Free Tools & Resources
Practical calculators, templates and checklists from real consulting engagements. No subscriptions, no paywalls — just tools that work.
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 Australian hospitality benchmarks by venue type. Identify where your labour model is over- or under-indexed relative to your revenue.
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.