Run the numbers.
See the next step.
Each tool answers one question: where the money goes, how much is left and what to change. From opening to growth.
Raise the price from 7.50 ₼ to 8.90 ₼ and food cost drops to 38%.
The 3 tools you need most
Editor’s pick: the three numbers every restaurant should look at first — plate cost, delivery commission and monthly costs.
Food Cost
Cost of one portion, food cost (share of the price spent on ingredients) and the right menu price.
if the price goes 7.50 → 8.90 ₼
Delivery commission
Wolt, Bolt Food, Yango and your own delivery: the money you keep after commission.
P&L simulator
Monthly revenue and costs, main costs (food + staff) and net profit in one sheet.
All
Every tool in one place. The status is real: Live means it works.
Food cost (share of ingredients in the price)
Work out the cost of a portion and set the price from your target food cost percentage.
Profit and loss report (P&L)
Enter the month’s sales and costs: see net profit and main costs (ingredients + staff).
Break-even point
Work out the minimum monthly sales, customers needed per day and whether there is enough money to open.
Delivery commission calculator
Wolt, Bolt Food, Yango and your own courier: what is left from an order after commission.
Wasted-steps calculator
Turn the time cooks and waiters spend on empty walks into monthly wage loss.
Menu matrix
One step for every dish: keep, fix the price, promote or remove.
Guesthouse income
Work out monthly profit and how long it takes to get your money back from room price, booked days and Booking/Airbnb commission.
Booking/Airbnb readiness test
Check in 8 questions how ready your guesthouse is for booking sites like Booking and Airbnb.
WhatsApp message templates
Ready messages for guesthouses and hotels: from the first hello to an offer for a regular guest.
Opening: to-do list
Papers, premises, kitchen, menu, staff, promotion and money — 43 things to do before you open.
From construction to opening
A 6-stage work plan from construction to opening, with notes and photos for each item.
Getting ready for an AQTA inspection
Hygiene, paperwork and food storage — check section by section before the inspector comes.
Branding guide
Name, one-sentence brand promise, guest, tone and colours — then a 12-step list.
Hotel star readiness test
Check in 12 questions how ready your hotel is for star classification.
Staff planner
How many staff a restaurant or café needs in each shift.
Kitchen stations
How many stations and staff a fast food kitchen needs.
Staff retention
Share of staff who left, the cost of replacing one person and money lost per year.
8 ready Excel templates for restaurants
Profit and loss (12 months), stock and cost of goods, payroll costs, budget vs actual, balance sheet, theoretical vs actual usage, invoice prices, count by storage place. Free for members.
Talk the result through with Doğan bey.
Fill in the tool and send the result on WhatsApp. We look at it together with 40 years of HoReCa experience and pick one step.