Month after month my P&L and stock report told me my food GP was underperforming - as a business man I knew what to do, but as someone with no catering experience I didn’t know how to tackle things with the kitchen. CaterCost gave me a restaurant profit calculator that helped bridge the gap and has put me firmly in control. I hadn't realsed the hard thing about accurate food costing is the level of detail on every dish you need to have – before CaterCost we didn’t even have accurate food specification – CaterCost has simplified the whole process and got us back on track
Andy Keane, White Hart Iron Acton
My husband and I took our pub just over a year ago – neither of us had any commercial catering experience – we were just staggered how high the kitchen costs were every week but every time we tried to control them we seemed to get knocked back by the kitchen team who had ‘always done it like this’ CaterCost has put us on the front foot again without upsetting the kitchen crew – they can now see at the touch of a button how small discrepancies can soon mount up – a few tweaks we were able to make through proper dish analysis and ‘tweaking’ means we are set to make another £1,500 profit from a handful of lines.