Free toolNo sign-up
Margin calculator
Estimate gross profit, net profit, margin, and break-even from revenue and costs.
For you if: You need a quick financial line before making an operating decision.
Free operating tools
Start with the number behind your next decision.
Use a calculator, keep the definitions visible, and connect the result to a weekly action. No sign-up and no uploaded data.
No sign-upNo saved dataInstant results
OPERATING TOOLSSELF-SERVICE
CostsFood + laborKeep drivers separate
PricingMenu + marginTest assumptions
InventoryReorderProtect service
A useful result ends with one owner, date, and evidence.
Choose a starting point
One free tool for each recurring constraint
Open the tool that matches the number you need today, then follow the next step when the result shows where to look.
Free toolNo sign-up
Food cost calculator
Compare food cost and waste-adjusted food cost with a target for the period.
For you if: Purchasing, portions, or waste may be absorbing the margin.
Free toolNo sign-up
Break-even calculator
Turn fixed costs, variable cost, and average check into a weekly sales line.
For you if: You want to know how much the operation must sell before changing the menu.
Free toolNo sign-up
Restaurant food cost calculator
Calculate food cost from inventory, purchases, ending inventory, and waste.
For you if: You want an English starting point for a repeatable food cost close.
Free toolNo sign-up
Labor cost calculator
Turn sales, paid hours, loaded wage, and a target into a labor control line.
For you if: Payroll or schedules are drifting away from the sales period.
Free toolNo sign-up
Prime cost calculator
Combine food cost and loaded labor while keeping both drivers visible.
For you if: You need one weekly direct-cost line and a clear next check.
Free toolNo sign-up
Menu price calculator
Estimate a menu price from ingredient cost and a target food cost percentage.
For you if: A recipe or portion changed and the current price needs a transparent assumption.
Free toolNo sign-up
Reorder point calculator
Combine daily usage, supplier lead time, safety stock, and available stock.
For you if: A stockout or an urgent purchase could interrupt the next service.
Free toolNo sign-up
Waste cost calculator
Compare recorded waste with sales, a target percentage, and the previous period.
For you if: Waste is visible in the kitchen but its effect on margin is hard to explain.
Free toolNo sign-up
Recipe yield calculator
Turn batch cost and usable yield into cost per portion and a target price.
For you if: A recipe or portion changed and the menu price needs a consistent cost assumption.
A repeatable loop
Calculation is the first step, not the finish line.
Use the same period and definitions, compare the result with the prior close, and record one action that can be verified before the next review.
01
Calculate
Enter the period, unit, and assumption behind the number.
02
Compare
Review the result against a target or prior comparable period.
03
Act
Assign one owner, date, and evidence for the next close.