Core features

This article explains what the Production plan shows and how to work through it.

This article explains how MakrPrep keeps track of things you've made extra of, and how to use them for other orders.

This article helps you split one line on the Production plan into parts, each with its own status, for example when 60 of 100 pies are prepped and 40 are still in the oven.

This article explains what happens when you mark something made, and how to undo it.

This article helps you work through what you're making, recipe by recipe, with everything scaled to the right amount.

This article explains how MakrPrep adds up a shared component, like a dough or a filling, across every recipe that uses it.

This article helps you print your Production plan as a prep sheet, or save it as a PDF.

This article helps you find, change and keep track of your orders.

This article helps you save orders you make again and again, like a weekly market or a café's standing order.

This article helps you bring in lots of ingredients, recipes, customers or orders at once instead of typing them in.

This article helps you see what to buy and record what you bought.

This article helps you print, download or email your shopping list.

This article explains how MakrPrep keeps track of ingredient stock and decides what's running low.

This article covers everything you can do in the Recipe book.

This article helps you set up components: sub-recipes like doughs, fillings and sauces that you use in several recipes.

This article explains how MakrPrep works out a recipe's allergens and builds its ingredient statement.

This article explains how price lists, suggested prices and your actual prices fit together.

This article covers the Ingredients page day to day.

This article covers the Suppliers and Customers pages.

This article explains what the Reports page shows and how to use it.