We find
the leaks.
You run
the restaurant.
Food cost, delivery commission, staffing and daily waste. DK Agency brings your numbers into one place, shows where the money leaks and suggests a step for every signal. The decision is always yours.
So what are your numbers?
Pick who you are, enter your monthly sales and food purchases — and see in manat what is left of your revenue.
Where did the money go this month?
Why so little is left from sales — food cost, staff, commissions. Enter your numbers and see the answer in manat.
Restaurant starter tools
- No sign-up needed to calculate
- Your numbers stay in your browser
Latest from the sector
Selected HoReCa, tourism and restaurant-tech news — with the source.
HORECA B2B Listings
Restaurant transfer, franchise, partner search, and investment — all on one platform.
- Restaurant TransferTransfer your operation or acquire a ready restaurant
- FranchiseOffer a franchise or launch with a ready brand
- Find a PartnerFind capital or an operating partner for your project
- New InvestmentNew projects looking for investors
- Venue LeaseLease a HoReCa-ready space
- HORECA EquipmentBuy or sell professional equipment
All your restaurant's numbers in one place.
Costs, staff, menu and daily control in one system, not scattered across Excel files. At the centre, KAZAN AI (beta) answers your question from the DK knowledge base and points you to the right tool.
- Food Cost & P&L — recipe cost, profit, break-even
- Staff & shifts — staffing plan, shift checklist
- OCAQ — till ↔ bank, HACCP, waste log
- Menu & delivery — menu matrix, Wolt/Bolt commission
POS (Clopos), bank and supplier systems are connected if the company wants.
Some bring money in. Others protect it.
Each module answers one question and ends with one step. The status badge is real: Live is working, Beta is in testing.
Food Cost & Recipe Calculator
On 60 000 ₼ monthly revenue, every 1% of food cost is 600 ₼ a month.Calculation: 60 000 × 1% = 600 ₼
Enter the recipe
Each dish's ingredients, grams and purchase price.
See the cost
Portion cost and food cost percentage against the selling price.
Fix price and portion
A price or portion decision for dishes outside the target.
| Dish | Cost | Price | Food cost |
|---|---|---|---|
| Chicken dürüm | 2,10 ₼ | 6,50 ₼ | 32% |
| Beef dürüm | 3,40 ₼ | 7,50 ₼ | 45% |
| Lavash plate | 3,00 ₼ | 9,00 ₼ | 33% |
| French fries | 0,70 ₼ | 3,00 ₼ | 23% |
| Ayran | 0,45 ₼ | 1,50 ₼ | 30% |
Beef dürüm at 45%: 13 points above target.
Check the priceDelivery Commission Calculator
The real money left in your hands after commission and food cost — for Wolt, Bolt Food, Yango and your own delivery.
Enter platform and commission
Each platform's rate and monthly order volume.
See net per order
What's left after commission + food cost.
Separate menu and pricing
A delivery menu, a price difference or a combo decision.
| Channel | Commission | Food cost | Net |
|---|---|---|---|
| Dine-in | 0% | 6,40 ₼ | 13,60 ₼ |
| Platform A | 25% | 6,40 ₼ | 8,60 ₼ |
| Own delivery | courier 3 ₼ | 6,40 ₼ | 10,60 ₼ |
On the platform, 5 ₼ of every 20 ₼ order goes to commission.
Prepare a delivery menuOCAQ: daily control for multi-branch chains
branches in a chain where it runs every day: shift checklist, HACCP, live sales, till ↔ bank reconciliation, waste control.
The shift starts
The opening checklist and HACCP log are filled in from a phone.
Tracks through the day
Live sales, till and bank reconciliation, waste records.
A signal goes to management
Any number outside the norm lands in front of the owner and the manager.
| Item | Status | Owner | Time |
|---|---|---|---|
| Fridge temperature | ✓ 3°C | Cook | 08:10 |
| Opening till | ✓ | Cashier | 08:30 |
| Till ↔ bank | mismatch | Manager | 09:00 |
| Waste log | pending | Cook | — |
The till and the bank don't match.
Send to managerKAZAN AI: HoReCa advisor
Every answer ends with one actionable step and a link to the matching DK tool.
Ask your question
Food cost, menu, opening, AQTA, staff.
An answer from the DK knowledge base
Based on blog articles and the tools.
Go to the tool
Check the answer with your own numbers.
| Question: Food cost came out at 38% — what should I do? |
| Answer: The target range is 28–32%. First check the recipe cost of your best-selling dishes, then portions and purchase prices. |
| Step: Check your 5 key dishes in the Food Cost Calculator. |
Question in: food cost 38%.
Route to the toolNobody is looking at your restaurant's numbers. We are.
Why DK Agency?
- 1986first year in HoReCa
- 40 yearsof HoReCa experience
Thousands of restaurant owners in Azerbaijan and Turkey ask the same questions — why did food cost climb, why does the menu not sell, why does staff not stay. The answer lives inside every restaurant, but there is no time, no tool, no shared language.
DK Agency is the shared language of these kitchens. KAZAN answers questions, Toolkit calculates, OCAQ manages. All three work like the hand of one master — unhurried, precise, always on your side.
I have been learning this trade for 40 years inside real restaurants — failures and victories alike. My promise: what you find here is not a tool being sold, it is an extension of your kitchen. — Doğan Tomris, founder
Blog & Analysis
Deep analysis and practical guides for industry operators.
Food costHow do you calculate the food cost of one portion?A simple example of how portion cost, the recipe card and the right price fit together.12 min read
MenuHow can menu engineering grow your sales?Which dish to keep, which to reprice, which to promote and which to remove — from sales and profit per portion.12 min read
DeliveryWolt, Bolt, Yango: what is left for you after commission?We work out the real net of an order after the delivery platform commission, food cost and packaging.12 min readThree tools, one ecosystem
Take your business to the next level
Get stronger outcomes with strategic tools, KAZAN AI support, and disciplined operations.
- 35+ tools, 17 of them free: food cost, P&L, delivery, menu
- KAZAN AI: answers your question any time (beta)
- Free diagnostic — directly with Doğan on WhatsApp
- Sector Pulse: curated news every day on our Telegram channel
Message us
No form to fill in. Send your question and we reply during working hours.
Mon–Fri · 09:00–18:00 (Baku)