Free calculators for restaurant kitchens.
Work out food yield and true EP cost, food cost %, food waste %, pour cost, labor cost, break-even and tip splits in seconds, with the formulas, benchmarks and worked examples behind every number. Plus practical guides for running the back of house.
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A 10 lb beef tenderloin at $12/lb, trimmed to 7 lb usable.
- As purchased
- 10 lb × $12.00 = $120.00
- Trim loss
- 3 lb (30%)
- Usable (EP)
- 7 lb
- True cost per usable lb
- $17.14
Free calculators for your restaurant
No sign-up, no spreadsheet. Quick tools to settle the numbers that come up every shift.
Yield Calculator
Turn as-purchased price into true edible-portion cost. Get yield %, trim loss and the real cost per usable pound in seconds.
Butcher's Yield Test Calculator
Break a whole cut into usable cuts, trim and waste to get yield %, cost per usable pound and a reusable cost factor. Free template included.
Cooking Yield Calculator
See how much meat shrinks when cooked and how much raw weight to buy per portion, using USDA cooking yields for 48 cuts.
Recipe Cost Calculator
Cost a recipe ingredient by ingredient, with yield and unit conversion, and get the cost per portion and the menu price that hits your target.
Recipe Conversion Calculator
Scale a recipe to a new number of portions or portion size, with the conversion factor and every ingredient in easy kitchen units.
Food Cost Calculator
Get your food cost percentage for a week, a month or one dish, and the menu price that hits your target.
Food Cost Variance Calculator
Compare actual and theoretical food cost, take out the losses you can explain, and check usage variance on one item.
Par Level Calculator
Par levels from weekly use, delivery days and safety stock, with what to order from your count, rounded to whole cases.
Inventory Turnover Calculator
Inventory turnover and days on hand by category, from beginning and ending counts and purchases.
Food Waste Calculator
Find your food waste %, what waste costs you per week and per year, and which category to fix first.
Pour Cost Calculator
Find cost per pour, pour cost % and the right drink price — with the 20% bar benchmark.
Keg Calculator
How many beers in a keg, by keg and pour size, with foam and waste, cost per pour and draft pricing.
Inventory Variance Calculator
Actual vs theoretical usage for liquor bottles or kitchen items, with variance in units, lost pours and dollars, ranked by cost.
Tip Pooling Calculator
Split a tip pool fairly in seconds — by hours, role points or percentage — with payouts reconciled to the penny and tip pooling rules for all 50 states.
Tip Out Calculator
What a server or bartender tips out to bussers, runners and the bar, as a % of sales or of tips, and what they keep.
Labor Cost Calculator
Labor cost % from totals or a shift schedule, sales per labor hour, the hours that fit your target, and prime cost.
Prime Cost Calculator
Food and beverage cost plus total labor as a percentage of sales, split into cost of goods sold and labor, against your target.
Break-Even Calculator
Break-even sales and covers per day from itemized fixed and variable costs, with a profit goal, margin of safety and a what-if for less waste.
Practical playbooks for the back of house
Step-by-step guides on food cost, waste, FIFO, forecasting and running a kitchen team.
FIFO Food Storage: Meaning, Labels & Step-by-Step Procedure
FIFO (first in, first out) explained: labeling, shelf rotation, and daily checks. A step-by-step FIFO food storage procedure for restaurants, cafes, and bars.
How to Reduce Food Waste in Restaurants: Causes, Formula, Solutions
Cut restaurant food waste by tracking it, fixing over-ordering with FIFO and par levels, right-sizing portions, and repurposing trim. Formula included.
Food Cost Percentage: Formula, What's a Good %, and How to Lower It
Food cost percentage explained: the formula with a worked example, what a good food cost percentage is by restaurant type, where food cost leaks, and 10 ways to lower it.
Restaurant Demand Forecasting: How to Forecast Sales, Covers and Prep
How to forecast restaurant demand: the data to use, methods from moving averages to menu forecasting, a worked spreadsheet example, and how to apply it.
Restaurant Staff Meeting Agenda: Topics, Template and How to Run It
Restaurant staff meeting agenda template with time boxes, 30 topics for kitchen and front-of-house teams, and how to run pre-shift and weekly meetings.
How to Manage Cafe Peak Hours: Speed and Quality in the Morning Rush
How coffee shops keep speed and quality in the morning rush: find peak hours from transaction data, staff baristas to demand, and fix bottlenecks.