🧁 Recipes and costing

Create a recipe or formula The ways to create a recipe (document, sample or by hand) and the minimum steps in the editor so it calculates cost, allergens and nutrition. All plans Create recipes from a PDF, Excel or Word file or a photo Upload the recipe you already have and Recipok builds it with your ingredients; plus recipes from a description, bulk import and the Chefotheque. All plans Semi-finished products and nested recipes How to use one recipe inside another (doughs, creams, bases) with unlimited levels, and how cost, allergens and production carry through. All plans Waste, process control, grouping and formats of a recipe Actual weight and waste, preparation steps with controls, trays and carts, production formats and sales formats of a recipe. All plans Recipe costing: how the cost of a recipe is calculated What recipe costing adds up (ingredients, staff and overheads), how the cost per unit and per kilo is worked out, its charts and cost trend. All plans Fixed costs, staff costs and target margin Set up your monthly expenses, production team and target margin so that the recipe costing and the recommended price reflect reality. All plans Selling price, recommended retail price and margins How Recipok calculates the recommended retail price, how to enter your current retail and wholesale prices, and how to read each recipe’s profitability. All plans Reformulate, duplicate and replace ingredients Scale a recipe to another quantity, create variants from a copy, swap one ingredient for another and follow how its cost changes. All plans Recipe reports, lists and PDF catalogue Everything you can print or export from your recipes: PDF catalogue by family, cost report, lists, Excel, recipe costing report and recipe books. All plans By-products and breaking down Record what a preparation leaves besides the main product (yolks, trimmings, cuts) so that it goes into stock and lowers the cost. Free extension Cold formulation: balancing ice creams and sorbets Balance your ice cream and chilled dessert formulas (PAC, POD, solids, fat, sugars) against ranges per family and estimate the serving temperature. Paid extension Beta