1
Planning Information
Set the planning period and identify the restaurant or location. Keep sales, fixed costs, variable costs, and target profit on the same period basis.
Enter a review date.
2
Variable Costs
Enter costs that change with sales as a percentage of sales. Add only the variable portion of mixed costs such as labor.
Use your own percentages. Do not enter fixed costs here, and do not enter the same cost again in the Fixed Costs section.
Total Variable Cost Rate0.0%
Contribution Margin Ratio100.0%
3
Fixed Costs
Enter costs for the planning period that do not directly change with each additional dollar of sales.
Total Fixed Costs$0.00
4
Sales & Target Settings
Add a target profit and optional operating assumptions to convert required sales into daily sales and checks or orders.
$
Sales for the same planning period.
$
Leave blank to calculate break-even only.
$
Used only to estimate required check/order counts.
Used only for per-day planning results.
5
Calculate Break-Even & Target Profit
Calculate required sales from the entered cost structure and optional target profit.
Break-Even & Target Profit Summary
Review the sales required to cover entered costs and reach the target profit you entered.
Break-Even Sales
$0.00
Sales required for entered contribution margin to cover entered fixed costs.
Total Fixed Costs$0.00For the selected planning period.
Variable Cost Rate0.0%Sum of entered variable cost percentages.
Contribution Margin Ratio100.0%100% minus the variable cost rate.
Sales for Target Profit—Enter a target profit to calculate.
Break-Even & Target Summary
| Planning Measure | Result |
|---|
Current / Planned Sales Review
Planning Conversions
Variable Cost Breakdown
| Variable Cost | % of Sales |
|---|
Fixed Cost Breakdown
| Fixed Cost | Amount |
|---|