Built by a restaurant owner ยท benchmarks cited on every page

Cost the plate. Price the menu. Know your number.

Six free calculators that do what the $200-a-month inventory software does for the questions that actually matter: what a dish costs to make, what to charge, whether food and labor leave anything for rent, and which menu items are earning their space.

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The numbers to know

BenchmarkFigureSource
Median food cost, full service (2024)32.0% of salesNational Restaurant Association
Median food cost, limited service (2024)32.4%NRA
Median labor incl. benefits, full service (2024)36.5% (34.2% profitable / 42.9% unprofitable)NRA
Prime cost target (food + labor)55โ€“65%, ~60%7shifts, Restaurant365, Toast
Bar pour cost18โ€“24%BevSpot, Toast
Actual-vs-theoretical food cost gap<2% good ยท >5% investigatemeez
Average restaurant net margin3โ€“5%Toast
Food-away-from-home inflation+3.8% in 2025 ยท +3.6% forecast 2026USDA ERS

How to use them together

Start with the recipe cost calculator for your top 20 sellers; that gives you a plate cost for each. Run each plate through the pricing calculator to see where it sits against your target. Put all of them, with a month of sales, into the menu engineering calculator to see which are Stars and which are Dogs. Then step back: the food cost calculator tells you whether the recipe cards match what left the walk-in, the prime cost calculator adds labor, and the break-even calculator tells you what all of it has to add up to.

Why a restaurant owner built this

Every food-cost calculator on the internet is a lead magnet for a POS or inventory subscription: three inputs, a number, and a "book a demo" button. The math is not hard, but the useful version needs yields, unit conversion, benchmarks with sources, and an honest word about what to do with the result. That version didn't exist, so it's here. The site is run by the owner of Rolling Oven, a wood-fired pizza and taproom business in Kentucky; every benchmark is cited and the calculators are the ones he uses.

What these calculators don't do

They don't replace inventory counts, a bookkeeper, or your POS mix report. They apply the standard formulas to what you enter and show the arithmetic. If your inputs are last year's invoice prices, the output is last year's answer. Re-cost quarterly; USDA has food inflation running around 3% a year, and the items you sell most move faster than that.