Why RecipePricer exists

Most home food makers are losing money and don't know it.

They add up flour, butter, and sugar, see a small number, and set a price that feels reasonable. But they forget their time, their packaging, their overhead, and the platform fees. By the time a batch is sold, the real cost is 3-5x what they thought.

I built RecipePricer because the tools that exist either do too little (ingredient-only calculators) or too much (restaurant management software with a learning curve). Home bakers, cottage food sellers, and farmers market vendors need something in between: a tool that shows the full picture without the complexity.

How it works

You enter your recipe ingredients with purchase prices. Then you add the costs most people forget: your hourly rate, packaging, kitchen overhead, and platform fees. RecipePricer shows your true cost per batch and per unit, the gap between ingredient cost and real cost, and a recommended selling price based on your target margin.

Everything runs in your browser. No account, no cloud, no subscription. Your recipes stay on your device. You can export them as a backup anytime.

What this isn't

RecipePricer is not restaurant management software. It doesn't do inventory tracking, POS integration, or employee scheduling. It does one thing well: help you understand what your food actually costs to make, so you can price it without guessing.

The pricing model

The cost breakdown is free, forever. The paid version ($19 one-time, not a subscription) adds a recommended selling price with adjustable margin, recipe saving, and export. No recurring fees, no upsells, no "premium tiers."

Get in touch

Questions, feedback, or feature requests: hello@recipepricer.com