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Break-even calculator

What monthly sales does this location actually need to cover its costs?

Enter fixed costs and prime cost percentage to see the sales figure a location needs to break even this month, per operating day, and how much cushion current sales give it above that line.

One location, one month

Monthly fixed costs
Rent, insurance, licensing and salaried overhead — not food or hourly labour.
Prime cost percentage
60% of net sales going to food and labour combined.
Operating days per month
Days the location is open and trading in a typical month.
Current monthly sales (optional)
Enter this to see your margin of safety above break-even.
Break-even sales, this month
$0

Per operating day$0Average sales needed each open day
Contribution margin0%Share of each sales dollar left after food and labour
Margin of safetyEnter current sales to see this

Why this number matters

Break-even is the line prime cost moves against

Prime cost tells you the share of sales going to food and labour. Break-even tells you the sales figure that share needs to clear before fixed costs — rent, insurance, salaried overhead — are covered at all. A location can improve its prime cost percentage and still sit below break-even if fixed costs are high enough, which is why the two numbers are worth checking together, not one in isolation.

What prime cost actually measures

Questions

What operators ask about this

What is a restaurant break-even point?

The monthly sales figure at which a location's contribution margin — sales minus its variable costs, mainly food and labour — exactly covers its fixed costs, such as rent, insurance and salaried overhead. Below that figure the store is losing money; above it, every additional dollar of sales contributes to profit.

What counts as a fixed cost versus a variable cost here?

Fixed costs are the ones that don't move with sales volume in the short term — rent, insurance, licensing, salaried management. Variable costs move with sales — food cost and most hourly labour. This calculator uses your prime cost percentage as a simplified stand-in for the variable cost rate, since food cost is fully variable and most restaurant labour tracks sales closely enough to treat the same way for a quick estimate.

Is this the same number Nexora tracks for a live location?

This calculator gives a quick, single-period estimate from numbers you type in. Nexora tracks the equivalent figures — prime cost, fixed overhead and sales — daily and by store, reconciled from your actual POS, payroll and vendor data rather than a manual estimate.

Ready when you are

Track break-even live, by store

Twenty minutes, screen shared. We connect one of your locations live and show its own sales against its own break-even line.