TheWorkingGM

TheWorkingGM · Profit Workbench

Make the next decision with the numbers in front of you.

25 free tools. Transparent calculations. An owned next action and the evidence needed to close it.

Free to use
No signup · no card

25 free decision tools · six operating areas

Choose the decision in front of you.

Each tool turns your figures into a transparent calculation, an owned next action and the evidence needed to close it.

LabourPurchasingMarginRoomsGuestsExecution

Your next operating decision

What does this item leave after its direct costs?

Enter selling price excluding sales tax. Include ingredients, packaging and other per-item costs. Contribution here is before labour and overheads; it is not net profit.

Example figures loaded. Choose ‘Use my own figures’ to start a blank scenario. Currency changes labels; it does not convert your figures.

Illustrative scenario · GBP

Contribution per portion

£9.75
Contribution margin
65%
Price at your target margin
£17.50
Weekly contribution at this volume
£975.00
Direct cost per portion
£5.25

The target price is a calculation, not a pricing recommendation. Check customer demand and competitor positioning. Labour and overheads still need to be covered.

Next action

Recheck the recipe and direct costs, then review the selling price and portion specification.

Check against: Costed recipe, current invoice prices, menu price and weekly item sales.

Make this an owned action

Add the control details before copying the brief. They stay in this page and are not submitted.

Show the calculation
  • Direct cost = ingredient cost + other per-item direct costs.
  • Contribution = net selling price − direct cost. Margin = contribution ÷ net selling price × 100.
  • Target price = direct cost ÷ (1 − target margin ÷ 100). Weekly contribution assumes your entered sales volume.

A scenario is a decision aid. No saving or outcome has been verified.

Start today · free, with no signup

Your 7-day proof run.

Use this plan for menu contribution. Choose one live issue and check what changes over the first week.

  1. Day 1

    Confirm the starting point

    Enter selling price excluding sales tax. Include ingredients, packaging and other per-item costs. Contribution here is before labour and overheads; it is not net profit. Keep a dated baseline with the source records behind your figures.

  2. Day 2

    Give one change an owner

    Recheck the recipe and direct costs, then review the selling price and portion specification. Agree one action, an accountable owner and a deadline. Check the effect on service before acting.

  3. Days 3–6

    Watch the evidence

    Check against: Costed recipe, current invoice prices, menu price and weekly item sales. Record exceptions and other changes that could explain the result.

  4. Day 7

    Review before closing

    Revisit menu contribution using comparable periods and the same definitions. Record what changed and what the evidence supports. If the result is not ready, keep the action open and set the next review date.

Want help applying it?

Request a personal follow-up about your first week. Your free plan is ready above. The new Control Room price is US$5 per month per property; checkout is temporarily paused while that price is verified.

Only your contact details, selected tool and permission to follow up are sent. Your figures and action details stay in this page.

Continue in Control Room

Keep the decision. Follow through on it.

Every free tool creates a portable controlled-action brief. Bring the action into Control Room to monitor its owner and deadline, hold the evidence and record the checked outcome when the work is done.

See the US$5 plan (opens in a new tab)

Membership information opens in a new tab, keeping your calculation here. Copy your brief before closing this page. New checkout is temporarily paused.

Find your wider control gaps with the free Leak Check →