Cost a recipe from the ingredients up

If you don’t know what a dish costs to make, you’re guessing at the price you charge for it. This closes that gap from the ingredient up.

An ingredient library with real prices

Build a list of the ingredients you actually buy, each with its supplier price and pack size. Units are handled properly: buy by weight, use by volume, or the other way round, and 1pm converts between them. It even crosses between counting and measuring, so you can cost eggs by weight and price a lemon by the piece when the recipe wants millilitres of juice. Metric, US, and AU volume units all sit alongside each other.

Recipes that scale and nest

Cost a recipe as its ingredients plus a yield, and it scales cleanly: cost per batch, per portion, whatever you need. Recipes can nest inside other recipes as sub-recipes (a stock, a base sauce, a dough), with cycle detection so a recipe can’t accidentally contain itself.

Best price across suppliers

Keep more than one supplier’s price list for the same ingredient and 1pm costs each one at the best available price, while showing you the comparison. When a supplier moves their prices, your recipe costs move with them.