Commercial Kitchen Equipment calculator
Project Margin Calculator
Use this calculator to review margin across a full foodservice project rather than a single line item. It helps dealers, fabricators, and equipment suppliers decide whether project price covers appliances, stainless fabrication, installation, freight, warranty, and contingency.
What this calculator does
- Calculate overall project margin for a commercial kitchen equipment package including equipment, install, freight, and support costs.
- checking margin for a complete commercial kitchen equipment project
- The result helps decide whether to approve the project, revise scope, adjust contingency, or renegotiate price.
Formula used
- Project Margin dollar gap = total project selling price - total delivered project cost
- Project Margin = dollar gap รท project revenue basis
Inputs explained
- total project selling price: Use the contracted price for equipment, stainless fabrication, install, freight, startup, and project services.
- total delivered project cost: Include purchased equipment, fabrication, freight, install labor, warranty reserve, packaging, project management, and contingency.
- project revenue basis: Usually total project selling price; use the same basis used by finance or dealership management for margin reporting.
How to use the result
- Use it before booking a large kitchen package, chain rollout, commissary project, or custom stainless installation.
- Treat the result as a planning estimate until it is checked against actual kitchen equipment specifications, nameplate ratings, measured cook or test times, utility bills, service history, code requirements, supplier quotes, and the project scope agreed with the operator, dealer, or foodservice consultant.
Common questions
- What is the project margin calculator for? It calculates overall project margin percentage and dollar gap.
- What information should I enter? Use total selling price, total delivered cost, and project revenue basis.
- What does the result tell me? The result helps decide whether to approve the project, revise scope, adjust contingency, or renegotiate price.
- When is the result only an estimate? Treat the result as a planning estimate until it is checked against actual kitchen equipment specifications, nameplate ratings, measured cook or test times, utility bills, service history, code requirements, supplier quotes, and the project scope agreed with the operator, dealer, or foodservice consultant.
Last reviewed 2026-05-12.