Kitchen Calculation Tools

Use a focused calculator for costing, production, portions, dough, yield, pricing and profitability.

Calculate ingredient cost, cost per serving and food-cost percentage.

Scale ingredient quantities from one serving count to another.

Calculate usable yield after trimming and preparation.

Calculate total food required from guest count and portion size.

Estimate cooking time from weight and base cooking assumptions.

Calculate baker's percentages for bread and dough formulas.

Calculate pizza dough ingredients from dough-ball count and hydration.

Calculate dough hydration and water requirements.

Calculate a suggested menu price from cost and target food cost.

Convert common kitchen weight and volume units.

Estimate food quantities for events and guest counts.

Estimate prep workload and staff-hours.

Suggest meal directions from ingredients you already have.

Calculate estimated calories and macros per serving.

Convert Celsius to Fahrenheit and estimate oven settings.

Calculate contribution profit and margin.

Calculate meal-prep quantities for people and days.

Find practical substitutions for common ingredients.

Estimate food waste quantity, cost and potential savings.

Estimate sales and units needed to break even.