Recipes & scaling
Recipe management that scales with you
Write a recipe once, and CulinaryCube scales it exactly to every quantity you need – from ten portions to a thousand.
What CulinaryCube does for you
Versions instead of copies
A published version never changes. An improvement becomes a new version, and everything that used the old one still shows exactly what it used.
Base recipes
Stocks, sauces and doughs are recipes of their own and are nested into others. Change the base recipe, publish it, and use the new version wherever you choose.
Exact scaling
Scale to portions, weight, volume or pieces. The factor is kept as an exact fraction, so nothing is lost to rounding along the way.
Net and gross
Waste per ingredient turns the net quantity in the dish into the gross quantity you need to buy.
Works hand in hand with
Costing
Food cost, margins and selling prices from current purchase prices
Learn more about CostingOffers
Professional offers built from calculated dishes and menus
Learn more about OffersEvents
Enquiries, guest numbers and menus for every occasion in one place
Learn more about EventsAllergens & food safety
Allergen information kept with the recipe
Learn more about Allergens & food safety
Frequently asked questions
Which units can I scale to?
To portions, weight, volume or pieces – whatever the recipe's yield is expressed in. Units within one dimension are converted automatically; across dimensions, such as pieces to grams, CulinaryCube uses the conversion you record for the ingredient.
How deep can recipes be nested?
Base recipes can contain base recipes of their own. CulinaryCube refuses a recipe that would contain itself, directly or through another.
What happens to menus and offers when I change a recipe?
Nothing unexpected: they keep the exact version they were built with. You decide when to move to the new version.