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 on a single page: how much a batch and each unit cost you, what share the ingredients represent (food cost), how the cost splits across materials, labor, equipment, and indirect costs, and the price you should sell it for 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 reach it: open the recipe, go to the Costs tab, and click View cost breakdown (PDF). The report opens in its own view, ready to print or download.
If the recipe doesn't have computed costs yet, the report won't generate. You'll see the notice "This recipe has no computed costs yet. Open it and define costs in the Costs tab." instead. Compute the costs in the Costs tab first, then reopen the breakdown.
What you see
Header
The recipe name, the batch (Batch) and the Sellable units the cost is spread over, the generation date, and the AreaCacao logo.
KPIs
Four indicators across the top:
- Total cost (batch) — what it costs to produce the full batch.
- Total cost (unit) — the cost per sellable unit (highlighted).
- Sellable units — how many units come out of the batch.
- Food cost — what percentage of the selling price the ingredients represent.
Charts
- Cost composition — a donut chart that splits the cost across Ingredient cost, Labor, Equipment, and Indirect costs.
- 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
Lists every ingredient with its Cost and its % of total, closing with an Ingredient cost row that totals everything up.
Labor
For each role: Role, Hours, Rate (€/h), and Cost. The rates come from your 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 reconciliation:
- Prime cost (materials + labor) — materials plus labor.
- Indirect costs — the allocation of your fixed business costs.
- Total cost (batch) and Total cost (unit), in bold.
Selling prices
One row per channel with Margin, Markup, Price (ex-VAT) — plus the VAT-inclusive price in parentheses (incl. VAT) when the channel has it — and the Break-even, expressed in units per month (for example 120 units/mo).
Provenance footer
A line at the bottom states the basis of the calculation and the date: "Cost basis: current catalog prices. Generated …", next to the AreaCacao signature.
Available actions
Download the PDF
Click Print / Download PDF. Your browser's print dialog opens; choose Save as PDF instead of a physical printer. Set minimal margins so the tables don't get cut off.
Go back to the recipe
Use the Back button on the top bar to return to the recipe editor.
The breakdown always reads the last calculation saved in the Costs tab. If you change prices, rates, or fixed costs, recompute the costs on that tab and reopen the report so it reflects the new figures.
Plan availability
Available on all plans.