Restaurant Financial Calculators, Tools & Guides
Practical resources for restaurant owners who want to understand food cost, labor, inventory, pricing, prime cost, cash flow and profitability without waiting until the end of the month to discover there is a problem.
Start With the Economics of Your Operation.
Different restaurant concepts lose margin in different places. Choose your restaurant type to see tools built around the operating economics that matter most to your business.
Mexican Restaurants & Taquerias
Taco costing, protein yield, prime cost and Spanish-language restaurant resources.
Explore Mexican Restaurant Resources →Bars & Taverns
Liquor pour cost, draft yield, inventory variance and bar prime cost.
Explore Bar Resources →Pizza Restaurants
Pizza food cost, dough yield, cheese portions and pizzeria prime cost.
Explore Pizza Resources →Full-Service Restaurants
Prime cost, menu contribution, labor by daypart and table-turn economics.
Explore Full-Service Resources →Quick-Service & Fast Casual
Labor productivity, throughput, delivery economics and QSR prime cost.
Explore QSR Resources →Cafés & Coffee Shops
Drink costing, milk and syrup portions, labor productivity and café prime cost.
Explore Cafe Resources →Food Trucks
Event profitability, menu costing, break-even sales and mobile prime cost.
Explore Food Truck Resources →Start With the Numbers Behind the Restaurant.
These tools solve common restaurant financial questions and also appear inside the restaurant-type sections below.
Restaurant Protein Yield Calculator
Calculate cooked yield, true usable cost per ounce, portion cost and target pricing.
Calculate Protein Yield →Menu Contribution Margin Calculator
Compare menu price, recipe cost, contribution dollars and sales volume.
Calculate Contribution →Restaurant Sales Per Labor Hour Calculator
Measure sales per labor hour, labor percentage, hourly labor cost and transaction productivity.
Calculate Labor Productivity →Labor by Daypart Calculator
Compare labor economics across lunch, dinner, brunch and other service periods.
Compare Dayparts →Restaurant Table Turn Revenue Calculator
Estimate dining-room revenue capacity using seats, check average and turn time.
Calculate Revenue Capacity →Restaurant Delivery Profitability Calculator
Compare direct and third-party orders using packaging, commissions and promotions.
Calculate Delivery Margin →Mexican Restaurant Financial Tools
Understand protein yield, taco cost, pricing and prime cost with tools designed around the economics of Mexican restaurants and taquerias.
Taco Food Cost Calculator
Calculate true taco cost using protein, tortillas, toppings, salsa and packaging.
Calculate Taco Cost →Protein Yield Calculator
Calculate cooked yield and the true usable cost of meat after trim and cooking loss.
Calculate Protein Yield →Calculadora de Costo y Precio de Tacos
Calcula costo por taco, food cost, precio objetivo y rendimiento de proteína.
Calcular Mi Taco →Calculadora de Costo Primo
Calcula cuánto de las ventas se consume en alimentos, bebidas y mano de obra.
Calcular Costo Primo →Bar & Tavern Financial Tools
Measure pour cost, keg yield, inventory variance and prime cost so you can see where beverage margin disappears.
Liquor Pour Cost Calculator
Calculate bottle yield, cost per ounce, pour cost and overpour exposure.
Calculate Pour Cost →Draft Beer Cost & Yield Calculator
Calculate theoretical keg yield, actual yield, waste and cost per serving.
Calculate Draft Yield →Bar Inventory Variance Calculator
Compare actual beverage usage with theoretical POS usage and quantify variance.
Calculate Variance →Bar Prime Cost Calculator
Combine beverage COGS, food COGS and labor to calculate total bar prime cost.
Calculate Prime Cost →Pizzeria Financial Tools
Control dough, cheese, toppings, menu pricing and prime cost using tools built around high-volume pizza economics.
Pizza Food Cost Calculator
Calculate dough, sauce, cheese, toppings, packaging and contribution per pizza.
Calculate Pizza Cost →Pizza Dough Cost & Yield Calculator
Calculate batch cost, dough-ball cost, yield and oversized portion cost.
Calculate Dough Yield →Cheese Portion Cost Calculator
See how small cheese overportions affect food cost over hundreds of pizzas.
Calculate Cheese Cost →Pizza Prime Cost Calculator
Combine pizzeria food, beverage and labor cost into one prime-cost percentage.
Calculate Prime Cost →Full-Service Restaurant Financial Tools
Measure prime cost, menu contribution, labor by daypart and dining-room revenue capacity.
Full-Service Prime Cost Calculator
Combine food COGS, beverage COGS and fully burdened restaurant labor.
Calculate Prime Cost →Menu Contribution Margin Calculator
See what each menu item contributes after its recipe or plate cost.
Calculate Contribution →Labor by Daypart Calculator
Compare lunch, dinner and other service periods using labor and productivity metrics.
Compare Dayparts →Table Turn Revenue Calculator
Estimate revenue capacity using seats, average check, occupancy and table time.
Calculate Capacity →Quick-Service Restaurant Financial Tools
Measure prime cost, labor productivity, throughput and third-party delivery economics in high-volume operations.
QSR Prime Cost Calculator
Calculate food, beverage and labor cost for quick-service operations.
Calculate Prime Cost →Sales Per Labor Hour Calculator
Measure revenue produced by each labor hour and transaction productivity.
Calculate Productivity →Order Throughput & Revenue Calculator
Estimate peak-period revenue capacity using transactions per hour and average check.
Calculate Throughput →Delivery Profitability Calculator
See what delivery orders contribute after packaging, commissions and promotions.
Calculate Delivery Margin →Cafe & Coffee Shop Financial Tools
Measure drink cost, milk and syrup portions, labor productivity and café prime cost.
Coffee Drink Cost Calculator
Calculate espresso, milk, syrup, toppings and packaging cost per beverage.
Calculate Drink Cost →Milk & Syrup Portion Cost Calculator
Measure how milk and syrup overportioning affects cost per drink and annual spend.
Calculate Portion Cost →Cafe Sales Per Labor Hour Calculator
Measure labor productivity, average ticket and transactions per labor hour.
Calculate Cafe Productivity →Cafe Prime Cost Calculator
Combine beverage, food and labor cost to calculate total café prime cost.
Calculate Prime Cost →Food Truck Financial Tools
Measure event profitability, menu contribution, break-even sales and mobile-food prime cost.
Food Truck Event Profitability Calculator
Calculate contribution after food, labor, vendor fees, fuel and event expenses.
Calculate Event Profit →Food Truck Menu Item Cost Calculator
Calculate ingredient cost, packaging, food cost percentage and contribution.
Calculate Item Cost →Food Truck Break-Even Sales Calculator
Calculate the sales and transactions required before an event covers its costs.
Calculate Break-Even →Food Truck Prime Cost Calculator
Calculate product and labor cost before fuel, event fees and commissary overhead.
Calculate Prime Cost →Learn How the Numbers Behind Your Restaurant Actually Work.
Practical guides covering restaurant accounting, food cost, inventory, purchasing, labor, cash flow, POS controls and profitability.
ACCOUNTING & RECONCILIATION
Understand how sales, deposits, accounting and financial statements should connect.
Restaurant Audit Report
See what a restaurant financial audit should review, including food cost, labor, inventory, deposits, accounting and profit opportunities.
Read the Guide →Toast Sales Don't Match Your Bank Deposits? Here's How to Find the Difference
Learn why Toast sales and bank deposits differ and how to trace sales, tips, cash, settlements and deposits.
Read the Guide →How to Reconcile Toast POS to QuickBooks Without Creating a Mess
Reconcile Toast to QuickBooks without duplicating revenue or losing track of taxes, tips, cash and settlements.
Read the Guide →Accounting for Bars: 12 Numbers Every Bar Owner Should Track
Connect POS sales, beverage inventory, cash, tips, deposits, labor and accounting so every part of the bar tells the same financial story.
Read the Guide →Restaurant Chart of Accounts: How to Structure It Correctly
Structure a restaurant chart of accounts so food, beverage, labor, liabilities and operating expenses are easy to understand.
Read the Guide →Restaurant Month-End Close: The Right Way to Close Your Books
Build a repeatable restaurant month-end close for reconciliations, accruals, inventory, payroll and financial reporting.
Read the Guide →Restaurant P&L: How to Read a Restaurant Profit and Loss Statement
Learn how to read a restaurant P&L and identify the numbers that explain sales, prime cost, overhead and profit.
Read the Guide →Restaurant Daily Sales Report: What Every Owner Should Review Each Day
See what restaurant owners should review each day across sales, discounts, comps, labor, deposits and operating exceptions.
Read the Guide →Restaurant Sales Tax: How to Record, Reconcile & Avoid Reporting Errors
Learn how to record, reconcile and report restaurant sales tax without mixing tax collections with revenue.
Read the Guide →Restaurant Bank Reconciliation: How to Find Missing Deposits, Duplicate Transactions & Accounting Errors
Find missing deposits, duplicate transactions, old reconciling items and accounting errors in restaurant bank accounts.
Read the Guide →Why Is My Restaurant Profitable on Paper but Has No Cash?
Understand why a restaurant can show accounting profit while still struggling with cash in the bank.
Read the Guide →Restaurant Cash Flow Problems: 9 Reasons You Keep Running Out of Money
Review the common reasons restaurants run short on cash even when sales appear healthy.
Read the Guide →FOOD COST, INVENTORY & PURCHASING
Control product cost from ordering and receiving through inventory, recipes and menu pricing.
Restaurant Food Cost Too High? 10 Places Your Profit May Be Leaking
Find the operational leaks that push restaurant food cost above target, from portions and waste to purchasing and pricing.
Read the Guide →Restaurant Inventory Variance: How to Find Where Your Food Cost Is Going
Compare theoretical and actual usage to find where food cost and inventory are disappearing.
Read the Guide →Actual vs. Theoretical Food Cost
Compare expected food cost with actual usage to uncover waste, overportioning, inventory errors and missing restaurant margin.
Read the Guide →Restaurant Inventory Turnover: How Much Inventory Should You Carry?
Learn how to calculate restaurant inventory turnover, identify excess inventory, free up cash, reduce waste and determine how much product your restaurant should carry.
Read the Guide →Restaurant Beverage Cost: Find Where Profit Is Disappearing
Learn how to calculate beverage cost, compare theoretical vs. actual usage, identify overpouring and waste, and find where liquor, beer and wine profit is leaking.
Read the Guide →Restaurant COGS: What It Is, How to Calculate It, and What It Should Be
Understand restaurant COGS, how to calculate it correctly and how inventory and purchases affect the number.
Read the Guide →Restaurant Vendor Invoice Audit: How to Catch Overcharges, Price Creep & Billing Errors
Catch vendor overcharges, price creep, billing errors and missed credits before they inflate restaurant food cost.
Read the Guide →Restaurant Receiving Procedures: How to Stop Shortages, Substitutions & Back-Door Losses
Create receiving controls that reduce shortages, substitutions, invoice errors and back-door losses.
Read the Guide →Restaurant Purchase Orders: How to Control What Gets Ordered, Delivered & Paid For
Use purchase orders to control what gets ordered, delivered, approved and ultimately paid for.
Read the Guide →Restaurant Menu Pricing: How to Price for Profit
Price restaurant menu items using recipe cost, contribution margin, market position and profitability goals.
Read the Guide →LABOR & PAYROLL
Use labor cost, productivity and scheduling data to control payroll without hurting service.
Restaurant Labor Cost Too High? How to Find Where Payroll Is Eating Your Profit
Find where payroll is eating restaurant profit and which labor numbers deserve attention first.
Read the Guide →Restaurant Labor Cost Audit: 15 Numbers Every Owner Should Know
Review the labor metrics that expose weak scheduling, overtime, payroll and productivity.
Read the Guide →Restaurant Overstaffing: How to Know If You Have Too Many Employees
Identify restaurant overstaffing using labor cost, sales per labor hour, dayparts and scheduling data.
Read the Guide →PROFITABILITY & FINANCIAL CONTROL
Measure whether the restaurant is actually making money and identify where operating systems break down.
Restaurant Financial Audit Checklist: 25 Things Every Owner Should Review
Use a 25-point restaurant financial audit checklist to review accounting, cash, labor, inventory and profitability.
Read the Guide →Restaurant Internal Audit Report: What Should Be Included?
Learn what a restaurant internal audit report should contain and how findings should be prioritized.
Read the Guide →Restaurant Profit Margin: What Should a Profitable Restaurant Make?
Understand restaurant profit margins, what affects them and how to evaluate whether the business is truly profitable.
Read the Guide →Restaurant Prime Cost: What It Is, How to Calculate It & What Your Target Should Be
Learn what restaurant prime cost includes, how to calculate it and how to use it as a management metric.
Read the Guide →Restaurant Prime Cost: The Number That Tells You If Your Restaurant Can Actually Make Money
See why prime cost is one of the clearest indicators of whether a restaurant can produce sustainable profit.
Read the Guide →Restaurant Break-Even Point: How Much Do You Need to Sell to Make Money?
Calculate how much revenue a restaurant needs before fixed and variable costs are covered.
Read the Guide →Restaurant POS Audit: 20 Things Every Owner Should Check
Review 20 POS settings, reports and controls that can affect restaurant sales, cash, labor and financial accuracy.
Read the Guide →Restaurant Cash Handling Policy: Free Template & Best Practices
Build stronger cash controls for drawers, tips, paid-outs, refunds, shortages, shift closeouts and deposits. Includes a free printable restaurant cash handling policy template.
Read Guide & Download Template →Herramientas Financieras Gratuitas para Restaurantes
Recursos prácticos en español para ayudar a dueños y operadores a entender mejor costos, rendimiento, mano de obra y rentabilidad.
Calculadora de Costo y Precio de Tacos
Calcula costo real, food cost, rendimiento de proteína y precio objetivo.
Calcular Mi Taco →Calculadora de Rendimiento de Proteínas
Calcula rendimiento cocido, costo real por onza y costo por porción.
Calcular Rendimiento →Calculadora de Costo Primo
Calcula alimentos, bebidas, mano de obra y costo primo total.
Calcular Costo Primo →¿Qué es el Costo Primo de un Restaurante?
Aprende qué incluye el costo primo y cómo usarlo para controlar rentabilidad.
Leer la Guía →Cómo Calcular el Costo de Comida
Aprende a usar inventario, compras y ventas para medir el costo real.
Leer la Guía →Cómo Calcular el Costo de Mano de Obra
Aprende a medir porcentaje laboral, horas y productividad.
Leer la Guía →Restaurant Consulting in Ukiah & Mendocino County
Margin & Menu helps independent restaurants, bars, cafés and food-service businesses in Ukiah and throughout Mendocino County improve food cost, labor, inventory, cash flow and profitability.
Restaurant Consultant in Ukiah, CA →Restaurant Food Cost in Ukiah, CA
Learn how local restaurants can control food cost, inventory, purchasing, waste and menu pricing to protect profitability.
Read the Guide →Restaurant Labor Cost in Ukiah, CA
Control payroll with smarter scheduling, better staffing, overtime management and sales-per-labor-hour analysis.
Read the Guide →Restaurant Bookkeeping & Accounting in Ukiah, CA
Connect POS sales, bank deposits, payroll, inventory and accounting so your restaurant's financial reports show what is actually happening.
Read the Guide →Restaurant POS & Toast Consulting in Ukiah, CA
Improve POS setup, deposits, reporting and accounting integration so your restaurant's systems produce numbers you can trust.
Read the Guide →Restaurant Payroll & Labor Management in Ukiah, CA
Improve scheduling, control overtime and manage labor costs while protecting service, productivity and restaurant profitability.
Read the Guide →Restaurant Inventory Management in Ukiah, CA
Improve inventory counts, receiving and variance controls to reduce waste, missing product and unnecessary food cost.
Read the Guide →The Audit Finds Out Why They're Happening.
A calculator can show that food cost, labor, inventory or prime cost is off. Margin & Menu's 360° Restaurant Financial Audit follows the money across POS, accounting, deposits, payroll, inventory, cash and operating controls to find the cause.
If your restaurant is busy but cash and profit never seem to match, there is usually a reason hidden somewhere inside the operating system.
Start My 360° Audit →