Free Tools & Resources
Built from the field.
Free for operators.
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.
Fast, practical, usable now.
These tools are built to give operators immediate clarity on costing, labour, contribution and readiness. They are intentionally useful on their own.
- Immediate access calculators and simple templates
- Useful for quick reviews, internal discussions and first-pass diagnostics
- Ideal when the problem is known but needs structure
Built around your operation.
Where needed, the free layer can move into custom menu matrices, KPI dashboards, rollout templates, leadership cadences and commercial implementation frameworks.
- Customised spreadsheets, dashboards and management review tools
- Outlet-specific recommendations, benchmarks and implementation priorities
- Best suited to hotel teams, multi-site groups and serious operators
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.
Food Cost Calculator
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.
Menu Engineering Matrix
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.
Labour Cost Ratio Benchmark
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.
Pre-Opening F&B Checklist
150-point checklist covering menu readiness, kitchen setup, supplier onboarding, staff training, systems and launch operations. Built from real hotel and restaurant pre-openings.
Contribution Margin Calculator
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.
Prime Cost Calculator
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.
Break-Even Calculator
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.
Seat Turn & RevPASH Calculator
See how efficiently your venue uses its physical space — seat turns per day and revenue per available seat hour, benchmarked against your service format.
Menu Price Calculator
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.
Labour On-Cost Calculator
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.
Recipe Yield & Portion Cost Calculator
Calculate true portion cost after trim and cooking loss — using metric weights as standard in Australian commercial kitchens, not the as-purchased price alone.
Food Waste Cost Calculator
Turn a weekly waste estimate into an annual dollar figure, benchmarked against total food spend, with a breakdown by prep, spoilage and plate waste.
Kitchen Conversion Calculator
Convert between grams, kilograms, millilitres, litres, cups, tablespoons and teaspoons — built around the Australian 250 mL cup and 20 mL tablespoon.
Revenue Forecast Calculator
Project weekly, monthly and annual revenue by separating covers growth from average spend growth, rather than one blended assumption.
Par Level Calculator
Work out how much stock to hold and when to reorder, based on usage, delivery cycle, supplier lead time and safety stock.
Inventory Value Calculator
Total your stock-on-hand value line by line, then see inventory turnover and days of stock on hand against your monthly COGS.
Recipe Scaling Calculator
Scale every ingredient in a recipe from its original yield to a new batch size, instantly.
Kitchen Productivity Calculator
Calculate covers served per kitchen labour hour, benchmarked against typical ranges by service style.
F&B KPI Dashboard
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.
Need a specific tool?
We build tools based on problems operators actually face. Tell us what would genuinely help your operation.
Suggest a tool →Common Questions
What operators ask
about these tools
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
Want expert eyes on your operation?
The tools are a starting point. A strategy engagement goes deeper — into your specific operation, numbers and commercial context.