Live recipe costing
Recipes are built from real supplier products, so costs stay current as prices move — no more costing a menu once and hoping for the best.
Cost control
Your margins shouldn’t live in a spreadsheet from last quarter.
Ingredient prices move constantly. CaterCTRL keeps the commercial picture live — from supplier price lists to recipe costs to the GP on every dish — so chefs understand the impact of a price change the day it happens.
Try the idea
The GP cascade — supplier price to dish margin.
An illustrative example. Drag the supplier price change and watch it flow through the recipe to gross profit — the same chain CaterCTRL keeps live across your whole menu.
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Illustrative dish — Chicken supreme, mushrooms, madeira
Chicken supreme (180g)£1.85
Butter (30g)£0.24
Wild mushrooms (60g)£0.72
Madeira jus (80ml)£0.41
Seasonal vegetables (120g)£0.38
Menu price (inc VAT)£16.50
Ex-VAT selling price · VAT 20%£13.75
Gross profit£10.15 · 73.8%
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Supplier price changes
- Automatically
Product costs update
- £3.60
Recipe cost recalculates
- 73.8%
GP moves — visibly
Figures are illustrative, not customer data. In CaterCTRL this chain runs across every supplier, product, recipe and menu you manage.
Gross profit analysis
See GP per dish and per menu as costs change. Spot margin pressure early and adjust pricing, portioning or suppliers with confidence.
Supplier & product control
One database of suppliers and products means one place to update a price — and that update flows everywhere it matters.
Menu builder
Build menus from costed recipes with connected allergen information, and understand the margin of the whole menu before it goes to print.
Book a demo
See your own recipes costed live.
Bring a dish to the demo — we will show you what live costing looks like with real numbers.