Restaurants die of arithmetic, not cooking: 5% margins, rising food costs, and a break-even point that moves every time beef does. These tools keep the three numbers that matter — break-even, food cost, and discount impact — in front of you.
Monthly fixed costs (rent, salaries, utilities, loan payments) ÷ average contribution per cover (average ticket − food and variable cost per ticket). The break-even calculator does it in seconds — run it monthly, because it moves.
The classic target is food cost at 28–35% of menu price, meaning roughly a 3× markup on ingredients. Run your top sellers through the percentage calculator: if any signature dish sits above 40% food cost, reprice it or re-engineer the plate.
Rarely on existing demand — a 20% discount on a 65% margin item cuts profit per plate by ~31%. Promos only work if they bring genuinely new covers. The discount calculator shows the honest per-plate math before you print the coupon.