CALCULATE Restaurant Break-Even Point in LESS than 5 minutes!

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Calculate the Break-Even Point for Your Restaurant
00:00 - Intro
00:14 - break even point and your restaurant.
00:29 - How to read the P and L,
01:24 - How to calculate the break-even point of your restaurant.
02:41 - How to assess based on the gross sales.
02:56 - Math formula on how to calculate your break-even point.
05:49 - Identify your gross sales to hit your break-even point.
11:16 - How are you going to repeat
Restaurant Break even Point in 3 MINUTES | Brilliant Restaurant Owner Tip
As a restaurant boss, you must know how to calculate the break even point of your restaurant.
One of the problems we encountered when we purchased our first restaurant was we did not realize how to read the P and L, and we were unaware of how to assess based on the gross sales.
If you are planning to open a restaurant, or you are already in this business, you must understand these numbers.
Today, I'm going to show you a simple Math formula on how to calculate your break-even point. This way, you can conduct a restaurant cost analysis in 3 minutes! Based on your fixed costs, you can identify your gross sales to hit your break-even point. Here's how you can calculate your Restaurant Break even Point in 3 MINUTES!
If you are interested in this video because you are planning to start a restaurant, my Making Dough Show episode on "How to Open a Restaurant With No Money" will also help you set your marketing strategy for your restaurant. Please watch it here: • HOW TO OPEN A RESTAURA...
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[@cristoroi420]

HI Hengam , Thanks for very High level discussion and informative video .
Thanks for your authenticity and honest Talk , It is a very rare attribute among people that running Businesses :-)
as you probably know, the thing people says and the thing people does is not always the same :-)
I have a question, just curiosity ,
in your first , place / Restaurant that you rent , the previous owner revenue was 500 k per year . how much was your first years revenue after you take it over ? IF i may ask :-)
Thank you in advance :-)

[@makingdoughshow]

Hi Cristo! Thanks for staying connected and commenting. First year, we didn't know anything and didn't grow the sales much really from what it was.. Within 3 years we doubled the sales and have been growing every since.. Growth brings a lot of operational challenges as you know.. How has business been for you all?

[@caferestaurantsuccess6529]

Buyer beware! Sadly people are often duped when they buy an existing restaurant. Good info!

[@perlymelodygelito2168]

Hi Hengam,thank you for this insightful video. It gave me a clearer direction about my resto when it comes to knowing my numbers.

[@suvadiptalks5352]

Thanks for the post....clear up certain points 👍

[@makingdoughshow]

Glad it helped! 🙏

[@nickodemis]

Great Video! Another Fantastic Episode :)...!!!!!

[@coppolasandro]

awesome thank you

[@escapegetaways2546]

Thank you so much. Been in buisness since Jan and been following your videos.

[@makingdoughshow]

Thanks so much! How is business? Once you survive this season, the rest will be a piece of cake :)

[@escapegetaways2546]

Making Dough Show buisness been good. We’re The Yellow Bee. Chicken and Waffle/brunch restaurant in Hinesville Ga. Just me and my wife. We been hanging in there through the tough times.

[@Hypnotized81]

Isn't break even point as simple as "fixed costs / sales - variable cost" ?