Practical tools for busy venues

Hospitality tools & calculators

Practical answers for your next kitchen decision. Explore equipment savings, understand your costs and plan with confidence.

What would you like to work out?

Equipment energy savings

Compare electricity costs and estimate the simple payback of an equipment upgrade.

Calculate savings →Free calculator

Food cost & overheads

Understand your food and labour costs, overheads and remaining revenue.

Check your costs →Free calculator

Award wage calculator

Estimate shift costs, including casual loading and penalty rates.

Coming soon

Ice machine size finder

Match peak demand to daily production and ice storage requirements.

Coming soon

Roster cost forecaster

Plan team costs against expected sales and your weekly roster.

Coming soon

Kitchen equipment planner

Shape an equipment checklist around your menu, volume, space and services.

Coming soon

Made for everyday decisions

Start with the question that matters today

“Is our older fridge costing too much?”

Use the energy calculator to compare measured or published daily consumption. Include installation and removal so the payback estimate reflects the full purchase.

Compare an upgrade →

“We're busy. Where is the money going?”

Enter one month's sales, food and beverage costs, labour and overheads. See the split before deciding which area needs a closer look.

Review your monthly costs →

“What should we take to an equipment supplier?”

Bring peak covers or orders per hour, your menu, current model, available dimensions, power and plumbing details. Include the installation window and delivery access.

Discuss your equipment brief →

A useful monthly routine

  1. Gather one complete month's sales and cost figures using a consistent GST basis.
  2. Calculate the current position and save the results as a dated PDF.
  3. Choose one assumption to change, then rerun the calculation to compare the impact.
  4. Agree one practical action and check the same figures next month.
Which tool should a café start with?

For a café, start with food, beverage and labour costs if the question is operating margin. Use the energy calculator for a specific fridge replacement. Treat coffee-bar refrigeration and kitchen storage as separate equipment comparisons when their sizes or operating conditions differ.

Which tool should a restaurant start with?

Start with the monthly cost view, then review individual equipment upgrades. Check the numbers against your actual service pattern, including quieter lunch sessions, busy dinners and functions. A monthly average can hide differences between services.

Will my figures be sent to ICE Group?

These calculators process your inputs in your browser and do not submit them. An equipment enquiry is a separate action. The site's normal privacy and analytics settings still apply.