The math,
made fast.
Calculators built for the questions operators ask weekly — what does the platform actually cost us, where is the margin going, how many covers a day. New tools added monthly.
Pick the dial that’s slipping
Food cost calculator
The universal restaurant ratio, per dish
Model ingredient + garnish + packaging cost against menu price. See where every dish sits vs the 28–32% target band most operators aim for.
Open the calculatorBreakeven calculator
Covers per day to clear fixed costs
Rent, wages, ticket size, variable cost — work back to the daily covers number every operator should know cold.
Open the calculatorLabor cost calculator
Wages as % of revenue, benchmarked
Compare your labor % against the band for your service format (QSR / casual / fine dining). See the wages you can actually afford.
Open the calculatorComing next
Menu pricing calculator
Target margin → suggested menu price
Reverse the food-cost equation. Plug your ingredient cost + target margin, get the price that hits the math.
Inventory turnover
How many times your stock rolls per month
Money tied up in unused inventory is the silent killer of small operator margins. Find the turnover rate your format should target.
Need a tool that doesn’t exist here yet?
Tell us what you’re modeling — we build operator-side tools every month. If it’s a question multiple operators are asking, it’s probably the next thing on this page.