For beverage directors and consultants
Specs, the prep behind them, batch numbers, what every drink costs, and the documents your team actually runs on — one source of truth instead of a binder, a shared doc, and somebody's memory.
Personal recipes are free, for as long as you want them. Venues are a paid plan.
Nitecap/Spring 2026
One drink off the Spring 2026 list. Measures sit in their own column so a bartender can read it at arm's length.
Spring 2026
Campari is the base, not a modifier. A funky Jamaican rum is what keeps it from reading as a spritz.
How it works
You do not start from an empty workspace. You start from whatever your program is written in right now.
Drag in a .docx, or paste raw recipe text. Specsmith reads ingredients, measures, method, glassware and garnish, and plots a six-axis flavour profile for each drink.
Nothing lands in your workspace unseen. You approve what was read, fix what was not, and only then does it become a recipe.
Menus, batch numbers, costing against your target COGS, and ten back- and front-of-house documents. Change a spec and the documents that depend on it say so.
Batching & prep recipes
Current Specsmith screens with demo recipes. Open either image to see the details.
Choose which cocktail ingredients to pre-batch, then set the format and size. Standard 25× gives you the selected ingredients for 25 drinks. Bar Style converts each 1 oz in the spec to 1 L before applying the multiplier.
Keep the recipe for each house-made syrup, cordial or infusion alongside its ingredients, method, yield, storage and shelf life. Link it to the cocktails that use it so the team can find the prep behind the spec.
Why it holds up
An ingredient made in house links to the recipe that makes it. Edit the syrup once and every drink pouring it is current, including the batch numbers and the cost.
Line-by-line cost from distributor package prices, with prep costed from its own ingredients and yield. COGS and margin against the target you set, and a line that cannot be costed says why instead of quietly reading low.
Owner, admin, consultant, lead bartender, bartender, viewer. A bartender opens the spec and the batch guide; the costing sheet is not theirs to see, and that is enforced rather than agreed.
Recipe sheets, cheatsheets, prep and batch guides, ordering, costing, lookbook, menu copy. Export to Word, PDF, Excel, PowerPoint or Google Drive -- and each one tells you what changed underneath it.
Plans
A venue is one organization workspace: its menus, its catalog, its documents and its people. Add venues as you take them on, and each one after the first costs less than the last.
Basic · Personal
Free
Your own recipe library, private to you.
Pro · Organization
$29per month, first venue
Billed monthly, plus tax. Your personal recipes stay free.
Per venue, per month
1 venue $29 · 3 venues $69 · 8 venues $154
More than 8 venues, or a restaurant group? Talk to us and we will price it with you.
Specsmith for iPhone
The workspace on the web is where menus get built, costed and printed. The app is what your team carries on the floor: pull up a spec mid-ticket, check the syrup behind it, scale a batch without leaving the well. Big type, one thumb, no adverts and no tracking across other apps.
Free with your Specsmith account. Sign in with the one you already have.
Start with your own recipes for free, and open a venue when your team needs the menus, the costing and the documents.