Ingredients and packaging, in the units you buy them
Flour by the pound, oil by the gallon, spices by the ounce, jars, lids, labels and boxes by the each. Every ingredient and packaging item has its own unit, cost and low-stock level.
For bakeries, sauce makers, roasters & small-batch food brands
Know what every batch costs, down to the last gram of cocoa.Recipe, ingredient and batch costing software for small food manufacturers
Sauces, preserves, baked goods, coffee, chocolate, snacks or spice blends: TFM Manufacturing keeps count of every ingredient and every jar, label and box, turns each recipe into a bill of materials, and shows what each unit really costs when ingredient prices move.
Sound familiar?
- Flour, sugar and cocoa prices change every order, and your prices haven't kept up.
- You find out you're short on jars or labels halfway through a production day.
- Your recipe costs live in a spreadsheet that's six months out of date.
- Wholesale, farmers-market and online orders are tracked in three different places.
TFM Manufacturing fixes that.
Your recipe is the bill of materials
Enter what goes into one unit, from 0.25 lb of tomatoes to the jar, lid and label. Each size or flavour is a variant with its own recipe and price: a 12 oz and a 32 oz jar, or a mild and a hot sauce.
Batch production that takes ingredients out of stock
Start a batch of 48 jars and every ingredient and packaging item comes out of inventory at once. Complete it and the jars go on the shelf, or straight onto the orders waiting for them.
The real cost of every unit
Each batch records what its ingredients cost that day. When you receive a delivery at a new price, your average cost updates, so your margins and break-even numbers stay honest.
Wholesale, market and online orders in one place
Record wholesale and farmers-market sales as orders with deposits and balances due, and connect your website through our API so it shows what's in stock and takes pre-orders when you're sold out.
Test batches as R&D
New flavours and test batches use real ingredients and record the cost as R&D, not inventory. If a test batch is good enough to sell, move it into stock.
TFM Manufacturing was built in a Brooklyn workshop to track every material, build and order. The same rules work whether the materials are tonewood or tomatoes.
Questions from food manufacturers
Yes. A product's bill of materials is its recipe for one unit: ingredients in any unit (pounds, ounces, kilograms, gallons, each) plus packaging such as jars, lids, labels and boxes. Each size or flavour is a variant with its own recipe.
Not yet. Today it tracks quantities, costs, batches and orders. Many makers write the lot code in the batch's notes. If you need lot and expiry tracking, tell us through the contact page: it's on our list.
Yes. Give any ingredient or packaging item a minimum quantity and it's flagged as low stock when it drops below that.
Yes. Add them as manual orders with deposits, partial payments and a running balance due. Online orders can come in from your website through the API.
Know what every batch costs, down to the last gram of cocoa.
Try it free with a sample workshop like yours, right in your browser.