Recipe costing

Keep every menu margin tied to today’s prices.

Build drinks and prep recipes from inventory items so serving cost stays current.

Start free How it works
01

Flexible ingredient measures

Use ounces, milliliters, bottles, cases, or prep yields with consistent costing.

  • Unit conversion
  • Serving yield
  • Waste allowance
02

Nested prep recipes

Use syrups, juices, and batches inside menu recipes.

  • Updated ingredient costs
  • Prep yield
  • Check recipe links
03

Margin at a glance

Compare serving cost, menu price, and target cost percentage.

  • Live food cost
  • Target alert
  • Price-change impact
“When citrus or spirits move, I know which drinks need attention before we print the next menu.”

Alex C., bar director

Ready to try BMS?

Set up your inventory. Choose a plan when ready.

Start free