Batch costing that allocates cleanly to stores.
Cost large-batch prep, sauces, and proteins once. Allocate to receiving units with yield-aware math and print labels that match what finance expects on the P&L.
500K+
Plates costed
12K+
Independent operators
98.4%
AI extraction accuracy
Purpose-built for Commissaries
Batch recipe engine
Scale ingredient lines to production volume with cook-loss and trim baked in.
Transfer allocations
Distribute commissary cost to stores by weight, case, or custom split rules.
Production logs
Record actual output per batch to refine yield coefficients over time.
Label compliance
Print prep labels with costed specs aligned to store recipe cards.
From raw inputs to actionable plate cost
Batch yield and trim tracking
Build batch recipes with total yield and portion size.
Transfer pricing to outlets
Run production and capture actual output vs theoretical.
Label and spec printouts
Allocate unit cost to each receiving location.
Production vs theoretical reporting
Track batch variance separately from store-level shrink.
Commissary production runs on gut-feel batch sizes. Stores receive product without true transfer cost. Variance between theoretical and actual never ties to batch yield loss.
- ✓Batch yield and trim tracking
- ✓Transfer pricing to outlets
- ✓Label and spec printouts
- ✓Production vs theoretical reporting
- Eliminate mystery transfer prices between commissary and stores
- Improve batch yields with production-level feedback loops
- Give finance defensible numbers for inter-unit transfers
Built for Commissaries. Start free today.
Try CulinaryInventory free — cost one dish and see if the numbers surprise you.