foodservicenerd
Calculators & tools

Commercial Kitchen Calculators & Tools

Free planning tools that encode the real code and math — the sizing an operator actually needs. Estimates for planning, not permit documents.
Opening planner — what you need
Pick your business type → a tailored checklist of the licenses & permits, equipment, and space to open.
Opening timeline — how long & what order
A phased roadmap with typical durations and the long-pole items (liquor, plan review, equipment) flagged.
Staffing planner — how many staff
A typical roster by role that scales with your size, plus the labor-cost % target for your concept.
Cost to open (by ZIP)
Concept, size & starting condition → an itemized startup budget, region-adjusted, with your county’s permit fees.
Food cost & menu price
Plate cost → the menu price to hit your target food-cost %, and the actual % of any price.
Labor cost %
Labor & sales (fully loaded) → your labor cost percentage vs. the 25–35% target.
Break-even calculator
Fixed costs + margin → break-even sales and covers per day.
Make-up air (MUA)
Hood exhaust CFM → the dedicated make-up air needed to balance the kitchen.
Kitchen equipment configurator
Pick your concept & size → a tailored equipment checklist with sizing and the “why.”
Equipment TCO calculator
Compare two units on 10-year cost — see when the cheaper one actually costs more.
Equipment loan payment
Price, down, APR & term → monthly payment and total interest.
Lease vs. buy
Compare financing a purchase against leasing — total & after-tax cost.
Section 179 write-off
Equipment cost + tax rate → first-year deduction, tax savings & net cost.
Do I need a hood?
Check your equipment → Type I (grease) vs Type II (heat) vs no hood, with ventless options.
Hood CFM calculator
Estimate exhaust airflow for a wall-canopy Type I hood (IMC 507).
Electrical load calculator
Add equipment → total load, service amps, and a suggested main size.
Gas BTU load calculator
Total connected BTU/hr for gas-line & meter planning.
Refrigeration & ice sizing
Covers → refrigerated storage (reach-in vs walk-in) and ice lb/day.
Walk-in cooler & freezer sizing
Meals/day → cooler & freezer floor area and the nearest standard box.
Grease trap sizing
Size a grease trap by the 3-comp-sink fixture method (GPM).
Water heater demand
Peak hot-water demand from your sinks & dish machine.
Dish machine selector
Peak racks/hour → machine type + high vs low temp.
Kitchen size & seating planner
Seats & style → dining, kitchen (BOH), and total sq ft.
Violation decoder
Search common health-code violations → plain-English meaning, fix & how to prevent it.
Inspection self-audit
Tick what you already do → a live readiness score and a gaps punch-list (criticals flagged).
More guides →
Permits, code, cost to open, refrigerants and more.