Hello, world
What Forkluck is, who it is for, and why costing a menu in a spreadsheet stops working the moment a price changes.
Forkluck is a workbench for a working kitchen. Recipes, ingredients, prices, labor and sales live in one place, so the number at the bottom of a recipe comes from what you actually paid this week.
We built it for bakers, chefs and small food businesses. The people who know exactly how their dough behaves and have no idea what a croissant costs, because the answer is spread across a supplier invoice, a spreadsheet, a payroll export and a point of sale report.
Why it exists
Costing in a spreadsheet works right up until it doesn't. A supplier changes a case size and every formula that referenced the old one is quietly wrong. A recipe uses another recipe (a poolish, a pastry cream, a spice blend) and now you are copying numbers between tabs and hoping. Nobody rebuilds that spreadsheet on a Tuesday in service. So the costing gets old, and then it gets ignored.
Forkluck keeps the chain live. Ingredients carry a pack size, a pack price and a full price history. Recipes nest inside other recipes. Change one price and everything above it updates, including the menu items you sell.
$7 a month
One plan, every feature, $7 a month after a 14-day free trial. No per seat pricing and no tier where costing suddenly gets expensive.
What's next
Inventory is not built yet. The page is there and it says "under construction", which is honest: counts, waste and on-hand value are the next thing we want to get right, and we would rather ship it late than ship it wrong.
If you cost food for a living, we would like to hear what breaks. Write to us and tell us.