Free Restaurant Calculators

Add ingredients the way you buy them — case price and case size — and get batch cost, cost per serving, and food cost %.

Plate cost + menu price → your food cost %, gross profit per plate, and whether it lands in the healthy 28–35% band.

Work backwards: what a dish costs you + your target percentage → what to charge, compared at 25 / 30 / 35%.

Weigh in, weigh out → your yield % and the true cost per usable pound, with a chart of common produce and protein yields.

Wages plus payroll taxes and benefits against revenue — the all-in number, not the one that only counts wages.

Food + beverage + labor ÷ revenue. The number that decides whether the business works, with the 60–65% target band.