01
Nested preparations
Use syrups, juices, and batches as ingredients in finished recipes.
- Recursive costing
- Yield control
- Unit conversion
For chefs
Prep yields and ingredient costs that stay current.
Build batch and prep recipes from the same inventory catalog, track yields, and understand the cost impact of every supplier change.
02
One item catalog
Share costs and vendors with the bar without duplicating ingredient records.
- Live costs
- Storage assignment
- Preferred vendor
03
Margin-ready menus
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
A calmer close starts here