Private by default
Your recipes and prices are processed on this device. There is no account or server-side storage.
KITCHEN MATH, MADE CLEAR
Foodservice calculators.
Plan prep. Trust the numbers.
Fast, practical calculators for scaling recipes, costing menus, ordering stock, and getting service-ready.
See all 10 toolsPREP TICKETOPEN
NO ACCOUNT
10free kitchen tools- ✓ Runs in your browser
- ✓ No data uploaded
- ✓ Print-ready results
ON THE PASS / MOST USED
Scale a recipe now
Go from 8 portions to 80—or back again. Enter your ingredients and get a clean production list without leaving the page.
Calculated result
Your production figures
Planning output only. Review source quantities, operational constraints, food safety, allergens, and important business decisions independently.
THE FULL TOOLKIT
What needs working out?
Every tool is free, browser-local, and built around the quantities a working kitchen needs to see quickly.
01Batch planningRecipe Scale Calculator
Scale ingredient quantities up or down for a new recipe yield, with a clear multiplier and a printable production list.
02Ingredient conversionIngredient Weight and Volume ConverterConvert common kitchen weight and volume units using ingredient density, including grams, ounces, cups, tablespoons, and millilitres.
03Yield planningBatch Yield and Portion CalculatorCalculate usable batch yield, full portions, remainder, and the batch quantity required for a target portion count.
04Cost controlFood Cost CalculatorCalculate recipe and per-serving food cost from your own ingredient purchase prices and pack sizes. Data stays in your browser.
05Menu planningMenu Price and Margin CalculatorCalculate food-cost percentage, gross profit, gross margin, and a menu price for your target food-cost percentage.
06Event planningCatering Quantity EstimatorEstimate main, side, appetiser, dessert, and beverage quantities for a guest count, service style, duration, and planning buffer.
07Production timingPrep Schedule GeneratorBuild a backwards kitchen prep schedule from service time, task durations, and a final service buffer, then print the plan.
08Stock controlPar Level and Reorder CalculatorCalculate reorder point, suggested par level, inventory position, and order quantity from usage, lead time, review period, and safety stock.
09Yield controlTrim Loss and Edible Yield CalculatorCalculate edible portion weight, trim percentage, yield percentage, and effective edible-portion cost from as-purchased weight and trim.
10Equipment planningPan Capacity and Batch Conversion CalculatorCompare rectangular or round pan surface areas, calculate a batch scale factor, and estimate target pan count at equal fill depth.
BUILT FOR THE WORK
Useful numbers, with the assumptions left visible.
Made to review
Results show the working assumptions and practical limitations, so you can check what matters.
Ready for the pass
Large controls, quick-glance results, and printable prep sheets work from a phone or desktop.