How it works (30 seconds)
Fixed costs = rent, insurance, base salaries, etc. (weekly).
Variable % = COGS + hourly labor + delivery fees + comps as a % of sales.
Contribution margin = 1 − variable %. Break-even sales = fixed ÷ margin.
Quick calculator (demo)
Fixed Costs per Week ($)
Variable Cost % of Sales (0.00–1.00)
Average Check ($)
Target Weekly Profit ($, optional)
Days Open per Week
Operating Hours per Day
Seats in Dining Room (optional)
Turns per Hour (optional)
Calculate
Reset
You’ll get
Break-even sales/week and with target profit
Required covers/day and per hour
Seats/hour target (optional seat/turn inputs)
“What-if” sensitivity to variable %
Plain English: Variable Cost % is “everything that moves when you ring a sale” ÷ sales — food and beverage COGS, hourly labor, delivery commissions, credit card % fees, and comps/discounts tied to sales.
Pro tips
Include delivery commissions and comps in your variable %.
Recalculate monthly — update fixed costs after any lease/insurance change.
Cross-check with Prime Cost weekly to keep the margin honest.
Example from start to finish:
1) Last month you did $40,000 in sales.
2) Your “moves with sales” costs were:
– Food & beverage COGS: $14,000
– Hourly labor (servers, cooks, bartenders): $8,000
– Delivery and card fees: $2,000
– Comps/discounts tied to sales: $2,000
Total variable costs = $26,000.
Variable Cost % = $26,000 ÷ $40,000 = 0.65 (65%). That’s the number you plug into Variable Cost % of Sales.
Now say your weekly fixed costs (rent, insurance, salaried managers, etc.) average $8,500 and your contribution margin is 1 − 0.65 = 0.35 (35%).
Break-even sales/week = $8,500 ÷ 0.35 ≈ $24,285 .
If you also want $2,000/week in profit, use fixed + profit = $10,500 ÷ 0.35 ≈ $30,000 target sales/week.
The calculator does all of that math for you — you just feed it fixed costs, variable %, average check, and your hours.