Cost breakdown (PDF)
Printable report with a recipe's batch and per-unit cost, food cost, cost composition, and selling prices per sales channel.
What it is
The Cost breakdown is the printable report that sums up a recipe's whole economics: how much a batch and each unit cost you, what share the ingredients represent (food cost), how the cost splits across ingredients, supplies, labor, equipment, and indirect costs, and the price you sell it at in each channel.
It's the "ready to hand off" version of the numbers you see in the editor's Costs tab. The report header is titled Cost breakdown, with the subtitle "Cost and selling-price report".
How to get there
- Path:
https://app.areacacao.com/print/recipe/<id>/costs - How to get there: open the recipe, go to the Costs tab, and click View cost sheet (PDF). The report opens in a new tab, in its own view, ready to print or download.
The report isn't generated when the saved costs can't be printed. Instead you'll see one of these notices, with a link back to the recipe:
- No computed costs: "This recipe has no computed costs yet. Open it and define costs in the Costs tab."
- Costs computed with different ingredients: "The saved costs were calculated with different ingredients and no longer match the recipe. Open the recipe's Costs tab to recalculate them before printing."
- An older calculation with reference prices: "This older calculation included reference prices. Open the recipe Costs tab to recalculate with your own prices before printing."
What you see
Header
The Cost breakdown label, the recipe name, the subtitle "Cost and selling-price report", and the AreaCacao logo. The generation date is in the footer.
KPIs
Four indicators at the top:
- Total cost (batch) — what it costs to produce the whole batch.
- Total cost (unit) — the cost per sellable unit (highlighted).
- Sellable units — how many units the batch yields.
- Food cost — what percentage of the first channel's selling price the ingredients represent.
If the recipe is missing the cost of an ingredient, the report flags it above the KPIs ("This amount adds only priced components…"), the first indicator becomes Partial batch cost, food cost shows a dash, and neither the selling-price chart nor the selling-price table appears.
Yield and production
A table with the recipe's current yield, the same one the units are calculated from: ingredient weight, waste, usable final weight, the unit and its size or count, the output, and the method used to calculate it.
Charts
- Cost composition — a donut chart that splits the cost across Ingredient cost, Supplies / Packaging, Labor, Equipment, and Indirect costs (only items with an amount appear).
- Selling prices — a bar chart that, for each channel, stacks Cost and Profit so you can see at a glance how much margin each price leaves.
Ingredient table
In current calculations, each ingredient is listed with its Price source, its Unit cost, the Costed quantity, and its Cost, and a note reminds you that totals are calculated before rounding. In calculations saved with earlier versions, the table shows each ingredient's Cost and % of total. Either way it closes with the Ingredient cost row adding everything up.
Supplies / Packaging
If the recipe uses supplies, a table with Supply, Quantity (stating whether it's per unit or per batch), and Cost.
Labor
For each role: Role, Hours, Rate (per hour, in your profile currency), and Cost. Rates come from Rate settings. A role that no longer exists is flagged as archived.
Equipment
For each piece of equipment: Equipment, Hours/uses, Rate, and Cost.
Cost composition (roll-up)
The bottom line:
- Prime cost (materials + labor) — ingredients plus labor.
- Supplies / Packaging and Equipment, when they have an amount.
- Indirect costs — the recipe's own, according to the indirect-cost method you chose in its Costs tab. If the method spreads an amount per unit, the line spells it out (for example €0.12 per unit × 40 units).
- Total cost (batch) and Total cost (unit), in bold.
Selling prices
One row per channel with Margin, Markup, Price (ex-VAT) (with the VAT-inclusive price in parentheses, marked incl. VAT, when the channel has VAT), and the Break-even, expressed in units per month (for example 120 units/mo).
Provenance footer
A line in the footer states the basis of the calculation and the date: "Cost basis: recipe and price book prices, as calculated in the Costs tab. Generated on …", alongside the AreaCacao signature.
Available actions
Print or save the PDF from your browser
Click Print / Save PDF. Your browser's print dialog opens; choose Save as PDF instead of a physical printer. Set the margins to the minimum so the tables don't get cut off.
Or download a ready-made PDF
Next to it, Download PDF builds the file on the server and downloads it directly, without going through the print dialog (meanwhile the button shows "Building the PDF…"). It's the most reliable option on a phone. If the PDF can't be built, a notice explains why and offers the print dialog as an alternative.
Go back to the recipe
Use the Back button in the top bar to return to the recipe editor.
The cost breakdown starts from the last calculation saved in the Costs tab, adjusted to the recipe's current yield and to today's business costs. If you change prices, rates, or ingredients, go back to the Costs tab so it recalculates, then reopen the report so it reflects the new numbers.
Availability by plan
Available on all plans. The only exception is the older free accounts (those created before sign-up required choosing a plan): they don't include PDF export, so View cost sheet (PDF) shows the notice "PDF export is included in the Starter and Pro plans." instead of opening the report.