Business and trade mathematics
Restaurants calculators
Work out recipe and menu costs, inventory usage, labor productivity and order contribution using invoices, observed portions and matching sales records.
Recipe portion cost
Find the ingredient cost of a batch and each sellable portion from package prices and quantities used.
Open calculator →Menu price from food cost target
Translate a recipe portion cost and your chosen food-cost share into an illustrative menu price.
Open calculator →Restaurant prime cost
See the combined food and beverage cost plus loaded labor cost for the same operating period.
Open calculator →Restaurant food inventory usage
Reconcile food stock used over a period rather than treating every purchase as current-period food cost.
Open calculator →Restaurant labor cost percentage
Compare the actual loaded labor bill with sales from the same shifts or accounting period.
Open calculator →Restaurant sales per labor hour
Measure sales throughput from all paid person-hours, including setup, preparation and closing time.
Open calculator →Restaurant table turnover
Measure completed table-service cycles and relate observed party spending to the same service period.
Open calculator →Restaurant delivery order contribution
Find what one restaurant delivery sale leaves after entered food, packaging, labor and channel charges.
Open calculator →Restaurant food waste cost
Price recorded waste using matching purchased units and paid package costs.
Open calculator →Restaurant break even covers
Translate fixed costs into covers per service and check the result against your supplied seating and turn assumptions.
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