FREE TOOLS FOR GRAZING BUSINESSES

Charcuterie Business Tools

Plan tray capacity, profitable pricing, portions, event quotes, food costs, shopping and monthly break-even.

Tray / Board Serving Size Pricing & Profit Serving Size Grazing Table Quote Food Cost Shopping List Break-even Prep Timeline

Tray / Board Serving Size Calculator

Estimate guests served from tray dimensions, shape, bowls and arrangement density.

ShapeServing styleArrangementLength (inches)Width (inches)Space used by bowls / décor (%)

Pricing & Profit Calculator

Build a price that covers labor, overhead and payment fees while protecting your target margin.

Food cost ($)Labor hoursLabor rate ($/hr)Travel + setup ($)Packaging / rentals ($)Other direct costs ($)Overhead allocation (%)Payment processing (%)Target profit margin (%)Guests (optional)

Serving Size Calculator

Estimate food quantities with a built-in planning buffer and vegetarian mix.

Adult guestsChildrenService stylePlanning buffer (%)Vegetarian guests (%)

Grazing Table Quote Generator

Create a client-ready estimate including service level, add-ons, discounts, tax and deposit.

GuestsBase price per guest ($)Service levelSetup fee ($)Delivery / travel ($)Rentals / décor ($)Rush / special request ($)Discount (%)Tax (%)Deposit (%)

Food Cost Tracker

See food-cost percentage, true event cost and contribution profit after labor and waste.

Selling price ($)Cheese ($)Meat / protein ($)Produce ($)Crackers / bread ($)Extras + packaging ($)Labor ($)Waste / spoilage (%)Other overhead ($)

Ingredient & Shopping List

Generate a practical list with food quantities, vegetarian adjustments and basic serving supplies.

GuestsStylePlanning buffer (%)Vegetarian guests (%)

Break-even & Minimum Order Calculator

Estimate how many events you need each month and a sensible minimum order value.

Monthly fixed business costs ($)Average event revenue ($)Average variable cost per event ($)Target monthly owner profit ($)Small-order labor + overhead ($)Target margin for minimum order (%)

Event Prep Timeline

Generate a simple prep schedule based on event date, guest count and service complexity.

Event dateGuestsService

Planning note: These are business-planning estimates, not food-safety or tax advice. Actual portions, usable tray area, local taxes, ingredient yield and pricing vary by menu, event and market.