Food Cost
Calculate dish cost, food cost percentage, gross profit, and gross margin from selling price and recipe cost.
- Best for
- Checking a dish before approving its price
- Output
- Cost, percentage, profit, and margin
Free, no signup
Free restaurant profit and operations tools
Practical calculators for understanding cost, pricing, margin, commission, and waste before you make a decision. They run in your browser without sending data to Haris.
Runs locally in your browser. Your figures are not saved or sent to a server.
Menu Price
Turn recipe cost and a target food cost percentage into a clear suggested selling price.
- Best for
- Pricing a new dish or reviewing an existing one
- Output
- Suggested price before taxes and discounts
Recipe Cost
Add ingredient line costs and calculate total batch and per-portion cost with optional packaging.
- Best for
- Chefs and cost managers documenting recipes
- Output
- Ingredient, batch, and portion cost
Gross Margin
Calculate gross profit, margin, and markup while keeping margin and markup clearly distinct.
- Best for
- Reviewing a product, channel, or sales period
- Output
- Gross profit, margin, and markup
Break-Even
Estimate the sales needed to cover fixed costs from an expected contribution margin.
- Best for
- Monthly planning and sales target setting
- Output
- Estimated break-even revenue
Delivery Commission
See commission cost, sales after commission, and contribution after food cost.
- Best for
- Evaluating a delivery channel or promotion
- Output
- Commission, net channel sales, and contribution
Waste Cost
Turn recurring waste quantity into per-occurrence, monthly, and annual cost estimates.
- Best for
- Measuring spoilage or over-preparation
- Output
- Occurrence, monthly, and annual cost
Manage these calculations automatically across your restaurant with Haris.
Turn one-off calculations into one operating system
Haris manages recipe costs, inventory, purchasing, waste, expenses, and daily operations across your restaurant.