PrepStation
Recipe management & costing for every kitchen
Know your plate cost Price it right. Sell it anywhere.
PrepStation costs your recipes as you write them, from your vendor prices and yields, and builds their nutrition labels and allergens from the same recipe. When you’re ready to sell, that menu goes live on your own online store and a counter kiosk.
No credit card required · Cost a recipe in minutes · Cancel anytime
Cost Analysis
Braised Short Rib · ingredient costs and recipe totals
Total Cost
$148.80
Per Serving
$7.44
20 servings
Per Yield Unit
$0.47
20 servings yield
| Ingredient | Quantity | Cost (Adj.) |
|---|---|---|
|
Braised short rib Preferred vendor |
12 lb | $96.00 |
|
Red wine jus Prep recipe |
2.5 qt | $24.20 |
|
Herb polenta Prep recipe |
5 lb | $18.40 |
|
Seasonal vegetables Preferred vendor |
4 lb | $10.20 |
Why cost recipes in PrepStation
01 · Save time
Leave the kitchen math to us
Unit conversions, yields and sub-recipes are worked out as you type the recipe. No formulas to maintain.
02 · Earn more
Catch cost creep the week it happens
A vendor price change reaches every plate that uses it, so you reprice before the margin is gone.
03 · Grow
Sell the menu you just costed
When you’re ready, publish the same dishes to your online store and an ordering kiosk. Nothing to rebuild.
No credit card for the live demo
Built for real kitchen units & yields
Nutrition labels & allergens included
Grows into online ordering & kiosk
Cancel anytime
Not just for caterers
Serious recipe management For any kitchen that cooks from recipes.
You may know PrepStation for catering. The recipe side stands on its own. Restaurants, bakeries, commissaries, cafeterias and senior kitchens keep their whole recipe library here, whether or not they ever sell a tray.
Step 4 of 10
Current
40%
Complete
Country loaf · Bulk ferment
Stretch and fold the dough from all four sides. Cover and rest before the next fold.
Screen stays awake while cooking
Mark CompleteOne recipe library
Tags, categories and team comments. Sauces, stocks and doughs are prep recipes with their own cost.
Recipe Player on the line
Step-by-step on a tablet with timers and checkoff, so cooks make the recipe you costed.
Scaling that knows cooking
50 covers to 200 with non-linear rules for spices and garnish. Baker’s percentage built in.
Recipe books
Holiday menus, training sets, rotations. Shopping lists and stock checks from a book, shared or printed.
One recipe, every location
Share a canonical recipe across kitchens. Each one costs it at its own vendor prices.
Ingredients with real data
Start from USDA and a curated master library, merge duplicates, and track price history per ingredient.
See recipe books and sharing for public recipe pages and embeds.
The vendor price moved. Your menu price didn’t.
Most menus get costed once, in a spreadsheet, on a slow Sunday. Then the invoices keep coming. Yields get skipped, sub-recipes get guessed, and the price on the menu is built on numbers nobody has checked since spring.
Take margin seriously
Every plate sold on stale cost is margin you give away. Keep plate cost live, and every price you set starts from the truth.
Costs as you write
Cost the usable product, not the invoice line
Type the recipe the way you’d write it on a prep sheet. PrepStation converts case and package prices into recipe units, then applies preparation yield, so a 72% yield short rib costs what you actually plate.
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Unit conversion that kitchen people understand
Case to package to recipe unit, cups to pounds by density, and “2 cups + 1 tbsp” parsed as typed.
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Preparation yield on every line
Trim and cook loss from USDA references or your own house numbers, priced in from the start.
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Cost issues flagged early
Missing vendor prices and broken conversions show on the recipe, and you can fix every affected recipe in one pass.
Live, not last quarter
When a vendor price moves, the plate moves with it
Invoice updates and preferred-vendor changes recalculate ingredients, prep recipes, finished dishes, menu items, and meal plans. Nobody has to remember to update the sheet.
Invoice-driven updates
Matched invoice lines update vendor purchase costs and write ingredient cost history, then trigger recipe recalculation.
Prep recipe roll-up
Stock flows into risotto flows into the menu item. A sauce price change cascades through every plate that uses it, and allergens roll up the same way.
Cost history you can explain
Snapshots capture why a recipe moved (ingredient, yield, servings), and cost reports trend it by category and location, so you can answer for last month’s food cost.
Try it
Set the price. Watch the margin.
On the menu item, base cost plus default modifiers becomes true cost. Change the price below and profit, margin and food cost % update the way they do in the app.
Braised Short Rib
Menu item · Pricing & Modifiers
Base Cost
$7.44
Defaults
+$0.21
True Cost
$7.65
Profit
per sale
$10.35
Margin / Food Cost
with defaults
57.5%
42.5% food cost
Cost one of your own recipes and set its price against real numbers.
Every size and add-on, costed
Sizes, default add-ons and optional modifiers are costed on the recipe, not guessed at the register. See the plate with defaults, then the full range from leanest build to fully loaded.
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Cost with defaults
What customers order most: default size and default modifiers rolled into one number.
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The floor and the ceiling
Smallest build to largest size plus every add-on, so you know the range before you price.
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Ready to sell as-is
The modifiers you cost here are the choices customers tap on your online store and kiosk later.
Braised Short Rib
Cost Analysis · With Modifiers
With Modifiers · base $7.44
With Defaults
$7.65
Regular +$0.21
Cost Range
$5.40 – $10.91
smallest to largest + all add-ons
Sizes (3)
Add-ons (3)
Same recipe, no extra work
The recipe you cost writes the label
Every ingredient you cost already carries its nutrition and allergens. PrepStation rolls them up through prep recipes to the plate, so the Nutrition Facts panel and the allergen list come from the recipe you actually make. No label service, no retyping.
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Nutrition Facts from your recipe yield
FDA-style labels, print-ready, built from USDA data, the vendor’s packaging label, or your own profile.
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Allergens that follow the ingredient
Contains, May contain and Traces roll up to every dish, with the source. Change one ingredient and every plate that uses it updates.
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A label on every box
Packing labels with the item name, allergens and modifiers, batch-printed for a whole order on Avery or Dymo stock.
Go deeper on nutrition and allergens or labeling.
Braised Short Rib
Recipe nutrition · per serving
Nutrition Facts
20 servings per container
Serving size
1 plate (340g)
Amount per serving
Calories
610
% Daily Value*
Total Fat 34g
44%
Saturated Fat 14g
70%
Trans Fat 1g
Cholesterol 135mg
45%
Sodium 720mg
31%
Total Carbohydrate 30g
11%
Dietary Fiber 2g
7%
Total Sugars 5g
Includes 1g Added Sugars
2%
Protein 42g
Vitamin D 0.3mcg
2%
Calcium 160mg
12%
Iron 4.5mg
25%
Potassium 780mg
17%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet.
INGREDIENTS: Beef short rib, red wine, polenta, milk, butter, parmesan, carrot, onion, garlic, parsley, lemon, beef stock.
Braised Short Rib
Allergens rolled up from recipe ingredients
Contains:
Creamy polenta · butter and parmesan
May contain:
Demi-glace base · vendor label
Traces:
Beef stock · shared processing
When you’re ready to grow
Cost it once. Sell it everywhere. Your costed menu is already your online menu.
Most costing tools stop at the kitchen door. In PrepStation, the dish you just costed, with its price, modifiers and allergens, is the same dish customers order online and at your counter. Every order lands with its plate cost attached.
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1 You cost it
Live costMenu item
Braised Short Rib
- True cost
- $7.65
- Price
- $18.00
- Margin
- 57.5%
- 42.5% food cost
- Large portion cost +$1.84
- Add roasted carrots cost +$0.62
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2 Customers order it online
Your brand · Online store
Braised Short Rib
$18.00Red wine braise, creamy polenta, gremolata.
Customizable Add -
3 Walk-ups order it at the counter
Featured
To goBraised Short Rib
$18.00 CustomizePaid · sent to Production
Kiosk #K12 · Sam · To go
An online store on your brand
Publish the menus you choose. Customers pay now or request a quote, book several days in one checkout, and see allergens before they order. Not a marketplace.
An ordering kiosk at your counter
A tablet and a card reader. Walk-up customers order and pay on their own, and paid orders go straight to the kitchen’s Production hub.
Margin you can see on every order
Online, kiosk and phone orders are sales orders on one record, with live plate cost and margin, feeding production without anyone retyping them.
What you need today
Kitchen plan
- Recipe costing with yields and prep recipes
- Menus, modifiers and live margin
- Nutrition labels and allergens
- Production planning and the recipe player
When you’re ready to sell
Catering plan
- Everything in Kitchen
- Your own online store and ordering kiosk
- Card payments, deposits and self-serve quotes
- Packing labels with allergens for every box
Upgrade in place. Your recipes, menu items, modifiers and prices carry over. See the online storefront, sales orders and quotes, or compare plans.
The demo has every plan unlocked. Cost a dish, then see it on the online store and kiosk.
See recipe costing in action
Watch a recipe go from ingredients and yields to a live cost per plate.
Your price went up. Ask Roux what it costs you.
Tell him what the vendor charges now and he updates the ingredient, then tells you what every plate that uses it costs. Paste a recipe and he builds it with ingredients matched to your library, costed at your prices. Ask him to scale it, swap an ingredient, or report your cost changes for the month.
Try asking Roux
- “Short ribs are $8.40 a pound now at Valley Produce”
- “Scale the short ribs to 80 servings”
- “Which recipes use chicken thighs?”
- “Recipe cost changes this month, biggest first”
Roux proposes, you approve. Nothing saves until you do, and he only works in the apps you have turned on.
AI Tool
Using Ingredient Editor (updating)
- Valley Produce item found
- Price $7.80 → $8.40 per lb
- 4 recipes use short ribs
Roux
Braised Short Ribs goes from $6.42 to $6.72 a serving, and the Short Rib Slider Tray from $18.10 to $19.30. The new price saves when you approve.
Changes waiting for your approval
- Bone-in short ribs, Valley Produce: $7.80 → $8.40 per lb Leave out
Questions kitchens actually ask
Straight answers before you spin up the demo.
I only need recipe costing. Can I buy just that?
Yes. The Kitchen plan covers recipe costing, ingredients, menus, modifiers, nutrition labels and production planning. You don’t pay for online ordering until you want it.
Can I add online ordering or a kiosk later?
Yes. Move up to the Catering plan and publish the menus you’ve already costed to your online store or an ordering kiosk. Recipes, menu items, modifiers and prices carry over, so there’s nothing to rebuild.
How long does it take to cost a recipe?
Once ingredients have vendor prices and units, most kitchens cost a recipe in minutes. Missing conversions and prices are flagged on the recipe so you know what to fix first.
Is PrepStation only for caterers?
No. Recipe management and costing stand on their own. Restaurants, bakeries, commissaries, cafeterias and senior kitchens run their recipe library, costing, nutrition labels and Recipe Player in PrepStation without selling catering at all.
What happens when a vendor price changes?
Invoice updates and preferred-vendor changes update purchase costs, write cost history, and recalculate ingredients, prep recipes, menu items, and related plans.
What does the ordering kiosk need?
A tablet and a Stripe card reader at your counter. Walk-up customers order and pay by card on their own, and paid orders go straight to the kitchen. Kiosks are US-only for now.
Do I get nutrition labels and allergens too?
Yes, on the Kitchen plan. The recipe you cost builds an FDA-style Nutrition Facts label from its yield, and allergens roll up from every ingredient as Contains, May contain and Traces. Packing labels with allergens for every box come with the Catering plan.
How is this different from a spreadsheet?
Spreadsheets go stale the moment an invoice lands. PrepStation ties unit conversion, yield, prep roll-up, modifiers, and menu margin to live vendor costs, so the plate cost stays current.
PrepStation
Cost it today. Sell it when you’re ready.
Spin up the live demo and cost a recipe in minutes. The online store and kiosk are there when your kitchen is ready to grow.
No credit card required · Cancel anytime