THE NUMBERS BEHIND GOOD HOSPITALITY
Know your costs.
Run a better business.
Free calculators for restaurant, bar and hotel operators, with formulas shown and no signup required. Use your own numbers to review costs, revenue and capacity.
20 free tools / No signup / Calculated on your device
Restaurant
Food Cost Percentage
Measure the cost of food used against food sales.
Open calculator ↗Menu Price
Set a price from plate cost and a target food cost percentage.
Open calculator ↗Labor Cost Percentage
Include wages, payroll taxes and benefits for the same sales period.
Open calculator ↗Prime Cost
Combine goods used and fully loaded labor cost.
Open calculator ↗Tip Pool
Split a pool by hours or weighted hours; check local tip rules separately.
Open calculator ↗Tip-Out
Calculate each role independently using sales or tips as its basis.
Open calculator ↗Restaurant Break-Even
Find monthly sales needed to cover fixed and variable operating costs.
Open calculator ↗Average Check
Measure spend and gross profit per guest, rather than per table.
Open calculator ↗Table Turnover Rate
Use one consistent service period for tables, guests, hours and revenue.
Open calculator ↗Menu Engineering
Classify items using the Kasavana & Smith 70% popularity rule and sales-weighted contribution margin. Contribution margin excludes labor and overhead.
Open calculator ↗Bar
Hotel
RevPAR (Revenue per Available Room)
Divide room revenue by available room-nights, including unsold rooms.
Open calculator ↗ADR (Average Daily Rate)
Use revenue from rooms and room-nights actually sold.
Open calculator ↗Occupancy Rate
Compare sold room-nights with available room-nights over the same period.
Open calculator ↗GOPPAR
Include departmental and undistributed operating expenses to calculate gross operating profit.
Open calculator ↗Hotel Break-Even Occupancy
Estimate required occupancy at a constant ADR and variable room-night cost. Above 100% means the assumptions cannot break even.
Open calculator ↗Inventory & kitchen
Recipe Cost (Plate Cost)
Cost each ingredient using matching purchase and usage units, then divide by portions.
Open calculator ↗Inventory Turnover
Use inventory valuations and COGS on the same cost basis.
Open calculator ↗Yield Percentage
Keep all weights and quantities in the same unit; enter weights before and after preparation.
Open calculator ↗Cost of Goods Sold
Calculate goods used for food, beverage or retail using consistent cost valuations.
Open calculator ↗