Restaurant math, done right.

Free, no signup, no email gate, no upsell. The site runs on display advertising — you scroll past an ad placeholder. Every calculator runs in your browser; nothing is sent to a server. Close the tab and your inputs disappear.

Built by Brock Markarian, a 5-year bartender-to-GM at Cosmos Taverna in California. Every formula was audited against authoritative industry sources — Toast, Restaurant365, MarginEdge, the National Restaurant Association, the Department of Labor, BinWise, BevSpot, the Culinary Institute of America. Sources are cited inline on each calculator page.

These are the eight metrics every indie restaurant runs every week: food cost %, recipe cost, labor cost %, tip pool distribution, menu pricing, liquor pour cost, break-even revenue, and inventory variance. They cover the full prime cost equation and the bar program. Phase 2 adds catering pricing, schedule optimizer, no-show fee, beer keg cost — based on which calcs get the most traffic.

Use them for sanity checks, weekly tracking, and quick decisions. They are educational tools — not a replacement for accounting software, payroll providers, or a labor attorney. The disclaimer on every page is real. Consult qualified professionals before making business decisions.

Benchmarks (e.g. food cost 28–32% healthy for full-service, labor cost 25–35% by concept type, liquor pour cost 18–24% on spirits) are pulled from the most recent published industry sources. They're directional, not absolute. Your local market, vendor mix, and concept type all shift the right target for you.

Because tip-pool violations carry six-figure FLSA penalties and the rules change. Federal law prohibits managers and supervisors from receiving pooled tips (FLSA §3(m)(2)(B), 2018). Tip-credit states restrict the pool to FOH only. The 2021 DOL final rule and the August 2024 Fifth Circuit vacatur of the 80/20/30 rule also matter. We surface the rules inline so operators can run the math without accidentally building an illegal policy.