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CaterCost helps multiple operators increase revenue and profit performance even without an uplift in food turnover

Peter Linacre – entrepreneur with 7 multi-award winning pubs serving a variety of good quality food including the Camden Eye –former home to the 2012 BII Licensee of the Year

What’s your challenge?

Arrange a free consultation with a CaterCost food profit specialist

Click here for your free consultation

 

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“I want my sites to deliver consistent margins on food sales, but need more flexibility and user-friendliness than the big back office software ‘solutions’ give”

Peter is the CEO of the New Pub Company based in London and the Home Counties.

With seven sites located in different parts of the community each with a slightly different target market, Peter wants to be able to throw off the constraints of a standardised menu, identical in all outlets. He wants his chefs and managers to add special dishes and local produce to the mix while still retaining accuracy and control of margins.

He wants the benefits associated with centrally negotiated buying prices for core ingredients combined with provenance from using locally sourced ingredients - but requires his chef to deliver agreed margins on a consistant basis.

Accurate spec sheets and portion control are an absolutely essential component of margin delivery.

He knows too that his customers are increasingly demanding to know the nutritional info of their food and that come December he has to find a way of listing at outlet level the 14 allergens contained within his dishes

He knows he hasn’t a hope in hell of getting his kitchen teams to actually USE the spreadsheets his head office have created. Chefs and costings are not a match made in heaven....until he discovered CaterCost

 


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CaterCost helps multiple operators increase revenue and profit performance without an uplift in food turnover

Peter Linacre – entrepreneur with 7 multi-award winning pubs serving a variety of good quality food including the Camden Eye – home to the 2012 BII Licensee of the Year

What’s your challenge?

Arrange a free consultation with a CaterCost food profit specialist

Click here for your free consultation

 

What is CaterCost?

Market-leading menu costing software – to manage your menus, control your costs and improve your profits, without the need for spreadsheets, formulas, calculators (or a PHD on Maths)

 

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How does it work?

Store cupboard   Load your purchase data and supplier details

Quick update   Bulk edit hundreds of store cupboard ingredients without a single mouse click. Change prices and see the impact flow through sub-recipes, dishes and menus instantly

Recipes   Detail your sub recipes so they become fully costed entities to add to dishes in any quantity you like

Dishes   Create the dish specification for every menu item – using supplied ingredient data and sub-recipes. Set retail price points according to desired Gross Profit %

Menus   Put together your menus from your library of dishesSet your overall GP% and see underperforming dishes flaggedEnter sales mix against menu dishes to get an accurate GP% and cash margin per menu

Supplier intellegence   Search and compare prices of ingredients bought from more than one source

 

 

 

multi-site.jpgCaterCost Multi Site

Your company’s ‘head office’ CaterCost location, feeding your core data (costs, centrally bought ingredients, nutritional info, sub recipes, dish specifications and menus) to your outlet locations.

Each outlet location can work with the central data AND add their own data (local supplier ingredients) to accurately cost their own individual special dishes without ‘guessing’ the retail price and risking your profit margins

Food cost price fluctuations 

One-click price increase price changes flow through from HQ to update recipes and sub recipes at every outlet location

Dish analysis 

Nutritional composition and allergens are flagged in recipes and dishes automatically

Sales mix 

Real time theoretical reports on menu performance (cash margin and GP%)

User-friendly

CaterCost allows users to enter ingredients in the language of the kitchen- both metric and imperial, a pinch, a fillet, a bulb, a loaf, etc

Print or email

Hard copies of recipes and dish specs. Share via email PDF

Eliminate error

Add dish photos and methods to ensure consistency

Time saving 

CaterCost lets users ‘copy’ and edit specifications saving repetitive data entry

Profit warnings 

CaterCost flags every underperforming dish

Price comparison

Easy purchase price comparisons per 100g

Identify menu cash-cows

Dish by dish GP performance to influence menu layout to promote the most profitable linesi

Library

All menu info in one place - not in 'chef's head' or on random bits of paper

Transparent pricing

Simple low-cost pricing with no hidden extras


easy.jpgUnique user-friendly design

The only menu costing system designed and created by a multi-award winning hospitality industry specialist explicitly for the independent sector. Founder Ali Carter has already won two entrepreneurial awards for CaterCost.

 

mobile-devices.jpgLatest technology

Cloud-hosted application running on the Microsoft Azure platform part of Microsoft’s global services platform, the same physical data centres which run Xbox Live. The system security is the same level as on-line banking and has all data written in triplicate so that the system never go’s offline, even if a server does.

Windows and Mac compatable. Operates in all browsers 

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Our telephone pledge

If like so many people you or your team find being alone with a new bit of technology a bit daunting you’re your worried you’ll get stuck and wont be able to make it work, our promise to you is you can speak to someone – a real person! We’ll speak to you on the phone for as long as it takes to help you use CaterCost. No support fees – just a friendly voice to chat you through what ever you want to do.

 

 

 


punch.jpg With food sales driving wet trade for many of our partners (27% of licensees revenue is generated from food) this is an area we recognise tenants need extra support – particularly in their crucial first year.
Our Catering Development Managers are equipped with CaterCost to give really meaningful support, helping every licensee drill down to the detail of their food offer and help them fine-tune this valuable profit stream.

Alan Todd – Head of Catering Punch Taverns Ltd

 

 

mitch-tonks.jpg CaterCost has really helped us push up margin. Every time we put a new special or dish on the the outlet chef can cost it. We can also see all our menu items in one place, which really helps us engineer the menus - it is particularly valuable at Rockfish where we are expanding with new restaurants.
My chefs use CaterCost every day and it has become part of daily business operation, we wouldn't be without it now.

Mitch Tonks – Restaurateur of the Year 2012 and Chef on TV's Saturday Kitchen. Proprietor of The Seahorse, Dartmouth – Best Seafood Restaurant – Good food Guide 2013 & Rockfish – Best UK Independent Fish and Chips Restaurant 2013