Restaurant Tools

Free profit, cost, and pricing calculators for restaurant owners, cafes, and food businesses.

20 tools available

Restaurant Prime Cost Calculator

Calculate your restaurant's prime cost percentage - the combined food cost and labor cost as a share of total sales. The single most important profitability metric in the industry.

Delivery Profit Calculator

Calculate the true profit on a delivery order after platform commission, packaging, and food cost. See whether your delivery channel is actually making you money.

Menu Item Profit Optimizer

Enter your ingredient cost and target profit margin to get the recommended selling price for dine-in, takeaway, and delivery. See gross profit and food cost percentage for each channel.

Menu Price Increase Planner

Model the revenue and profit impact of raising menu prices. See how much revenue you keep if customer numbers drop, and find the price increase that maximises profit.

Discount and Promo Profit Tool

Calculate whether a discount, deal, or promotional offer actually increases your profit - or just generates busy periods with lower margins.

Recipe Batch Scaling Tool

Scale any recipe up or down to a new yield. Enter your original recipe quantities and the target yield, and get the scaled amounts for every ingredient instantly.

Portion Cost Calculator

Calculate the cost per portion for any ingredient. Enter the pack size, pack price, and portion size to get an accurate per-serve cost for menu costing and recipe building.

Yield and Waste Calculator

Calculate the true cost of an ingredient after accounting for trim and cooking loss. Find out what you actually pay per usable kilogram, litre, or unit.

Beverage Cost Calculator

Calculate the ingredient cost and profit margin for any drink - cocktails, coffee, smoothies, juices, or house-made beverages. Enter ingredients, quantities, and prices to get cost and margin.

Pizza Cost and Price Calculator

Calculate the ingredient cost for a pizza by size and toppings, then find the right selling price to hit your target food cost percentage. Covers dough, sauce, cheese, and toppings.

Coffee Drink Profit Calculator

Calculate the ingredient cost and profit margin for espresso-based drinks. Enter coffee dose, milk volume, cup cost, and other components to find your drink cost and the right selling price.

Prep Recipe Cost Calculator

Calculate the cost per unit of a batch-prepared recipe - sauces, doughs, marinades, stocks, and bases. Enter all ingredients and batch yield to get the cost per litre, kilogram, or portion.

Food Waste Cost Calculator

Calculate how much money your kitchen wastes each month from food that is spoiled, over-prepped, or thrown away. See the annual cost and what reducing waste by 20% or 50% would save.

Restaurant Break-Even Calculator

Calculate the daily and monthly sales your restaurant needs to cover all fixed costs. Enter your fixed costs, average spend, and gross margin to find your break-even point.

Restaurant Labor Cost Calculator

Calculate total labor cost for a shift, day, or week. Enter staff names, hours worked, and hourly rates to get total labor cost and labor-to-revenue ratio.

Table Turnover Revenue Calculator

Calculate maximum revenue from your seating capacity based on table turnover rate. See daily and weekly revenue potential and identify the impact of improving table turns.

Tip Pool Calculator

Split tips fairly among restaurant staff based on hours worked or allocated points. Calculate each person's share from the total tip pool for any shift or period.

Ingredient Price Increase Impact Tool

Calculate how much a supplier price increase costs your restaurant per month. Enter the ingredient, current price, new price, and monthly usage to see the monthly and annual profit impact.

Restaurant Startup Cost Calculator

Estimate the total cost to open a restaurant. Enter fit-out, equipment, licensing, deposits, working capital, and pre-opening expenses to get a realistic startup cost range.

Food Truck Profit Calculator

Calculate the daily and monthly profit of a food truck operation. Enter daily sales, food cost, pitch fees, vehicle costs, and staff wages to see your real take-home profit.

About Restaurant Tools

Running a restaurant means managing tight margins across food cost, labor, waste, and third-party delivery fees. These free restaurant calculators give owners, managers, and chefs the numbers they need to make faster decisions: whether a delivery order is actually profitable after platform fees, what your prime cost percentage is this week, how much a supplier price increase costs you per month, or what daily sales you need to break even. Every calculator runs in your browser - nothing is uploaded or stored. Whether you operate a full-service restaurant, a cafe, a food truck, or a ghost kitchen, these tools work for any food business where knowing your numbers quickly matters.

Who uses these tools?

Restaurant owners checking weekly prime cost against industry benchmarks (under 65% is the target)
Cafe operators calculating the true margin on each espresso drink after ingredients, packaging, and labor
Food truck owners modelling daily profit against vehicle costs, pitch fees, and COGS
Kitchen managers scaling recipes for batch prep and calculating cost per portion
Managers calculating whether a delivery platform relationship is profitable after fees
Chefs costing new menu items before they launch to ensure they hit target food cost percentage

Frequently asked questions

What is prime cost in a restaurant?: Prime cost is the sum of your food and beverage cost plus your total labor cost (including wages, salaries, payroll taxes, and benefits). It is the two largest controllable costs in a restaurant. Industry benchmarks suggest prime cost should stay below 65% of total sales. Above that, most restaurants struggle to turn a net profit after rent, utilities, and other overheads.
What food cost percentage should a restaurant target?: Most full-service restaurants target a food cost between 28% and 35% of revenue. Quick service and fast casual restaurants often target 25-30%. Fine dining can run higher (35-40%) because plate prices are higher and premium ingredients are expected. The right target depends on your labor model, price point, and concept. Prime cost (food + labor combined) is often a more useful metric.
Are these results accurate enough for real decisions?: Yes, for operational decisions. The calculators use the correct underlying formulas for each metric - food cost percentage, prime cost, break-even, delivery margin, yield-adjusted cost, and tip splitting. Results are mathematically accurate for the numbers you enter. They do not replace your full accounting system, but they are precise enough for daily and weekly management decisions.
Do I need to create an account to use these tools?: No. Every calculator is free and open. No login, no email, no credit card. Open any tool and start calculating immediately.