Free F&B operator tools

Six standalone calculators, no signup required. Every result has a shareable link.

Inputs, estimates and records

The tool index links calculators for recipe cost, delivery-channel margin, opening-cost break-even, POS migration scenarios, inventory variance and menu engineering. Each calculator describes the inputs it uses and how to read the result. The values entered by the visitor determine the output; a prefilled scenario is not a measured customer result or an industry benchmark. Start with invoices, receipts, stock counts and payroll records from the same period, then check units before changing an assumption.

Use the linked page as a starting point for an operational check, not as a substitute for your own records. Keep the source URL, the date shown on the page and the period covered by a figure together. Publication dates and the dates of the underlying observations are different: a page checked recently can still describe an older reporting period. If a source does not establish a sample size or a collection method, do not add one yourself or present an illustrative value as a measured result.

Before using a reference in a budget or purchasing decision, identify its unit and scope. A figure about establishments is not a count of LOOP POS merchants, and a vendor feature list is not proof that a particular connection is available for your outlet. Compare the same currency, billing period and outlet count. Keep hardware, setup, add-ons and third-party charges separate from the headline subscription. When something is described as roadmap, do not rely on it as a feature available today.

For a practical review, bring the venue's menu, a sample order and the relevant closing records. Check the steps staff actually complete and write down what still needs confirmation. Preserve an exception log for missing items, returns and unusual trading days rather than making the numbers look cleaner by removing them. If a cited price, regulation or statement appears incorrect, follow the editorial-policy correction link with the passage, page address and supporting source. No customer outcome or saving is implied by inclusion in this index.

F&B operator tools are small calculators that answer one money question in a few minutes: what a dish truly costs, what is left of a delivery order after commission, how long an investment takes to pay back, and where shrinkage is leaking. The six calculators below run entirely in your browser, store nothing, and need no account.

A practical order of use: start with recipe costing for a baseline plate cost, then run aggregator margin to check whether your foodpanda, GrabFood or ShopeeFood pricing actually covers commission. When you are weighing a new outlet or a system change, use break-even and POS migration ROI. Finally, the shrinkage detectorand menu engineering matrix tell you what to cut, keep or push.

Every result has a shareable link, so you can send it to an accountant or an outlet manager without exporting a file. If you want these numbers maintained automatically against real sales instead of typed in, that is what LOOP does every morning.