Restaurant Break-Even Calculator
Calculate break-even for your restaurant business using industry-specific benchmarks and defaults.
Break-Even Units
667
Units to sell monthly to cover costs
Break-Even Revenue
$16,667
Monthly revenue needed
Contribution Margin
$15
Profit per unit after variable costs
Contribution Margin Ratio
60.0%
Contribution margin as % of price
How to Use This Break-Even Calculator
Enter your monthly fixed costs — the expenses that stay constant regardless of how much you sell. For restaurant businesses, this typically includes Labor, Rent & occupancy, Utilities.
Enter the price you charge per unit and the variable cost per unit. Variable costs are the expenses that increase with each sale — materials, labor per unit, transaction fees. The difference between price and variable cost is your contribution margin.
Need more than a calculator for your restaurant finances?
Our Restaurant Financial Model and Pro Forma Template gives you a complete, ready-to-use Excel spreadsheet with industry-specific categories, formulas, and dashboards. Skip the setup — start analyzing in minutes.
Break-Even Calculator for Restaurant Businesses
Break-even analysis is especially important for restaurant businesses because of the industry's specific cost structure. Fixed costs like Labor and Rent & occupancy must be covered before you see any profit. Knowing your break-even point helps you set realistic revenue targets and evaluate whether a new location, product line, or expansion makes financial sense.
Higher revenue in summer and holiday seasons; January-February typically slowest months. This means your break-even point effectively shifts throughout the year. During peak seasons you may comfortably exceed break-even and build reserves. During slow periods you may dip below it. A monthly break-even calculation — rather than just annual — gives you the visibility to plan for these swings.
Restaurant Industry at a Glance
Financial templates built for restaurants — from fast-casual to fine dining. Pre-loaded with food cost categories, labor splits, and industry-standard KPIs.
Revenue Drivers
- Dine-in sales
- Takeout & delivery
- Catering
- Alcohol sales
Key Cost Categories
- Food costs (COGS)
- Labor
- Rent & occupancy
- Utilities
- Marketing
- Equipment & maintenance
Typical Margins
Gross: 60-70% · Net: 3-9%
Seasonality
Higher revenue in summer and holiday seasons; January-February typically slowest months.
Key Performance Indicators
Frequently Asked Questions
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