Calculators and guides to run tighter — food cost %, recipe and plate cost, par levels, inventory, waste, and more. They work on numbers you type. When you want them computed from your actual invoices and sales, automatically, that's what Lowboy does.
Turn cost and sales into your food-cost percentage, against target.
Open → 📖Free toolAdd ingredients, get total recipe cost and cost per portion.
Open → 🍽️Free toolCost a plate, set the menu price, see food cost % and margin.
Open → 💵Free toolWork back from a target food-cost % to the price to charge.
Open → 🎯Free toolCompare ideal vs actual food cost and see the variance gap.
Open → 📦Free toolSet par and reorder points from usage, lead time, and a buffer.
Open →Practical tactics to tighten margin without cutting corners.
Read → 🧮The formula, a worked example, and healthy target ranges.
Read → 🗂️Counts, pars, variance, and waste — a working system.
Read → ♻️Where product really goes, and how to keep it on the plate.
Read → 📈Catch supplier creep before it quietly eats your margin.
Read →Cost-per-cup for a drinks-first business.
Explore → 🍕Dough, cheese, and topping cost that holds.
Explore → 🍸Pour cost and pour discipline behind the bar.
Explore → 👻Margin across many virtual brands, one kitchen.
Explore → 🥐Yields, price swings, and waste on the unsold.
Explore → 🚚Thin margins, tight storage, event forecasting.
Explore → 🍷Gram-level plate cost and menu engineering.
Explore → 🎪Scale to any guest count and cost per head.
Explore → 🥪Portioning, slicer yields, cold-case waste.
Explore →The whole chain, without the enterprise price.
Compare → ⚖️Invoices that run through your kitchen, not just to accounting.
Compare → ⚖️Purchasing plus the whole picture, at a lower price.
Compare → ⚖️Recipes, and everything they connect to.
Compare →These tools work on what you type. Lowboy computes your real food-cost number from your actual invoices and sales — and keeps it current from the paper you already handle.
Get your free audit →