Restaurant Break-Even Covers Calculator
Enter your fixed costs, average check, and variable cost per cover to find your break-even point.
Result
How to use
- Enter your values in the fields above.
- Press Calculate to see your result instantly.
- Use the Share button to copy a link to your result.
About this calculator
In restaurant finance, a cover is one seated guest, and the break-even cover count for a period is the number of covers needed so that revenue exactly equals fixed costs plus variable costs — the point where the restaurant neither profits nor loses money. It is found by dividing fixed costs (rent, salaried labor, insurance) by the contribution margin per cover: the average check minus the variable cost per cover (food cost, hourly labor tied to volume, and similar).
Restaurant operators and consultants use this figure constantly when planning staffing levels, evaluating menu pricing, or deciding whether a location's foot traffic can realistically sustain the business, since it translates abstract P&L numbers into something a floor manager can track night to night — covers served versus covers needed.
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