Free tools & calculators
Restaurant management tools that protectYour Profitability
Six calculators built around the numbers a restaurant operator checks every week. Type your own figures in; nothing is saved.
Each tool uses the standard formula and the figures you enter. Treat the results as a planning check, not as accounts.
Food Cost Calculator
Plate cost against menu price, and the price a target food-cost percentage needs.
- Food cost
- 29.7%
- ingredient cost ÷ menu price
- Gross profit per plate
- ₹225
- Price for 30% food cost
- ₹317
Labor Cost Calculator
Labor as a share of sales, including the on-costs that sit outside the wage bill.
- Total labor cost
- ₹4,78,800
- Labor cost
- 31.9%
- 25–35% is the usual full-service band; QSR runs lower
- Sales needed for 30% labor
- ₹15,96,000
Break-even Calculator
How many covers a month, and a day, pay the fixed costs before the outlet makes anything.
- Contribution per ticket
- ₹377
- Break-even covers per month
- 2388
- Break-even covers per day
- 80
- Break-even sales per month
- ₹15,51,724
Waste Tracker
Actual usage from the stock count against what the recipes say you should have used.
- Actual usage
- ₹5,35,000
- opening + purchases − closing
- Waste and variance
- ₹40,000
- Variance
- 7.5%
- under 3% is tight; over 6% needs a line-by-line count
Par Level Planner
Par and reorder point for one item from how fast it moves and how long the supplier takes.
- Reorder point
- 60 units
- order when stock falls to this
- Par level
- 144 units
- top up to this each order
- Typical order size
- 84 units