După gust · For restaurants
What does your daily menu really leave you?
Estimated result based on the costs entered
Lei, excluding VAT collected; before other expenses not included and tax.
- Estimated revenue excluding VAT
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- Ingredients for all portions prepared
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- Other allocated costs
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- Unsold portions
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- Ingredient cost of the unsold portions
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- Break-even point (portions sold)
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How it works
The real cost of the daily menu, in plain terms
A menu can look profitable if you only look at the price and the cost of each portion sold. But the ingredients for the portions prepared and left unsold have already come out of the budget. The calculator takes them into account when it estimates the day's result.
1. Revenue excluding VAT
Number of portions sold × selling price divided by (1 + VAT rate). Example: for 39 lei with 11% VAT, the revenue excluding VAT is about 35.14 lei/portion.
2. Production cost
Portions prepared × ingredient cost per portion, including the ingredients for the unsold portions.
3. What's left
Revenue excluding VAT − ingredient cost for all portions prepared − the other allocated costs. It is not net profit if other costs are missing.
4. Break-even point
The minimum number of portions you need to sell at the chosen price to cover the costs entered, assuming the prepared batch stays the same.
Example: you prepare 100 menus but sell only 85. The calculator deducts the ingredients used for all 100 portions and shows you separately the cost of the 15 left over.