Why you need this
Menu pricing, invoices and delivery-platform reconciliation all need VAT separated correctly. Treating a gross figure as the net base, or mixing rates, breaks both pricing and reports.
Foodservice often sees more than one rate on the same check. This tool covers a single-rate step and a multi-rate order in one place.
How it is calculated
When adding VAT: base × rate = VAT; total = base + VAT. When extracting VAT: divide the gross by (1 + rate); the remainder is the base and the difference is VAT.
In order mode, each rate bucket is treated as VAT-inclusive. Buckets are split one by one, then base and VAT are summed.
How to read the result
Base is the VAT-exclusive amount. VAT is the tax portion. Total is the gross figure on the guest check or invoice. In order mode, the row breakdown shows how much VAT each rate produced.
This tool is for information only. Talk to your advisor for filings, e-invoices or accounting decisions.