What does a unit actually cost you?

Four inputs, the way a real cost per unit is built: your recipe at current supplier prices, packaging, the tolling fee at your run volume, and inbound freight. Overage and yield are in here because they are real money and they never appear on an invoice.

1. Your recipe

Per litre of finished product — the basis stays true at any batch size.

Ingredient	Qty (g/L)	Price ($/lb)	Overage %	Per unit
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2. Everything else

Pack size (ml) Packaging per unit ($) Tolling per unit ($) Inbound freight per unit ($) Yield % Bulk tier credit per unit ($)

Yield below 100% spreads the same cost over fewer sellable units. A run at 96% adds roughly 4% to your true cost, and nobody ever invoices you for it.

Cost to make, per unit —

This is a snapshot. NextBatch keeps it live. Supplier prices move, co-packers raise rates, and a run yields worse than planned — all of which change this number without anyone telling you. In the app it is derived, so it moves on its own.

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How the arithmetic works

Each recipe line is quantity per litre, scaled to the litres in one pack, uplifted by its overage, converted from grams to pounds, then multiplied by the price per pound. Formally, for a pack of V ml:

per unit = (q × V/1000 × (1 + overage/100)) ÷ 453.59237 × price

Those lines are summed, then packaging, tolling and freight are added and the bulk credit subtracted. Finally the whole thing is divided by yield, because cost lands only on the units you can actually sell.

Read more on cost of goods sold, overage, yield and tolling fees.

Your next batch is already being planned. Somewhere.

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