Free calculators
Food cost and margin tools for real operating decisions.
Use the complete workbench or choose one focused calculation. Every result is immediate, transparent, and available without registration.
Complete costing workbench
Recipe cost calculator
Turn package prices, usable yields, labor, packaging, and channel fees into an honest batch cost, portion cost, and target selling price.
Open calculator →02Purchase price normalizer
Ingredient unit cost calculator
Compare differently sized packs on a common unit-cost basis before choosing the cheaper purchase.
Open calculator →03AP to EP costing
Yield cost calculator
Calculate the true cost of usable product after trim, cooking loss, peeling, or preparation waste.
Open calculator →04Batch conversion
Recipe scaling calculator
Scale a tested recipe to a new batch size while preserving every ingredient ratio.
Open calculator →05Menu performance
Food cost percentage calculator
See how much of net selling price is consumed by ingredients, without confusing food cost with full contribution margin.
Open calculator →06Margin-led pricing
Menu price calculator
Find the net selling price required to cover variable costs, percentage fees, and a chosen contribution margin.
Open calculator →07Channel comparison
Delivery commission calculator
Calculate what remains after marketplace commission and compare it with direct-order economics.
Open calculator →08Event pricing
Catering quote calculator
Combine per-guest food, labor, rentals, delivery, and fixed event costs into a transparent quote.
Open calculator →09Batch and item pricing
Bakery pricing calculator
Price cakes, loaves, pastries, and production batches with labor and packaging included.
Open calculator →10Bottle yield
Beverage pour cost calculator
Estimate usable pours per bottle after waste, then calculate beverage cost per serving.
Open calculator →11Period performance
Prime cost calculator
Combine cost of goods sold and direct labor to understand the largest controllable operating costs.
Open calculator →12Variance diagnosis
Actual vs theoretical food cost
Compare inventory-based actual food cost with recipe-and-sales-based theoretical food cost.
Open calculator →13Loss visibility
Food waste cost calculator
Translate spoilage, overproduction, and preparation waste into a comparable monetary value.
Open calculator →14Daily service planning
Food truck break-even calculator
Estimate how many orders are needed to cover daily fixed costs after variable cost per order.
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