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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.
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.
Recalculating every time prices change?
In KitchenCost, fixing one ingredient price updates every menu cost.
There is also a web version for desktop →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.