Restaurant Break-Even Sales Calculator

OPERATOR TOOL

Break-even sales

Convert fixed costs and variable-cost percentage into the sales level required to break even.

Variable cost must be below 100%. Average check is optional if you also want break-even covers.

Enter your own variable-cost rate; no industry benchmark is assumed.

Result

Enter fixed costs and variable cost, then calculate.

Formula

Contribution margin ratio = 1 − Variable cost %

Break-even sales = Fixed costs ÷ Contribution margin ratio

Break-even covers = Break-even sales ÷ Average check

Last calculation review: October 2026

How we check formulas →

Need to track multiple periods? The workbook is separate from this free calculator. See workbook options →

Worked example

Illustrative only. Fixed costs of $12,000 with 60% variable cost create a 40% contribution margin ratio. Break-even sales are $30,000. At a $25 average check, that is 1,200 covers.

What to do next

  1. Separate fixed and variable costs consistently.
  2. Run a downside case if variable cost rises or average check falls.
  3. Translate the monthly sales target into weekly and daily operating targets.

Questions operators ask

What if variable cost is 100%?
There is no positive contribution margin, so this formula cannot produce a finite break-even sales level.

Are covers required?
No. Average check is optional and only used to translate sales into customer covers.

Is break-even the same as a profit target?
No. Break-even is the point where the modeled contribution covers fixed costs.

Go deeper

Read Restaurant Break-Even Point for fixed-versus-variable cost logic, sensitivity and target-profit planning.