Daily customer targets · what-if scenarios
Restaurant Break-Even Calculator
Find out how much revenue, how many customers, and how many orders your restaurant needs to break even.
Restaurant owners don't think in contribution margin formulas — they think in customers per day. This calculator translates your fixed costs and variable percentages into actionable daily targets: revenue needed, covers required, and orders per hour.
- Break-even revenue = Fixed Costs ÷ Contribution Margin %
- Contribution margin = 100% − Food Cost % − Labor % − Other Variable %
- At break-even, every customer above your daily target flows straight to profit
Built for owner-operators planning new locations, evaluating slow months, and setting daily sales goals for managers.
Your Numbers
Monthly figures for your restaurant.
Results
Break-Even Revenue
$82,000/month
Customers Needed
2,343/month
Daily Customers Needed
90/day
Daily Sales Needed
$3,154/day
Current Revenue
$65,000
Break-Even Revenue
$82,000
79% of break-even
Break-Even Gauge
Losing Money
Break Even
Profitable
Cost Breakdown
How break-even revenue flows through your cost structure.
Restaurant Revenue
$82,000
Food Cost
$24,600
30%
Labor
$26,240
32%
Other Variable
$2,460
3%
Fixed Costs
$28,700
35%
Profit
$0
0%
Revenue allocation at break-even
- Food Cost$24,600 (30%)
- Labor$26,240 (32%)
- Other Variable$2,460 (3%)
- Fixed Costs$28,700 (35%)
- Profit$0 (0%)
Contribution margin: 35.0% of revenue covers fixed costs.
Daily Target Dashboard
The numbers your managers should track every shift.
Revenue Needed Daily
$3,154
Customers Needed Daily
90
Orders Per Hour
11
Average Ticket Required
$35
Typical Restaurant Benchmarks
| Metric | Average |
|---|---|
| Food Cost | 28–35% |
| Labor Cost | 25–35% |
| Break-even Revenue | Varies by concept |
| Average Ticket | $18–$45 |
Result: Your labor costs are within the industry average range.
Result: Your food cost is within the typical industry range.
What-If Scenario Tool
Model how small changes shift your break-even point.
Increase Average Order Value
Customers needed drops from 90/day to 83/day
Reduce Food Cost
Break-even revenue falls by $4,432/month
Increase Customer Volume
Need 15 more customers per day to break even.
Are You Safe?
Restaurant Safety Score
72
/ 100
Current Revenue
$65,000
Break-Even Revenue
$82,000
Industry Comparison
Typical daily customer targets by concept.
Related Tools
Frequently Asked Questions
How do restaurants calculate break-even?
Restaurant break-even revenue = Monthly Fixed Costs ÷ Contribution Margin %. Contribution margin is what's left after variable costs (food, labor, supplies) as a percentage of revenue. Divide break-even revenue by your average order value to get customers needed per month, then divide by days open for daily targets.
What is a good break-even point?
A healthy restaurant breaks even at 60–70% of capacity — meaning you have profit cushion on busy days. If you need 90+ customers daily just to cover costs on a 100-seat restaurant, margins are thin. Aim for break-even at 65% of your realistic peak daily covers.
How many customers does a restaurant need?
It varies widely by concept and ticket size. A casual dining restaurant with $35 average ticket and $28,700 monthly fixed costs typically needs ~90 customers per day (26 operating days). Coffee shops need more volume at lower tickets; fine dining needs fewer covers at higher prices.
How can I lower my break-even point?
Four levers: reduce fixed costs (renegotiate rent, optimize staffing schedules), increase average order value (upselling, combo pricing), lower food cost % (portion control, vendor negotiation), and reduce labor % (cross-training, scheduling software). Even a $3 increase in average ticket can drop daily cover requirements by 10+.
What costs are included in break-even?
Fixed costs include rent, salaried staff, insurance, loan payments, software, and marketing retainers — expenses that don't change with each customer. Variable costs scale with sales: food, hourly labor, paper goods, and credit card fees. This calculator separates them so you see exactly how many customers cover your overhead.