Recipe costing software that stays current
Build cocktails and house-made batches using your own measures and the prices you actually pay suppliers. Approve a new ingredient price, and Jery updates every recipe and batch that uses it.
Cost recipes in your own measuresInclude prep labor in batch costsSee the margin on every drink
Where drink costs go stale
The bourbon went up, and nobody remembers the house Old Fashioned batch uses it.
One price change updates every recipe that uses it
Approve the new supplier price and Jery updates every house batch and cocktail that uses it, down to the cent.
Invoices & pricesThe menu goes to print Friday and nobody knows what the Paper Plane costs.
Cost, price and margin on every drink
See the ingredient cost, selling price and gross margin of every drink. Set a target margin and Jery suggests a price to match.
Menus & designA guest asks about nuts, and someone goes hunting for the orgeat label.
Allergens traced through every house batch
Jery checks allergens across every ingredient, including those inside house-made batches. It supports the nine major US allergens, the 14 EU allergens, and vegan and vegetarian classifications. If information is missing, Jery leaves it blank rather than assuming an ingredient is allergen-free.
From the first recipe to the final pour
Write the spec once. Jery calculates its cost, strength and allergens, and keeps the costing current as supplier prices change.
- Every new drink
Write the spec in your own measures
Build recipes in milliliters, ounces, grams, dashes, bar spoons or whatever measures your team uses. Jery handles ingredients bought in one unit and measured in another, so every pour is costed accurately.
Each ingredient is costed using the price of its selected bottle or container, so your numbers reflect what your bar actually buys.
Stirred · Rocks · One large cubeOld FashionedPublishedCost$2.75Price$15.00Margin81.7%ABV32.4%House Old Fashioned Pre-batch67.5 ml$2.56Angostura2 dashes$0.11Orange peel⅛ orange$0.0886 ml in the glass · bitters added in the glass
- Every prep day
Nest house batches inside drinks
Build house batches like any other recipe, then use them inside cocktails or other batches. Add prep time at your team's labor rate, and Jery works out what each production run actually costs, before anyone peels a lime.
Set a Brix target for a house batch and check each production run against it, so your batches stay consistent.
Yield 3.5 L · 750 ml bottlesHouse NegroniPre-batchCost / L$25.69Batch$89.90ABV24.9%°Bx target18.5Tanqueray London Dry1,000 ml$28.40Campari1,000 ml$33.50Cocchi Vermouth di Torino1,000 ml$28.00Water, for dilution500 ml$0.00Run, Sat Sep 26 18.7 °Bx at 20 °CPass - Every delivery
New prices arrive from the invoice
Approve a supplier invoice once, and Jery updates the cost of every batch and cocktail using those ingredients. Before replacing a product, check Where used to see which recipes and menus depend on it.
Invoices & pricesBuffalo Trace +9.0%, Sep 4 Was Now Buffalo Trace Bourbon750 ml, invoice 20418 $29.20 $31.83 House Old Fashionedpre-batch, per liter $34.84 $37.96 Old Fashioned67.5 ml of the batch $2.54 $2.75 Paper Plane22.5 ml pour $3.28 $3.36 Gold Rush60 ml pour $2.81 $3.02 One approval updated five costs: the bottle, its house batch and three drinks. Jery suggested the price that restores each drink's margin.
- Every menu change
One spec book for every shift
Print individual recipe sheets or a complete spec book, with photos, methods and house batches. Everything comes from your current recipes, so when a spec changes, the next version you print is already up to date.
Paper Plane
- Buffalo Trace Bourbon22.5 ml
- Aperol22.5 ml
- Amaro Nonino22.5 ml
- Lemon juice (house)22.5 ml
- Method
- Shake hard, fine strain
- Glass
- Chilled coupe, up
- Garnish
- None
The MarlowePrinted from Jery, Mon Sep 28
Cost one drink now, free
Built on Jery's costing formulas. No sign-up.Cocktail costing questions
Where does Jery get the cost of a drink from?
From what you pay: approved supplier invoices, price lists or the price you type on a container.
What happens when an ingredient has no price?
Jery marks the recipe as incomplete and shows which ingredient is missing a price. If an ingredient is genuinely free, you can enter zero instead.
Can we write specs in ounces?
Yes. Jery supports fluid ounces, weight ounces and mixed measures. If a recipe simply says "oz", it interprets the unit based on the ingredient and shows you which one it used.
Does Jery show GP the way UK and Australian bars do?
Yes. Jery calculates gross profit using the selling price excluding tax, minus the drink's recipe cost. You can see the result as both an amount and a percentage. A Negroni at $15.00 excluding tax that costs $2.76 makes $12.24, a GP of 81.6%. Where menu prices include VAT or GST, Jery takes the tax off first, so GP reads on the net price the way your accountant reads it.
Can bartenders see recipe costs?
Only if you want them to. Set permissions for who can see costs, prices and margins. Printed spec sheets and recipe books contain no financial information.
Do we have to type every recipe in?
No. Upload your existing recipe book as a PDF, spreadsheet or photo. Jery turns it into drafts for you to review and flags anything that's missing. How setup works.
Know what every drink costs, and keep it that way
Early access is free for your whole team, with no card. Founding bars keep 30% off list for 12 months on annual billing. Plans from $149 per bar a month, billed annually.