About MiseKit

What you will find here

• Free calculators for the numbers kitchens work with every week: food yield and edible-portion cost, butcher’s yield tests, cooking yield, food waste, pour cost, labor cost, break-even and tip pooling.
• Guides on food cost, food waste, FIFO storage, inventory, suppliers and running a kitchen team, with worked examples.
• Free templates you can download as CSV files for Excel or Google Sheets: a food waste log, a butcher’s yield test sheet and a staff meeting agenda.

Who makes it

MiseKit is built and written by Serhii Suhal, who designs the calculators and writes the guides.

How the calculators work

• Each calculator shows its formulas, so you can check the math or rebuild it in a spreadsheet.
• Cooking yields for meat and poultry come from the USDA Agricultural Research Service Table of Cooking Yields for Meat and Poultry (Release 2, 2014), a public-domain dataset.
• Trim yields in the food yield chart are typical planning ranges from kitchen yield tests, not guarantees. Cut, spec, size and knife work all change the number, so run your own test with the butcher’s yield test calculator before you price a dish on it.
• Calculations happen in your browser. We do not store the numbers you enter.

How the guides are written

• Worked examples use illustrative numbers, and we say so.
• Where a benchmark has no formal source, we call it a rule of thumb or a typical range, not a standard.
• For food safety rules we refer to the FDA Food Code. States and counties adopt it on their own schedules, so check with your local health department before you change a procedure.
• Tax and legal topics are general information, not advice. Talk to an accountant or attorney about your own situation.
• Every guide shows when it was published or last updated. When we find an error, we correct it and update the date.