KitchenCost Blog

Full breakdown of DoorDash, Uber Eats, and Grubhub commission tiers, packaging costs, and hidden fees. Calculate your real delivery profit per order with examples.

Updated US delivery platform fee guide for 2026. Compare Uber Eats, DoorDash, and Grubhub fee structures, then calculate what each order really contributes.

Practical US delivery-menu pricing workflow with platform fee math, city-level operating scenarios, and weekly margin-control routines.

Delivery-only restaurant costing: platform fees, packaging, and menu price math so ghost kitchens stay profitable.

Current U.S. Uber Eats merchant pricing for 2026: Lite/Plus/Premium rates, pickup 7%-10% conditions, self-delivery 15%, Uber Direct, Webshop, and order math.

A practical 2026 guide to Uber Eats fees: delivery fee, service fee, small order fee, and the fastest ways to lower checkout totals.

A 2025-2026 DoorDash fee breakdown for consumers and operators: delivery fee, service fee, expanded range, express options, and practical savings steps.

A practical 2026 calculator guide for U.S. restaurants to set profitable minimum order amounts for delivery and pickup channels.

A practical 2026 pricing playbook for U.S. restaurants to grow pickup share, protect delivery visibility, and improve per-order margin.

A practical 2026 model for U.S. restaurants to set profitable sales mix targets across in-store, pickup, and delivery channels.

US restaurant delivery pricing math with DoorDash and Uber Eats fee snapshots, a clear formula, and a step-by-step example.

Operator-focused 2026 review of Uber Eats for Merchants: strengths, weaknesses, dashboard signals, and what fee structure means for real margin.

Calculate the true cost of baked goods per item. Includes ingredient cost tables for flour, butter, eggs, and sugar with real pricing examples.

Calculate dish costs faster than a prep list. Built for professional chefs managing catering events, seasonal menus, and multi-unit kitchens.

A data-backed 2026 playbook for U.S. owner-operators to calculate menu price increases using inflation, wage, and channel-fee pressure.

A practical 2026 playbook for independent U.S. restaurants: when to raise prices, what to change first, and how to protect traffic while fixing margin.

Sales look fine, but cash stays tight? Use this U.S. weekly margin audit to find hidden profit leaks in food, labor, and channel fees.

A field guide for US owner-operators in 2026: what the latest traffic and cost data means, what operators are saying, and how to protect margin in 30 days.

US operator guide to Grubhub merchant fees in 2026, including plan commissions, delivery add-ons, processing fees, and payout modeling.

A practical 2026 guide for U.S. restaurant owners to convert minimum wage changes into menu pricing decisions using per-item labor math.

A practical 2026 guide to wage-law changes for US restaurants: what changed, how to recalculate loaded labor cost, and how to update menu prices without guesswork.

Still hearing 30% as a universal food cost target? Use this U.S. 2026 framework to set a real target from prime cost, labor pressure, and your local demand.

A practical U.S. workflow to convert 2026 state minimum wage changes into per-order pricing decisions without guessing.

A 2026 pricing framework for U.S. home bakers and cottage food sellers. Build price from ingredient shifts, labor time, and market risk instead of guessing.

A 2026 U.S. restaurant food inflation watchlist using USDA and BLS data, with a practical repricing framework for small operators.

When guests push back on price, blanket discounts are not the answer. Use this U.S. playbook to protect traffic and recover margin.

A 15-minute weekly triage system for U.S. owner-operators when sales look healthy but cash flow and margin keep slipping.

A practical inventory management system for US restaurants in 2026: weekly cycle counts, waste tracking, and simple formulas that protect margin.

A practical U.S. recipe costing spreadsheet template for 2026 with formulas, error checks, and a weekly update routine for owner-operators.

A practical 2026 event-pricing model for U.S. food trucks: compare flat booth fees vs revenue-share contracts and protect per-order margin.

A practical U.S. 2026 guide to setting delivery minimum orders by channel so low-ticket orders stop draining restaurant margin.

A 2026 weekly repricing workflow for U.S. coffee shops and bakeries using current coffee, egg, and sugar signals from BLS and USDA.

A 2026 U.S. playbook to compare direct online orders vs third-party delivery using real contribution math, not guesswork.

A practical 2026 response plan for U.S. restaurant owners when supplier prices jump, with item-level impact math and negotiation scripts.

A 2026 U.S. playbook for egg-heavy menus. Use USDA forecasts and item-level math to price breakfast and bakery products without margin shock.

A weekly 60-minute recosting workflow for U.S. independent restaurants. Update top SKUs before supplier and labor changes become monthly cash problems.

A practical U.S. menu costing app guide for owner-operators: what to evaluate, what to migrate first, and how to avoid expensive setup mistakes.

A clear U.S. dessert pricing guide for home bakers and small shops. Calculate ingredient cost, labor, packaging, and profit without undercharging.

A practical 2026 guide for U.S. restaurant owners on credit card surcharges: state-law checks, network rules, and margin math before you add any fee.

Step-by-step ingredient cost calculator guide for U.S. owner-operators: convert case prices to usable unit cost, handle trim loss, and set menu prices without spreadsheet chaos.

A practical 2026 playbook for U.S. owner-operators facing egg price swings: real data, field signals, and a simple pricing system for brunch and bakery menus.

A practical 13-week cash flow playbook for U.S. restaurants in 2026. Forecast weekly inflows and outflows so rising costs do not surprise your bank balance.

A practical weekly cash-flow routine for U.S. restaurant owners who are busy but still feel squeezed. Includes formulas, thresholds, and a one-page template.

A practical 2026 playbook for U.S. owner-operators to calculate true food-waste cost and convert it into clear pricing and prep decisions.

A practical weekly P&L template for U.S. owner-operators in 2026: what to track, how to calculate prime cost, and how to act before month-end surprises.

A practical 2026 cost-reset framework for U.S. coffee shops and bakery cafes: commodity pressure signals, item-level math, and customer-friendly price updates.

How U.S. restaurants can calculate promotion ROI on DoorDash and Uber Eats in 2026, with clear break-even math and stop rules for owner-operators.

A practical U.S. 2026 guide for owner-operators to calculate in-house delivery and catering travel fees using IRS mileage rates and labor time.

A practical 2026 catering quote calculator for U.S. small food businesses with formulas for food, labor, travel, overhead, and profit targets.

A practical 2026 guide for U.S. restaurant owners to set owner pay using cash flow, labor replacement cost, and tax buffers.

A practical U.S. owner-pay framework for cafes, bakeries, and restaurants. Set your pay without breaking cash flow or ignoring tax structure.

A practical table turnover calculator guide for U.S. owner-operators. Includes an 80-seat example, turn-time math, and a 14-day action plan.

A practical private-event pricing formula for U.S. food truck operators in 2026, including mileage, card fees, minimums, and real-world quoting steps.

If your food truck has debt and rising input costs, this 2026 playbook shows how to set minimum ticket and menu structure so busy service still creates cash.

A practical 2026 guide to calculate packaging cost per order for U.S. restaurants, food trucks, and small bakeries.

A practical U.S. 2026 playbook to track refunds, remakes, and chargebacks as real unit costs and protect restaurant margin.

A practical 2026 U.S. playbook to calculate whether discounts and promos actually grow profit after food, labor, and fee stack.

A practical 2026 playbook for U.S. restaurants to track, dispute, and reduce delivery order error adjustments across major platforms.

A practical U.S. 2026 playbook to calculate overtime cost, measure OT leakage by shift, and decide when to fix scheduling versus menu pricing.

A practical 2026 promo ROI calculator for U.S. restaurants to evaluate discount campaigns on delivery channels before launching.

A practical 14-day price elasticity test for U.S. owner-operators. Measure guest response, protect contribution margin, and avoid guesswork after menu increases.

How U.S. owner-operators should price add-ons like extra sauce, avocado, and protein upgrades in 2026 using contribution math, not guesswork.

A practical UK 2026 playbook for independent cafes and small restaurants to reprice before April wage and payroll cost shifts.

A practical U.S. guide for owner-operators to calculate labor cost per dish from minutes worked, loaded wage rate, and service channel mix.

A 2026 UK pricing playbook for small restaurants combining National Living Wage and employer NI changes into clear menu math and rollout steps.

A practical UK playbook for independent restaurants and cafes to convert April 2026 wage changes into clear, low-drama menu pricing decisions.

A practical UK repricing workflow for independent restaurants facing April 2026 wage changes and ongoing cost pressure.

A practical Canada-focused workflow to separate real operating margin from GST/HST pass-through so weekly cash decisions are cleaner.

A practical 2026 playbook for Canadian independent restaurants to protect profit with weekly contribution tracking, wage-aware costing, and selective repricing.

A practical Australian cafe pricing playbook for weekend and public-holiday labour pressure, using Fair Work wage floors and current ABS inflation signals.

A practical Canadian pricing playbook for owner-operators: interpret the December 2025 restaurant CPI spike, avoid overreaction, and set cleaner menu adjustments.

A practical UK cash flow template for independent restaurants and cafes in 2026. Includes VAT timing, payroll changes, and item-level pricing decisions.

A practical public-holiday pricing checklist for Australian cafes and restaurants in 2026, with labour uplift math, surcharge disclosure, and customer-facing scripts.

A practical GST/HST checklist for Canadian restaurants in 2026. Covers registration threshold, remittance timing, ITC basics, and weekly reserve math.

A practical 2026 guide for Australian cafes and restaurants to convert Hospitality Award penalty-rate pressure into clear weekend and holiday pricing decisions.

A practical 2026 comparison for English-speaking owner-operators. How to set up recipe cost calculators for UK, Canada, and Australia without overbuilding.

A practical Australian cafe pricing workflow for weekends and public holidays: surcharge display rules, penalty-rate pressure, and menu math.

A practical UK guide for independent restaurants and cafes to convert 2026 National Living Wage increases into clear menu-price updates without guesswork.

A practical 2026 pricing guide for Canadian owner-operators using StatCan inflation data and wage-floor assumptions to reset menu prices without overreacting.

A practical 2026 playbook for Canadian owner-operators to convert GST/HST and payroll remittance deadlines into weekly reserve transfers and avoid deadline cash shocks.

A practical Australian pricing guide for owner-operators: convert award wage pressure and CPI changes into menu-floor decisions by item and daypart.

A practical Australian 2026 guide to convert BAS and PAYG withholding due dates into weekly reserve transfers, reducing deadline-week cash pressure for owner-operators.

A practical remittance checklist for Canadian restaurants in 2026: GST/HST rate handling, ITC workflow, reserve math, and filing-cycle controls.

A practical UK 13-week cash-coverage framework with VAT/PAYE reserve triggers, so small restaurant owners can act before deadline-week cash stress hits.

A practical UK 2026 guide to convert VAT and PAYE deadlines into weekly cash-reserve transfers, so payroll and tax dates stop breaking restaurant cash flow.

A practical 2026 guide for Australian cafes to understand GST cash vs non-cash methods, forecast BAS impact, and set menu pricing with fewer cash-flow shocks.

A practical UK cash-flow template for small restaurants and cafes: convert April 2026 wage changes and current inflation pressure into weekly operating decisions.

A practical New Zealand cafe pricing guide using current CPI, minimum wage, and GST rules to set menu prices that protect contribution margin.

A practical remittance checklist for Canadian restaurants and cafes. Separate tax cash from operating cash, avoid remittance shocks, and protect weekly margin decisions.

A practical UK pricing guide for 2026: combine NLW, employer NIC, and Employment Allowance into item-level menu math so payroll pressure does not quietly erase margin.

A practical checklist for Australian cafes and restaurants to price public-holiday and weekend service using penalty-rate reality, GST logic, and compliant price display.

A practical payroll-tax cash calendar for U.S. owner-operators. Convert IRS 941 and deposit timing into weekly reserve transfers before deadline-week stress hits.

A practical 2026 checklist for UK restaurants to align tips law, tronc payroll handling, and menu pricing decisions.

A practical weekly recosting template for U.S. owner-operators. Update top items fast, catch margin drift early, and price from current reality.

A practical 2026 guide for Canadian restaurants to verify card-fee reductions, calculate savings, and decide whether to keep, reinvest, or reprice.

A practical 2026 Canada pricing guide for independent food businesses: convert card fee math into item-level price floors using real ticket size, tender mix, and fixed-fee impact.

A practical UK checklist for small restaurants and cafes to translate 2026 employer NI and wage rules into clean menu-pricing decisions.

A practical 2026 checklist for UK cafes and small restaurants to handle VAT threshold crossing, protect cash flow, and update menu pricing without panic.

A practical 2026 guide for Australian cafes and restaurants to set compliant card surcharges, avoid overcharging risk, and plan for policy changes.

A practical Australian menu-pricing guide for 2026: allocate electricity cost per dish with kWh math, then combine energy, labour, and GST logic to protect contribution.

A practical 2026 checklist for Canadian restaurants and cafes to protect Input Tax Credit claims with cleaner records, stronger invoice capture, and weekly controls.

A practical Canadian playbook for restaurants operating across provinces: calculate delivery menu floors pre-tax, then apply province-specific GST/HST cleanly.

A practical 2026 decision model for U.S. restaurants and cafes to recover card-processing costs using math-first comparisons across menu pricing, cash discounts, and surcharges.

A practical 2026 template for Australian cafes and restaurants to compare weekday and weekend contribution and make clearer pricing decisions.

A practical 2026 guide for U.S. owner-operators to plan quarterly estimated tax reserves using IRS due-date rules and simple weekly transfer math.

A practical Australian template for cafes and restaurants to split margin analysis by weekday and weekend service, then apply clearer pricing decisions.

A practical New Zealand coffee-cart pricing guide using current inflation context, wage floors, and GST rules for fast weekly pricing decisions.

A practical turnaround-time playbook for English-speaking owner-operators. Measure seat-reset bottlenecks, improve table flow, and protect margin with a 14-day test.

A practical U.S. guide to DoorDash checkout economics by order size. Understand delivery fee, service fee behavior, and how to set safer menu floors.

A simple ingredient-cost calculator workflow for owner-operators: convert case prices to usable unit costs, handle yield loss, and price per serving with confidence.

A practical 2026 playbook for U.S. small restaurants to handle price-increase fatigue using contribution math, selective changes, and 14-day review cycles.

A practical UK VAT correction guide for owner-operators: apply HMRC error thresholds, avoid deadline panic, and protect cash when fixing past returns.

A practical Canadian restaurant checklist for GST/HST input tax credits (ITCs): capture required invoice details, avoid claim leakage, and protect weekly cash flow.

A practical Australian cafe template to compare weekend and public-holiday contribution using Hospitality Award penalty rates, GST logic, and clear price communication.

UK pub menu pricing guide with VAT-inclusive formulas, portion standards, and practical local scenarios for 2026 cost pressure.

Learn how to calculate the true cost of cakes, cookies, and bakery desserts. From ingredients to hidden costs, a realistic guide to dessert pricing and margins.

How to calculate your actual hourly wage in a US solo operation and use it for pricing, scheduling, and hiring decisions.

A U.S.-focused inventory control guide with reorder formulas, FDA date-marking checkpoints, and city-level operating scenarios for small restaurants.

A U.S. food truck pricing guide with permit-aware cost math, IRS mileage assumptions, and city-level execution examples for 2026.

Test your new menu items with numbers before committing. Use this 5-step simulation process to verify profitability, minimize inventory risk, and avoid costly launch failures.

US pizza food cost workflow for 2026: cheese-driven cost control, delivery-adjusted pricing, and weekly execution by store type.

US bar beverage cost guide for 2026 with practical pour-cost formulas, category targets, and a weekly control loop for real operations.

Price office breakfast bars with per-person math, route-aware delivery costs, and U.S. data checkpoints so margin stays stable across locations.

US bakery cost workflow for 2026: batch-level costing, waste-adjusted pricing, and weekly actions for bread, pastry, and custom cake operators.

US ice cream shop pricing workflow for 2026 with scoop-level costing, overrun and shrink controls, and practical city-by-city execution.

US juice bar pricing workflow for 2026 with yield-based produce costing, packaging controls, and practical weekly margin checks.

Build profitable school catering quotes for Teacher Appreciation Week using tray-level costing, delivery zone logic, and realistic service limits.

US catering pricing workflow for 2026 with per-guest costing, transport and rental controls, and a weekly operating loop.

A practical U.S. brunch costing guide for independent operators. Learn how to price egg-heavy plates, coffee bundles, and delivery orders using one consistent formula.

US ramen shop costing workflow for 2026 with broth-batch yield, utility-aware costing, and weekly menu margin checks.

US Mexican restaurant pricing workflow for 2026 with protein-yield costing, avocado risk controls, and weekly menu margin checks.

GST-inclusive menu prices? Use this food cost calculator to get accurate % and a local CPI check for Australian cafes.

Australia menu pricing calculator with GST-inclusive math, ABS CPI benchmarks, a worked example in AUD, and a monthly review checklist.

Canada menu pricing calculator with GST/HST rates, a CAD example, and Statistics Canada CPI benchmarks for menu updates.

Practical surcharge workflow for Australian cafes and restaurants: when to apply weekend/public holiday surcharges, how GST interacts, and how to protect margin without confusing guests.

Practical Canada menu pricing workflow using pre-tax margin math, province-specific GST/HST checkout rules, and cash-rounding-safe execution.

A practical Australian labour-cost calculator guide for cafes and restaurants. Use loaded hourly cost (base wage + super + penalties + allowances) to set safer menu prices.

Calculate fully loaded labour cost per hour in Canada using the federal minimum wage, CPP, and EI employer rates so pricing protects margin.

Australian delivery pricing guide with GST-aware formulas, city-level scenarios, and practical fee math for Uber Eats and DoorDash.

Canada delivery pricing guide with GST/HST-aware formulas, province-level checkout examples, and practical fee math for DoorDash and Uber Eats.

A practical US restaurant rounding workflow: pre-tax base math, consistent price ladders, post-tax receipt checks, and cash-handling reality after final penny production.

Practical Australia menu rounding workflow with GST-inclusive pricing rules, cash rounding handling, and city-level execution examples.

Practical Canada pricing workflow for operators who need clean pre-tax costing, province-specific GST/HST checkout math, and cash-rounding-safe menu endings.

Australia prime cost calculator with net-sales (ex-GST) math, Super Guarantee loading, and a practical city-by-city operating playbook.

Canada prime cost calculator with pre-tax sales math, employer CPP/EI loading, and a practical operating routine for restaurants.

Australia cafe pricing guide with flat white cost math, GST-inclusive revenue rules, CPI context, and a practical checklist for coffee margins.

US coffee shop pricing guide with latte cost math, milk yield tips, CPI context, and a practical checklist to protect beverage margins.

Canada coffee shop pricing guide with latte cost math, GST/HST context, CPI insights, and a monthly checklist to keep cafe margins healthy.

Australia menu price review checklist with ABS CPI context, GST-inclusive display rules, and practical surcharge checks for cafes and restaurants.

Canada menu price review checklist with Statistics Canada CPI context, province tax checks, and cash-rounding handling after tax.

Calculate fully loaded UK labour cost using 2026 wage rates, employer NI thresholds, pension rules, and local operating scenarios.

A UK-focused monthly menu pricing checklist using CPIH restaurants and hotels data, VAT-first math, and local operating scenarios.

Calculate VAT-inclusive UK menu prices using net cost, target food cost %, and a clean VAT add-back workflow.

UK restaurant rounding workflow with VAT-inclusive pricing order, ladder strategy by section, and quick checks to avoid hidden margin drift.

US operator guide to service charge vs tip classification, payroll implications, and menu math for cleaner margins.

UK operator guide to discretionary vs mandatory service charge, VAT treatment, tronc setup, and practical pricing checks.

Canada-focused guide to voluntary tips vs mandatory service charges, CRA payroll categories, and GST/HST-aware menu math.

A U.S. operator playbook to cut food and operating costs without immediate menu price hikes, using recipe control, yield tracking, inventory routines, and supplier strategy.

Learn how to calculate prime cost with a practical weekly routine, country-aware examples, and clear actions when food plus labor starts eroding margin.

A practical UK guide to announcing menu price increases with VAT-aware pricing math, clear notice timing, and channel-ready copy.

Use menu engineering to classify items by popularity and contribution margin, then take practical actions by market context.

A practical supplier selection framework for restaurants and small food businesses, with country-specific checks for the US, UK, Australia, and Canada.

How to use seasonal sourcing and menu rotation to protect margin, with local data workflows for the US, UK, Australia, and Canada.

A practical decision guide for choosing between faster table turns and higher average checks, with country-specific playbooks for the US, UK, Australia, and Canada.

A practical menu price increase timing playbook with country-specific execution for the US, UK, Australia, and Canada.

Price combo meals with real portion costs, add-on math, and a clear floor price so bundles grow profit instead of erasing it.

Practical menu price increase templates for U.S. restaurants, with channel timing rules and cost-based pricing math.

A practical U.S. catering pricing framework with per-person math, labor and travel allocation, and city-level quoting examples.

Ready-to-copy price increase notice templates with practical timing rules and cost-based pricing math for U.S. restaurants.

A practical US menu pricing playbook using current food-away-from-home inflation signals, clean repricing math, and channel-based rollout steps.

Practical pricing workflow for Australian operators using latest ABS inflation signals, GST-inclusive display rules, and channel-specific margin checks.

A practical Canadian menu pricing guide using current restaurant inflation data and GST/HST rules, with province-level rollout examples.

Canadian food cost calculator with GST/HST-aware pricing logic, province-level checkout examples, and StatCan inflation context.

Calculate fully loaded labor cost per hour in the U.S. using federal wage floors, FICA, and FUTA so menu prices protect margin.

A practical UK menu pricing workflow using 2026 wage/NI context, ONS CPIH benchmarks, and VAT-aware net pricing math.

Calculate UK prime cost with 2026 wage context, employer NI and pension add-ons, plus a weekly worked example.

US meal prep pricing guide with BLS/FRED ingredient benchmarks, channel-specific margin math, and practical bundle pricing examples.

Use a practical US break-even formula with a real monthly example, then convert it into daily sales targets your team can execute.

How to calculate labor cost %, what to include, and how to set a realistic target with U.S. payroll taxes and minimum-wage rules.

Learn what table turnover rate means, how to calculate it (including an 80-seat example), and practical ways to improve turns without rushing guests.

Calculate recipe cost per serving in 3 steps. Includes ingredient cost formula, loss rate table, and pricing calculator for restaurants and bakeries.

Learn how trim loss affects your true food cost, reference yield percentages for common ingredients, and how to calculate accurate recipe costs.

Learn the crucial difference between margin and markup, pricing formulas, and conversion tables. Stop making costly pricing mistakes.

Taco truck cost calculator with U.S. price benchmarks, portion math, and real examples for tacos, burritos, and bowls.

Smash burger cost calculator with U.S. price benchmarks, portion math, and real examples for single and double burgers.

Smoothie and juice bar cost calculator with U.S. price benchmarks, portion math, and real examples for drinks and bowls.

A U.S. Indian restaurant cost guide with rice and chicken benchmarks, base gravy yield math, and pricing examples for tikka masala, biryani, and naan.

A Korean BBQ cost calculator with U.S. price context, yield math, and real examples for a-la-carte sets and all-you-can-eat pricing.

Chicken sandwich cost calculator with U.S. price benchmarks, yield math, and pricing examples for classic and spicy builds.

Seafood boil cost calculator with U.S. market context, yield math, and pricing examples for shrimp, crab, and combo bags.

Pasta restaurant cost calculator with U.S. price benchmarks, sauce portion math, and pricing examples for classic plates.

A private chef pricing guide with labor benchmarks, food cost math, and pricing formulas for in-home dinners and weekly meal plans.

UK curry house cost calculator with VAT net-price math, CPIH benchmarks, and portion standards for curry, rice, and naan.

A pop-up restaurant cost guide with break-even formulas, labor benchmarks, and pricing examples for ticketed dinners and one-night events.

Pho cost calculator with U.S. price benchmarks, yield math, and portion standards for broth, beef, and rice noodles.

Breakfast sandwich cost calculator with U.S. price benchmarks, portion standards, and menu pricing examples for morning rush.

Coffee shop cost calculator with U.S. price benchmarks and portion math for lattes, cold brew, and drip.

Pancake and waffle cost calculator with U.S. price benchmarks, portion standards, and combo pricing examples.

Meatball sub cost calculator with U.S. price benchmarks, portion standards, and menu pricing examples for sub shops and delis.

Chicken tender cost calculator with U.S. price benchmarks, portion standards, and pricing examples for snack boxes and baskets.

Fried rice cost calculator with U.S. ingredient benchmarks, portion math, and pricing examples for chicken, shrimp, and vegetable bowls.

Grilled cheese cost calculator with U.S. ingredient benchmarks, portion math, and combo pricing examples for cafes and diners.

Pizza slice cost calculator with U.S. ingredient benchmarks, per-slice portions, and pricing examples for cheese and pepperoni slices.

BLT sandwich cost calculator with U.S. ingredient benchmarks, portion math, and pricing examples for classic and extra-bacon BLTs.

Burger and fries cost calculator with U.S. ingredient benchmarks, portion standards, and combo pricing math for quick-service menus.

Cheesesteak cost calculator with U.S. ingredient benchmarks, portion math, and pricing examples for classic and extra-meat cheesesteaks.

Loaded fries cost calculator with U.S. ingredient benchmarks, topping math, and pricing examples for bacon-cheddar fries.

Chicken wings cost calculator with U.S. ingredient benchmarks, portion math, and pricing examples for 10-piece wing baskets.

Mac and cheese cost calculator with U.S. ingredient benchmarks, portion math, and pricing examples for classic and add-on bowls.

US cupcake cost calculator with ingredient benchmarks, batch math, packaging costs, and pricing targets for singles and dozen boxes.

A U.S. burrito bowl cost calculator with ingredient benchmarks, cooked-yield math, and pricing targets for protein, rice, beans, and toppings.

U.S. chili cost calculator with ingredient benchmarks, batch math, topping pricing, and food cost targets for bowls and bread combos.

U.S. soft pretzel cost calculator with ingredient benchmarks, batch math, dip pricing, and margin targets for stands and kiosks.

U.S. baked potato cost calculator with ingredient benchmarks, topping math, and pricing targets for loaded potatoes and potato bars.

U.S. cinnamon roll cost calculator with ingredient benchmarks, batch math, frosting costs, and pricing targets for bakery mornings.

U.S. yogurt parfait cost calculator with ingredient benchmarks, portion math, and pricing targets for breakfast cups and grab-and-go bars.

A US breakfast burrito cost guide with portion math, egg price benchmarks, and pricing examples for burritos, bowls, and combos.

US salad bar cost guide with per-oz math, shrink controls, and pricing examples for build-your-own bowls, protein add-ons, and combos.

A US boxed lunch cost guide with itemized costing, packaging add-ons, and pricing examples for sandwich, salad, and wrap lunch boxes.

US acai bowl cost guide with base yield math, topping cost controls, and a pricing example to keep food cost under 30%.

A U.S. hot chicken sandwich cost guide with fried chicken yield math, oil loss estimates, and combo pricing examples to protect margin.

U.S. omelet bar cost guide with egg-based portion math, add-on pricing, and updated retail price benchmarks.

UK full English breakfast cost guide with VAT-inclusive pricing, portion standards, and a practical plate example.

U.S. hot dog cart cost calculator with bun and chili benchmarks, portion math, and combo pricing that protects margins.

U.S. shaved ice cost calculator with sugar benchmarks, syrup batch math, and add-on pricing for stands and carts.

U.S. empanada cost calculator with dough yield, protein benchmarks, and pricing examples for beef, chicken, and veggie empanadas.

U.S. churro cost calculator with dough yield math, fry-oil cost per piece, and pricing examples for classic and filled churros.

Crepe shop cost calculator with U.S. ingredient benchmarks, batter yield math, and pricing examples for sweet and savory crepes.

Cost and price halal cart staples with portion standards, U.S. price benchmarks, and add-on ladders for chicken, rice, and gyro platters.

Cost and price arepas with dough yield math, filling tiers, and U.S. price benchmarks for meat, cheese, and toppings.

Dumpling shop cost calculator with wrapper + filling math, portion standards, and pricing examples for gyoza plates and bao combos.

Onigiri cost calculator with rice-yield math, nori and packaging costs, and pricing examples for salmon, tuna mayo, and combo sets.

Price fish tacos with cooked-yield math, tortilla counts, and sauce portions. Includes examples for two-taco plates and add-ons.

Cost out biscuit sandwiches by dough weight, protein, cheese, and hold loss. Includes portion standards, example pricing, and a combo strategy.

Brisket pricing starts with trim loss and cook shrink. This guide shows yield math, plate build costing, and portion standards for BBQ joints.

Vegan cafe margins depend on plant milk, premium proteins, and portion control. Use this cost guide to price bowls, wraps, and drinks.

Charcuterie board cost calculator for U.S. shops with portion standards, yield math, example boards, and pricing ladders.

Kids menu pricing guide for U.S. restaurants with portion standards, combo structure, and real cost examples for kid plates.

Lunch combo pricing guide for U.S. restaurants with portion standards, drink math, and real combo examples.

Happy hour pricing guide with pour-cost math, discount ladders, and practical guardrails for bars and restaurants.

Family meal bundle pricing for U.S. restaurants with per-person cost math, packaging rules, and real bundle examples.

Afternoon tea pricing for UK cafes and hotels with tiered menu math, portion standards, and margin-friendly upgrades.

Coffee cart cost calculator with portion standards, packaging math, and U.S. retail price benchmarks.

Food hall cost calculator with commission math, packaging costs, and menu design tips for tight margins.

Ice cream truck cost calculator with scoop standards, topping math, and dairy cost signals.

Croissant cost calculator with butter math, yield checks, and U.S. retail price benchmarks.

Sandwich shop cost calculator with portion standards, meal-deal math, and UK VAT reminders.

Sunday roast cost calculator with portion standards, gravy math, and UK VAT reminders.

A UK cafe pricing guide with portion standards, VAT-aware math, and a simple framework for espresso and milk drinks.

A practical UK delivery pricing framework: commission math, packaging costs, VAT notes, and a menu pricing formula that protects margin.

Price wedding cakes with per-slice math, labor hours, delivery/setup fees, and U.S. market benchmarks.

A practical pricing framework for U.S. meal kits with portion math, packaging costs, and inflation signals.

A UK bakery cost framework with waste control, portion standards, and VAT-aware pricing for pastries and bread.

Price dessert tables with per-person math, batch yields, packaging costs, and U.S. inflation signals.

Sushi roll cost calculator with rice grams, nori sheets, protein ounces, and sauce costs. Build consistent pricing for rolls and party trays.

Bento box costing for U.S. cafes and takeout. Portion standards for protein, rice, and sides plus packaging math.

Cost out a chopped cheese sandwich by the ingredient: beef, cheese, roll, toppings, and packaging. Includes portion standards and pricing targets.

Calculate banh mi cost per sandwich with bread, protein yield, pickled veg, sauces, and packaging. Includes portion standards and pricing tips.

UK kebab shop cost guide with doner yield, chicken portioning, sauce control, and takeaway packaging for profit.

Hot pot cost calculator for U.S. operators with broth yield, thin-sliced meat portions, and pricing math for set menus or AYCE.

Cost pie and mash menus with portion standards, gravy control, and takeaway packaging for UK cafes and shops.

Mediterranean bowl cost calculator for U.S. restaurants with portion standards for rice, protein, sauces, and pita.

Lobster roll cost calculator for U.S. operators with cooked yield, portion ounces, butter vs mayo, and packaging math.

UK jacket potato cost calculator with potato size standards, filling portion control, and packaging for takeaway profit.

UK pizza shop cost guide with dough yield, cheese portion control, dip pricing, and takeaway packaging for profit.

UK chicken shop cost guide with portion standards for chicken, chips, sauces, and takeaway packaging.

Cost Jamaican menu items with portion standards for jerk chicken, oxtail, curry goat, rice & peas, and patties.

Cost Ethiopian menu items with injera yield math, stew portion control, and platter pricing that protects margin.

A practical guide to commissary kitchen costs in the U.S. with hourly rate math, storage add-ons, and a simple break-even calculator.

A U.S. bakery wholesale pricing guide with case math, target food cost %, and a simple pricing formula for cafes and retailers.

Frozen yogurt pricing guide with portion standards, topping cost controls, and a US example to keep food cost under control.

Ice cream shop cost calculator with scoop standards, topping math, and U.S. dairy price signals for 2026 pricing.

Ramen cost calculator with broth yield math, noodle portions, and topping standards for U.S. operators.

Birria taco cost guide for U.S. operators with meat-yield math, consome pricing, cheese add-ons, and packaging costs.

Rotisserie chicken cost guide with whole-bird yield math, side portions, and combo pricing for U.S. operators.

Buffet cost calculator for U.S. operators with cost-per-guest math, overproduction buffer rules, and menu pricing targets.

A UK street food costing guide that covers portion standards, compostable packaging, and pitch fees for vans and market stalls.

Price catering trays with clear per-person math, packaging costs, and labor buffers for U.S. events and offices.

A practical food truck costing guide for U.S. operators with portion standards, packaging math, and a menu strategy that protects margin.

Cheesecake cost calculator with U.S. portion sizing, bake loss math, and pricing targets for slices and whole cakes.

Muffin cost calculator with batch yield math, mix-in pricing, and combo strategy for U.S. coffee shops and bakeries.

Scone cost calculator with butter-heavy recipe math, portion targets, and pricing for retail and wholesale.

Cost and price okonomiyaki in the U.S. with portion standards for batter, cabbage, protein, and toppings plus delivery packaging math.

Price soba bowls in the U.S. with dry-to-cooked yields, broth batches, and topping standards for dine-in and delivery.

A practical pricing guide for soup-salad-sandwich lunch combos with portion standards, ladle sizes, and margin-safe bundle math.

Price Korean corn dogs in the U.S. with portion standards for batter, cheese, potato coating, and frying oil. Includes a cost example.

Cost Korean fried chicken with yield, batter absorption, and sauce portions. Includes wing/boneless mix and combo pricing.

Price quesadillas with cheese portion control, protein add-ons, and sauce cups. Includes combo pricing tips.

Cost breakfast tacos with egg ounces, tortilla size, and protein add-ons. Includes combo pricing tips for coffee and sides.

Cost clam chowder by seafood yield, dairy ounces, and bowl size. Includes bread bowl pricing and takeout packaging.

Cost nachos by chip ounces, cheese sauce portions, and protein add-ons. Includes delivery and combo pricing tips.

Cost Mexican street corn by ear or cup with crema, cheese, and seasoning portions. Includes takeout packaging tips.

Cost tamales by masa yield, filling ounces, and husk or leaf wrap. Includes portion standards, sample math, and U.S. pricing checks.

Cost dim sum by piece with wrapper yield, filling ounces, and steam loss. Includes tray standards, cart waste control, and takeout packaging.

Price pupusas by masa weight, filling ounces, and curtido or salsa portions. Covers revuelta vs queso and griddle oil costs.

A practical udon costing guide with broth batch math, noodle portion standards, topping costs, and US pricing examples.

Cost soul food by protein yield, batter and oil absorption, and side dish portions. Includes combo pricing and waste control.

A hibachi pricing guide with protein portion standards, combo math, fried rice add-ons, and delivery considerations.

A practical cost guide for Filipino restaurants in the U.S. with portion standards, yield math, and pricing examples for adobo, pancit, and lumpia.

Kettle corn cost calculator with batch yield math, oil absorption, and packaging costs for stands and kiosks.

Price fried catfish plates with fillet weight standards, breading yield, fry oil cost, and side portions.

Price matcha drinks with the right powder grade, milk cost, and add-on strategy. Includes a simple cost formula and example.

Cost a Hong Kong-style egg waffle with batter, fillings, and to-go packaging. Includes a simple formula and pricing tips.

Price mocktails with per-oz costing, NA spirit add-ons, garnish control, and packaging math. Includes a clear pricing formula.

Cold brew costs hide in yield loss, concentrate ratios, and cups. Use this guide to price 12-16 oz cold brew profitably.

Cost chicken or steak fajitas by protein ounces, veg mix, and tortilla count. Includes portion standards and pricing math.

Cost taco salads with shell or bowl, protein ounces, and topping portions. Includes portion standards and pricing math.

Cost sushi burritos with fish ounces, rice weight, nori sheets, and sauce cups. Includes portion standards and a U.S. pricing example.

Price katsu sandos with cutlet ounces, bread cost, panko, fry oil, and sauce. Includes portion standards and a U.S. pricing example.

Cost Greek menu items with portion standards for protein, pita, feta, and tzatziki. Includes a U.S. example and pricing targets.

Calculate ceviche costs using fish yield, lime juice, and garnish portions. Includes a U.S. example and pricing targets.

Cost panini by bread weight, protein ounces, and cheese slices. Includes portion standards and menu price targets for U.S. cafes.

Price farmers market items with booth fees, packaging, samples, and labor built in. Includes a simple per-item formula and bundle strategy.

How to price menus and online orders so card processing fees don't erase your margin. Includes formulas, examples, and fee benchmarks.

A practical utility cost framework for restaurants. Track electricity, gas, and water by batch, build a per-item utility cost, and protect margin when energy prices move.

Set delivery fees and minimum order sizes that actually cover driver time, mileage, and packaging in the U.S.

Classify menu items by profitability and popularity, then adjust pricing and placement to boost margin.

How to cost a prix fixe menu, set a fixed price, and protect margins without killing guest satisfaction.

Mochi donut cost calculator with rice-flour ratios, oil absorption math, and pricing examples for singles and 6-pack boxes.

Price draft beer with keg-yield math, pour-cost targets, and loss buffers. Includes half-barrel examples and a simple taproom pricing worksheet.

Brownie bar cost calculator with pan-yield math, topping add-ons, and pricing ladders for singles and gift boxes.

Price cocktails with pour-cost math, standard pour yields, and labor buffers. Includes a simple pricing worksheet and real cocktail examples.

A U.S. po' boy cost calculator with portion standards, fried seafood yield math, and a pricing example that protects margin.

A beignet cost calculator with batch yield math, oil absorption, and a pricing example for cafes, pop-ups, and bakeries.

Cost gumbo by pot yield, protein ounces, and rice portions. Includes a U.S. example and pricing targets.

Price Caesar salads with per-oz costing, chicken yield math, and dressing portions. Includes a standard recipe and pricing example.

A Canadian poutine cost calculator with portion standards, curd pricing logic, and a real-world pricing example.

Cost chicken salad sandwiches with cooked-yield math, batch recipes, and portion standards. Includes a pricing example and add-on ladder.

Cost avocado toast with bread yield, avocado portion weights, and add-on pricing. Includes a clear formula and pricing example.

Cost overnight oats with batch yield math, mix-in controls, and jar pricing. Includes a clear formula and portion standards.

Cost Detroit-style pizza with pan yield, cheese-edge overage, and slice pricing. Includes a clear formula and portion standards.

Price Italian subs with portion standards for meats, cheese, and toppings. Includes a clear cost formula and combo math.

Price salad jars with portion math, jar costs, and dressing control. Includes a clear formula and grab-and-go tips.

Thanksgiving catering pricing guide with portion standards, yield math, and packaging plus delivery add-ons.

Price protein boxes with component costing, portion standards, and packaging math. Includes a clear formula and add-on ladder.

Holiday pie pricing with slice math, ingredient cost control, and preorder planning for bakery profit.

Brunch catering pricing with per-person tiers, portion standards, and coffee service add-ons.

Sourdough pricing guide with dough yield math, bake loss tracking, and a clean cost ladder for artisan loaves.

Concession stand pricing with combo math, portion control, and waste reduction for high-volume events.

A practical drive-thru pricing framework for U.S. operators: speed-first menus, combo math, and packaging costs.

Price LTOs with yield math, small-batch costs, and a simple decision framework for keep/kill.

Price game-day party packs with wing yield, dip portions, and delivery window fees so Super Bowl orders stay profitable.

A late-night pricing framework: trimmed menus, labor efficiency, packaging costs, and margin buffers for after-hours sales.

Price Valentine's prix fixe menus with course-level costs, table-time limits, and add-on strategy for flowers, wine, and dessert.

Price St. Patrick's Day bar specials with keg math, pour control, and event labor buffers so high-volume service stays profitable.

Price Lent fish fry menus with cod yield, fryer oil cost, and side portions so Friday specials stay profitable all season.

Price Easter brunch menus with egg costs, buffet waste buffers, and per-person labor planning for profitable holiday service.

Build a value menu with margin floors, portion standards, and upsell paths that keep low prices from crushing profit.

Build a Mother's Day brunch price plan with reservation pacing, fixed portions, and add-ons that increase average check safely.

Price graduation catering orders with tray yields, guest-count tiers, and delivery setup fees for peak spring weekends.

Price July 4th BBQ packages with brisket and pulled pork yield math, side portion control, and holiday delivery fee strategy.

Price back-to-school lunch specials with combo structure, student traffic timing, and margin-safe value design for August and September.

Set Christmas catering prices with roast yield math, premium ingredient planning, and deposit rules for high-demand December service.

Price New Year's Eve prix fixe menus with seating waves, labor premiums, and beverage upsell strategy for profitable year-end service.

Price Halloween party trays with limited-time ingredients, themed packaging, and prep controls that prevent October waste losses.

Price March Madness food and drink specials with simple combo math, staffing guardrails, and game-day prep rules for busy basketball nights.

Set profitable Cinco de Mayo taco bar prices with portion controls, protein mix planning, and event-ready combo structures.

Price Memorial Day BBQ catering with yield-aware protein math, travel fees, and clear minimums for profitable holiday orders.

Set Father's Day steak night prices with cut-level tiers, side-cost controls, and reservation guardrails for profitable special service.

Price Juneteenth community catering with scalable tray tiers, donation-safe discount rules, and staffing plans that protect service quality.

Build profitable Labor Day cookout pricing using yield-based protein planning, package minimums, and weekend staffing safeguards.

Price pumpkin spice drinks and desserts with batch-level costing, waste controls, and seasonal demand windows for fall cafe and bakery menus.

Price Black Friday coffee and bakery offers with queue-friendly bundles, labor-aware rush planning, and margin-safe promo structures.

Set profitable tailgate catering prices with travel-aware packaging, hold-time planning, and game-day package logic for fall demand.

Set profitable Friendsgiving catering prices with tray-tier packages, turkey yield planning, and clear reheating and delivery rules.

Price UK bank holiday pub menus with staffing uplift, quick-turn dishes, and drink mix controls for profitable long-weekend trade.

Build profitable Canada Day BBQ catering quotes using cooked-yield protein math, travel-zone fees, and practical package minimums.

Price Easter cookie boxes with clear per-box math, labor-aware decoration costs, and preorder planning that reduces spring waste.

Price St. Patrick's Day cookies, cupcakes, and dessert boxes with simple batch math, dye waste control, and preorder guardrails.

Price Mother's Day cake preorders with decoration labor math, packaging standards, and pickup scheduling that protects your spring margin.

Create profitable summer wedding catering packages with per-guest costing, staffing buffers, and travel-zone pricing for outdoor events.

Price farmers market products with booth-fee allocation, small-batch production math, and simple bundle strategies that lift average spend.

Set profitable state fair menu prices with event-fee allocation, speed-first menu design, and high-volume labor planning.

Price Mothering Sunday bakery offers with VAT-aware menu math, gift-box packaging controls, and preorder rules for UK operators.

Build profitable Easter roast takeaway packages with VAT-inclusive pricing, cooked-yield meat math, and practical pickup controls.

Price Victoria Day BBQ catering packages with cooked-yield protein math, travel-zone fees, and holiday staffing buffers for Canadian operators.

Price Canada Thanksgiving turkey catering with cooked-yield math, side-heavy package controls, and clear pickup/delivery policies.

Plan end-of-financial-year cafe price updates with labor-aware margin targets, menu-engineering priorities, and clear customer communication.

Price UK Christmas market food and drink offers with stall-fee allocation, VAT-aware math, and queue-friendly menu design.

Plan profitable Q4 holiday cookie preorders with tiered box pricing, labor caps, and cutoff rules that keep quality consistent.

Ideal food cost percentages by restaurant type, the real meaning of prime cost, and practical ways to lower your food costs.

Learn how to calculate the true cost of cafe menu items. From espresso drinks to smoothies, discover hidden costs most coffee shop owners overlook.

A BBQ cost calculator guide with yield math, price volatility checks, and real menu examples for brisket, ribs, pulled pork, and smoked chicken.

A practical sandwich shop cost guide with USDA/BLS price benchmarks, portion math, and pricing examples for ham & cheese, chicken clubs, and deli combos.

A sushi cost calculator guide with yield math, portion standards, and US market data to price nigiri, rolls, and omakase without margin leaks.

Thai restaurant cost calculator with portion math, rice and chicken benchmarks, and pricing examples for pad thai, green curry, and basil chicken.

US bento cost guide with FRED price benchmarks, portion-yield math, and pricing examples for teriyaki, tamago, and lunch set bento boxes.

Calculate food cost % per menu item with a simple formula, a quick example, and a CPI-based pricing reminder.

A practical U.S. sales tax pricing guide with state examples, pre-tax menu math, and a clear checklist for restaurants.

Quarterly pricing audit checklist for U.S. restaurants with CPI context, sales tax range notes, and wage-floor reminders.

Calculate food cost % per menu item using UK VAT-inclusive prices, with a worked example and CPIH inflation check.

Price menus with VAT included while protecting margin. Includes net price formula, food cost math, and UK examples.

A practical portion control guide with cost math, drift examples, and a weekly audit checklist to protect restaurant margins in 2026.

A practical prep yield calculator with USDA yield benchmarks, step-by-step math, and pricing examples for meat and batch prep.

Breakfast diner cost calculator with U.S. price benchmarks, portion math, and real examples for eggs, bacon, pancakes, and coffee refills.

Cookie shop cost calculator with U.S. ingredient benchmarks, batch math, and price targets for 2 oz to 4 oz cookies.

Salad and grain bowl cost calculator with U.S. price benchmarks, yield math, and pricing examples for chicken salads and rice bowls.

Donut cost calculator with U.S. ingredient benchmarks, frying oil math, and pricing targets for single donuts and dozens.

Cost and price milk tea and fruit tea with portion math, topping controls, and U.S. ingredient benchmarks.

Price gyro, shawarma, and falafel menus with portion math, sauce control, and U.S. protein benchmarks.

Poke bowls live or die on fish portion cost. Use portion math, mix-ins, and price signals to protect margins.

UK fish and chips cost calculator with VAT math, portion control, and real pricing benchmarks for cod, haddock, chips, and sides.

Bagel shop cost calculator with U.S. price benchmarks, portion math, and real examples for classic schmears, egg sandwiches, and lox.

Learn the recipe costing formula with step-by-step examples, real ingredient prices, and a free method to set profitable menu prices. Includes food cost percentage benchmarks for 2026.

Starting a cottage bakery but unsure how to price your cakes? Learn a practical pricing formula that accounts for ingredients, labor, packaging, and profit margins.

A burger cost calculator with patty shrink math, fries and combo pricing, and margin safeguards for 2026.

A steakhouse cost calculator with trim loss, cooked yield, and pricing math for ribeye, filet, and T-bone in 2026.

A practical monthly pricing review using the latest food-away-from-home inflation. Includes thresholds, example math, and a customer-friendly script.

A 45-minute routine to spot shrink, fix yield losses, and protect margin with a simple count-and-variance method.

US restaurant menu pricing calculator with a food-cost formula, BLS CPI benchmarks, and rounding guidance to update prices fast.

US prime cost calculator with FICA/FUTA add-ons, CPI context, and a step-by-step workflow to keep food and labor under control.

Break down ghost kitchen operating costs—food, rent, labor, delivery fees. Includes cost benchmarks, multi-brand strategies, and margin optimization for cloud kitchen operators in 2026.

Compare spreadsheets and dedicated costing apps for recipe management. Real statistics on spreadsheet errors, time savings, and when each tool makes sense.

Breaking down the true costs of running a fried chicken restaurant, from ingredients to delivery fees and fixed costs. Essential numbers for anyone considering opening a chicken shop.

Breaking down the real costs of popular Korean dishes: ingredient costs, delivery fees, and profit margins. Essential numbers for anyone considering a Korean food business or food truck.

Learn how to accurately track the cost of house-made sauces, stocks, and bases, then automatically apply them to every menu item.