Dayparts Below Break-Even
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1
Review Information
Define the period you are using so every daypart is compared on the same basis.
Enter a review date.
Use the same period for every daypart row.
2
Dayparts & Operating Hours
Enter each operating period using your own sales and cost assumptions.
Use costs that belong to the operating period. Food & Beverage Cost % and Other Variable Cost % are treated as sales-proportional. Labor Cost and Other Direct Operating Cost are treated as period-specific costs. For open/close decisions, include costs that would actually change if this period were shortened or closed. This is not a full restaurant P&L and does not assign fixed overhead automatically.
3
Review Daypart Profitability
Compare each period with its own break-even sales and contribution per operating hour.
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Daypart Profitability Review
See which entered operating periods are above or below their own break-even sales.
Total Sales—Across analyzed dayparts.
Operating Contribution—Sales minus entered variable, labor, and direct operating costs.
Total Operating Hours—Based on entered start and end times.
Average Contribution per Hour—Combined operating contribution divided by combined operating hours.
Profitability by Daypart
| Daypart | Time | Sales | Variable Costs | Labor Cost | Other Direct Cost | Operating Contribution | Contribution Margin |
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Operating Hours Decision View
| Daypart | Hours | Break-Even Sales | Sales vs Break-Even | Contribution per Operating Hour | Sales per Labor Hour | Status |
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