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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. Create your account

See it inside

The real product, not a mockup

Explore the catalog, recipe costing, HACCP controls and traceability in Miselup.

  • Your business at a glance

    A dashboard with your activity, costs and alerts in one screen.

  • Ingredient catalogue

    1,200+ ingredients with cost, units and allergens.

  • Ingredient sheet

    Price per unit, allergens, conversions and supplier.

  • Sub-recipes

    Nested sub-recipes that recost themselves when a price changes.

  • Final preparations

    Dishes, drinks, desserts or trays: everything you sell, ready to cost.

  • Food-cost to the cent

    Cost, waste and margin of the final preparation in real time.

  • Export to professional PDF

    Technical sheet and food-cost ready to print or send.

  • Techniques

    Your library of techniques, with photos and steps.

  • Equipment & tableware

    Your production space's tools and equipment inventory.

  • Controls in the portal

    Configured controls, reading status and access to the form. Documentary records needing attachments are entered in management.

  • Measurement and corrective action

    Product core-temperature recording and corrective action for deviations; this recording type is available in Mise Pro HACCP.

The break-even point is the revenue at which your business stops losing money. Many business owners 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 Mise Pro plan).

How to use it

How to use the calculator

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1. Enter your net revenue and your food cost

Use net sales without VAT. Food cost is the percentage of raw materials over sales.

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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.

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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.

Benchmarks

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.

FAQ

Frequently asked questions

Break-Even Calculator for Hospitality

What is a business’s break-even point?
The revenue at which profit is exactly zero. Above it, you make a profit; below it, you lose money.
How is the break-even point calculated in hospitality?
By dividing fixed costs by the contribution margin (as a decimal). Contribution margin is 100% minus the percentage of variable costs (food cost + other variable costs).
Why am I losing money if my food cost is good?
Because a healthy food cost doesn't guarantee you'll cover fixed costs. Rent, labor, and other structural expenses can eat up all the margin. It's the classic mistake: believing that good recipe costing means you're making money.
Is the revenue with or without VAT?
Always without VAT. Use your net sales, which is the real base of your business.
Does this calculator replace a management control?
It's a monthly estimate for guidance. For real control you need to close your income statement every day. Miselup lets you do a daily P&L (on its paid plans) to know exactly how much you're making or losing and what your daily break-even point is. This calculator is just the first step.

Ready to sell with clear margins?

Get costs and margins under control from day one and run your business on real numbers. From €19 a month; Mise Pro adds purchasing, inventory and daily P&L.

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