Restaurant Operations Tools You Can Use Today

Calculate your real food cost % per dish and find margin leaks.

Price your menu items based on actual plate cost and target margins.

Track daily waste by item, quantity, reason, and cost to find patterns.

Categorized inventory sheet with unit costs, pars, and extension formulas.

A daily/weekly prep list with par levels, on-hand counts, and assignments.

Station-by-station opening and closing task lists for BOH and FOH.

Mise en place template for every station — equipment, pars, and setup steps.

Score your kitchen against common health code violations before the inspector does.

HACCP-style temperature log for coolers, freezers, hot hold, and receiving.

See your true labor cost % broken down by role and shift.