Eight free calculators for restaurants
Cost price, recommended selling price, break-even point, the gap between a delivery note and its invoice, the allergen table… Eight calculators that run in the browser, useful as they are or as a demonstration of Margeo.
The eight calculators
- Recipe cost price — the true food cost of a dish,
trim losses included. A 50% loss doubles the cost of an
ingredient: it is divided,
quantity × price ÷ (1 − loss), not added. - Selling price of a dish — from food cost to menu price, by target food-cost percentage, by multiplier or by cash margin, with the applicable VAT rate.
- Multiplier — the step from food cost to price, and what the multiplier hides when the dish is cheap.
- Prime cost — food cost plus fully loaded payroll. This is the ratio that predicts whether a business survives: above 70%, no other line of the accounts rescues profitability.
- Break-even point — the turnover at which the month is covered.
- Delivery discrepancy — what was delivered set against what was invoiced, line by line, with the complaint ready to send.
- Allergen table — the declaration of the fourteen allergens you have to display (EU Regulation 1169/2011).
- Wine list pricing — whether a wine list holds together, bottle by bottle.
Free, with nothing hidden in return
The maths runs in your browser: none of your recipe data is sent anywhere or kept. The calculators work on their own, indefinitely. What they do not do is keep your figures up to date all year — that is the job of the margin software, which reads the invoices and recalculates without re-keying.
Frequently asked questions
How do you work out the cost price of a dish?
By adding up the cost of each ingredient at the quantity actually used
— so after trimming. That is where the trap is: the loss is divided. A
fillet bought at €20/kg with 50% trim comes out at €40 per usable kilo,
not €30. The formula is quantity × price ÷ (1 − loss).
What counts as a good prime cost?
Below 65%, there is enough left to pay the rent, the energy and the insurance and still show a result. Between 65 and 70%, the balance holds with no room for error. Above 70%, the problem is no longer in fixed costs: it is in the menu or in the rota.
Should we think in percentages or in cash margin?
In cash. A dish at 25% food cost that brings in €6 matters less than a dish at 35% that brings in €14. It is the euros that pay the rent, not the percentages.
Are my recipes saved anywhere?
No. The calculators run in the browser: nothing you type leaves your device.
Get access to the tools
Leave your details to open the eight free calculators straight away.
The tools are ready
They open in a new tab, on the Margeo site — an email address is asked for once more there, separately from this one. The interface is in French for now.
Read next
- Margeo, margin software for restaurants — what the calculators do once, kept up to date all year.
- Working out the ROI of an automation.