Free restaurant calculators
Price your menu, check your food cost and find your break-even point in seconds. Built by Chef Moreno Benigno for restaurants, cafés and food businesses in the Philippines. Free, no sign-up.
1. Menu price calculator
Cost your recipe ingredient by ingredient. Enter what you pay per kilo, litre or piece and how much goes into the dish. Up to 8 ingredients. The example below is a carbonara with sample market prices: replace them with your own.
| Ingredient | Price paid (₱) | Per | Qty used | Cost |
|---|
2. Food cost percentage checker
Already selling the dish? Check whether the price is right.
3. Break-even calculator
How much do you need to sell before you make any money? Add up your monthly fixed costs and your average spend per guest.
These numbers are a starting point. Permits, loan payments and your own salary also matter. If your break-even looks too high, the usual fixes are a cheaper location, a smaller team at the start, or a higher average spend.
Want your results on WhatsApp?
Leave your number and Chef Moreno will send you a short review of the numbers you entered: what looks right and what to check. Optional. Your numbers stay private and Chef Moreno replies personally.
Thank you! Chef Moreno will message you on WhatsApp with your results. Want help with your numbers? Book a Restaurant Health Check call.
Frequently asked questions
How do I calculate the selling price of a dish?
Divide the plate cost by your target food cost percentage. A dish that costs ₱150 to make at a 30% target food cost sells for ₱500 before VAT.
How do I calculate my restaurant break-even point?
Divide your monthly fixed costs by one minus your variable cost percentage. That gives the monthly sales you need before you make any profit.
Want a second pair of eyes on your numbers?
Send me your figures on Messenger or WhatsApp, or book a 60-minute Restaurant Health Check call. You also get the full toolkit of costing templates.