How break-even works
Every guest's check first pays for the things that grow with sales: food, drink, hourly labor, card fees. What's left over (the contribution) goes toward fixed costs like rent. Break-even is the number of guests whose leftovers add up to your fixed costs.
each guest leaves = average check × (1 − variable cost %) guests per month = fixed costs ÷ what each guest leaves guests per night = guests per month ÷ days openA worked example
A $30 check with 62% variable costs leaves $11.40 per guest. With $30,000 a month in fixed costs you need 2,632 guests a month, or 102 a night if you're open 26 days.
Using it to decide
Try a higher average check (a better upsell, a price change) and watch the guests-per-night number drop. Or try a lower variable cost from tighter portions and pours. Both move the line more than most owners expect.
Questions owners ask
Is labor fixed or variable?
Salaried managers are fixed. Hourly staff you schedule to match the business are mostly variable. Put each where it behaves.
Should I include my own pay?
If you draw a regular salary, yes, as a fixed cost. Otherwise break-even means "the business covers itself," not "I get paid."