FREE RESTAURANT FINANCIAL TOOL

Restaurant Break-Even Calculator

Find out how much your restaurant needs to sell to cover its costs—and how much revenue you need to reach your monthly profit goal.

Enter Your Numbers

Use average monthly numbers for the most useful results.

$
Rent, insurance, salaried overhead, utilities, subscriptions and other costs that don't move directly with sales.
%
Costs that rise with sales, such as food, beverage, packaging and other variable operating costs.
#
Average number of days your restaurant operates each month.
$
Average amount of net sales generated per guest.
$
Optional profit target you want the restaurant to produce each month.
🔒 100% private. Your numbers stay in your browser and are not stored.

Your Break-Even Results

Contribution Margin %
0.0%
Enter your numbers to calculate.
Formula
Break-Even Sales =
Fixed Costs ÷
Contribution Margin %
Monthly Break-Even Sales
$0
Sales needed to cover fixed and variable costs.
Weekly Break-Even Sales
$0
Average sales needed per week.
Daily Break-Even Sales
$0
Average sales needed each operating day.
Covers Needed Per Day
0
Approximate guests needed each day to break even.
Sales Needed to Hit Profit Goal
$0
Enter a desired monthly profit to calculate your target.
Quick Insight Enter your restaurant's numbers to see your break-even target.

How It Works

Break-even sales represent the sales level where the restaurant's contribution margin covers its fixed costs.

Break-Even Sales = Fixed Costs ÷ Contribution Margin %

Contribution Margin % = 100% − Variable Cost %

Once we know monthly break-even sales, the calculator translates the number into weekly sales, daily sales and estimated guest counts.

What's Included

  • Monthly fixed operating costs
  • Variable costs as a percentage of sales
  • Monthly, weekly and daily break-even sales
  • Guest covers needed based on average check
  • Sales required to reach a desired profit target
TURN BREAK-EVEN KNOWLEDGE INTO REAL PROFIT

Knowing the Number Is Only the First Step.

If the sales required to break even seem too high, the real question is why. Margin & Menu helps identify what's driving your food cost, labor, overhead, cash flow and profitability.

Get clarity. Take control.

The 360° Restaurant Financial Audit follows the money across your POS, accounting, inventory, labor, cash and financial reporting.

Start My 360° Audit →
This calculator provides estimates based on the numbers you enter and is for informational and planning purposes only. Actual break-even results depend on your restaurant's cost structure and accounting methodology.