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See the sales target that gets you past break-even
Set a real operating baseline by turning fixed cost, average ticket, and food cost % into monthly sales and daily order targets.
- Main output
- Daily order target
- Core inputs
- Fixed cost, average ticket, food cost %, extra variable cost
- Time
- 1 min
Daily order target
Before making more changes, define the minimum sales line that covers your fixed cost this month.
At this ticket, food cost %, and variable cost every order loses money, so there is no break-even point. Raise the ticket or cut costs, then calculate again.
Frequently asked questions
Can I use an average food cost % here?
Yes for a first pass. If margin varies a lot by menu item, move into the app and manage each item separately.
What counts as extra variable cost?
Any order-linked cost such as payment fees or packaging that rises as order volume rises.
Save this calculation and keep managing it
Use the web tool for a quick answer, then move into the app to save recipes, reuse the numbers, and update margins when ingredient prices move.