Restaurant Break-Even Calculator

Break-even is how much you need to sell before fixed costs are covered. After that point, each order contributes to profit up to variable costs (food, packaging, payment fees, and similar costs that rise with sales).

Use monthly fixed costs (rent, salaried payroll, insurance, base utilities) and your average order value with an estimated variable cost percentage per order.

Example: Fixed costs 12,000/month, AOV 22, variable cost 32%. Contribution ≈ 14.96. Break-even ≈ 802 orders/month, or about 26 orders/day.

If delivery mix raises variable costs, update the variable % — break-even moves quickly.

Treating all payroll as fixed when much of it is hourly and variable.

Using revenue instead of order count without a stable AOV.

Ignoring seasonality — break-even is a monthly snapshot, not a holiday weekend forecast.