What Is It Costing You?
Food cost drift, hours costing by hand and never-costed menu items, turned into one yearly number. Drag the sliders to what you believe.
Food only. Leave the bar out.
Manager wage is a fair floor.
From your last P&L, or supplier invoices divided by food sales.
Most full-service kitchens land between 28 and 32%.
Spreadsheets, calculator, re-pricing after a supplier hike.
Be honest. Specials and new items usually count.
How this is calculated
Food cost drift = monthly food sales × 12 × (today's % − target %). Every point over target is revenue that never becomes profit.
Hand costing = hours a week × 52 × your hourly value.
Blind spots = sales from never-costed items × 2 points. Items nobody has costed usually drift at least that far. Deliberately conservative.
These are estimates to argue with, not an invoice. Drag the sliders to what you actually believe.
Prices are before GST/HST. Add tax on top of the price shown, never inside your margin. Estimates, not advice.
Cost every recipe once. Let the workspace re-cost it when prices move.
Your restaurant workspace keeps ingredients, recipes and menu prices on this device, flags the items losing money, and shows what a supplier hike does to every plate. No signup, no card.
Open the workspace with sample data →You are losing real money
$3,487 a month · $115 every day you leave it
- Food cost drift (4.0% over target)
- $28,800
- Hours costing by hand
- $7,280
- Never-costed menu items
- $5,760
- One food-cost point is worth
- $7,200 / yr
The figure above, not halved: every line in it is already built conservatively.
Save in workspaceThe printable worksheets, templates, and benchmarks behind this calculator. $29, one-time.
Want this saved, with your real numbers?
One ingredient list feeds every plate, the menu, the bar and labour. Change a supplier price and every plate re-costs. Saved on this device, free.
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