Break-even, contribution margin, menu pricing, and markup tools so dishes earn what you need after variable and fixed costs.
Calculate restaurant sales mix from units sold and selling price per item or category. See mix %, revenue share, contribution and profit rankings, top and lowest performers, and a concentration benchmark.
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Calculate restaurant contribution margin after food cost, variable labor, packaging, delivery fees, and other variable costs. See CM $, CM %, variable cost %, break-even contribution, and benchmark status — per item or for overall sales.
Calculate restaurant break-even covers and revenue from fixed costs and contribution margin per unit. Two modes — enter CM $ directly or derive it from selling price minus variable cost. Optional expected sales, target profit, tax strip, and service charge.
Calculate restaurant profit margin after food, labor, packaging, delivery, and other costs. Three modes — price + cost, revenue + expenses, or target margin pricing. See profit $, margin %, markup %, cost %, and benchmark status.
Calculate restaurant markup from item cost and selling price, or build price from a target markup %. Three modes, optional tax, service charge, and discount — see markup %, margin %, profit $, cost %, and benchmark status.
Calculate restaurant discounts by percent, fixed amount, or target selling price. See the final ticket, guest savings, revenue given up, optional tax and service charge, and promo-depth benchmark.
Classify menu items into Stars, Plow Horses, Puzzles, and Dogs from selling price, plate food cost, and units sold. See menu mix %, contribution margin, profit rank, quadrant actions, and overall menu benchmark.
Calculate restaurant average check from revenue and guests or transactions. Project revenue to a target check, see the revenue gap, optional tax and service charge, and spend benchmarks.
Calculate restaurant sales mix from units sold and selling price per item or category. See mix %, revenue share, contribution and profit rankings, top and lowest performers, and a concentration benchmark.
Calculate restaurant menu mix from units sold per item or category. See mix %, popularity %, rankings, top and lowest performers, and a unit concentration benchmark.
Raise a menu price by percent or dollars, or hit a target plate margin. See the new price, lift size, new margin, food cost %, and optional monthly or annual impact.
Pricing links ingredient cost, packaging, delivery fees, guest-facing price, and the fixed costs that keep the doors open. Break-even shows how much volume you need; contribution margin shows what each sale leaves after variable costs.
Underpricing popular dishes quietly destroys margin. Delivery and packaging can erase contribution on otherwise healthy plates. Without a break-even number, fixed costs feel abstract until a slow week makes them concrete.
Break-even and pricing math are only as good as the contribution margin behind them. Re-cost before major menu updates.
Food-only margin looks healthy until box fees and platform commissions land. Run contribution margin with the full variable stack before you trust break-even units.
Hitting break-even is the floor. A healthy cushion above expected volume absorbs quiet weeks and cost spikes.
Recent Learning Center guides related to restaurant operations.
A practical framework for pricing restaurant catering packages from food cost per guest, labor, rentals, and logistics - including formulas, worked examples, and margin targets that keep events profitable.
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Continue ReadingBrowse all guides in the Learning Center.
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