Shifty
Ferramenta Gratuita

Calculadora de Ponto de Equilíbrio do Restaurante

Descubra quantos clientes por dia e qual receita seu restaurante precisa para atingir o ponto de equilíbrio.

1 Custos Fixos (mensais)

2 Parâmetros de Receita

How to Calculate Your Restaurant's Break-Even Point

Your break-even point is where revenue covers all costs — fixed (rent, labor) and variable (food). Knowing this number is critical for planning.

Break-Even Formula

Contribution Margin = Avg Check × (1 − Food Cost %)
Customers to Break Even = Fixed Costs ÷ Contribution Margin
Revenue to Break Even = Fixed Costs ÷ (1 − Food Cost %)

Typical Restaurant Cost Structure (% of Revenue)

Category % of Revenue Notes
Food cost (COGS)28–35%Main variable cost
Labor25–35%Largest fixed cost
Rent / Occupancy6–10%Location dependent
Other10–15%Utilities, insurance, marketing
Profit3–9%Typical restaurant margin

Otimize Seu Maior Custo — Mão de Obra

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Perguntas Frequentes

What is the average restaurant break-even point?
For a mid-range restaurant with $5,000 rent and 15 employees, a typical break-even is $25,000–$40,000 in monthly revenue, or 30–50 customers per day at a $30–$40 average check.
How can I lower my restaurant's break-even point?
Two main levers: 1) Reduce fixed costs — optimize shift scheduling, renegotiate lease terms, 2) Increase margin — revise menu pricing, reduce food waste, increase average check through upselling.
What is a normal restaurant profit margin?
Average net profit margin for restaurants is 3-9%. Fast food typically sees 6-9%, full-service restaurants 3-5%. Anything above 10% is considered excellent.

Mantenha os Custos de Mão de Obra Sob Controle

A mão de obra representa até 35% da receita do restaurante. O Shifty ajuda você a programar de forma eficiente para atingir o ponto de equilíbrio mais rapidamente.

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