Website
Calculators
Set up product-connected catering, event, service, materials and meal calculators.
Calculators
Use a Calculator widget to help visitors choose products, plan quantities or estimate a service. It works with any company’s catalogue and does not change your product database.
Set up a calculator
- Add Calculator from the page editor’s widget picker.
- Choose a template and select Use template. This replaces the widget’s current settings; the page editor’s undo can restore them.
- Open Inputs and business settings. Change the example choices and review every price, capacity, unit and assumption. Business settings hold fixed values such as an hourly staff rate; visitors do not have to enter them.
- For a product selection, choose Live products or Live add-on group. Select a location and, if useful, a category or specific products. Leave specific products unchecked to follow the category automatically.
- Choose where each value comes from: the catalogue’s price, product kcal, product capacity, or a value you enter for each choice. Prices display in your company’s currency. Add-on prices use their price adjustment. Add-ons currently require manually entered nutrition values.
- Try different choices in Try the calculator, including small and large inputs, optional extras and missing values. Review the estimate note and next-action link.
- Check I have reviewed the values and rules. Enable this calculator for visitors, then save and follow the normal site publishing workflow. Templates remain disabled until reviewed.
All formulas in a template are already connected. Most setups only need the business’s own values, choice labels and product connections. Save a configured widget to the existing company library to reuse it on other pages.
Templates
| Template | Included calculations |
|---|---|
| Catering | Standard and plant-based guest counts; packages and extras per guest; minimum food spend; a discount for additional guests above a threshold; rounded staffing; staff hours; delivery; service charge; optional additional tax; total and per guest. |
| Events | Whole tables and seats provided; rounded staffing; guest packages; minimum package spend; fixed extras; hourly venue hire; staff hours; service charge; optional additional tax; total and per guest. |
| Equipment hire | Item quantity; duration; minimum billable days; fixed booking extras; hire charges; refundable deposit shown separately; upfront amount. |
| Cleaning | Area; bathrooms; service-level multiplier; optional tasks; staff hours; elapsed duration for multiple cleaners; minimum charge. |
| Materials | Area and depth converted to volume; extra-material allowance; whole bags rounded up; material cost. |
| Meal nutrition | Meal values; vegetables; multiple extras; net replacement adjustments; protein, carbs, fats, kcal and kJ. Nutrition figures start unknown. |
Example prices and rates are illustrations, not industry recommendations. A linked product’s price must match the formula’s unit: for example, a per-person catering package differs from a platter serving several people. Product capacity means the existing people per unit value; enter a manual metric for litres, weight or another measure.
For catering sold by trays, add a value for servings per tray and calculate ceil(guests / trays.servings). Multiply that quantity by trays.price. The same pattern works for chairs, table linen, drink packages and equipment bundles. A separate selection or number input can hold the quantity for each different product group.
The catering template’s discount applies only to guests above its threshold, using the average package-and-extras price. Its service charge applies to food after the discount/minimum. The events template’s service charge applies to the guest package. Additional tax defaults to zero to avoid adding tax twice when catalogue prices already include it. Edit these rules to match your actual offer.
Custom inputs and rules
Inputs can be numbers, one choice, multiple choices, or yes/no. Set minimums, maximums, step sizes, starting choices and required selections. A numeric business setting is hidden from the visitor’s controls but remains part of the calculation.
Each selected choice contributes its configured values. Selecting several extras adds their values together. A blank numeric value means unknown, while an explicit zero means it contributes nothing. Unavailable products and incomplete required values cannot silently become a zero total.
Business rules compare input values before showing results. For example:
| Left | Rule | Right | Visitor message |
|---|---|---|---|
plant_guests | At most | guests | Plant-based guests cannot exceed all guests. |
guests | At most | venue.capacity | This venue cannot accommodate that many guests. |
adults + children | Equal to | guests | Guest counts must add up to the total. |
Custom results
Each result has a label, formula, display format and decimal precision. Results can be numbers, currency or percentages. Hide intermediate results when only the final answer is useful to visitors. Display rounding does not round intermediate values.
Use the input’s displayed formula key, a selected value such as package.price, or an earlier result key. extras.count counts selected options. Yes/no inputs are 1 or 0. The formula helper can append available references.
Supported operations are +, -, *, /, brackets, min, max, ceil, floor, round and abs. Percentages use 0–100: subtotal * tax_pct / 100. Formulas cannot run JavaScript, access other records, call external services or contain spreadsheet cell references. Use earlier results to break a long formula into readable steps.
Meal nutrition and generic stickers
A sticker can link to the calculator page using a QR code. Customers select their meal, sides and extras. Configure the meal’s included components consistently with its saved kcal value. If a base is already included, a replacement must contribute replacement minus included base; otherwise the calculator counts both. Negative adjustment values are supported.
Do not extract numbers from ordinary tags or descriptions: those labels may be incomplete or ambiguous. Enter verified protein, carbs and fat values for each standard portion. A product’s saved kcal can remain connected to the catalogue. Newly added products automatically appear when using a category, but need any missing manual values before they can produce complete results. Release checks identify missing values before publication.
What visitors can do
Visitors receive immediate results, can reset their choices and copy a plain-text summary. The optional next-action link can open your contact, catering, enquiry or ordering page. Add an Enquiry form beside the calculator if appropriate; customers can paste the summary into their enquiry.
Calculators provide estimates. They do not reserve tables, check date-specific stock or staffing, create orders, submit enquiries, issue binding quotes, or transfer the selected options into a checkout. Live prices reflect the catalogue when the page loads; reload to get later changes. Business settings and formulas are visible in the downloaded page, so do not put confidential costs, credentials or private data in them.
For predictable page size, each calculator supports up to 30 inputs, 16 results, 8 business rules, 12 numeric values per choice and 80 choices per selection. Large catalogues should use narrower categories or selected products. An unavailable connection shows a helpful message rather than a misleading total.