Recipe costing, margin calculators and basic financial templates for managers and chefs.
A practical, step-by-step calculator and workbook to compute break-even revenue, contribution margins, and daily/period covers targets by service and channel. Includes clear formulas, an annotated worked example, spreadsheet formulas you can paste into Excel/Sheets, POS export instructions, and guidance for quick sensitivity scenarios (food cost and labor changes).
Interactive scenario builder that collects item-level costs, expected lift and cannibalization, and promotion inputs so managers can save and compare promotion scenarios. Includes clear manual formulas and a worked example so teams can validate results and avoid costly pricing mistakes.
Interactive tool to capture average check, variable cost percentage, fixed cost allocation per seat, and covers-per-seat so teams can test scenarios and understand how check size and seat utilization drive contribution margin per cover and per seat.
A practical, step-by-step recipe costing guide with clear field definitions, worked examples, 'what-if' scenario instructions, common pitfalls, and a ready-to-copy template layout you can paste into a spreadsheet. Includes guidance for prep labor and overhead allocation, yield adjustments, per-portion cost, ideal food cost percentage, and contribution margin calculations.
A practical, step‑by‑step calculator guide and template that explains inputs, shows exact formulas, gives worked examples, and provides clear price‑band and sensitivity logic so managers and chefs can cost recipes, see contribution margins, and test price or cost swings with confidence.
A practical, field-ready spreadsheet that calculates cost-per-portion, contribution margin, and break-even covers. Includes SKU cost import area, automated unit conversions, yield & trim-loss fields, suggested price range guidance, and a sensitivity table to see how price or cost changes affect margins.
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.
An interactive recipe-costing worksheet that captures ingredient purchase data, yields, portion sizes, and overheads so teams can save, compare, and iterate on per-portion cost, GP%, and contribution margin. Includes guidance and formulas to calculate costs reliably and fields to record suggested menu price bands and margin targets.