Restaurant Breakeven Calculator
Calculate your restaurant's breakeven point. Determine daily covers and revenue needed to cover fixed costs and variable food and labor expenses.
예시 계산
기본값: fixed: 12,000 | variable: 10 | price: 25
손익분기점
손익분기 매출
$20,000
공헌이익
$15.00
단위당
공헌이익률
60.0%
Restaurants have high fixed costs (rent, equipment, base staff) and significant variable costs (ingredients, hourly labor). Understanding your breakeven point helps you set prices, manage costs, and plan for profitability.
팁
- 1Calculate breakeven in terms of covers (meals served) per day for practical planning.
- 2Food cost should be 28-35% of menu price — this is your primary variable cost.
- 3Lunch and dinner may have different breakeven points due to varying average check sizes.
- 4Consider delivery and takeout channels to increase volume without adding seating costs.
- 5Review your breakeven monthly as food prices and labor costs fluctuate.
자주 묻는 질문
What are typical restaurant fixed costs?
Fixed costs include rent (6-10% of revenue), base staff salaries, insurance, equipment leases, licenses/permits, POS systems, and marketing. For a small restaurant, these may total $8,000-$15,000/month.
How many covers do I need per day to break even?
Divide your monthly breakeven units by operating days. For example, if breakeven is 800 meals/month and you are open 26 days, you need about 31 covers per day. This helps with staffing and inventory planning.
How do I lower my restaurant's breakeven point?
Negotiate lower rent, optimize staffing schedules, reduce food waste, adjust portion sizes, increase menu prices strategically, and consider revenue streams like catering, delivery, or merchandise.
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