Guides
Restaurants & food.
Menus, food cost and the way a kitchen and front of house work together.
Guides on Restaurants & food
Food cost percentage: formula, plate costing and menu pricing
How to work out food cost percentage, cost a plate line by line, set menu prices from a target, and cut waste with portion control. Worked examples.
How to run a restaurant: the daily operations guide
The daily routine of a well-run restaurant: opening and closing checklists, prep, stock, staff, menu engineering, kitchen tickets, QR orders and cash-up.
Free calculators
Do the sums in seconds.
No sign-up, nothing saved. Plain numbers, so they work in any currency.
- Margin = profit ÷ priceMarkup and margin calculatorWhat price gives me the margin I want?Open
- Gross = net × (1 + rate)VAT calculatorHow much VAT is in this price?Open
- Daily sales × lead time + safetyReorder point calculatorWhen should I reorder, and how much?Open
- Food cost = plate cost ÷ priceFood cost calculatorWhat should this dish cost on the menu?Open
Run it all in one place.
EasyTaskr keeps the till, stock, invoices and customer balances in one system, with margin and stock value reports built in.