Calculator

Unit Economics & Contribution Margin Calculator (Interactive Scenario)

An interactive scenario worksheet that collects recipe, pricing, labor and overhead inputs so operators can save, compare and iterate unit-economics scenarios. Includes clear formulas and a worked example to compute cost-per-portion, food and labor %s, contribution margin per item, and break-even guidance. Designed to reduce manual calculation errors and capture assumptions for later analysis.

Interactive Tool

Unit Economics & Contribution Margin Calculator (Interactive Scenario)

This interactive worksheet helps managers and chefs capture a single menu-item scenario: recipe cost, portions, price, labor and allocated overhead. It saves your inputs so you can compare pricing or staffing changes without re‑doing manual math.

Quick formulas (for reference)

  • Cost per portion = Total ingredient cost (per recipe) ÷ Portions per recipe
  • Food cost % = Cost per portion ÷ Menu price
  • Labor cost per cover = (Labor minutes per cover ÷ 60) × Hourly burdened wage
  • Labor % = Labor cost per cover ÷ Menu price
  • Allocated overhead per cover = Hourly fixed overhead allocation ÷ Average covers per hour
  • Contribution margin per cover = Menu price − Cost per portion − Labor cost per cover − Allocated overhead per cover + (Upsell revenue per cover)
  • Upsell revenue per cover = (Upsell attach rate ÷ 100) × Average upsell price

Notes: This form records your inputs as a scenario. The platform stores scenarios so you can compare multiple versions (price changes, labor assumptions, ingredient cost changes). Future enhancements may compute and return derived metrics on-screen; formulas above let you verify calculations now.

Sample worked example

Inputs: menu price $18.00; total recipe cost $24.00; portions per recipe 6; labor minutes per cover 6; burdened wage $18/hr; hourly fixed overhead allocation $30/hr; average covers per hour 20; upsell attach rate 10%; average upsell price $3.

Derived: cost per portion = $24 ÷ 6 = $4.00. Food % = $4 ÷ $18 = 22.2%. Labor cost per cover = (6 ÷ 60) × $18 = $1.80 (10.0%). Allocated overhead per cover = $30 ÷ 20 = $1.50. Upsell revenue per cover = 0.10 × $3 = $0.30. Contribution margin per cover = $18 − $4 − $1.80 − $1.50 + $0.30 = $10.00.

Friendly name to identify this scenario (example: 'Seared Salmon Dinner').
Price customers pay per portion (currency).
Sum of ingredient costs for the full recipe. If you track cost per portion directly, place that value here and set Portions per recipe = 1.
How many portions the recipe yields (must be 1 or more).
Used to estimate allocated overhead per cover and hourly break-even. Leave blank if not applicable.
Average combined labor minutes (kitchen + front) to serve one cover. Use whole minutes where possible.
Fully-burdened hourly labor cost (wages + payroll taxes + benefits) in currency per hour.
Fixed overhead allocated to this hour/shift (rent, utilities, insurance portion) in currency per hour. If you don't allocate by hour, leave blank or enter 0.
Percentage of covers expected to buy an upsell (enter 0–100).
Average additional revenue when an upsell occurs (currency).
Record assumptions (waste %, yield loss, prep changes) that affect cost or labor so scenarios remain auditable.
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