GP calculator with VAT
Calculate food GP, a target selling price or a maximum food cost. No sign-up required.
Insights & guides / free resources
Practical guides for better food businesses
Useful thinking for the people developing menus, buying food and running kitchens.
Food cost percentage
Move from pack prices to a complete portion cost and download the recipe worksheet.
Gross profit vs markup
Know the difference before you set a menu price or compare margins.
Menu pricing guide
Bring together food cost, target GP, VAT and the realities of service.
Texture-modified menu planning
Specifications, communication and training scope, with official IDDSI and RCSLT resources.
Ready-to-serve meals
Evaluate quality, finishing, supply and client licensing before you commit.
Compare food suppliers
Judge specifications, usable yield and weighted basket costs—not just case prices.
A better question is a good start.
Bring us your menu, purchasing or implementation challenge. We’ll help shape the next step.
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