Prep batches are the things you make in-house from other products: a frozen margarita mix, simple syrup, a marinara base, a demi-glace. Build the recipe once here and any menu item can use the batch as a costed ingredient, so your recipe costs stay honest without re-entering anything.

1. Set the yield and serving size

Open Inventory → Prep Batches. Batch Yield is how much the whole batch makes, like a one-gallon mix. Serving Size is how much one drink or plate pulls from it, like 5 oz per margarita. Bar Cop divides the two to get Servings Per Batch, then splits the batch cost across those servings for a Cost Per Serving.

2. Add the ingredients

Add each product that goes into the batch and how much. The batch category sets which products you can pick: a Cocktail Mix or Syrup pulls bar ingredients, a Sauce or Stock pulls kitchen ingredients. Line costs use each product's current cost, so when an ingredient price changes the batch cost updates on its own. The Total Ingredient Cost and Cost Per Serving at the bottom move live as you build.

Switch the category after adding ingredients and any that do not fit the new side drop off, so you are never costing a sauce with a bottle of tequila.

3. Edit as prices and recipes change

Hit Edit on any batch in the list and the same form opens in a pop-up. Change the name, yield, serving size, or ingredients, then Update Batch. Every menu item that uses the batch picks up the new Cost Per Serving on its own.