calcolihoreca

Free calculators for restaurants, bars and pizzerias. Results are operational estimates and do not replace professional tax, legal, health or technical advice.

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Guided paths

HoReCa guided paths: from the number to the decision

Paths that chain the right calculators in the right order: check your venue's profitability, open a new venue or organise an event, step by step.

Not a single calculator, but a sequence built to answer a complete need. Pick where you are and follow the steps: each calculation feeds the next.

I already run a venue

Check your venue's profitability

The complete path to see whether your bar or restaurant actually makes money: from food cost to waste, via staff, margins and inventory.

7 stepsI want to open a venue

Open a venue: from budget to return on investment

The path for anyone opening a bar or restaurant: startup costs, break-even, sustainable rent, depreciation and ROI.

5 stepsI'm organising an event

Organise an event: portions, staff, room and margin

The path for banqueting and events: bottles, tables, waitstaff, food portions, per-person price and event margin, for 20, 50, 100 or 200 guests.

6 steps