Free restaurant operations tools
Know what every ingredient costs on every plate.
Turn supplier package prices and recipe quantities into ingredient-level cost, yield, waste, demand, menu margin, and reorder statistics. No signup, upload, tracking consent, or saved recipe is required.
Ingredient intelligence
Recipe and cost per meal
Enter the package price from your supplier invoice and the usable recipe quantity. Calculations stay in this browser and are not saved or uploaded.
Use any consistent planning period: service, day, or week. The tool does not label a supplier quote as today's market price.
Complete every active ingredient line to produce a defensible recipe and per-meal total.
Prep and purchasing
Scaling, yield, waste, and par
Recipe scaler
Yield and waste
Inventory par and reorder
Calculation integrity
What the numbers mean
Ingredient batch cost = package cost / package quantity × usable recipe quantity converted into the package unit / usable-yield fraction. Cost per meal divides that result by batch servings.
Food cost % = ingredient cost per meal / menu price × 100. Target menu price = ingredient cost per meal / target food-cost fraction. Contribution per meal = menu price − ingredient cost per meal.
Break-even meals = fixed costs / positive contribution per meal, rounded up. Inventory par = average daily usage × (supplier lead days + safety-stock days).
Mass, volume, and count units are never mixed. The calculator does not infer density, taxes, labour, overhead, supplier terms, or a live executable quote. Verify outputs against invoices and operating requirements before making a purchasing or pricing decision.
Advanced workspace
Move from one calculation to ongoing control.
The free tools are deliberately local and temporary. Sign in to save menus and recipes, match exact supplier purchase units, import purchasing history, monitor price changes, plan spend, create actions, and retain organization-scoped reports.