Build recipes that know their real cost price
Keep track of every ingredient you buy: supplier, pack size, price, allergens, so your margins are accurate instead of guessed.
You link an ingredient once. After that, every product that uses it automatically pulls the current cost price. No spreadsheets, no outdated prices, no mysterious margin.
In short
- A supplier dropdown so every ingredient is linked to a source.
- Two units: how you buy it (litre, 24-pack) and how you measure it in recipes (millilitre, piece).
- Cost per pack is converted automatically into cost per recipe unit. No calculator needed.
- Allergen checkboxes that flow through to products, packages and customer quotes.
- Item number and stock fields for keeping track of your inventory.
- Upload a photo as a visual reference in shopping lists.
How you buy it and how you use it
Every ingredient holds the supplier's name, the item number, the packaging unit (box, crate, bag), the purchase price per pack and the allergens. You specify how you *buy* the ingredient (a 5 kg wheel of cheese) and how you *use* it in recipes (grams). Catermonkey works out the price per unit for you.
The margin updates itself
When you add the ingredient to a product recipe, the system multiplies the quantity by that price per unit. The product's margin updates automatically. If your supplier raises the price, you adjust one field and every product with that ingredient immediately reflects the new cost price.
Allergens carry through to the quote
Allergen labels pass through to the product and to quotes, so your customers see accurate dietary information without you entering it by hand. Stock fields and item numbers let you track what's in the fridge or what you need to order.
One form, fill it in once
The screen is one form: name, supplier (a dropdown of your existing suppliers), purchase unit, recipe unit, quantity per pack, cost per pack, allergens (checkboxes), tags and an optional photo. You fill it in once. The system does the rest.
What your team does with it
Chef
You link an ingredient to a sub-recipe once. Every dish that uses that sub-recipe automatically inherits the cost price and allergen data.
Accounting
Ingredient cost history lets you explain margin differences when a supplier changes a price.
Kitchen manager
Your shopping lists add up ingredient quantities from every confirmed order, priced at current supplier rates.
Want to see how this works in your own account?
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