Kafoodle

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.

Join the thousands already using Kafoodle

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.

Zoe Murphy

Marketing Manager

The onboarding at Kafoodle was smooth and the staff there are lovely. We now have full confidence about the allergens and price of the food we deliver.

Sally Rose Haines

Head of Nutrition

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.

Andrea Barzaghi

Head of Process Technology

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

Maxwell McKenzie

Director of Food & Operations

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

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 thanks to Kafoodle.

Tim Watts

Executive Chef

Kafoodle is really easy-to-use and their labelling solution is one of the best out there!