Recipe costing that keeps up with ingredient prices

Working out one recipe is easy. Keeping twenty recipes accurate when butter, eggs and flour all change price is the hard part. A saved workspace keeps your ingredient prices and recipes linked, so one change reaches every recipe it should, and none it shouldn't.

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How it works

  1. 1

    Build your ingredient list once

    Record each ingredient as you buy it: pack size, unit and price. Every recipe uses the same list, so flour is entered once rather than once per recipe.

  2. 2

    Save recipes that point at those ingredients

    A recipe stores how much of each ingredient it uses, plus yield, labour, packaging and your margin or markup. It doesn't copy prices, so its cost is always worked out from the ingredient list as it stands today.

  3. 3

    Update a price when your supplier does

    Change the price of a pack and the change is dated and kept. You then see every recipe that uses that ingredient, with its batch cost and unit cost before and after.

  4. 4

    Download a dated costing sheet

    Generate a PDF for any recipe. The sheet is a frozen record of the quantities, prices and assumptions on that day, so a later price change won't rewrite it.

Example: flour goes up by £1

Your shortbread batch costs £9.30 with flour at £2.00 per kilo. Your supplier puts flour up to £3.00. You change the flour price once. The shortbread recipe, which uses 500 g, now shows £9.80, and so does every other recipe that uses flour, each with its own before and after. Recipes without flour don't change. The costing sheet you printed last month still says £9.30, because it records what was true on that day.

Who it's for

Home bakers and small bakeries pricing a regular range of products. It deliberately does not try to be restaurant management software: there is no stock control, supplier ordering, nutrition labelling or till integration.

Current limitations