Free tools

The three tools cover the numbers that decide whether a small food business makes money: what the delivery apps take, what each dish actually costs to put on a plate, and how a table settles up. They are deliberately narrow. Each asks for two or three figures you already know and gives you the answer you would otherwise work out on a napkin.

Use them together. Cost a dish with the food cost calculator, then check what is left of that margin after a marketplace commission with the commission calculator— a dish at a healthy 30% food cost runs at 40% of what you receive once an app takes a quarter of the price. The tip and bill split calculator is for the front of house, and for customers you send here from a QR code on the table.

Nothing you type is sent anywhere. Figures live in your browser tab and disappear when you close it, so it is safe to use with real numbers from your statements.

Which tool first?

Pricing a new dish or re-costing the menu — start with the food cost calculator. Enter the ingredient cost of one portion and your menu price; aim for 28–35%, and re-run it whenever a supplier price moves. The menu pricing guide walks through the formula with worked examples.

Deciding whether a delivery app is worth it — use the commission calculator with the all-in rate from your statement (commission plus payment processing and any promoted placement), not the headline rate. Compare the result with what the same orders would net you direct; the chat ordering vs delivery app maths shows how to read the gap.

Front of house— the tip and bill split calculator is for tables that want to settle up separately; print a QR code to it on the receipt and customers do it themselves. All three tools are free and need no account.