For the manager on the line
Price the plate before the special goes on the board.
Add the ingredient cost, set a food-cost target, and read the menu price that hits it. Build the week, see labor against projected sales, and split the tip pool without a spreadsheet.
Food cost in the open
Plate cost divided by the menu price is the food-cost percent. The suggested price is the plate cost divided by your target percent.
Labor against the week
Hours times the wage, then that total divided by projected sales. The schedule can be printed or saved as text.
A house list, not a certificate
This app is not affiliated with ServSafe or a health department. Temperature bands are common US food-code study ranges, not an inspection form.
Three recipes free. The week is a small price.
Three recipes and the tip calculator stay free. $15 opens unlimited recipes, scheduling, checklists, and the prime-cost board. $49 lifetime adds more than one location.