Calculators
The maths done for you: costs, margins and prices.
CalculatorsFood cost: what it is, how to calculate it and what percentage is reasonable in a bar or restaurant
Food cost is the part of a dish's price that goes on ingredients. The formula, a worked example, guideline ranges by type of venue and the most common mistake: calculating it with VAT included.
CalculatorsHow to price a dish and a set lunch menu (menú del día) in your restaurant
Work out the selling price from your ingredient costs, using a target food cost or a margin, and price the set lunch menu by adding up its dishes. With worked examples and Spanish restaurant VAT.
CalculatorsWaste and yield (mermas): how they affect the costing sheet of your dishes
Waste (merma) is what you lose when you peel, clean or cook a product. How to calculate it, the difference between gross and net quantity, and how it changes the cost of a dish, with worked examples.
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