Break-Even Calculator for Hospitality
Calculate your profitability threshold for free: monthly and daily break-even, and a clear verdict of whether you're making a profit or loss this month. No registration or card needed.
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Break-even (€/month)
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Break-even (€/day)
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Contribution margin
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Indicative monthly estimate, on net sales. The fine control is your daily P&L in Miselup: you close it every day.
This calculator gives you the month's snapshot; with Miselup you close your P&L every day and see your real profit and your daily break-even point. Start free
The real product, not a mockup
A tour of Miselup: from the catalogue and food-cost to HACCP control and traceability. Tap any screenshot to enlarge and read it.
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Your kitchen at a glance
A dashboard with your activity, costs and alerts in one screen.
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Ingredient catalogue
1,200+ ingredients with cost, units and allergens.
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Ingredient sheet
Price per unit, allergens, conversions and supplier.
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Sub-recipes
Nested sub-recipes that recost themselves when a price changes.
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Final dishes
Your menu dishes and drinks, ready to be costed.
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Food-cost to the cent
Cost, waste and margin of the dish in real time.
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Export to professional PDF
Technical sheet and food-cost ready to print or send.
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Techniques
Your library of techniques, with photos and steps.
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Equipment & tableware
Your kitchen's tools and equipment inventory.
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Temperature control
Paperless fridge & equipment logs, with alerts.
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Expiry & FEFO rotation
Lots ordered by expiry: first to expire, first out.
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Lot traceability
From a lot, see its origin and which dishes used it, in one click.
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Allergen labels
Lot label with expiry and allergens, ready to print.
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HACCP report
The full history, ready for the health inspection.
The break-even point is the revenue at which your restaurant stops losing money. Many restaurateurs think that with a healthy food cost (28-32%) they're already making a profit, but the reality is different: you can have impeccable recipe costing and still be in the red because fixed costs (labor, rent, utilities) drag you down. That's the trap: 'my recipe costing is fine' doesn't mean 'I'm making money'.
This calculator gives you a simplified monthly snapshot: enter your net sales, variable cost percentages, and fixed expenses, and instantly see your contribution margin, the break-even point in euros per month and per day, and estimated profit or loss. This is an estimate, not accounting; for real daily control you need a P&L like Miselup's (available on the Pro and Advanced plans).
How to use the calculator
1. Enter your net revenue and your food cost
Use net sales without VAT. Food cost is the percentage of raw materials over sales.
2. Add your variable costs, fixed costs, and operating days
Include other variable costs like POS commissions or packaging. Fixed costs are labor, rent, utilities... Indicate the operating days per month.
3. Read your instant verdict
Get contribution margin, break-even in euros per month and per day, and whether you're making a profit or loss this month.
Industry benchmarks
Food cost: 28-32%
Healthy range; even so, you could lose money if the fixed cost structure is too heavy.
Contribution margin: 65-72%
What remains from each euro of sales after covering variable costs to cover fixed costs.
Labor cost: 30-35%
Of net sales; it's usually the largest fixed expense and the one that most tightens the break-even point.
Break-even point
Minimum revenue for profit to be zero. Below it, you lose money; above it, you start making a profit.
Frequently asked questions
Break-Even Calculator for Hospitality
What is a restaurant's break-even point?
How is the break-even point calculated in hospitality?
Why am I losing money if my food cost is good?
Is the revenue with or without VAT?
Does this calculator replace a management control?
Ready to stop losing money on every plate?
Set up your recipe book in an afternoon and try Free forever. No credit card, no commitment.