01
Flexible ingredient measures
Work in ounces, milliliters, bottles, cases, or custom prep yields while preserving a consistent base cost.
- Unit conversion
- Serving yield
- Waste allowance
Recipe costing
Keep every menu margin tied to today’s prices.
Build cocktails, batched drinks, and house prep recipes from inventory items so cost per serving updates with the latest purchase price.
02
Nested prep recipes
Use syrups, cordials, juices, and batched components inside menu recipes without flattening the formula.
- Recursive cost updates
- Prep yield
- Cycle protection
03
Margin at a glance
Compare menu price, cost per serving, and target cost percentage before an item reaches the menu.
- 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
A calmer close starts here