Restaurant resources
Practical help for running your restaurant.
Start with the seven-day management plan, or use a free calculator, checklist or worksheet for the problem you are working on.
Calculator results are estimates for review. They do not replace verified recipes, supplier invoices, payroll records, stock counts or professional financial advice.
How to manage your restaurant better
A seven-day plan for shift handovers, recipe costs, stock, waste and choosing a useful tool.
Open resource →Interactive diagnosticRestaurant profitability diagnostic
Connect declared costs, visible loss signals and data coverage to identify three priority reviews.
Open resource →CalculatorRestaurant profit margin calculator
Estimate monthly operating profit, operating margin and prime-cost percentage from five transparent inputs.
Open resource →Definitive guideRestaurant profitability guide
Build a traceable weekly profit review from revenue, product cost, labour, overhead and operational evidence.
Open resource →ComparisonRestaurant profitability software comparison
Compare RestoVector, Gstock, MarketMan and Restaurant365 using current official product claims and a practical selection checklist.
Open resource →PDF downloadRestaurant cost-control playbook
Download a six-page operating guide for weekly review, inventory counts, waste actions and a controlled four-week rollout.
Download →Excel downloadRestaurant control Excel toolkit
Use the bilingual, formula-driven weekly review, inventory count and waste-log sheets in English or Spanish.
Download →CalculatorFood cost calculator
Calculate food-cost percentage, contribution and a target-price reference from one dish.
Open resource →CalculatorMenu margin calculator
Include ingredient and other variable costs to compare contribution and margin.
Open resource →CalculatorRestaurant waste cost calculator
Turn a repeated waste quantity into monthly and annual financial impact.
Open resource →CalculatorRestaurant stock variance calculator
Compare expected and physical stock to quantify the quantity and value difference.
Open resource →CalculatorSupplier price increase calculator
Turn a supplier unit-price change into monthly and annual purchasing impact.
Open resource →CalculatorRestaurant labour cost calculator
Combine wages and employer costs to calculate labour cost as a percentage of net revenue.
Open resource →CalculatorRestaurant break-even calculator
Estimate the covers and revenue required to recover monthly fixed costs.
Open resource →GuideRestaurant management software guide
Use a practical checklist to compare workflows, access, integrations, implementation and evidence before choosing a system.
Open resource →ChecklistRestaurant management system features
Separate essential operating controls from optional features and test each one against a real restaurant workflow.
Open resource →ComparisonPOS vs restaurant management software
Understand where payment and order capture ends and broader operational management begins.
Open resource →GuideSoftware for independent restaurants
Prioritize the controls an independent restaurant needs without copying an enterprise rollout.
Open resource →GuideRestaurant food-cost percentage guide
Understand the formula, the limitations and the records needed to explain a change.
Open resource →GuideRestaurant inventory control guide
Build a traceable stock process around purchases, recipes, waste and verified counts.
Open resource →GuideRestaurant prime cost guide
Connect recorded food, beverage and labour cost without hiding incomplete evidence.
Open resource →GuideActual vs theoretical food cost
Separate purchasing reality from recipe expectation and investigate the gap without treating missing data as zero.
Open resource →GuideRestaurant stock variance guide
Trace the difference between movement-derived stock and a verified physical count.
Open resource →GuideMulti-location cost control
Compare restaurant locations without hiding differences in volume, menu, staffing or data coverage.
Open resource →ComparisonRestoVector vs spreadsheets
See where spreadsheets remain useful and where connected operational records reduce manual reconciliation.
Open resource →MigrationMigrate restaurant data from spreadsheets
Prepare products, units, suppliers, recipes and opening stock for a controlled import.
Open resource →TemplatePrintable inventory count sheet
A practical count structure with locations, units, expected quantity, physical quantity and variance review.
Open resource →TemplatePrintable restaurant waste log
Capture product, quantity, reason, location, cost basis and follow-up owner consistently.
Open resource →TemplateWeekly manager review
A printable review for sales, food cost, labour, waste, stock, service and unresolved actions.
Open resource →Next step
Review the workflow with your restaurant's data and roles.
A demonstration should show the real product, its limits and how it fits your operation.