— Free Tools, No Login
The numbers every venue runs on: cost cards and GP, pour cost, labour percentage, keg yield, recipe scaling, and menu engineering. No signup, nothing saved, works on your phone on the pass. These are a taste of the kind of thing we build for venues every day.
Build a dish from its ingredients for the true plate cost, then a menu price at your target GP.
Keep each row's qty and cost in the same unit — both per kg, both per each, and so on.
Cost and profit on a single pour, and per bottle.
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Wages against revenue, with a quick health read.
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Rule of thumb: under 30% is healthy, 30–35% is a watch, over 35% needs a look. Varies by venue type.
What a keg actually pours, and what it makes you.
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Pull the GST out of any figure, or add it on.
GST is 1/11th of a GST-inclusive total. Handy for invoices, BAS and quick price checks.
Scale a recipe up or down by portions. Add your ingredients and it does the maths.
Plot each dish by how often it sells against how much it makes. Your Stars, Plowhorses, Puzzles and Dogs, mapped.
Add a few dishes (units sold + profit per item) to see the map.
Numbers only, nothing leaves your device. Want this kind of thing wired into your actual systems so you're not typing it in by hand? That's what we do →