Live Tool
Staff Schedule & Labour Cost Calculator
Plan weekly staff schedule / rota costs, calculate labour percentage, estimate payroll impact and improve staffing efficiency before the schedule goes live.
Ops Hospitality Toolkit
Free Hospitality Operations Toolkit
This hospitality operations toolkit gives restaurant, café, bar and food & beverage teams practical calculators, Excel templates and management resources to control labour cost, calculate food cost, plan break-even sales, track KPIs and make better day-to-day decisions.
Use these tools in any market. Add your own currency, tax rules, payroll assumptions and operating model.
6
Live tools
Free
Hospitality tools
Excel
Templates & trackers
Global
Operator resources
Free restaurant tools and calculators
Practical hospitality tools and calculators designed around the numbers restaurant, café, bar and food & beverage managers use every week.
Live Tool
Food Cost Calculator
Build recipe costs, calculate food cost percentage, estimate gross margin and optimise menu pricing for dishes, drinks and products using your own currency.
Live Tool
Break-Even Calculator
Estimate the sales your venue needs to cover fixed costs, variable costs and profitability targets with clearer break-even planning.
New Tool
Restaurant Profitability Score Calculator
Check your restaurant health score using profitability, cost pressure, payment coverage, food cost, labour cost, prime cost and net profit.
Live Tool
Restaurant KPI Calculator
Track labour percentage, food cost, prime cost, average spend, sales per labour hour and operational performance metrics in one place.
Live Tool
Restaurant Weekly Cash Flow Checklist
Complete a weekly restaurant cash flow checklist online, save a completed review as PDF, or generate a blank checklist for offline use with your team.
How this hospitality operations toolkit helps
A clearer way to connect daily operating decisions with the numbers behind cost control, staffing, pricing and performance.
This hospitality operations toolkit is built for managers and operators who need simple, practical numbers without complicated software. Instead of treating labour cost, food cost, break-even planning and KPIs as separate problems, the toolkit brings the main operating numbers into one clear resource area.
Restaurant and hospitality teams can use these tools to estimate weekly staffing cost, review food margins, understand sales targets and check performance before problems become expensive. The aim is not to replace accounting software. The aim is to give operators a faster way to make better decisions during service planning, menu reviews, rota planning and weekly performance checks.
OPS Hospitality is based in the UK, so you may see UK spelling such as labour and terms such as rota. The same calculations are useful for international teams using US English, local payroll rules, different tax systems and different currencies. You can adapt the calculators and templates to your own market, whether you manage a restaurant, café, bar, hotel food and beverage outlet or multi-site hospitality group.
All hospitality tools and resources
A simple toolkit for restaurant management, hospitality operations, cost control, menu pricing and performance tracking.
Restaurant Labour Cost Calculator
Calculate staff schedule / rota costs, worked hours, employer costs and labour percentage.
Open labour calculator →Profitability Score Calculator
Check profitability, cost pressure and payment coverage in one restaurant health score.
Check profitability score →Restaurant Food Cost Calculator
Calculate recipe cost, food cost percentage, gross profit and menu margin.
Open food cost calculator →Restaurant Break-Even Calculator
Estimate required sales to cover costs and reach profitability targets.
Open break-even calculator →Restaurant KPI Calculator
Track operational metrics including labour %, food cost %, prime cost and sales efficiency.
Open KPI calculator →Weekly Cash Flow Checklist
Review sales, payroll, supplier payments, rent or lease, tax, stock, cash margin and upcoming cash pressure.
Open cash flow checklist →Prime Cost Guide
Understand how labour and food cost combine into one of the most important hospitality metrics.
Read prime cost guide →Restaurant Templates
Explore Excel templates, trackers and checklists for hospitality managers and operators.
Browse templates →Learn the numbers behind better operations
Practical hospitality guides explaining labour cost, food cost, prime cost, KPIs and restaurant profitability.
What Is a Good Labour Cost Percentage?
Understand healthy labour benchmarks and operational staffing targets.
Read guide →Reduce Restaurant Staffing Costs
Learn how operators improve labour efficiency without hurting service quality.
Read guide →Restaurant KPIs Managers Should Track
Explore the hospitality metrics that matter most in daily operations.
Read guide →What Is a Good Food Cost Percentage?
Learn how food cost impacts menu pricing and restaurant profitability.
Read guide →Reduce Restaurant Food Cost
Improve margins through waste reduction, better purchasing and stronger kitchen systems.
Read guide →What Is Prime Cost in a Restaurant?
Understand how labour and food cost work together as a profitability metric.
Read guide →Coming next
More restaurant management tools, templates and operational resources are planned around real problems hospitality managers face.
Coming Soon
Inventory & Stock Tools
Future tools for stock management, waste tracking, purchasing control and kitchen profitability.
Coming Soon
Menu Pricing Tools
More calculators for menu margin, selling price, gross profit and recipe profitability.
Coming Soon
Operations Dashboard
Saved KPIs, performance reports and multi-site tracking for growing hospitality groups.
Start with the hospitality operations toolkit
Use the Ops Hospitality toolkit to calculate labour costs, food costs, break-even sales, restaurant KPIs and weekly cash flow pressure — then support your numbers with practical guides and templates built for real hospitality operations.