The menu-pricing math every independent restaurant runs at the start of every season. List each ingredient on the dish — its pack price, pack size, and how much actually goes on the plate. The tool computes the cost of each component, adds a waste percent (3-7% is normal), adds any per-plate overhead (packaging, disposables, fuel), and gives you a true plate cost. Then it suggests a menu price from your target food-cost percent (industry rule of thumb is 25-35%). Or work the other way — type the price you want to charge and see your actual food-cost percent, with a healthy / tight / high status indicator. Save dishes to a local library to revisit when ingredient prices move. Everything stored in your browser, no account.

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