Tip pool · Friday
Server A$184.20
Server B$201.50
Bar$98.40
Bussers$62.10
100% free · no signup · no upsells
Restaurant math, done right.
Eight free calculators for everyday restaurant math. No accounts. No paywalls. The formula shown underneath every result so you can trust it — and teach it.
Built by an operator. No email required, ever.
Food cost percentage Healthy
0.0 percent food cost
Industry benchmark 28–32%
Built for the line, not the boardroom Free forever No signup Mobile-friendly
Eight calculators
Every number a kitchen runs. Nothing it doesn't.
Pick a tool. Plug the numbers in. The math is shown underneath every result so you can trust it — and teach it to your sous in thirty seconds.
01
Most used Food Cost Percentage
Compare food cost to revenue to spot menu margin issues.
02
Recipe & Plate Cost
Build plate cost from ingredient quantities and prices.
03
Labor Cost Percentage
Track labor as a share of revenue across shifts.
04
Popular Tip Pool & Tip Out
Split tips fairly across roles by hours or points.
05
Menu Pricing
Reverse-engineer menu price from cost and target margin.
06
Liquor Pour Cost
Calculate pour cost % and benchmark against industry.
07
Break-Even Revenue
Find revenue needed to cover fixed and variable costs.
08
Inventory Variance
Spot theft, waste, or counting errors in food inventory.
Why we built this
Most restaurant calculators are lead-gen forms in disguise.
Ours are actually free.
RestaurantCalcs is one site for every operations math problem you'll hit on a Tuesday lunch rush. No accounts. No email. No upsells. No catch. Just the answer with the math underneath, so you can teach it to your sous chef in thirty seconds.
Built by an operator who got tired of spreadsheets that crash on phones.
Read the manifesto