Restaurant & Foodservice Tools

Calculate your food cost percentage to optimize menu pricing.

Analyze menu item profitability and popularity.

Determine the profitability of your restaurant.

Find the point where your revenue equals your costs.

Measure how many times a table is used during a service period.

Calculate how often your inventory is sold and replaced.

Determine the exact cost of a single recipe or dish.

Calculate the total of your labor costs and cost of goods sold (CoGS).

Quantify the cost of food waste in your operations.

Calculate your labor costs as a percentage of revenue.

Classify your menu items into Stars, Plow-horses, Puzzles, and Dogs.