Precision for independent food creators
Know what your food actually costs.
Count ingredients, yield loss, your time, overhead, and fees. See what remains before you price your next meal.
For cottage bakers, food truck operators, pop-up and private chefs, producers, market vendors, and food collectives.
Count the time behind your food, too. Find my effective hourly wage. Free, with no sign-in needed.
Already have access? Open calculator (sign-in required).
What you can expect
Your labor counts as a cost.
Your inputs drive the numbers.
Clear mathematics. No judgment.
The financial prep station
Your recipe has a yield.
Your business does too.
Selling out does not always mean getting paid. ProvisionMap follows the money from purchase to payment, one question at a time.
For the people making the food
Cottage bakers. Food truck operators. Pop-up and private chefs. Producers, market vendors, and worker-owned food collectives.
- 01
Revenue
What came in?
What do you sell it for, and how many did you sell?
- 02
True Costs
What leaves each sale?
Count what leaves the sale: ingredients, packaging, payment fees, and operating costs.
- 03
True Yield
How much can you use?
Purchased ingredients rarely equal usable product. Track what remains after trim, cooking loss, preparation, and waste.
- 04
Overhead
What supports the work?
Enter the costs that support production, service, or events, then allocate monthly costs across expected production.
- 05
Time
How many hours does it take?
Your time belongs in the cost of the work. Include preparation, service, cleanup, and administration.
- 06
Margin
Does the work sustain you?
Review net profit, net margin, break-even, and the effect of testing one change at a time.
A closer look / True Yield
Count what reaches the plate.
Trim, cooking loss, and waste change the cost of every portion. Buying 20 pounds does not mean you have 20 pounds to sell.
Save ingredient yields in your personal costing library. Reuse recipes, service days, and events instead of starting from scratch.
Illustrative calculation / Chicken
- Purchased quantity
- 20 lb
- Usable quantity
- 15 lb
15 ÷ 20 × 100 = 75%
True usable cost = purchase cost ÷ 15 lb
Purchase status
Clarity without another subscription.
ProvisionMap is not open for purchase. There is no checkout available.
The financial prep station
True Yield, labor, overhead, food truck operating costs, spoilage, transaction fees, break-even, and net margin in one deliberate workflow.
Before the next service
How many meals cover your service costs?
Start with the free meal break-even tool for food truck services. Use your price and costs to estimate the meals you need to sell. No sign-in needed.
Find my break-even mealsWhat does my work pay per hour?
The purpose of profit is continuation.