Tools & Calculators
Restaurant calculators and practical tools for food cost, pricing, labor, prime cost, yield, inventory and operating decisions.
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Restaurant Recipe Costing: How to Calculate the True Cost of Every Dish
A practical guide to restaurant recipe costing: how to calculate ingredient cost, account for yield and portion size, update purchase prices, and turn recipes into reliable food-cost controls.
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Restaurant Break-Even Point: How to Calculate Your Sales Target
A practical guide to restaurant break-even analysis: how to separate fixed and variable costs, calculate contribution margin, and estimate the sales needed to cover operating costs.
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Restaurant Labor Cost Control Made Simple
A practical guide to restaurant labor cost control using demand-based scheduling, role coverage, productivity and daily variance review.
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Restaurant Prime Cost: Formula, Percentage & Weekly Review
Restaurant prime cost combines COGS and labor. Learn the formula, calculate prime-cost percentage, compare weekly movement and diagnose food versus labor drivers before acting.
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How to Control Food Cost in a Small Restaurant
A practical restaurant food-cost control system covering recipe costing, purchasing, waste, portion control and weekly variance review.