Recipe costing
What each drink costs, and what it earns.
Tell it what a flat white is made of once. From then on it knows what one costs you, at the price you actually paid this week.
$4.36 a cup — about $52,300 a year at this volume.
Drag it. A dime is worth more than you'd think.
The problem
Most cafes price by looking at the shop down the road. Nobody knows what a drink costs to make, because working it out means knowing the price of oat milk on the day the last delivery came — so a 12% price rise on milk quietly eats a year of profit and nothing on the wall changes.
How it works
01
Build a recipe once
180ml of oat milk, 18g of beans, a cup and a lid. It takes a minute per drink, and you can import the list off your own website or a photo of your menu.
02
Costs come from real invoices
Not a number you typed a year ago — the last price you actually paid, read off the last invoice you scanned. When a supplier moves, your margins move with them.
03
See the whole menu at once
Every drink, what it costs, what it earns, and which ones are quietly losing money. Sorted by the gap between them.
04
Sales draw down stock
Ring up a flat white and the milk, beans and cup all come down on their own. That's the same thing that makes the till integration work.
What it replaces
- Pricing by what the shop down the road charges
- A spreadsheet with last year's costs in it
- Finding out at the accountant's
Next
Ordering and suppliers
What to buy, from whom, at what price.
What's running low, who sells it, and what it cost when it last arrived — in one place, because they were always one decision.
Point of sale
Let the till do the counting.
Connect Square, Clover or Toast and every completed order draws down the milk, beans and cups behind it. Nothing is written back to your till — this only reads.
It's free to start.
Counting your stock costs nothing, for as long as you want it. Everything else is $39 a month, per location, with 21 days to decide.