The recipe costing and food profit calculator with nutritional info for caterers
48 hr trial - why CaterCost is causing
such a stir and saving users
thousands of ££££’s every day
Keeping on top of price fluctuations used to take me hours of tedious calculations adjusting my menu prices, now it just takes a few minutes. Price increases are fed straight to my dishes and the system alerts me when margins have fallen.
Chris Adey, Bistro 46, Brixham
Squeeze on 'eating-out
Savvy operators realise they may be pushed to grow like for like sales in the current climate, but can increase the profit generated by their menu.
‘Fat Tax’. The Government
has set guidelines for calorie
labeling and daily salt limits on restaurant menus
in 2014 allergen information will be required in the dining out sector.
67% of diners want calorie
disclosure and over half will
chose a restaurant that shows
nutri data over one that doesn’t.
Consumers are now used to getting this info, can you compete?
Ever wondered just how much it costs you when chef's having a 'bad day'? We'll send a real-life scenario on just how much profit could be disappearing from YOUR kitchen and why...