Enter what you pay every month and what food and drink cost you. We tell you how much you need to bring in, and how many customers you need to serve, so you don't lose money.
Plenty of businesses run blind: the dining room fills up, and at the end of the month they can't say whether they came out ahead or behind, or how far they are from covering their costs.
It's already calculated. Replace the figures with your own or ask for the PDF.
These are the costs that show up even if nobody walks in all month: rent, payroll, utilities, your accountant... Enter the ones you have and leave the rest blank. Before sales tax.
These costs rise and fall with sales. Enter what share of every sale goes to each one: if thirty out of every hundred you take in goes to ingredients, enter 30. Food or drink alone is enough; enter whichever you have.
With the average check per customer and the days you're open, we turn the monthly figure into customers and days.
If you enter it, we tell you whether you're above or below break-even and how much of a safety margin you have: how far your sales could drop before you start losing money.
Enter at least one fixed cost, what goes to food or drink, the average check per customer and the days you're open so we can email it to you.
Free tool from Weko.