Recipe & Batch Costing for Makers
Soap, candles, lotion, balm, baked goods, preserves — write the recipe once and every batch is costed, tracked and counted.
Each ingredient keeps its own cost per unit, down to a fraction of a cent, so a recipe weighed by the gram still costs out right. Mind the Booth adds it up for the whole recipe and per unit made. Scale a batch up or down and the cost follows; record what the batch actually yielded and the cost per unit is worked out again from that.
Starting a batch takes its ingredients off stock, converted into whatever unit you buy them in — grams of oil come off a stock kept in ounces. Each ingredient can carry a lot number, supplier and expiry date, and each batch gets its own batch number, so you can trace what went into what.
Give a recipe a cure time and a batch moved to curing gets a ready date and a reminder. The Today page lists what's done curing, and you can log cure weights as it dries. When a batch is complete and linked to a product, its yield is added to that product's stock once — no double counting.
Photograph a handwritten or printed recipe and the scanner drafts it for you to check. Recipes can be printed, shared with other makers, or imported from theirs. Batch tray labels and barcode price labels print on standard Avery sheets or a thermal printer.
Cost your first recipe
Start free and put in the recipe you make most.