What we publish
The site focuses on practical food business math: recipe cost, food cost percentage, menu price, cost per portion, catering price per person, recipe scaling, food yield, unit conversions, and menu engineering.
Each calculator is paired with formulas, examples, common mistakes, and related guides so users can understand the result instead of only seeing a number.
How calculators are built
Calculator pages start with a specific kitchen question, such as “What should this item sell for?” or “What does this recipe cost per portion?” The input fields are kept focused, and the formula behind the result is shown on the page.
| Area | What we check |
|---|---|
| Inputs | Labels, defaults, validation, and whether users can enter realistic kitchen numbers. |
| Formulas | Whether the math shown on the page matches the calculator output. |
| Examples | Whether the example fits restaurants, caterers, food trucks, or small food businesses. |
| Limitations | Where labor, overhead, supplier changes, service style, waste, or local pricing may change the final decision. |
How guides are maintained
Guides are written to support real search questions and practical operator decisions. We use short explanations, formulas, tables, examples, and related calculator links when they help the reader make a clearer pricing or planning decision.
Guide pages show an editorial review line. Calculator pages show a reviewed date as well, so users can see that the tool is part of a maintained library rather than a one-off form.
What users should verify
Food Cost Tools gives planning estimates. Final pricing and production decisions should be checked against your own supplier invoices, recipes, portion specs, labor model, overhead, service style, tax rules, and market position.
- Use actual invoice prices when possible.
- Include garnish, sauce, sides, packaging, waste, and yield loss.
- Compare percentage results with gross-profit dollars.
- Review catering prices separately for labor, delivery, rentals, disposables, and minimums.
- Test scaled recipes before using them in production.
Corrections and updates
Food Cost Tools is maintained by the Food Cost Tools Editorial Team. We prioritize corrections that affect formulas, examples, calculator outputs, policy pages, accessibility, or confusing wording.
Send corrections, tool requests, or editorial questions to hello@foodcosttools.com.
Advertising independence
Food Cost Tools may use advertising in the future, but ads should not control calculator formulas, guide conclusions, rankings, or examples. If sponsored content or affiliate relationships are ever introduced, they should be clearly labeled.