Glossary — core meal-cost terms in plain language

Landed cost = ingredient cost + cooking utility cost + (for imports) freight + duty + handling. Per-serving landed cost = total ÷ servings.

CBM (cubic meter) = volume in m³ of your shipment. Volumetric weight (kg) = (L × W × H in cm) ÷ 5,000. Carriers bill the higher of gross vs volumetric.

Cost per 1g protein = (total cost) ÷ (total grams of protein). It's the single best metric for budget bulking — eclipses 'protein per serving' since portions vary.

FCP = ingredient cost ÷ selling price × 100. Restaurants aim for 28-35%. Below 25% = healthy margin, above 40% = bleeding cash.