What we publish
We publish calculators and guides for food cost, menu pricing, recipe scaling, catering planning, kitchen conversions, and related operator decisions. Each tool page is built around a visible formula, a practical example, common mistakes, and related reading.
Who it is for
The site is built for chefs, caterers, restaurant operators, banquet teams, and food business owners who need quick, practical answers before they move into deeper planning.
How we approach accuracy
Food Cost Tools content focuses on transparent kitchen math. We show the assumptions behind calculators, avoid hidden formulas, and write guides around real operating questions such as portion cost, guest count, service style, and pricing targets.
Because supplier prices, labor models, local markets, and service styles vary, the site is designed for planning and education rather than final business advice. Operators should always compare results with their own invoices, recipes, and professional judgment.
For more detail, see how Food Cost Tools works.
Publisher and corrections
Food Cost Tools is maintained as an independent publisher resource. We do not sell restaurant software, require accounts, or ask visitors to upload private recipes or invoices. The site is designed to give public, formula-based planning tools that users can compare with their own records.
The Food Cost Tools Editorial Team reviews calculator formulas, examples, and guide content as the library grows. Corrections that affect accuracy, trust, calculator output, or user understanding are prioritized over cosmetic updates.
Publisher information
Food Cost Tools publishes practical kitchen math content under the Food Cost Tools brand. The site uses a shared editorial team identity rather than personal bylines so the resource can stay focused on formulas, examples, updates, and corrections instead of individual profiles.
Editorial questions, correction requests, and source notes can be sent to the public contact email listed below. We do not provide private consulting through the site, and calculator results should be checked against supplier invoices, recipes, POS data, and professional judgment.
How to contact us
Send corrections, source notes, tool requests, and editorial questions to hello@foodcosttools.com.