Plan the prep.
Trust the numbers.

Scale ingredient quantities up or down for a new recipe yield, with a clear multiplier and a printable production list.

Convert common kitchen weight and volume units using ingredient density, including grams, ounces, cups, tablespoons, and millilitres.

Calculate usable batch yield, full portions, remainder, and the batch quantity required for a target portion count.

Calculate recipe and per-serving food cost from your own ingredient purchase prices and pack sizes. Data stays in your browser.

Calculate food-cost percentage, gross profit, gross margin, and a menu price for your target food-cost percentage.

Estimate main, side, appetiser, dessert, and beverage quantities for a guest count, service style, duration, and planning buffer.

Build a backwards kitchen prep schedule from service time, task durations, and a final service buffer, then print the plan.

Calculate reorder point, suggested par level, inventory position, and order quantity from usage, lead time, review period, and safety stock.

Calculate edible portion weight, trim percentage, yield percentage, and effective edible-portion cost from as-purchased weight and trim.

Compare rectangular or round pan surface areas, calculate a batch scale factor, and estimate target pan count at equal fill depth.