TenorOpsBusiness, Pricing & Revenue Calculators · Restaurant Finance
Free Restaurant Break-Even Point Calculator | Daily Guests & Sales Target
Calculate your restaurant's monthly and daily break-even point in guests and sales revenue based on fixed costs, variable cost percentages, and average check.
A. Monthly Fixed Costs & B. Variable Costs
Restaurant Break-Even Inputs
Variable Costs (% of Sales) & Check Size
Break-Even Results
Guests & Revenue Target
| Daily Guest Volume | Monthly Sales | Monthly Net Profit / Loss |
|---|
Step-by-step guide
How to Use the Restaurant Break-Even Calculator
- 1Enter monthly fixed costs
Input rent, salaried management, insurance, utilities, POS software, and marketing.
- 2Add variable cost percentages
Enter food & beverage cost %, hourly labor %, supplies/packaging %, and payment processing fees %.
- 3Set average guest check ($)
See your Contribution Margin, Monthly & Daily Guests to Break Even, and What-If Profit table.
Formula & methodology
The Restaurant Break-Even Formula
Your restaurant reaches break-even when total contribution margin equals total fixed expenses:
Contribution Margin per Guest = Average Guest Spend × (1 − Variable Cost %) Break-Even Guests (Monthly) = Monthly Fixed Costs ÷ Contribution Margin per Guest Break-Even Revenue (Monthly) = Monthly Fixed Costs ÷ (1 − Variable Cost %)
Common questions
Frequently Asked Questions
What is a restaurant break-even point?
The break-even point is the exact sales volume or guest count where your total revenue covers 100% of both fixed overhead (rent, salaries) and variable prime costs (food, hourly labor). Every guest after that generates net profit.
What are typical variable cost percentages in a restaurant?
Most full-service and fast-casual restaurants target 28%–32% food and beverage cost and 25%–30% labor cost, leaving a 35%–45% contribution margin to cover fixed expenses and profit.
How can I lower my restaurant's break-even point?
You can lower break-even guest count by increasing average check size (upselling appetizers/beverages), reducing food waste and portion variance, or tightening hourly shift scheduling.
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