Free Tools & Resources
Practical calculators, templates and checklists from real consulting engagements. Free tools are designed to remove friction fast; deeper consultant-grade systems, rollout support and custom templates sit behind advisory work.
These tools are built to give operators immediate clarity on costing, labour, contribution and readiness. They are intentionally useful on their own.
Where needed, the free layer can move into custom menu matrices, KPI dashboards, rollout templates, leadership cadences and commercial implementation frameworks.
How these tools work
Every calculator runs live in your browser from the numbers you enter — nothing is sent to or stored on our servers. Benchmark ranges shown alongside your results (food cost %, prime cost, labour cost and similar) are drawn from Australian hospitality industry norms by concept type, referenced consistently across our Insights guides, and are intended as a sense-check against your own trend over time rather than a fixed target. Where a figure depends on a specific rate that changes over time — such as the superannuation guarantee or casual loading used in the Labour On-Cost Calculator — the current rate is shown as an editable default, not hard-coded.
Calculate actual food cost percentage per dish, track against your target margin, and identify which items are eroding contribution. Includes multi-item batch calculation and cost-per-cover analysis.
Map every dish by popularity and profitability into Stars, Plowhorses, Puzzles and Dogs. See immediately what to promote, reprice, reposition or remove from your menu.
Compare your labour cost percentage against hospitality benchmarks for your country and venue type. Covers 20 markets including Australia, UK, USA, UAE, Singapore and more.
150-point checklist covering menu readiness, kitchen setup, supplier onboarding, staff training, systems and launch operations. Built from real hotel and restaurant pre-openings.
Calculate gross contribution margin per dish and across your full menu. Model the impact of price changes, cost adjustments and menu mix shifts on total monthly margin.
Calculate combined food and labour cost as a percentage of revenue — the single most useful number for reading the health of a hospitality business — and see it against benchmark ranges by concept type.
Work out the monthly revenue and daily covers your venue needs to cover fixed costs — essential for new openings, turnarounds, and sanity-checking a business plan.
See how efficiently your venue uses its physical space — seat turns per day and revenue per available seat hour, benchmarked against your service format.
Move from dish cost to a guest-facing price using a target food cost or target gross profit approach, with charm-pricing rounding options built in.
See the true hourly cost of a team member once superannuation, casual loading, leave loading and on-costs are added to the base rate — built around Australian payroll conventions.
Calculate true portion cost after trim and cooking loss — using metric weights as standard in Australian commercial kitchens, not the as-purchased price alone.
Turn a weekly waste estimate into an annual dollar figure, benchmarked against total food spend, with a breakdown by prep, spoilage and plate waste.
Convert between grams, kilograms, millilitres, litres, cups, tablespoons and teaspoons — built around the Australian 250 mL cup and 20 mL tablespoon.
Project weekly, monthly and annual revenue by separating covers growth from average spend growth, rather than one blended assumption.
Work out how much stock to hold and when to reorder, based on usage, delivery cycle, supplier lead time and safety stock.
Total your stock-on-hand value line by line, then see inventory turnover and days of stock on hand against your monthly COGS.
Scale every ingredient in a recipe from its original yield to a new batch size, instantly.
Calculate covers served per kitchen labour hour, benchmarked against typical ranges by service style.
A plug-and-play KPI dashboard tracking revenue per cover, labour ratio, food cost, waste percentage and margin — updated in real time via Google Sheets. Built for weekly management review.
We build tools based on problems operators actually face. Tell us what would genuinely help your operation.
Suggest a tool →Common Questions
Yes. Every calculator on this page is free to use, with no account or payment required. Some tools offer an optional paid Pro Toolkit for extended functionality, but the core calculator always remains free.
Yes — figures use AUD, metric units (kilograms, millilitres, the Australian 250 mL cup), and Australian conventions such as the current superannuation guarantee rate and standard casual loading where relevant. Operators outside Australia can still use them by adjusting the country-specific inputs.
No account is required to use any calculator. A small number of downloadable resources (like the Menu Engineering Matrix) are delivered by email after a quick email capture, but the interactive calculators are open to use immediately.
The Food Cost Calculator and Prime Cost Calculator give the fastest, most foundational read on where a venue stands. Once those are in hand, the Labour On-Cost Calculator and Break-Even Calculator build out the fuller commercial picture.
No. Every calculation runs directly in your browser — figures you enter are not sent to or stored on our servers.
Go deeper
The tools are a starting point. A strategy engagement goes deeper — into your specific operation, numbers and commercial context.