Free Restaurant Calculators for Independent Restaurants

See how much of your net sales is being consumed by food, beverage, and fully loaded labor costs.

• Prime cost percentage
• Food and beverage cost
• Fully loaded labor cost
• Margin before labor

Calculate the cost of food consumed from inventory and purchases, then compare your actual food-cost percentage with your target.

• Cost of food consumed
• Actual food cost %
• Food gross profit
• Dollars over or under target

Calculate the full employer cost of labor, including wages, payroll taxes and benefits, and compare it with sales.

• Total employer labor cost
• Labor cost %
• Costs beyond wages
• Dollars over or under target

Build the plate cost from ingredient packages and portions, then compare the current price with a target food-cost percentage.

• Ingredient cost
• Adjusted plate cost
• Suggested menu price
• Gross profit per item

Compare expected food cost from recipes and sales mix with actual food usage, then put a dollar figure on the gap.

• Expected food cost
• Actual food usage
• Gap in percentage points
• Recorded waste

See the sales your restaurant needs to cover fixed and variable operating costs.

• Break-even sales
• Sales left after variable costs
• Daily sales target
• Target-profit sales

See what remains from delivery orders after food, commissions, packaging and fees.

• Dollars left per order
• Platform fees
• In-house comparison
• Price to match in-house dollars

Measure sales supported by labor hours and compare performance with your own target.

• Sales per labor hour
• Labor cost %
• Guests per labor hour
• Difference from target

Calculate serving cost, yield and pricing for liquor, wine, draft and packaged beer.

• Beverage cost %
• Estimated servings
• Gross profit per serving
• Target selling price