Free calculators for restaurant, bar & catering math
Food cost, pour cost, tip pools, prime cost, catering quotes: the numbers you run every week, in fast tools that work on your phone. No sign-up, no spreadsheets.
All calculators
Pick a tool: every calculation runs instantly in your browser.
Food Cost Percentage
Check any dish's margin: ingredient cost vs. menu price.
Recipe Costing
Cost out a full recipe down to the per-serving price.
Menu Pricing
Set menu prices from your target food cost percentage.
Pour Cost
Bar liquor margins: cost per pour and pour cost %.
Keg Cost Per Pint
What each pint really costs, accounting for foam waste.
Tip Pool Splitter
Divide pooled tips fairly by hours worked or points.
Labor Cost Percentage
Are wages under control? Labor cost vs. sales.
Prime Cost
Food + labor combined: the number that decides profit.
Catering Price Per Person
Quote events with food, labor, overhead and margin built in.
Food Truck Startup Cost
Budget your launch and find your daily break-even.
Wine by the Glass Pricing
Glasses per bottle, cost per glass, and the right pour price.
Cocktail Cost
Cost every ingredient and price the drink to your pour cost target.
Coffee Cost Per Cup
Beans, milk, and cup costs: the true cost of every cup.
Bakery Pricing
Price baked goods with labor and overhead honestly covered.
Pizza Cost Per Pie
Dough, sauce, cheese, toppings: cost per pie and per slice.
Food Waste Cost
What waste costs you weekly, monthly, and yearly.
Delivery Commission Compare
DoorDash vs Uber Eats vs Grubhub vs in-house delivery.
Break-Even
The daily covers you need to stop losing money.
Profit Margin
Your true net margin % against industry benchmarks.
Menu Engineering
Sort every dish into stars, plowhorses, puzzles, and dogs.
Why these numbers matter
Restaurants run on thin margins, typically 3–9% profit, so small miscalculations compound fast. A dish priced at a 40% food cost instead of 30% doesn't just earn less; across hundreds of covers a week it can erase your entire month's profit. The operators who survive are the ones who know their numbers cold and recheck them often: after every supplier price change, every menu update, every slow season.
These calculators cover the handful of figures that drive almost every pricing decision in a food business: what a dish costs to make, what it should sell for, what your bar pours are really worth, and whether food plus labor together leave anything on the table. Each tool is built for one job, runs entirely in your browser, and shows its work so you can trust the result.