Free Australian hospitality resources
Choose a practical resource for opening work, food costs, menu prices, suppliers, delivery orders, events or energy use.
Choose a free resourceFind → Choose → Use
Opening preparation, costing, supplier comparisons, delivery, events or energy use.
Check what it does and who it helps before you open it.
Apply the result to your venue and verify the assumptions that matter.
Choose your free resource
Choose a calculator, checklist or workbook for the task in front of you. Read its assumptions and limits before using the result.
What it does Organises core opening tasks, responsibility and follow-up in an editable Word checklist and print-ready A4 PDF.
Who it helps New or reorganising cafés, restaurants, bars, pubs, food trucks and small hospitality venues.
Free digital download · Word and PDF
Get the free checklistWhat it does Calculates ingredient or recipe cost as a percentage of selling price and shows the gross dollars remaining.
Who it helps Operators reviewing recipe costs, portion assumptions and menu-item performance.
Browser-based · No signup required
Use the food cost calculatorWhat it does Calculates a transparent starting price from recipe cost and a target food-cost percentage.
Who it helps Café and hospitality operators planning or reviewing menu prices.
Browser-based · No signup required
Use the menu pricing calculatorWhat it does Compare event costs, order contribution, break-even and service capacity using your own assumptions.
Who it helps Food-truck operators assessing an event.
Browser-based · No signup required
Use the event calculatorWhat it does Compare contribution after entered channel fees, discounts, food, packaging and extra labour.
Who it helps Operators reviewing takeaway and delivery channels.
Browser-based · No signup required
Use the delivery calculatorWhat it does Cost usable ingredients, full portions and a target batch with compatible units.
Who it helps Kitchen teams costing recipes and batch quantities.
Browser-based · No signup required
Use the recipe calculatorWhat it does Compare two offers after price, freight, preparation yield and later waste.
Who it helps Owners and chefs comparing supplier pack sizes.
Browser-based · No signup required
Compare supplier costsWhat it does Record energy use, trading activity and actions in a downloadable workbook.
Who it helps Venue operators planning and reviewing energy actions.
Free digital download · XLSX, Word and PDF · Checkout required
Get the free energy trackerThe calculators do not provide accounting, tax or pricing advice. Check GST treatment, labour, waste, overheads, demand and your venue’s actual figures before making a decision.
Learn before you act
Build clearer recurring routines for the start and end of service.
Read the checklist guide →Understand the formula, assumptions and decisions behind the calculator.
Read the food cost guide →Review pricing alongside portion size, labour, overheads and customer expectations.
Read the menu pricing guide →Optional email updates
Use every free resource above without subscribing. Join only if you also want occasional practical hospitality emails from Get Venue Ready.
Buying with confidence
Every product page identifies what is included, the supplied formats and the intended use. Review those details before purchase and contact us if you are unsure which option fits your venue.
Access instructions are provided after checkout so you can begin reviewing your files promptly.
Adapt all materials to your venue, risks, jurisdiction, approvals and competent professional advice.
Licence scope varies by product. Core packs cover directly operated venues within the purchasing business; some specialist tools cover one venue. Check the product page and supplied licence.
