Free Tools & Resources
Practical calculators, templates and checklists from real consulting engagements. Free tools are designed to remove friction fast; deeper consultant-grade systems, rollout support and custom templates sit behind advisory work.
These tools are built to give operators immediate clarity on costing, labour, contribution and readiness. They are intentionally useful on their own.
Where needed, the free layer can move into custom menu matrices, KPI dashboards, rollout templates, leadership cadences and commercial implementation frameworks.
Calculate actual food cost percentage per dish, track against your target margin, and identify which items are eroding contribution. Includes multi-item batch calculation and cost-per-cover analysis.
Map every dish by popularity and profitability into Stars, Plowhorses, Puzzles and Dogs. See immediately what to promote, reprice, reposition or remove from your menu.
Compare your labour cost percentage against hospitality benchmarks for your country and venue type. Covers 20 markets including Australia, UK, USA, UAE, Singapore and more.
150-point checklist covering menu readiness, kitchen setup, supplier onboarding, staff training, systems and launch operations. Built from real hotel and restaurant pre-openings.
Calculate gross contribution margin per dish and across your full menu. Model the impact of price changes, cost adjustments and menu mix shifts on total monthly margin.
A plug-and-play KPI dashboard tracking revenue per cover, labour ratio, food cost, waste percentage and margin — updated in real time via Google Sheets. Built for weekly management review.
We build tools based on problems operators actually face. Tell us what would genuinely help your operation.
Suggest a tool →Go deeper
The tools are a starting point. A strategy engagement goes deeper — into your specific operation, numbers and commercial context.