Ingredients, with their waste
Each line counts the gross quantity, the amount you buy. Base preparations, such as a cream or a sourdough starter, bring their own cost.
Recipe costing
Recipe costing with the real cost and a price that keeps up
Recipok works out what each recipe costs you, with ingredients, staff and fixed costs, and tells you the price that matches your margin. If an ingredient goes up, the cost is recalculated on its own and you see which recipes need repricing.
No credit card. Your account is ready in a few minutes.
- Cost per unit and per kilo
- Target margin
- Alerts when a cost goes up
Butter croissant
Cost sheet per unit
| Before | Now | |
|---|---|---|
| Cost | €0.48 | €0.56 |
| Your selling price | €1.50 | €1.50 |
| Margin | 65 % | 59 % |
Price for your margin€1.75
Save
Example with fictitious data.
The cost of not updating
Outdated costing is expensive
When an ingredient goes up and your price stays the same, the difference comes out of your margin on every sale. Eight cents seems like nothing until you run the numbers.
- Purchase prices change every week; selling prices, sometimes once a year
- A costing kept in a spreadsheet never gets checked in time
- Without staff and fixed costs, the cost comes out low, and so does your price
What you stop earning
- Extra cost per croissant
- +€0.08
- Croissants per day
- × 150
- Days per month
- × 30
Per month€360
Three months without changing the price€1,080
On just one of your products. Example calculation, not customer data.
How it is calculated
What goes into the costing of each recipe
Everything comes from the recipe. With the ingredients and their prices in it, Recipok adds the rest and gives you the cost per unit and per kilo.
Staff
Your team's average hourly wage, multiplied by the recipe's handling time in minutes.
Fixed costs
Rent, energy, insurance or accounting, spread across your working hours each month according to the minutes of each recipe.
Cost per unit and per kilo
Using the actual weight, after baking, and deducting the value of the by-products if the recipe produces any.
Butter croissant
Batch of 40 pieces of 80 g
| Item | Batch | Per unit |
|---|---|---|
| Ingredients | €16.40 | €0.41 |
| Staff | €3.60 | €0.09 |
| Fixed costs | €2.40 | €0.06 |
| Total cost | €22.40 | €0.56 |
Cost per kilo€7.00
Actual weight3.2 kg
Example with fictitious data.
And also
- A PDF cost report for each recipe, with the full breakdown
- The costing of your whole catalogue in one table, with filters and CSV export
- Warnings when the cost comes out too low, because of ingredients with no price or recipes with no handling time
Target margin
Set your margin once and Recipok tells you the price
Recipok tells you how much to add on top of the cost to reach the profit you want, with a cushion for waste and discounts and for what it costs you to sell in your shop. Every recipe starts from that margin and suggests its recommended selling price, including taxes.
- It measures the average markup you apply today, using your own recipes, and compares it with the benchmark for your sector
- Shop costs, such as counter staff, electricity or packaging, are kept separate and do not inflate the cost of what you make
- It never changes a price on its own: it suggests the price and you apply it recipe by recipe
- In “My Recipes”, each product is colour-coded by how far it is from your target
Profitability against your target
Workshop target margin · 65 %
Your target
Example with fictitious data.
When an ingredient goes up
Your recipes recalculate on their own and you see which ones to reprice
Change the purchase price of an ingredient by hand, when you book goods in or by reading the supplier's invoice, and every recipe that uses it is recalculated, including those that contain it inside a base preparation.
- Cost evolutionEvery night Recipok saves the cost of each recipe. You see the current cost, the average, the range and the latest changes.
- “Variation” filterIn “My Recipes”, the ones that have gone up since yesterday, in a week, a month, three months or a year.
- Dashboard alertRecipes whose cost has gone up, with their selling price and the recommended one, so you can review the price before you lose margin.
Recipes with a cost increase
Dashboard
- Butter croissant▲ +16.7 %Price €1.50 · recommended €1.75
- Pain au chocolat▲ +9.8 %Price €1.60 · recommended €1.70
- Cinnamon roll▲ +6.1 %Price €1.40 · recommended €1.45
Example with fictitious data.
Your prices, connected
Take your prices to the POS you already use
Recipok connects to the point-of-sale and invoicing software you already use: we build custom integrations, and Recipok has its own API. Reciplus, our invoicing and POS system, is active in Spain.
RecipeCost and price in Recipok
IntegrationCustom or via the API
Your POSThe software you already use
- Integration with your POS or your online shop, quoted case by case
- The Recipok API, fully documented, to connect your own software
- Meanwhile, export the costing of your catalogue to CSV, with costs and prices
Tell us in the chat which software you use and we will look at your case.
Success stories
They already work this way with Recipok
Workshops in Spain and Latin America that run their production, traceability and HACCP in Recipok. With real data from their last year.
Amigos del Postre
180 active recipes
Read the story →
Sussu Pastelería
230 production orders
Read the story →
Crème Brûlée
300 active recipes
Read the story →
Flor de Lis
1,304 temperature checks
Read the story →
Pastelería Rico
190 active recipes
Read the story →
Pastelería Monpla
310 active recipes
Read the story →
Getting started
Start with your best-selling products
- Chat with the teamWrite to us and we will answer during office hours. We help you set up your fixed costs and your target margin.
- Documents instead of typingPhotograph supplier invoices, technical sheets and recipes: Recipok reads the documents and proposes the lines, and you confirm.
- Costing tutorialHow Recipok calculates the cost of a recipe and what to check if it comes out too low. Read the tutorial
Frequently asked questions
Costing, margins and prices
What is recipe costing?
It is the calculation of what it costs you to make a recipe, with the ingredients and their waste, your team's time and the share of the workshop's overheads that it carries. With it you know how much you earn on each product and what price you need to reach your margin. It is also known as a recipe cost sheet, and in restaurants and cafés people talk about food cost.
How does Recipok calculate the cost of a recipe?
It adds up the ingredients at their gross quantity, the staff (hourly wage multiplied by the handling minutes) and the fixed costs spread across your working hours. Then it divides the total by the units or kilos the recipe yields, using the actual weight if you enter it.
What is the difference between markup on cost and margin on price?
They are not the same. If a product costs you €1 and you sell it for €2 before tax, your markup on the cost is 100 %, but your margin on the price is 50 %. Mixing them up leaves the price too low. In Recipok you enter either one and the other is calculated automatically.
How are fixed costs allocated to each recipe?
You enter your monthly expenses (rent, energy, insurance, accounting) and your working hours per month. Recipok works out what each minute in the workshop costs and assigns it to each recipe according to its handling minutes.
What happens when the price of an ingredient goes up?
Every recipe that uses it is recalculated automatically, including those that contain it in a base preparation. The cost is saved every night, so you see how it evolves and can filter the recipes that have gone up to review their price.
Can I send the new price to my POS?
Recipok can connect to your POS through a custom integration or through its API. Tell us in the chat which software you use and we will send you a quote. Reciplus, our POS that receives the price when you save the recipe, is active in Spain.
How do I load my recipes and my purchase prices?
Purchase prices are updated every time you book goods in, and Recipok can read your suppliers' invoices to propose the lines. Our team guides you through the first steps in the chat.
Can I try it for free?
Yes. The Free plan includes 12 recipes with their costing and does not ask for a card. For more recipes, and to use fixed costs and the target margin without limits, there are the Essential (50 recipes), Advanced and Integral (unlimited) plans.
Bring your costing up to date before the next price rise
Create your free account, no card needed, and start with your best-selling products.