Food service calculators

From the ingredient list to the menu price

Calculates portion cost including trimming waste, shows the food cost percentage and suggests a price that hits your target. Replaces the homemade spreadsheet whose errors keep kitchens running at a loss for years.

How much concentrate and water for the volume you need

Calculates concentrate and water volume from a dilution ratio, plus cost per serving. Replaces eyeballing it, which is why the taste drifts from batch to batch.

Calories and macros per portion from the ingredient list

Calculates calories, protein, fat and carbs from ingredient weights and their per-100g values, then splits the result into portions. Needed for menus with nutrition facts and fitness menus.

How many portions a batch yields, accounting for fill level and loss

Calculates the number of portions from a container's volume, adjusted for fill percentage and losses during cooking and serving. Useful when scaling a recipe up to a banquet or bulk batch.

How much raw material to buy to end up with the net weight you need

Calculates how much raw material to purchase so that after trimming, deboning or butchering you're left with the net weight you need. The reverse of a waste table — from the result back to the purchase.

How many servers and cooks an event needs

Calculates the number of servers and cooks needed from guest count and a service ratio, plus staff cost for the shift. Planned ahead of hiring temp staff, not discovered as a shortage on the floor.

How many cups a bag yields and what one costs

Calculates how many cups come out of a bag of beans at a given dose, and the cost per cup including milk and supplies. Shows the margin at a given menu price.

Concentrate and water for a working solution at a 1:N ratio

Calculates concentrate and water volume for a working chemical solution at the dilution ratio printed on the label (e.g. 1:200), plus the solution's cost. Needed when mixing cleaning and sanitizing chemicals in the kitchen.