Restaurant break-even calculator
Find out how much you need to sell to cover your costs, in dollars and in guests per day. Every dollar of sales above that line is profit.
Frequently asked questions
How do you calculate a restaurant's break-even point?
Break-even sales = fixed costs ÷ (1 − variable costs as a % of sales). With $30,000 of fixed costs and 65% variable costs, you need $30,000 ÷ 0.35 = $85,714 a month.
What are fixed and variable costs in a restaurant?
Fixed costs stay the same however busy you are: rent, salaried managers, insurance, loan payments, software. Variable costs move with sales: food and drink, hourly labor, card fees, packaging and delivery commissions.
How can I lower my break-even point?
Lower variable costs (portioning, waste, scheduling to demand), cut fixed costs, or raise the average check. Hourly labor is often the quickest lever: matching shifts to busy hours can take several points off.