01
Nested preparations
Use syrups, juices, and batches as ingredients in finished recipes.
- Updated prep costs
- Yield control
- Unit conversion
For chefs
Prep yields and costs that stay current.
Build prep recipes from the same item catalog and track supplier cost changes.
02
One item catalog
Share costs and vendors with the bar without duplicating ingredient records.
- Live costs
- Storage assignment
- Preferred vendor
03
Check menu margins
Compare serving cost against price and target before launch.
- Cost percentage
- Price simulation
- Change alerts
“Prep cost updates flow through to the finished drink instead of dying in another sheet.”
Elena S., executive chef