Calculators and tools that run in your browser — daily profit, break-even, Stripe fees, food cost, revenue per chair, and more. No signup. Numbers stay in your browser; nothing is sent anywhere. Same formulas nouz uses every day.
Monthly fixed costs ÷ contribution margin per cup ÷ days open. The honest break-even number, in cups.
The honest break-even formula: monthly fixed ÷ contribution margin ÷ days open. Works for retail, services, anything.
EU vs international cards, percentage + fixed fee, the math Stripe does on every charge.
Fees, refunds, shipping, ad spend — netted into the real per-order profit. No more "Total Sales" fiction.
Ingredient cost ÷ menu price (net of VAT) = food cost percentage. The single most-watched cafe number.
Total monthly wages ÷ monthly net revenue. The number behind every "we're busy but not profitable" complaint.
Annual COGS ÷ average inventory at cost. The number behind "why is my shelf so dusty?"
The simplest salon health check. Total revenue ÷ chairs ÷ days open. Tells you if you have a chair problem or a price problem.
Service price minus commission, product cost, and the chair-hour you "spent." The number telling you which services pay.
CAC + COGS + fees + shipping = break-even AOV. The number ads people whisper about.
Ingredient cost + target food cost % = menu price. The math behind every healthy cafe menu.
Cost + markup % = price. Then margin %. The two numbers small-business owners confuse most often.
AOV, gross margin, COGS, fulfilment — combined into the ROAS floor. Below it, scaling = scaling losses.
Cost + revenue = margin. Or, target margin = recommended price. Every shop's starting point.
Cash ÷ burn rate. See how many months of runway you have, and the date the money runs out if nothing changes.
Profit ÷ hours worked. The number most owners avoid calculating — and the one that decides whether self-employment is worth it.
See what a 5%, 10%, or 15% price hike does to profit — and how much volume you can lose before you're worse off than before.
Enter price + cost + discount. See your new margin and how many more units you need to sell to match the original profit.
Enter OpEx + revenue. See your OpEx ratio and how it compares to sector benchmarks.
AOV × margin × orders/year × years. The number that decides how much you can pay to acquire a customer.
Marketing spend ÷ new customers. Then compare to LTV. Know whether growth makes you richer or poorer.
Food cost + labor cost as a % of revenue. The single most-watched number in restaurant operations.
Enter tips + hours worked by FOH and BOH. Get per-hour share for each role, with custom % split.
Covers ÷ tables ÷ shift hours. Tells you whether you have a capacity problem or a flow problem.
Units sold ÷ units received. Tells you which orders worked and which are clogging the back room.
Gross margin ÷ avg inventory cost. The buyer's number for "which products earn the most per euro of stock."
See what a stylist takes home under each model — and at what weekly bookings the two structures break even.
Booked hours ÷ available hours per chair. Tells you whether to add capacity, raise prices, or fix marketing.