Complete guide to controlling and reducing food costs

Every time you buy food, you invest in your business.

How can you increase your returns and protect them from being squandered?

Our complete guide on controlling and reducing food costs will aid you on your journey to cutting your food waste and boosting your profit margin, all whilst reducing your business's environmental footprint.

Chapter 1 - Calculating food costs

Find the correct calculation for your business and which figures you need to calculate your food cost percentage.

Chapter 2 - Menu pricing strategies

After discovering the actual cost of creating your food, we guide you through the different methods of pricing your food to ensure a healthy profit.

Chapter 3 - Controlling food costs starts in the inventory

Learn how inventory affects the management and reduction of food costs, the common errors inventory systems prevent and the information you should know.

Chapter 4 - Preventing food waste & lost profits

Understand the extent of the food waste problem and simple measures to prevent its damage to the environment and your bottomline.

What our customers say

Since the school started using Kafoodle, creating a menu takes a lot less time and it’s a much smoother process.
Luca Tomassetti
Catering Manager
the vurger co
Neil Potts
This makes life very easy for our team, whether they are accessing recipes or giving information to customers.
constellation trust logo
James Pickering
Head of Catering Services
The customer service from Kafoodle has been excellent with training and support being an ongoing journey.
Chris Ashmore
Operations Director & Strategic Catering Lead
The ease of use means chefs can use it on a daily basis to keep all food information up to date.
niche logo
Marc Warde
Kafoodle provides all the data required for compliant food labelling and we are able to extract this information seamlessly.
srs logo
Oliver Fisher
Sales Manager
Their software is really easy to use and their labelling solution is one of the best out there!
Zoe Murphy
Marketing Manager
Using Kafoodle allows us to publish our latest menu live keeping our website up to date with our dishes for that day as well as update prices, allergen and dietary information as required.
Tim Watts
Executive Chef
Transparent allergen information has also been a huge help to both the front of house and kitchen team.  Being able to amend cost prices at head office level means that our head chefs can be more reactive to market prices.
Charles Oppenheim
Miles better than using a spreadsheet.
Simon Wolanski
An all-encompassing recipe management solution.
Maxwell McKenzie
Director of Food & Operations
Kafoodle... allows us to drive greater product consistency and improved visibility of cost prices in an ever challenging environment. In simple terms, it gives our chefs more time to be hands on, doing what they do best"
Sally Rose Haines
Head of Nutrition
The onboarding was smooth and the staff there are lovely. We now have full confidence about the allergens and price of the food we deliver.
Andrea Barzaghi
Head of Process Technology
Kafoodle, from the beginning proved to be extremely easy to use and intuitive. The software is a really helpful tool, able to link the purchasing, NPD and technical functions.
Ready to get started?

Create your first recipes free for the next 7 days or get shown around the system by us.

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