Prophitable replaces the spreadsheets, QuickBooks workarounds, and guesswork that packaged food and beverage makers use to track costs. One platform that connects your entire supply chain.
THE PROBLEM
You know you should be tracking costs more carefully. You haven't. The spreadsheet is messy, the formulas reference last quarter's prices, and labor hours are "estimated." You're not sure which products are actually profitable. You're too busy producing and fulfilling orders to sit down and figure it out.
You're not alone. We've talked to food brand founders doing $10K to $700K in revenue. Not one of them knew their profit for the prior year. See how other founders have reviewed their own workflows.
Making the food is the hard part. Knowing whether it pays shouldn't be.
"There is no system. We gotta get better. We don’t know our numbers."
Michelle BryanCofounder, Sweet Maddie's"I am doing this the hardest way possible, really. In terms of time."
Mike FrancoPresident, Super Crown Catering"Even with ‘business costs,’ it feels like there’s never excess profit — just enough to buy the next batch."
Jeff WainFounder, Beef OC"Produce is a forever ending supply and demand thing. What I pay for cucumbers on Monday can be a different price on Wednesday."
Mike SicinskiCofounder, Fishtown Pickle Project"There’s a gap for me mainly because it’s so glitchy and not easy to edit. Food prices change all the time… I need something that’s going to update in one click."
Breanna FullerCofounder, Fuller Nutri-Fuel"I just estimate labor time to make each bag but then I’m off. Because it’s new I’ve been laxed on that."
Daniel FeldmanFounder, Aprés PopWHO IT'S FOR
Lots of products, a crew to pay, and customers who reorder every week. Whether you make it yourself or use a co-packer, Prophitable shows what each product really costs and earns.
I make my own products
You run dozens of recipes with a crew, and the same cafes, schools, grocers and offices reorder every week. You need to know what every product actually costs to make, labor included. Not what your spreadsheet estimated last quarter.
I use a co-packer to make my products
You order finished goods from a co-packer at a landed cost, manage your own packaging and inventory, and sell through farmers markets, online, or retail. You need to know your real margin after ALL costs. Not just what's on the co-packer's invoice.
HOW IT WORKS
Prophitable connects every step of your supply chain so cost flows through automatically. No more stitching together spreadsheets, QuickBooks, and guesswork.
If you produce in-house
Suppliers→Ingredients & Materials→Recipes & Packaging→Production→Products→Sales→Profit (or Loss)
Real-time pricing from your suppliers. Snap a photo of any receipt and Prophitable pulls supplier's prices and SKUs into inventory. When flour goes up 10%, see the impact instantly.
Know your true cost per batch before you produce. ReciPal users bring their full library over in seconds. Ingredients, labor, packaging, all accounted for.
Track actual labor time, actual ingredient consumption, actual batch costs. Actuals, not estimates.
Every sales order shows a full profit breakdown: ingredients, materials, labor, packaging, shipping. Per unit. Per order.
If you use a co-packer
Don't produce in-house? Prophitable works for co-manufacturer brands too. Receive finished goods at a landed cost, track inventory, and see the same per-order profitability. No recipes or production tracking required, just the parts you need.
Co-Packer→Products→Sales→Profit (or Loss)
REAL-TIME COSTS
Supplier raised the price of vanilla? Prophitable recalculates every recipe, every product, and every margin that uses it. No formulas to fix. No tabs to remember. Your cost data is always current, not three months stale.
PRODUCTION TRACKING
Track production with real labor time and the exact ingredient lots each batch used. Every batch is costed at what you actually paid for those lots, not today's price. If a receipt was wrong, fix the price once and every batch and order that used it updates.
WEEKLY PRODUCTION LOG
Enter who worked and what got made. Prophitable turns the week's payroll into an hourly rate, taxes and benefits included, and charges each product for the time it takes to make. Hours you paid for that no product used stay on the week instead of padding your costs. It's the cost most small makers leave out, and nobody has to time a single task to get it.
PER-ORDER PROFITABILITY
Every sales order in Prophitable shows a complete profit breakdown: ingredient costs, materials, labor, packaging, and shipping. Per unit. Per order. Not "total COGS." Actual margin on every sale. See which products are worth pushing and which accounts are worth servicing. The truth, even when it hurts.
WHOLESALE ORDERING
Each account gets its own ordering page. Buyers place their orders, change them before your cutoff, and set up the ones that repeat every week. At cutoff they land in Sales Orders, already costed. Take on more accounts without hiring someone to take orders. Included with Growth and Pro.
MOBILE CAPTURE
Snap a photo of a supplier receipt and Prophitable reads the supplier's, prices, lots, and SKUs in seconds. Track the same ingredient across multiple suppliers without rekeying. Run a production timer from your phone in the kitchen. Pull up today's profit from a farmer's market stall. The tool lives where the work does.
LIFE AFTER SPREADSHEETS
Prophitable connects every step of your supply chain so cost flows through automatically. No more stitching together spreadsheets, QuickBooks, and guesswork.
| Compare | Sheets + QuickBooks | Prophitable | Enterprise Tools |
|---|---|---|---|
| Cost | Free – $80 / mo (But actually costs more) | $49 – $349 / mo | $300 – $1,500 / mo |
| Unit-Level COGS | Tracks expenses, not unit costs | Per recipe, per batch, per order | Yes, but weeks of setup |
| Lot, Inventory Tracking | No | FEFO for ingredients, FIFO for materials | Yes |
| Recipe & Packaging Cost Modeling | Manual formulas | Automatic — costs cascade when prices change | Yes, but complex |
| Production Tracking | No | Timers, labor, batch costs | Yes |
| Production Sheet | Built by hand in a spreadsheet | Every order for the day, rolled up by product | Yes, as work orders |
| Labor From Payroll | Split by hand | Enter a week of payroll once, it spreads across what you made | Labor rates or timers, not payroll |
| Co-Packer Support | No | First-class workflow | Varies |
| Customer Ordering | Needs a paid add-on | Buyers place and repeat their own orders (Growth and Pro) | Some tools, often a higher tier |
| Delivery Routes | No | See which delivery routes profit (Growth and Pro) | Route planning in some, not route profit |
| Receipt Scan | Logs the expense, not item costs | Photo to inventory (Growth and Pro) | Mostly manual entry |
| Multi-supplier | Manual | Track per ingredient | Yes, but complex |
| Mobile Access | Limited for production work | Phone, tablet, desktop | Varies |
| Setup Time | Ongoing formula maintenance | Import your spreadsheet, or I set it up for you | Weeks of implementation |
| Built For | Anyone | Packaged food & beverage makers specifically | Large manufacturers |
| Start | Start Free |
Food makers live in the gap between spreadsheets and enterprise tools. Prophitable fills it. Purpose-built for food, priced for small teams, simple enough for the founder who is also the CEO, production manager, and delivery driver.
REAL FOOD BRANDS
We need someone to come and look at the numbers to tell if we were on track."
Breanna FullerCofounder, Fuller Nutri-FuelProfit Visibility
I feel like inventory is where I can get smarter... [something that] can predict what I need and auto-order."
Daniel FeldmanFounder, Aprés PopResupply Clarity
The biggest deciding factor for me to buy a solution… will it at least help me save that money [paid for administrative labor]?"
Mike SicinskiCofounder, Fishtown Pickle ProjectReduced Manual Work
We constantly have conversations on whether or not certain new accounts are worth our time.
Mike FrancoPresident, Super Crown CateringAccount Profitability
I also need to know, based on my inventory I can only fulfill x amount of orders. I want to know immediately if there’s an issue with fulfilling an order."
Michelle BryanCofounder, Sweet Maddie'sResupply Clarity
I'm waking up at 4am to create prep list for my staff... It doesn’t need to be that hard. [I have no feasible way] to just hand my job off to someone else."
Breanna FullerCofounder, Fuller Nutri-FuelReduced Manual Work
The Good Food CFOPodcast
Food FoundersPodcast
GETTING STARTED
Import it yourself, or have me set it up. We talk for 20 minutes, then I build it with your real numbers over a week.
Ingredients, packaging and labor, per unit and per order.
Reprice it, drop it, or stop chasing the account that doesn't pay.
We charge by business complexity (order volume and SKU count), not per-seat add-ons.
See Full PricingSpreadsheets break silently. Ingredient prices change but formulas still reference last quarter's cost. Labor hours are "estimated" instead of tracked. Only one person understands the formulas, and they're too busy to maintain them. Prophitable connects everything automatically, so when costs change, your margins update everywhere.
Yes. You don't need production tracking or recipe modeling. Prophitable lets you receive finished goods from your co-packer at a landed cost per unit, track packaging inventory, and see per-order profitability with a full cost breakdown. You never see the features you don't use.
QuickBooks answers "How much did I spend?" Prophitable answers "Am I making money on each unit I sell?" QuickBooks tracks expenses at the account level. Prophitable tracks costs at the unit level (per recipe, per batch, per order). They work together, not against each other.
You can do it yourself. Import your spreadsheet of ingredients and recipes, or bring a ReciPal library over (one customer brought 160 recipes across in seconds), and snap supplier receipts to fill in prices. Start with one product and one sales order and you'll see its real cost the same day. Or I can do it for you. We talk for 20 minutes, then I set it up with your real numbers over a week and walk your team through it.
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