Inventory in one spreadsheet. Costs in another. Neither matches.
Track raw materials and finished goods with real counts, real costs, and real-time visibility. One system for costing, inventory, and purchasing.
Disconnected systems mean double the work and wrong numbers
Most food businesses run inventory separately from costing. Duplicate data entry, numbers that don't match, and decisions based on old information.
- Inventory and costing in separate systems that don't talk
- Manual data entry duplicated across systems
- Counts that don't connect to purchasing or costing
When your inventory, costing, and purchasing live in one system, the numbers always match.
You can't manage what you can't see. Recipe Cost Calculator gives you a complete inventory system for both raw materials and finished goods — track quantities, values, lot numbers, and locations across your entire operation.
Take inventory counts directly in the system, receive goods from suppliers with pricing that automatically updates your ingredient costs, and watch your inventory levels adjust as you run production plans. No separate inventory software needed.
The big thing here is that inventory is connected to everything else — your recipes, your costs, your production plans, your purchase orders. It's not a separate system where you're double-entering data and hoping the numbers match.
What you get
Raw materials and finished goods
Track both sides of your inventory, connected through production plans.
Storage areas and par levels
Organize by location. Set minimums. Get warned when you're low.
Connected to everything
Inventory ties to recipe costs, purchase orders, and production plans.
How it works
Set up your inventory
Define storage areas, assign ingredients, and set par levels for critical items.
Receive and count
Record inventory arrivals. Take counts by storage area.
Produce and order
Run production plans. Create purchase orders from par level warnings or shopping lists.
Having costing, inventory, and purchasing in one system eliminates the double data entry and mismatched numbers that plague food businesses.
Integrated inventory vs. the spreadsheet juggle
| The old way | With RCC |
|---|---|
| Inventory in one spreadsheet, costing in another | One system for costing, inventory, and purchasing |
| Receiving goods doesn't update your cost data | Receive goods — costs, inventory, and P.O. status all update |
| No connection between what you have and what to order | Par levels, shopping lists, and purchase orders — connected |
Set par levels for critical ingredients and get warnings when stock drops below minimum. Track inventory across multiple storage areas so counts are organized by walk-in, dry storage, freezer — however your space is laid out.
View inventory history over time to spot usage trends and seasonal patterns. All inventory data exports to Excel for reporting, and integrates directly with production planning and purchasing.
Why this matters
One system for costing, inventory, and purchasing.
Most food businesses run inventory in a separate system (or a spreadsheet, or someone's head). That means duplicate data entry, numbers that don't match, and decisions based on old information. Recipe Cost Calculator connects inventory directly to your recipes and costs — so everything works from the same source of truth.
Frequently asked questions
Get your inventory out of the spreadsheet
Costing, inventory, and purchasing in one connected system. Try it free for 30 days.