Understand the cost. Explore the decision.
Recipe costs, supplier invoices and the expenses behind a restaurant month — explained with interactive fictional examples.
PLATE COST
Recipe costing & menu pricing
From a case price to the cost of one serving. Try menu prices and compare food cost percentage with dollars left.
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PURCHASING
Supplier prices & menu margins
Change a fictional cheese case price and see which menu margins move. Keep the unit and the effective date visible.
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COST COVERAGE
Labor, overhead & break-even sales
Food cost is only part of the picture. Explore labor, overhead, unknown costs and modeled break-even sales.
Read the guide ↗Fictional examples. Real decisions need your own data.
Every recipe, price, quantity, date and business situation here is made up for learning. The calculators use stated assumptions and do not forecast demand. Nothing is saved to your workspace or sent to a register.