7 calculators in this category
- Food Cost Percentage CalculatorUniform System of Accounts for Restaurants (USAR)Food cost percentage is the share of your food sales that the food itself consumed. This calculator builds it the way an…
- Recipe Cost Per Serving CalculatorStandard recipe costing method (AP price ÷ pack size)This calculator costs a recipe the way a chef's costing sheet does: each ingredient line is priced from the pack you actually…
- Menu Price CalculatorFood cost percentage pricing methodThis calculator turns a plate cost into a menu price. Enter what the dish costs you to produce and the food cost percentage you…
- Food Yield Percentage CalculatorCulinary yield-test method (AP/EP)Weigh a case before you break it down, weigh what is usable afterwards, and this calculator gives you the three numbers a yield…
- Edible Portion (EP) Cost CalculatorCulinary yield-test method (AP/EP)The price on the invoice is not what your food costs. Trim, bone and peel are weight you pay for and never serve, and cooking…
- Catering Food Quantity Per Person CalculatorCulinary yield-test method (AP/EP)Enter a headcount and a service style and this calculator returns the two numbers a caterer actually needs: how many pounds of…
- Restaurant Prime Cost CalculatorUniform System of Accounts for Restaurants, 8th ed.Prime cost is cost of sales plus total labour, and it is the number most operators manage weekly because together those two…
Which one do you need?
- Food Cost Percentage Calculator
- Calculate actual food cost percentage from inventory and sales, see COGS, gross profit and the dollar variance against your target for the period.
- Recipe Cost Per Serving Calculator
- Cost a recipe line by line from pack prices to cost per serving, add a Q factor for oil and seasoning, and get the menu price your target food cost percentage needs.
- Menu Price Calculator
- Set a menu price from plate cost and a target food cost percentage. See the pricing factor, gross profit per dish, achieved food cost and price with tax.
- Food Yield Percentage Calculator
- Run a kitchen yield test: convert as-purchased weight to edible portion weight, get trim loss in pounds and percent, and back-solve how much product to order.
- Edible Portion (EP) Cost Calculator
- Convert an as-purchased price into true edible portion cost after trim and cooking loss, then get cost per portion, the trim premium and the weight to buy.
- Catering Food Quantity Per Person Calculator
- Turn a guest count into a shopping list: cooked portion weights, buffet uplift, appetizer piece counts and the as-purchased pounds to order after trim and shrink.
- Restaurant Prime Cost Calculator
- Combine food and beverage cost of sales with fully loaded labor to get prime cost and prime cost percentage, plus food, beverage and labor cost ratios for the period.
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