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 and recommended selling price are free, forever. The paid version ($19 one-time, not a subscription) adds recipe saving, pantry price updates, and export. No recurring fees, no upsells, no "premium tiers."

Get in touch

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