Recipe costing, GST, RevPAR, delivery commissions, startup cost, loan EMI, FSSAI fees, all in one place, free to use, no signup. Built by the same team that runs AI & marketing for hotels and restaurants across India.
Cost any recipe ingredient-by-ingredient and get an exact price per plate. Free tool for restaurant, cloud kitchen and catering menus.
Turn a known plate cost into a GST-ready menu price at your target food-cost percentage. Instant, accurate, built for Indian F&B pricing.
Find true edible yield after trimming and waste, and the real cost per edible kg. Essential for accurate recipe costing.
Scale any recipe up or down for banquets and events. Enter ingredients once, get every quantity recalculated for the new guest count.
Calculate actual COGS and food cost percentage for any period using opening/closing inventory and purchases. Spot problems before they show up in the P&L.
Track stock batches by purchase date and shelf life. Consumption applies oldest-first (FIFO) so you see exactly how much expired stock is worth.
Work out the par level and reorder point for any ingredient from daily usage, supplier lead time and safety stock. Stop running out mid-service.
Cost any drink from bottle price and pour size, get pour cost %, margin and a suggested price at your target. Built for Indian bar programmes.
Convert recipe units both ways: cups, tablespoons, ounces, pounds to grams and millilitres, plus Indian units like katori and tola, with ingredient-correct densities.
Compare charm-price candidates around your calculated menu price and see exactly what each rounding choice does to food cost % and margin.
Calculate Occupancy %, ADR and RevPAR from rooms available, rooms sold and room revenue. The three core hotel revenue KPIs in one place.
Find the minimum ADR needed to cover fixed and variable costs at a target occupancy. Set your floor rate before you start negotiating with OTAs.
Add GST to a base price, or extract GST from a tax-inclusive amount, with the CGST/SGST split. Built for Indian restaurant and hotel billing.
See exactly how much of your room revenue an OTA commission cut takes, per night and across a full stay. Plan direct-booking incentives with real numbers.
Price a wedding or corporate event package per guest, covering food, hall rental, staffing and margin, with GST added for the final quote.
Work out how many covers your floor can actually serve per service from table count, seats, dining duration and service hours.
Compare the profit of serving an event as a buffet versus à la carte from covers, pricing and cost per format. Decide with numbers, not habit.
See what actually reaches your account per delivery order after aggregator commission, GST on commission, packaging, discounts and payment fees.
Find how many extra covers a discount must pull in before it stops costing you money. The maths most discount decisions skip.
Compare what the same delivery order pays you through Zomato/Swiggy versus ONDC-network apps, per order and per month. Commission stacks, side by side.
Find how many orders per month justify your own ordering channel (website/WhatsApp) versus paying aggregator commission. The escape-the-commission math.
Work out how many waiters, kitchen staff and bussers you need for an expected number of covers, using role-specific service ratios.
Track total payroll cost as a percentage of revenue, one of the fastest signals of an operation running out of control.
Calculate total pay for a shift including overtime hours at 1.5x or 2x, for accurate payroll and staff scheduling in hotels and restaurants.
Distribute a tip or service charge pool across staff using role weights and hours worked, the points system used by well-run floors, with every share visible.
Put a rupee figure on every resignation: recruitment, training, overtime cover and the productivity ramp, then see what your annual attrition rate really costs.
Find how many covers per month a new restaurant, cafe or cloud kitchen needs to cover its fixed costs. Plan the number before you sign the lease.
Work out payback period and lifetime ROI before buying kitchen or hotel equipment. Compare the sales pitch against your own numbers.
Standard reducing-balance EMI calculation for a setup or expansion loan. See monthly EMI, total payment and total interest.
Model a cloud kitchen month from orders per day and AOV against commissions, food cost, packaging, rent and staff. See profit and break-even orders per day.
Evaluate an F&B franchise from fee, capex, royalty and projected sales: monthly profit after royalty, payback period and five-year ROI.
See what cutting your food cost by even one or two percentage points is worth per year, and what that saving equals in covers you didn't have to sell.
Estimate what a restaurant is worth using the three standard methods, revenue multiple, profit multiple and asset value, and get a defensible range.
Check a restaurant lease against the rent-to-revenue benchmarks that predict survival, and see the revenue the location must produce to stay healthy.
Estimate the full capital needed to open a restaurant, café, QSR or cloud kitchen in India: fit-out, kitchen equipment, licenses, deposits and working capital, itemised.
Normalize water and energy consumption against covers served, so you can benchmark efficiency month over month or against industry norms.
Estimate your likely FSSAI category and annual license fee based on turnover, Basic Registration, State License, or Central License.