January 2027 to the end of 2028.

You decide how the price is set and how portions are served, what happens to what is not sold and how hygiene is run, what you do when the health verifier finds the fridge at 11 degrees and how the day's cash is handled, and the 2028 prices and which dishes stay.

Scored on the stall run with its numbers, the chance that the stall is still open and paying its way, the profit protected, your time and energy, your customers' trust, the stall in order (kitchen and till), and open risk; two shortcuts (yesterday's food left out overnight stirred into today's pot, a bribe paid to the health verifier) come back and cap the score. Spanish (Mexico) primary, English included.

An intermediate simulation for participants who already know the core concepts of the subject, designed for master's and MBA programmes.