Interactive Calculators
Model your revenue metrics in real time. Adjust the inputs to see how pipeline coverage, deal velocity, and compensation scenarios change for independent restaurants (full service).
Calculate pour cost percentage for cocktails, wine by the glass, and beer. Includes batch costing and target pricing reverse-engineering.
Inputs
Results
Total Cost Per Serving ($)
$0
Suggested Menu Price ($)
$0
Actual Pour Cost %
—
Margin Per Serving ($)
$0%
liquor target Benchmarks
wine target Benchmarks
beer target Benchmarks
premium cocktails Benchmarks
Calculate true profitability of off-premise catering events including hidden costs like transportation, equipment, and opportunity cost of kitchen time.
Inputs
Results
Total Food Cost ($)
—
Total Labor Cost ($)
—
Total Event Cost ($)
—
Gross Profit ($)
—
Profit Margin %
—
Profit Per Person ($)
—
Minimum Price for 40% Margin ($)
—
Calculate the total value of a guest relationship over time. Includes referral value and segment-specific tracking.
Inputs
Results
Annual Guest Value ($)
$0
Guest Lifetime Value ($)
$0
Referral Value ($)
$0
Total GLV Including Referrals ($)
$0
Calculate optimal par levels for every inventory item based on usage velocity, lead times, and safety stock requirements.
Inputs
Results
Daily Usage (units)
0
Par Level (units)
—
Par Level (cases)
—
Order Trigger Point (units)
—
Par Level Investment ($)
—
Inventory Turns Per Month
—
Build optimized schedules based on sales forecasting. Prevents overstaffing and overtime while maintaining service standards.
Inputs
Results
Max Labor Budget ($)
—
FOH Labor Cost ($)
—
BOH Labor Cost ($)
—
Manager Labor Cost ($)
—
Total Labor Cost ($)
—
Projected Labor %
—
Variance from Target ($)
—
Overtime Risk
—
Classify menu items into Stars, Plowhorses, Puzzles, and Dogs based on popularity (sales volume) and profitability (contribution margin).
Inputs
Results
Contribution Margin ($)
$0%
Sales Mix %
—
Matrix Category
—
Recommended Action
—
Calculate prime cost percentage (food + beverage + labor) / total revenue with benchmarking against industry standards. Tracks trend over 12 weeks.
Inputs
Results
Prime Cost %
—
Food Cost %
—
Labor Cost %
—
Target Status
—
world class Benchmarks
excellent Benchmarks
industry average Benchmarks
danger zone Benchmarks
Build profitable private dining and catering proposals with tiered pricing, staffing costs, and minimums automatically calculated.
Inputs
Results
Total Package Revenue ($)
—
Total Food Cost ($)
—
Total Labor Cost ($)
—
Total Event Cost ($)
—
Event Profit ($)
—
Event Margin %
—
Minimum Guests for Target Margin
—
Optimize reservation allocation across time slots to maximize RevPASH. Calculates optimal party-size mix, turn times, and overbooking strategy.
Inputs
Results
Theoretical Max Covers
—
Reservation Covers
—
Expected No-Shows
—
Actual Expected Covers
—
Reservation Revenue Potential ($)
$—
Recommended Overbooking
—
excellent yield Benchmarks
good yield Benchmarks
average yield Benchmarks
needs work Benchmarks
Calculate and optimize revenue per available seat hour. Identifies underperforming dayparts and seating configurations.
Inputs
Results
Overall RevPASH ($)
$—
Peak Hour RevPASH ($)
$—
Seat Utilization %
—
Revenue Gap to Target ($)
—
Track return on investment for social media and digital marketing spend. Connects followers, engagement, and ad spend to actual restaurant revenue.
Inputs
Results
Total Monthly Marketing Cost ($)
—
Attributed Revenue ($)
—
ROI %
—
Cost Per Reservation ($)
—
Revenue Per New Follower ($)
—
Recommended Monthly Budget ($)
—
excellent roi Benchmarks
good roi Benchmarks
break even Benchmarks
needs optimization Benchmarks
Track weekly profit and loss with category breakdowns, variance analysis, and trend tracking over 12 weeks.
Inputs
Results
Total Revenue ($)
$0
Total COGS ($)
$0
Gross Profit ($)
$0
Gross Margin %
—%
Net Profit ($)
$0
Net Margin %
—%