FOR THE MENU, BEFORE THE MENU
Know what goes
into the price.
Build a recipe line by line. Set portions and a selling price, then see what each serving leaves behind.
01 / CONFIGURE
Recipe register
Start with a sample recipe or replace every line with your own figures.
servings
RM
THE INGREDIENTS
Cost lines
Quantity is the amount used in this batch. Unit cost is the price for one of the chosen units.
Sample figures shown on first visit are illustrative only — not verified market prices. Edits are stored only in this browser.
Made for a quick price check, not accounting. No sign-in, upload or shared database.
Need this adapted to your café or stall? Talk to Josiah Peter James