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Four calculators for the decisions owners actually wrestle with — delivery break-even, price-raise simulation, prime cost, covers needed per night. Type your numbers; we do the math in your browser. No sign-up, no uploading, no server ever sees what you type.
Stays in your browser. See how we verified it →Print opens your browser's dialog; calendar downloads an .ics file; text is copied to your clipboard. All three run client-side — nothing is uploaded to our server.
Five numbers from last month — the lines on a bank statement or P&L. We'll compute every percentage and pre-fill all four calculators. Saves you the back-of-envelope math.
Contribution margin defaults to (sales − food − labor × 0.4) ÷ sales — labor's variable share is roughly 40%, the rest is salaried/fixed. Adjust the slider on Calc 3 or 4 if your mix is different.
See what each order actually nets you on a third-party aggregator vs. the same order taken direct.
When the channel math looks this hostile, the lever is usually structural — fixed overhead, menu mix, or online-ordering setup. A 15-minute Restaurant Audit maps the top three in your case.
Run the Restaurant Audit →Not modeled: sponsored-listing ("Boost") ad spend, packaging, direct-channel subscription fees, the labor minute per ticket. Subtract yours before acting on the number.
Assumes a 3% direct-channel processing rate — typical for Stripe / Toast / Square on a card-present mix. Bump it up if your direct take is heavy on AmEx, international, or keyed-in cards; the gap to the aggregator narrows by roughly the difference.
Read the full analysis: Is DoorDash worth it in 2026? →Two inputs — food cost and labor cost as percentages of sales — placed against the healthy prime cost band for your restaurant type. Full-service sits at 55–65%; fast-casual tightens at the top; fine-dining runs naturally higher.
Don’t have a real food-cost number yet? Plate Cost Calculator builds one from your recipes, one dish at a time.
Above 70% prime cost rarely fixes itself. The Restaurant Audit walks the labor schedule, menu mix, and channel economics together — which is where the real moves hide.
Run the Restaurant Audit →How many covers a night does your fixed overhead demand? Optional: enter your typical daily volume to see monthly headroom above break-even.
Break-even on typical volume means every structural question matters — rent, menu, daypart mix, channel margins. The Restaurant Audit maps them in one pass.
Run the Restaurant Audit →Model a price raise against an assumed cover-loss elasticity. The default for each tier comes from our menu-pricing guide — override with the slider if your customers are more or less elastic than typical.
Losing ground on a blanket raise usually means the wrong items carried the increase. The Restaurant Audit re-engineers the menu so the raise lands on low-elasticity signatures instead.
Run the Restaurant Audit →Save this scenario to the Workshop so it follows you across devices.
Sign in to saveBenchmarks last reviewed · DoorDash commission tiers (15 / 25 / 30%) · NRA healthy prime cost band 55–65% full-service (median, US independents) · fast-casual band 60–68%, fine-dining 65–75% · DIY processing rate 3% (Stripe / Toast / Square card-present, 2026). Bands are central tendencies, not absolutes — your geography, season, and concept legitimately push you 2–3 points either way. Sources cited in Is DoorDash worth it in 2026?
No fetch, no save, no telemetry of raw values. That's true of every Muntin tool, not just this one.
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Every check this tool runs maps to a specific concept in the Library. Two starting points — one definition, one playbook.
food cost + labor cost, as a % of sales
Your food cost plus your labor cost, expressed as a percentage of sales. Healthy independents land between 55–65%; above 70% is operationall…
Read the definition Glossarywhere revenue equals costs
The sales volume at which revenue equals total costs. Below break-even, every cover loses money. Above break-even, every cover is profit. Ex…
Read the definition Glossarywhat one sale of an item adds to covering fixed costs and profit
For a single menu item: sale price minus the variable cost of producing one unit (plated food cost). Reported in dollars (CM \$) and as a pe…
Read the definitionDrop in ingredients, AP prices, and yields. Walk away with plate cost, target price at your food-cost goal, and a printable card for the binder.
Open the sheetThe single most important number a small operator can track. Plug in food, beverage, and labor costs against net sales. See your prime cost percent and where it sits versus the 60 percent ceiling.
Open the sheet