Tools built for real, volatile revenue

Every calculator below runs entirely in your browser. Pick the one that matches the question you're actually asking tonight.

Cash Flow

Find your break-even point month by month, accounting for the seasonal swings flat calculators ignore.

Turn your seasonal revenue curve into a monthly savings target that gets you through predictable slow seasons.

Quantify unexplained shrinkage and waste as a dollar figure and percentage of purchases — no POS system required.

Cost every ingredient on the plate, see your food cost percentage instantly, and know exactly what margin you're working with.

Track labor cost as a percentage of sales by shift or day, and see how it combines with food cost into prime cost.

See the total cost of comps, discounts, and coupons as a percentage of gross revenue — invisible until you add it up.

See exactly how a supplier price increase flows through to food cost percentage and get a suggested price adjustment.

Enter ingredient cost and target food-cost percentage, get the menu price that actually hits your margin goal.

Quantify the net revenue impact of reservation no-shows against walk-ins gained, tracked over any period you choose.

Calculate table turnover rate and revenue per seat-hour to see how efficiently your floor is actually running.

Plot every menu item by profit margin and popularity to see which dishes to promote, reprice, or cut.