costed platecalculators
A little arithmetic. A clearer decision.
Working calculators for the quantities, percentages and prices behind service.
Food cost percentage calculator
Calculate the share of a menu price spent on ingredients.
calculatorsMenu price calculator
Turn a portion cost and a chosen food-cost target into a selling price.
calculatorsPlate cost calculator
Add the main ingredient, sides, sauce and garnish into one serving cost.
calculatorsRecipe yield calculator
Calculate a scaling factor and the quantity needed for a larger batch.
calculatorsAs purchased to edible portion calculator
Account for trim loss when finding the usable cost of an ingredient.
calculatorsPrime cost calculator
Combine food, beverage and fully loaded labor costs as a share of sales.
calculatorsBreak-even covers calculator
Estimate the number of covers needed to meet a fixed-cost budget.
calculatorsCocktail and pour cost calculator
Cost a spirit measure and mixers, then calculate its share of selling price.
calculatorsWine by the glass calculator
Find the cost of a usable wine serving after a chosen waste allowance.
calculatorsCoffee cost per cup calculator
Add coffee dose, milk and disposable packaging to a cup cost.
calculatorsPizza cost calculator
Combine the dough, sauce, cheese, toppings and box for one pizza.
calculatorsCatering quote calculator
Calculate a pre-tax quote from event costs and a chosen margin.
calculatorsLabor cost percentage calculator
Compare fully loaded labor cost with sales for the same period.
calculatorsGross profit per item calculator
Find the amount left from a menu price after ingredient cost.
calculatorsPortion cost from a case calculator
Divide a case price by the usable number of portions it provides.
calculatorsInventory turnover calculator
Compare usage cost with average inventory value for a period.
calculatorsActual vs theoretical food cost calculator
Measure the gap between stock-based usage and recipe-based expected usage.
calculatorsWaste cost calculator
Put a purchase-cost value on a recorded amount of discarded food.