Run your kitchen by the numbers.
Recipes, ingredients, prices, labor and sales in one place, so you know what every batch, plate and week actually costs.
Recipe
Cost
Recipes
Write a recipe line by line and every ingredient is measured and costed as you go.
Pricing
Import supplier price lists and keep price history so costs follow what you actually pay.
Labor
Time production steps in the kitchen and see prime cost per batch and per portion.
From written lines to a costed recipe
Forkluck reads quantity, unit and ingredient from each line you write.
Ingredients map to your price list, with aliases for the names your suppliers use.
Every recipe shows yield, portions and cost per portion.
The whole cost of the plate
Time production steps in the kitchen. Forkluck uses your median times, not guesses.
Ingredients plus hands-on labor equals prime cost, per batch and per portion.
Import sales from Square and Shopify so cost sits beside what each item sells for.
Find the plates that lose money
Cost your first recipe in a couple of minutes.
Add ingredients
One ingredient per line, the way a recipe reads. Known ingredients get a price automatically.