FREE TOOLS
Six calculators, no sign-up.
Restaurant management calculations, with their formula and a worked example. The calculation runs in your browser: nothing is sent or stored.
01
The calculators.
A formula, an example, your figures.
Food cost calculator
Opening stock, purchases, closing stock and sales: the actual food cost ratio for a period.
Prime cost calculator
Food cost and labour cost, as a share of revenue.
Cost price of a dish
The food cost of the portion, plus its share of labour and overheads.
Break-even point
The revenue that covers all costs, and the day it is reached.
Cost of waste
Discarded products, unsold items and preparation waste, at purchase price.
Operating gaps cost simulator
Waste, sales missed for lack of product and extra hours, over the week and over a year.
02
The templates. Free to download.
Three spreadsheets ready to fill in: the recipe card with its formulas, the stocktake with the value of each line, the daily HACCP records sheet. Sample rows are marked; temperature limits remain those of your food safety management plan (PMS).
In Enskel, the theoretical food cost taken from recipe sheets and sales is compared with the actual cost taken from purchases and stocktakes, site by site: the Enskel overview shows how.
03
The guides.
The method behind each calculation.
Calculating food cost
The formula, the stock count that makes it accurate, the variance from theoretical.
Recipe costing and food cost
Cost a dish, then compare theoretical and actual.
Food safety management plan
What the plan contains, and the records to keep every day.
Stock management
From requirement to order, with yield and pack size.